Once upon a time in a joyful valley where the beer is fresh and football reigns, a lone freshman wandered from the bland selection of foods in Pollock Halls into the wonderland of downtown State College.

The first place she saw looked glorious - or maybe she was just starving for a taste of something "real."

At Goppers, 114 Hetzel St., I enjoyed a slice of freshly-made, non-conveyor belt pizza as an innocent summer freshman in 2005.

Since then, the adventures in eating have expanded and I've become a seasoned veteran. Some highlights include mornings at Saint's Cafe, amazing Cozy Thai dinners and regrettable late-night stops for Are U Hungry's chicken nuggets and fries. I'd like to forget that time period in which a "3rd grade meal" at 2 a.m. seemed completely necessary. But I do miss bonding with the nugget guy - similar to the way I used to chat it up with 'lunch ladies' back in the elementary school days.

State College is a small town, but it boasts some fine foods. Tasty temptations galore were served at the Lion Ambassadors' senior send-off yesterday. I enjoyed Clem's BBQ, Wings Over Happy Valley, grilled stickies and Creamery ice cream - all some of the best choices in State College.

But I somehow had to bring my eating escapades full circle.

I could have gone to East dining commons for a Fresh Express wrap or a greasy grinder from the Big Onion. Ironically, I was just in East on Tuesday, when I had to stop in Findlay computer lab to finish my very last Collegian story. I never thought I'd be calling the Food Network from right below Findlay Dining Commons - where so many unmemorable meals contribute to so many 'freshman 15's.'

No, I had to go back to the very beginning - Goppers: my very first dining destination as a Penn State student.

But since some vandals ruined the old Goppers sign, Goppers is now Corrinado's, "Gop," the shop's owner, said.

The last time I was in the establishment, I was attempting to write a story about the name change and some new menu items the store added. Not only can you get shrimp as a topping here, but the store also has gluten-free dough, whole wheat dough and soy cheese. For me, there's no need to try to make pizza healthy as long as I'm not eating it every day.

It turned out to be my lucky day; I was the day's first customer! My prize was 8 minutes of conversation with Gop and his mom while he flipped and kneaded the dough. Some time later, we had covered basketball, pizza crust, gluten allergies and my stomach's strange reaction to Canyon Pizza. Just as I assured Gop's concerned mother that not all pizza hurts my stomach, mine was ready.

Since there's no sitting space in Corrinado's, I took my slices to McDonald's around the corner.

I'll admit McDonald's, 442 E. College Ave., is a cozy spot with nice booths, but I will never understand how people can eat there every day. As Health and Fitness reporter last spring, I wrote a story about a fast food experiment, and spent an hour at McDonald's during lunchtime to find people to interview. I met so many customers who called themselves McDonald's regulars; they said they eat lunch there every day at the same time. There are obvious nutritional concerns to such habits, but it baffles me that people stay in their fast food comfort zone for so long without trying anything new around town.

No matter what city you're in, big or small, there's almost always something more to chomp on than a Big Mac. You owe it to yourself to leave the greasy bag behind and discover new and interesting foods. Not only will your tastes bud, but you'll meet some fascinating people along the way.

When I was little, I thought soda was spicy. Before this year I thought pulled pork involved people pulling away parts of a dead pig placed in the center of a table. Now, I love spicy Indian dishes, and yesterday I finally discovered that a pulled pork sandwich from Clem's Barbecue is heaven on a bun.

For me, college has been defined by the people I've met, the stories they've shared and the timeless tales I've created with some of them.

Some great culinary treats have served as sustenance for both my daily and nightly adventures at Penn State. Over the next two weeks, I'll stop by my favorite establishments not only for a beloved bite, but to thank the people who have provided my palate with these delectable dishes for the past four years, plus summer '05.

Sometimes it's not what you eat, but it's the kooky characters that make the journey a whole lot tastier.

- Beth Kaiserman

In the midst of students studying, completing group projects, and utilizing their incredible brainpower, today I sat in the Atherton computer lab and analyzed the complex structural components of a few objects: a chocolate chip cookie, a white chocolate macadamia nut cookie, a brownie and a nutty biscotti. My job is difficult, intense and requires serious investigative skills and an appetite for destruction.

The honors dorm's computer lab is hot - similar to the warmth I felt in Gemelli Bakers, 129 S. Pugh St., where I bought my tasty treats. The bakery is right next to Tony's Big Easy in McAllister Alley and is owned by Tony Sapia.

I obtained all of the items listed above for only a dollar, as they are sold by weight and are all pretty small. The cookies are small yet suitable for satisfying a sweet tooth. Glenn Reitz, one of the store's employees, told me the chocolate chip cookies were crispy today, but that's the way I like them - a bit crispy and soft inside. The biscotti had visible green chunks of pistachio - one of my favorite nuts. It had the perfect initial crisp and a softer consistency soon after. A small square of rich deliciousness, the brownie is the ideal size for indulgence; with a powerful chocolate flavor, a bigger size would be too much to handle.

There is something I haven't mentioned before that not everyone may be aware of. I am a certified sandwich artist. Yes, I work at Subway - where the overwhelming smell of pickles and fresh-baked breads combine to create a stench impossible to Febreze away. Thus, I am also familiar with the tasty fresh cookies offered at Subway.

Since employees can eat the ones that break, many of my co-workers find "broken" ones pretty often, so I've had more than my fair share of the treats. Subway's cookies are softer than the ones at Gemelli, but the white chocolate macadamia cookie, a Subway favorite, is more buttery and sweet from Gemelli and has way more macadamia nuts. It was definitely my favorite out of all the sweet treats.

The bread I bought is called "the Big Seedy," a huge loaf baked with wheat and whole wheat flour and an array of seeds.

After trekking through town with the large loaf in my backpack, I finally got back to my abode, where I felt more appropriate eating it - and less like Aladdin and Abu.

The bread had a crunchy crust and a moist, chewy texture inside. The breads are baked with only natural ingredients.

The bakery is certified Kosher, Reitz said. All of the breads are Kosher, but not the cookies and other items.

The bakery has been open about a year an a half, Reitz said, and its hours are Wednesday through Saturday 11 a.m. to 6 p.m.

-Beth

C is for Cookie

That's good enough for me.

Insomnia Cookies, 421 E. Beaver Ave., will feature eight cookies for $4.20 on 420, one week from today, with delivery beginning at - yep you guessed it - 4:20 p.m.

April 20, considered National Pot Smoking Day by many marijuana fans, is the store's biggest day of the year, manager Richard Fabio said.

According to the High Times, 420 originated in the early 1970s by "the Waldos," a group of high school students in San Rafael, Ca. who used the term to refer to a time they could meet after school to smoke marijuana. The expression caught on in the late 1980s with Grateful Dead fans in San Rafael and is now used in popular culture.

Even without the 420 crowd, Insomnia Cookies is attracting better business this year in its new location next to D.P. Dough, Uncle Chen's, Fresh Harvest Kafe and Maki Yaki, Fabio said. The old location, opened in February 2007, was somewhat hidden at 129 S. Fraser St. Regular cookies are usually $1 each, according to the store's menu.

"People can go get their dinners at those places and they'll stop by and buy a cookie for dessert," he said.

I've actually never experienced an Insomnia cookie. Anytime the idea was brought up, I was too lazy to leave my apartment for cookies and would have felt way too lazy ordering them for delivery.

Ironically, the lyrics to "C is for Cookie," Cookie Monster's famous anthem, sound like a dope-induced conversation. These childhood staples sometimes acquire new meanings as you get older. Check out the lyrics.

Now what starts with the letter "C"?
"Cookie" starts with "C"!
Let's think of other things that starts with "C"!
Uh. . .Uh. . . Who cares about da other things?!

(CHORUS)x2

"C" is for Cookie that's good enough for me,
"C" is for cookie that's good enough for me,
"C" is for cookie that's good enough for me,
Oh! cookie, cookie, cookie starts with "C"!

Hey, You know what? A round cookie with one bite out of it looks like a "C"
A round donut with one bite out of it also looks like a "C" but it is not as good as a cookie
Oh, and the moon sometimes looks like a "C" but you can't eat that
So...
(CHORUS)
Cookie Cookie Cookie Starts with "C"
Cookie Cookie Cookie Starts with "C"

Courtesy of stlyrics.com

-Beth

There are two requirements to being considered a true-blue Kaiserman.

1. Must love dogs -- hot dogs that is
2. Must never use ketchup on a hot dog -- only spicy brown mustard

It's also common Kaiserman knowledge that the best hot dog can only be found at the Original Hot Dog Shop in Pittsburgh. All others are sub-par to the signature crunchy dog on a fresh bun with the perfect spicy brown mustard. This is the reason my out-of-town relatives flock to the "O" as soon as they land in Pittsburgh, no matter what time of day.

But that doesn't mean other dogs aren't worth trying.

Dee's Sandwiches, Soup and Salad, 234 E. College Ave., boasts the "tastiest dogs in Happy Valley." I tried the "Texas Dog," with chili, mustard and onions, which I was told was one of the most popular items.

As I sat at the counter waiting for my order, a sense of dread ran through me - I forgot to specify spicy mustard. If it isn't spicy mustard, I'd rather have nothing. My heart pounded as I awaited the verdict; would my hot dog experience be ruined, or would Dee's be a glorious deli-like restaurant where spicy mustard is the standard?

One bite in, the answer was clear. Dee's had saved the day! The hot dog had that great all-beef taste, with just the right amount of spicy mustard, red onions and a hearty amount of chili - all on a delicious, slightly toasted bun. The minor toasting made the bun a better barrier for the ingredients; it didn't get soggy and fall apart. The toasty crunch, along with the all-beef flavor, reminded me of a bagel dog or the cocktail franks in puff pastry served at weddings and parties. Let's just say the Kaisermans are the life of any party - as long as there are massive amounts of cocktail franks and spicy mustard on hand. We consider any event with massive amounts of meat a party.

The other most popular hot dog at Dee's is the "Nor-easter Dog," which has baked beans, bacon and ketchup. Clearly, with ketchup as a topping the Kaiserman family by-laws prevented me from making that choice. Plus I think bacon overpowers the taste of the hot dog.

The shop sees a lot of regular customers for hot dogs, employee Elise Long (junior-psychology) said. Topping options include ketchup, brown mustard, relish, pickles, baked beans, sauerkraut, onions, chili, cheese, jalapenos, bacon and yellow mustard. But Long's favorite dog was the 'dog of the month' that had guacamole, tomatoes and cheese.

"I never thought of putting half this stuff on hot dogs until I came here," she said.

Dee's also has sandwiches, wraps, soups and salads and mouth-watering huge cookies. Luckily, there are no Kaiserman rules about baked goods.

-Beth

The Khmer Student Society's 'Welcome to Cambodia' event Saturday night featured dazzling dances with costumes made of real gold.
But of course I mostly focused on the food. Tropical fruits covered in juice were the tasty delight for the event.
These fruit drinks are often served for the celebrations, such as the Cambodian New Year, Soriya Or, a Penn State alumnus, said. The New Year festival, or 'Chaul Chnam Thmey' in the Khmer language, is April 13-15 this year, he said.
Jackfruit tasted a bit like mango, and sweet lychee, a member of the soapberry family, reminded me of a white grape juice. Coconut milk was another option, and it tasted like a combination of soy milk and oatmeal.
Audience members enjoyed the tropical treats while watching the dances and funny videos made by members of the Khmer Student Society. My favorite video was one in which people used fish sauce as a fragrance to attract the opposite sex. I just felt like that really hit home.
The event was enjoyable; I think it's great that there are opportunities to learn about other cultures at Penn State.
Here are some upcoming events:

What: 'Sharing the World' International Spring Festival
When: Sunday, April 5 from 6 to 8 p.m.
Where: HUB Heritage Hall
Details: $10 for students, $15 for non-students

What: Indian classical music featuring sitar musician Kartik Seshadri
When: Workshop Saturday, April 4 at 6 p.m. and concert Sunday, April 5 at 6 p.m.
Where: State College Area High School, South Gym
Details: Rides from HUB (Heritage Hall) available at 5:30 for Sunday's concert. Both events are free.

What: 'Taste of India' food festival
When: Saturday, April 4 from 5 to 8 p.m.
Where: State College Area High School, South Cafeteria
Details: See http://www.clubs.psu.edu/up/aid/web/fundraising/foodfestival/

-Beth

After four years of walking by and trying to sneak a peak, I finally walked into W.C. Clarke's Freshly Roasted Coffees in The Cheese Shoppe, 234 E. Calder Way.

This was a serious outing.

I hadn't been up before 10 a.m. in State College in quite some time, so I bulked up on clothing to fight the 8:30 a.m. chill. Decked out in a thermal tank top (yes it's awesome), a long-sleeve thermal, a hoodie, a long coat and boots, I trekked down to the coffee shop for a fresh-brewed taste of heaven.

My destination was toasty and welcoming. The small, 32 year-old shop is dark inside with wooden walls and friendly folks who lighten it up with cheery chitchat. It also has a huge roaster in the front.

"It's a different kind of place," employee Mary Zuccato (junior-communication arts and sciences) said

I served myself a cup of "Uncle Willie's Blend," a medium roast, and a blueberry muffin.

The price: $1.25 for the smaller sized coffee and $1.50 for the muffin = $2.75 total. Pretty reasonable, eh?

Price I paid: $3.25

Okay, I haven't had a math class since sophomore year. W.C. Clarke's accepts payments on the "honors system," meaning you just leave your cash flow on the counter in the payment pile.

I don't mind; the way I look at it, the 50 extra cents I spent means two less drinks I'll be consuming. (Yes, you can get a drink for a quarter here if you play your cards right. See the Den Tuesday nights for quarter drafts.)

Anyway, the coffee was great, and it was a special blend created by the owner, Bill Clarke, Zuccato said. The muffin was moist and bursting with berries. It was also less greasy than the mass-produced ones at Starbucks and Dunkin Donuts.

Dunkin and Starbucks fiends, be aware: W.C. Clarke's has the best coffee in town at a great price, especially if you're good at adding.

Nine varieties are brewed fresh throughout the day as needed, and separate coffee makers are used for each kind, Zuccato said. Also, with Mary's merry smile and pleasant demeanor in the a.m., the early morning coffee process was less robotic than it is at places like Starbucks. While you can grab your own coffee and go, the staff also makes cappuccinos to order.

The shop also sells cheese, teas and gourmet foods, including a plethora of chocolate varieties and sauces.

Stop in this delightful place between 6 a.m. and 6 p.m. for the tastiest java boost in town.

--Beth

College teaches you a lot of things. Today, I learned I'm not Irish.

After two green-clad celebrations and too many green beers, I'm ready to put the green gear in my closet until next year.

It's a beautiful sunny day, but luckily my struggling self only had to venture a block or so for sustenance to cure my post-holiday ills. Margarita's Pizzeria, 222 W. Beaver Ave., offers pizza, calzones, stromboli, subs, salads and specialties like lasagna and baked ziti. Owner Juan Cruz said everything is popular, and he comes in every morning at 8:30 a.m. to prepare pizza for the day.

I opted for a slice of plain cheese pizza and one with pesto and fresh tomatoes. The plain slice tasted like a bigger version of Chuck E. Cheese's pizza, which I loved as a kid and last enjoyed on a random outing in high school. The pesto slice was fresh-tasting and seems like a healthier choice without the sugars of a rich tomato sauce.

Normally, I'll drain pizza when there's visible grease. But today's grease was the remedy for last night's epic fail: forgetting to follow the liquor-before-beer rule during St. Patrick's Day festivities.

The pizza isn't too thick or too thin, and each bite has that great light crunch from the oven. I still think Faccia Luna Pizzeria, 1229 S. Atherton St., has the best pizza in town, but it's away from campus and doesn't have the warm smiles of Margaret and Juan Cruz greeting you each time you enter.

Margarita's is perfect for a lunch date or early dinner during the week; they close at 8 p.m. and are closed Saturdays.

-Beth

"The more I consume, the more I gotta have it."

India.Arie recently released her fourth album, Testimony: Vol. 2, Love & Politics. Not only does she delve into matters of the heart and societal issues, but India journeys deep into a box of chocolates. Her song "Chocolate High" features Musiq Soulchild and is bound to make you crave a kiss or two from someone you love - in the form of a passionate smooch or a Hershey's morsel.

Warning: this candy's not for kids.

India compares some good old-fashioned lovin' to tasty chocolate treats.

"Tasty like Hershey's and Nestle, you're rich like Godiva boy you're just so sexy."

On her first album, Acoustic Soul, the track "Brown Skin" makes several Hershey's references, including "You make me wanna Hershey's Kiss your licorice" and "I'll be your Almond Joy, you'll be my sugar daddy."

Is India.Arie, who's "not the average girl from your video," secretly working for a big bad candy corporation? Is she a chocolate fiend?

There's more to it than that, and she isn't secretly plugging product placements into her music. India recognizes the sensual side of food and uses it to describe passion and affection for someone.

Chocolate and passion are two things people crave in life. So putting them together is a no-brainer; that's why chocolate is such a popular Valentine's Day gift.

"Your flavor is the sweetest thing in life; I'm addicted to your chocolate high."

Two weeks ago, I decided to call it quits with India, removing her from my daily repertoire. I would listen to her in the morning. I would sometimes listen to her to fall asleep at night. If I was at my computer in the day, I'd pop on her Pandora station. Once I heard her soulful crooning from my computer and I hadn't even turned anything on. When Ruckus was still up and running, I managed to download every possible version of "Brown Skin," and they would all play in a row. I didn't even realize until my roommate intervened; I had gone too far, and it was time to regain control of my life. I love India's music, but I needed to branch out and find new material. Then she burst back into my life with this album, and again I'm addicted to her chocolate references and other meaningful lyrics. At least it's a healthy addiction.

"I be trippin' in so many ways if I
Go a single day without a taste of your love
The finest cuisine of today's world
Five stars, oh you're so gourmet girl."

India, welcome back to my life. It was a rough two weeks without you.

The music video

-Beth

Today, I took a trip to Austria via College Avenue.

Herwig's (Hair-vig's) Austrian Bistro, 132 W. College Ave., "where BACON is an herb," makes Happy Valley even happier.

Willkommen! The sight of this word always reminds me of Cabaret and the kooky character of the Emcee Interestingly enough, Herwig himself sort of plays the part of the restaurant's emcee - without the creepy element. This guy's got enough personality and pizzazz to make you want to stay for two meals. But it's unlikely you'd have room.

If you aren't immediately in love with the owner, Herwig "Brandy" Brandstatter, something is wrong with you. And he'll be happy to tell you something's wrong with you.

This is an awesome dining experience - an adorable atmosphere with funny staff and authentic Austrian cuisine. State College Magazine readers voted it the #1 ethnic restaurant in State College five years in a row.

Herwig and his son, who also works with him, studied at the same culinary institute in Austria, he said.

The menu changes every day based on local ingredients, Brandstatter said, but always serves the staples like wienerschnitzel, "a hand-breaded, lightly pounded cutlet which is pan-fried," according to Herwig's Web site. It is traditionally made from veal but can also be made of pork loin, and I'm pretty sure chicken was also an option today.

They even make their own sausages from scratch - 450 to 600 bratwursts each week, made without fillings or flour, "crumbly but very tasty," Brandstatter said. The food is made fresh each morning.

"Everything is fresh every day. Even if local [produce] is more expensive, it's still worth it," Brandstatter said. "It helps the local economy and is fresher. Then people have more money to spend in here!"

I chose the daily special of curry with tilapia. It had an interesting blend of spices - not as spicy as Indian food but definitely similar. There were bites of tilapia within the curry, so that the bland fish took on the curry's bold flavors. Served with a deliciously dressed salad on the side, the meal was huge for one person - but you risk getting scolded for not cleaning your plate. It's just like home, except here you might be threatened with a huge red stick, and I don't think my mom ever went that far.

The restaurant serves up a "big ass" bowl of soup for ½ price every day between 3 and 5 p.m., Brandstatter said, a popular special for students. The soup is served with fresh local bread.

I will be returning next time I have a sweet tooth for a taste of the Chocolate Bacon Cheesecake. This place is just too interesting to pass up.

(Note: Herwig recently trademarked the line "Where BACON is an herb" for about $750, he said.)

Herwig's opens at 11:45 a.m. Monday through Saturday, and the latest they'll seat customers is 8 p.m. Monday through Wednesday and 9 p.m. Thursday through Saturday.

But if you want to meet Herwig himself, come before 3 p.m.

"I usually leave at 3 'cause I'm brain-dead by then," he said.

If the restaurant runs out of food it closes earlier. To ensure you get what you want call ahead and place your order!

I can't wait to go back.

-Beth

When food is free, I'm there. When Phyrst fries are free, I'm definitely there.

On Tuesday nights, the Phyrst, 111 1/2 E Beaver Ave., offers free fries from 10 p.m. to midnight and a new half price drink special from 9 p.m. to 11. These two deals make a Tuesday at the Phyrst a great night out.

Fully's Famous Fries are made upstairs at Famous Ernie's Cheesesteaks. Normally $2.50 for a plate and $4.00 for a tray, the fries are fresh-cut and wonderful. Though my hands were stained with grease after eating them, they were very tasty paired with my half price Blue Moon.

Servers bring out trays every so often filled with boats of the yummy fries seasoned with salt and pepper. The boats remind me of summers at Kennywood, Pittsburgh's traditional amusement park, eating the amazing Potato Patch fries.

The fries also have a surprising benefit: they help men succeed at picking up ladies.

Case in point: my roommate and I were sitting at a table waiting for the rest of our posse when a waitress arrived with a boat of fries - and pointed to the man who sent them over.
A State College romance at its finest. His name is Herb, he's a junior and now we're madly in love. Okay, everything but the very last part is true. But I thought treating two ladies to free fries even after he saw us down two servings was a laughable gesture. I like a man who appreciates the hefty amount of food I can stomach. Thanks, Herb.

-Beth