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