Faculty, staff, and alumni of Penn State’s World in Conversation center scrambled last August to help their Afghan partners escape the country. Their efforts likely saved dozens of lives.

BJC mainstays Go Go Gadjet balance a host of considerations as they strive for the perfect THON set.

From humble beginnings in the HUB Ballroom to the multimillion-dollar phenomenon it has become, THON alums take us through the evolution of the world’s largest student-run philanthropy.

For the Carruthers family, Four Diamonds and THON were beacons of light during the dark years of battling pediatric cancer.

From our January/February 2002 issue: A special In Memoriam feature dedicated to the 10 Penn Staters who lost their lives in the terrorist attacks on Sept. 11, 2001.

At 81, Sue Paterno is still adding new chapters to her life’s story, defined by the same themes—dedication to family, a rare resilience, and an unceasing desire to serve—that have carried her all along.

Ali Krieger's career has been defined by daunting setbacks and incredible success. As she nears the end of her playing days, the two-time World Cup champion isn't sure what's next—only that, as ever, she'll be ready. 

From day trips to cross-country treks, readers recall the joy, surprises, risks, and rewards of the college road trips they'll never forget.

From day trips to cross-country treks, readers recall the joy, surprises, risks, and rewards of the college road trips they'll never forget.

The new alumni owners of Hotel State College and Co. knew they’d have their hands full balancing respect for tradition and long-overdue updates to the iconic downtown business. They didn’t know they’d have to cope with a pandemic, too.

Born in the U.S., raised in Greece, and educated as an engineer at Penn State, Yiannis Lucacos followed an unlikely path to culinary fame. For his fans, neither a lingering recession nor a pandemic can stop them from celebrating his delicious updates on classic Greek cuisine.

This slow-cooked, succulent meat dish celebrates all the freshness and flavors of spring.

Yiannis Lucacos’ take on this staple Greek appetizer has wowed diners at his Athens restaurant Psomi & Alati.

This traditional Greek dessert of custard-filled, crispy phyllo dough bathed in a sweet, citrus syrup is the perfect ending to any meal.

When Jesse Arnelle arrived at Penn State in 1951, he already possessed the build of a world-class athlete. Arnelle was 6-foot-5 and 225 pounds when he came to University Park from New Rochelle, N.Y., to play both basketball and football.