From our November/December 2015 issue: In a month-long culinary excursion across University Park, the author discovered fresh vegetables, internationally trained chefs, staggering variety, and some really good food. From the dining halls to the HUB and dozens of spots in between, this is not your parents’ college grub.

From our November/December 2015 issue: In a month-long culinary excursion across University Park, the author discovered fresh vegetables, internationally trained chefs, staggering variety, and some really good food. From the dining halls to the HUB and dozens of spots in between, this is not your parents’ college grub.