In the HIST 111: American Food System: History, Technology, and Culture course Julie Rockwell introduces students to regional foods across the United States, exploring where food originates, why certain foods appear in certain places, how food is processed, and why it ends up on our plates.
"Reading Shaver’s Creek," edited by Ian Marshall, provides the perfect introduction to Shaver’s Creek, part of Penn State’s 7,000-acre Stone Valley Experimental Forest.
What began as an activity for the Security and Risk Analysis club, has grown to include entrepreneurs from the Sheetz Fellows Program. The two groups of students teamed up with the national security firm GRIMM for something called Hax.
