Plant production students at Penn College are at the forefront of the “buy local, eat fresh” movement, thanks to the hydroponic garden at the college’s Schneebeli Earth Science Center. As assistant professor of horticulture Dennis P. Skinner explains, their cross-curricular collaboration culminates in the dishes crafted by culinary arts students in Le Jeune Chef Restaurant on campus. Along the way, the horticulture/landscape technology majors get a sense of something larger than themselves. “I think that’s one of the things that drives them,” Skinner says. “They want to be part of a community; they want to give back or provide, rather than being takers.”