The first week I arrived, I was met at the back door by local folks who were bringing in

flats of blueberries.

And it was just remarkable.

That's Ken Cardone speaking.

He's the executive chef at Bowdoin College in Maine.

In the world of American colleges, chef Cardone's food holds a special place.

We've consistently make the top no more in spot on the list of best college food.

What are a couple things that you think sets Bowdoin apart?

And that's Jacob Smith, one of my producers.

He went up to Maine for revisionist history's first culinary investigation.

Hi Chris.

Can you just describe what we're looking at here?

Directly below us is the salad bar.

You'll notice in the center of the salad bar there's several prepared salads, entree

salads and then you can have your make your own areas to the right and left.

There's homemade soups and vegan options.

There's fresh fruits and desserts and then you'll see there's this condiments and toppings

and we actually make our own peanut butter and bake our own breads and that's all available

at every meal.

My guess is your college wasn't like this.

Mine certainly wasn't.

And as you can see we always have vegan and vegetarian item for our hot soups and today

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