It all started with smoothies. Students at Pennsylvania’s Bucknell University had long been asking for a place where they could order clean blended drinks. The kind made the real unprocessed ingredients—not sugary mixes. But when Director of Retail Operations for Parkhurst Dining Services Jay Breeding opened a pop-up smoothie bar inside Bucknell’s Bison Café last spring, even he didn’t anticipate just how popular it would be. “It was mobbed from the minute we opened,” he says.