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The seared foie gras.

College’s special entrée program entices foodie students and discerning faculty

Hasting College’s Premium Entrée Program offers a new dish every day in limited quantities.

Rising from the south-central Nebraska prairie, you’ll find Hasting, a small town with a population of 25,000. At Hastings College, you’ll find Chef Eron Baker, director of dining, trying to broaden local culinary palettes. “I'm a San Diego guy, and I noticed that people here tend to stick with meat and potatoes,” he says. “If you cook them something different, they’re hesitant to eat it.”

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