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.”
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.