| http://www.w3.org/ns/prov#value | - ook at retail menus you see items from those cuisines the most, and this reflects what the students desire to have in their lunch program.???In the Midwest, the more exotic ethnic cuisines sometimes take a little longer to percolate, says Lucas Miller, executive chef at Ball State University in Muncie, Ind.???With a student body that is mostly from the Midwest, there tends to be a longer learning
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