A group that included members of Montana State University’s culinary team recently visited the university’s Red Bluff Research Ranch to gain a better sense of what’s behind the ingredients they use, reports Belgrade News.
While there, the visitors got a tour of the ranch’s lamb pastures and barns.
“It’s important for cooks to understand, as often as we can, where our food comes from,” Dwayne Gulley, MSU’s executive chef, told Belgrade News. “It gives a better appreciation for [the animals] and how they’re raised.”
The school purchases ingredients from more than 100 area producers as part of its Farm to Campus program, spending upwards of $1.5 million on state-sourced items each year.
Read the full story via Belgrade News.