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Students from Elite Cooking Schools Get Lessons in Valley’s Farm Fields

Culinary students from some of the nation’s top cooking schools traded their chef coats for sweatshirts to learn how food in the central San Joaquin Valley is grown. Ten students from The Culinary Institute of American’s Hyde Park campus in New York walked through broccoli fields during harvest in February, watched an almond orchard being plated and visited the sprawling Harris Ranch feedlot in west Fresno County.

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Burger on toasted sourdough bun and bed of creamy cheese, topped with melted jack, red and yellow bell peppers and cucumber slices. Two green olives on plate with burger

Building a Better Burger Starts with a Quality, Juicy Foundation

The search for a better burger is a trend that continues in restaurants, eateries, food trucks and backyards throughout the country. The creative juices among professional chefs and home cooks flow freely as the choice of bun, meat, and added ingredients pile as high as a burger lover dares to dream. But even dreamers need a solid foundation, and in the case of a hamburger, that begins with great quality ground beef.

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