Culinary students learn about farm-to-fork movement

Graduate students from the Culinary Institute of America visited Rominger Brothers Farms for a farm tour, which included presentations by representatives of Winters-based Berryessa Gap Winery and Woodland-based Yolo Land & Cattle Company. At left, farmer Bruce Rominger leads a discussion about the farm-to-fork movement. At right, Mark Linder, agriculture liaison at the institute's campus in St. Helena, engages students in the conversation.