Episode 73: Potatoes

On this week's episode, Lee is joining Winter to talk all about potatoes and its long and storied history as it traveled from Peru to Europe and back to the Americas again. We also delve into the difference between starchy and waxy potatoes and how to cook them. We then help our Food Fight listener who thinks everyone is invited, but isn't!

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Let's taco 'bout it!

• Lee used the Instant Pot to help make his chicken noodle soup with our favorite country-style wide noodles. Winter went to Millcreek Cafe with her friends, Carrie and Melanie, and had some yummy Eggs Benedict, but were a bit surprised and disappointed to find bits of a spatula in their food.
• We decided to talk about the topic of potatoes because of this children's book, The Potato King. People still put potatoes on Frederick the Great's grave to this day!

• Alfred Crosby uses the term Columbian Exchange to describe how the potato traveled the world.
• Potatoes were the root of guano fever! It's not Stuff You Missed in History Class podcast, but rather the 99% Invisible Podcast that talked about guano.
• Modern day pesticides, starting with arsenic, were born from the infestation of the Colorado potato beetle. 
• Lee breaks down different potatoes--Russett (starchy), Yukon Gold (mid starch and waxiness), and Red Bliss (waxy).

• My favorite roasted potatoes are these Cook's Country recipe using baking soda in the water. 
• Idaho is ideal for growing potatoes, from the volcanic, draining soil to the daily changes in temperature.
• We also help a Food Fight listener who assumes that others have been invited to a party, but they aren't. Very awkward!

Run Time: 48 minutes

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Leave a Comment food history, food science, potatoes