Potatoes: Solanum Tuberosum, Hunger, and the Garnet Chile

<p>Whether you roast, mash, boil, or stew them - potatoes are a culinary staple around the world.</p><p>We start with the basics: potato qualities - starchy, waxy, and all-purpose - and common varieties that we find in our groceries and pantries - Idaho and Burbank Russets, Red Norland, and Yukon Golds.</p><p>We then trace the origins of our favorite edible tuber 11,000 years into the past.</p><p>To understand the gravity of the Great Irish Potato Famine, Leigh and Kim discuss the Great Britain Acts of Union and how it impacted food history and culture in the British Isles.</p><p>Our potato exploration concludes with a survey of some of our favorite potato recipes, including Irish Colcannon, British Champ (or Bubble & Squeak), Indian Aloo Gobi, French pommes frites or American french fry, and Scandinavian lefse. </p><p>In our next episode we dive into Nowruz (or Persian New Year) and the delicious traditions celebrating the ”new day” of spring.</p><p>Connect with us at <a href="https://asweeat.com">AsWeEat.com</a>, on Instagram <a href="https://www.instagram.com/asweeat/">@asweeat</a> or join our new<a href="https://www.facebook.com/groups/1643433769037789"> As We Eat</a> community on Facebook.</p><p>Do you have a great idea for a show topic, a recipe that you want to share, or just say “hi”?  Send us an email at <a href="mailto:connect@asweeat.com">connect@asweeat.com</a></p><p>Review As We Eat on <a href="https://www.podchaser.com/podcasts/as-we-eat-1522265">Podchaser </a>or <a href="https://podcasts.apple.com/us/podcast/as-we-eat/id1537593535">Apple Podcast</a>. We would love to hear what you think of the show.</p>