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Outside/In

The Potato Show

Outside/In

NHPR

Society & Culture, Documentary, Natural Sciences, Nature, Science

4.71.5K Ratings

🗓️ 27 June 2024

⏱️ 35 minutes

🧾️ Download transcript

Summary

Consider the potato.  The typical potato is not all that pretty. They can be beige and lumpy, dusty and speckled, and on top of that, they even sprout alien-like tentacles. Further, no one really knows what to make of the potato. Is it a vegetable, or so starchy that we should really consider it a grain?  It’s time for answers. The Outside/In team ventures into the potato patch and presents three stories on this “fifth most important crop worldwide.”  Part 1: An artist vaults the humble potato to luxury status. Part 2: A deliberation on the potato’s true place in the food pyramid – or, that is, on “MyPlate.” Part 3: When his mom was diagnosed with cancer, producer Felix Poon’s dad found a way to help her: fresh-squeezed potato juice.  Featuring Laila Gohar, Kristina Peterson, and Paul Poon.   SUPPORT Outside/In is made possible with listener support. Click here to become a sustaining member of Outside/In.  Follow Outside/In on Instagram or join our private discussion group on Facebook. Subscribe to our newsletter for occasional updates and special announcements.   LINKS Laila Gohar wrote about her potato party, and the Marie-Antoinette-era rebrand of the potato, in her column for the Financial Times.  For more details on the French pharmacist who transformed the potato’s image, check out this Atlas Obscura piece. For a vinegary and vegetable-forward potato salad, Justine recommends this recipe from the great Deb Perelman. Taylor recommends these vegan Bombay potatoes and peas (this is the closest recipe he could find online to the book recipe he uses at home). Felix recommends trying Sichuan stir-fried potatoes from an authentic Sichuan Chinese restaurant if you haven’t had it before, and then give this Woks of Life recipe a try. If you find yourself near the U.S.-Mexico border, Nate recommends you try some carne asada fries. Here’s a good recipe if you want to try them at home.    CREDITS Host: Nate Hegyi Reported and produced by Nate Hegyi, Justine Paradis, and Felix Poon Mixed by Nate Hegyi, Justine Paradis, and Felix Poon. Editing by Executive Producer Taylor Quimby Rebecca Lavoie is NHPR’s Director of On-Demand Audio Our intern is Catherine Hurley. Music by Blue Dot Sessions and Patrick Patrikios. Our theme music is by Breakmaster Cylinder. Outside/In is a production of New Hampshire Public RadioSubmit a question to the “Outside/Inbox.” We answer queries about the natural world, climate change, sustainability, and human evolution. You can send a voice memo to outsidein@nhpr.org or leave a message on our hotline, 1-844-GO-OTTER (844-466-8837). Episode art courtesy of Laila Gohar. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0

Hey,

0:02.0

justine.

0:03.0

Hey Felix.

0:04.0

Hi, Justin.

0:05.0

Humor me for a sec.

0:06.0

Let's pretend we work in advertising.

0:08.0

Okay.

0:09.0

We're mad men.

0:10.0

How would you describe the brand identity of the potato?

0:15.5

It's fucking delicious.

0:16.7

Oh!

0:17.7

Oh!

0:18.7

Felix, I don't think I've ever heard you swear.

0:25.0

What?

0:26.0

Oh, but it is.

0:28.0

It's like, I don't know, there's something about it that's so satisfying,

0:31.0

especially when it's fried. It feels deeply... about it feels both deeply American but also global like so many

0:39.4

so many different places on earth rely on potatoes and have created potato dishes.

0:45.8

That's a terrible decline.

0:47.8

Yeah, that is, this is a little academic sounding.

0:51.4

Potatoes.

0:52.4

So many places around the world rely on them for your favorite dishes. make a sounding. potatoes.

...

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