potatoes http://nhpr.org en Foodstuffs: New Hampshire Crowdfunders Will Not Be Deterred By Potato Salad! http://nhpr.org/post/foodstuffs-new-hampshire-crowdfunders-will-not-be-deterred-potato-salad <p>The world of crowdfunding is awash in potato salad, thanks to a spud enthusiast in Ohio called Zack Danger Brown. Promising only that, upon raising ten dollars, he was going to make potato salad – “I haven't decided what kind yet” – <a href="https://www.kickstarter.com/projects/324283889/potato-salad">Brown raised nearly $50,000 in two weeks on Kickstarter</a>. (The total was well over $70,000 before <a href="http://www.buzzfeed.com/andrewziegler/the-potato-salad-kickstarter-guy-lost-30000">Kickstarter cancelled several donations it said couldn’t be verified</a>.)</p> Mon, 14 Jul 2014 19:06:47 +0000 Brady Carlson 51899 at http://nhpr.org Foodstuffs: New Hampshire Crowdfunders Will Not Be Deterred By Potato Salad! Poisonous Potatoes http://nhpr.org/post/poisonous-potatoes <p>A good potato is hard to find – at least for potato chip makers, who require the exactly the right balance of sugar, starch, and color to produce a perfect chip. In the late 1960’s, chip companies aimed to engineer these tricky variables to their liking using conventional plant cross-breeding. Researchers from the United States Department of Agriculture, Penn State University and the Wise potato chip company embarked upon a scientific quest to create the perfect potato for chips – and ended up with poisonous results. We spoke to <strong>Maggie Koerth-Baker, </strong>science editor at <a href="http://boingboing.net/2013/03/25/the-case-of-the-poison-potato.html">Boing-Boing</a> and columnist for the New York Times magazine, about the failed quest.</p><p> Tue, 02 Apr 2013 14:22:33 +0000 Rebecca Lavoie 24789 at http://nhpr.org Poisonous Potatoes Stretching Out Summer, One Bite at a Time http://nhpr.org/post/stretching-out-summer-one-bite-time <p>Maine Chef <a href="http://www.kathygunst.com/">Kathy Gunst </a>on what we should cook and eat to make us feel better about the waning summer season.</p><p>Kathy's recipes:</p><p><strong>END-OF-THE-SEASON ROASTED TOMATO SAUCE</strong><br><strong><em>From Notes from a Maine Kitchen (Down East Books, 2011)</em></strong><strong>by Kathy Gunst</strong><br>&nbsp;</p> Tue, 28 Aug 2012 14:01:45 +0000 Virginia Prescott 11732 at http://nhpr.org Stretching Out Summer, One Bite at a Time