On the last day of the Idaho Potato Harvest Tour, our group arrived in Victor, Idaho for some rest and relaxation together, and to enjoy a different view of Idaho. We were speechless when we reached our destination: Teton Springs Lodge. Such a beautiful resort.. Continue reading
Here we are at the Idahoan Foods plant in Lewisville, Idaho! We have just learned how potatoes are dehydrated and made into potato flakes and dried potato slices. We also had a chance to taste some delicious new potato casseroles made with dehydrated potatoes. This was the last stop on our Idaho Potato Harvest Tour as we headed toward Victor, Idaho for a little relaxation time.
Idahoan was started over 50 years ago by businessmen and farmers who wanted to make great tasting instant mashed potatoes. I’m old enough to remember when instant mashed potatoes first came out. In fact, I was a little girl during the time in the 50’s and 60’s when families began to use boxed and canned foods more than homemade. Some of the foods were good, and some were just not as tasty as the real thing. Instant mashed potatoes were a real disappointment in those days. At the Idahoan plant we learned why that happened and how they corrected it. Continue reading
By the time we arrived at Brett Jensen’s farm near Idaho Falls, all of the bloggers and dietitians were beginning to get acquainted. We all knew this was a once-in-a-lifetime tour, and we were eager to spend as much time as we could with each other. One thing about bloggers that you have probably noticed by now: we love to tell stories! Each bus ride and meal shared together included fascinating tales of growing up, education, early careers, and family life. A microcosm of humanity journeying through Idaho in a small bus.
We turned off the main road and drove along a dirt lane, through acres of potato fields. The bus turned in at a potato storage where a group of men were working some large equipment. Continue reading
Have you ever seen so many potatoes? Imagine 13 billion pounds of potatoes…that’s how many are harvested each year in Idaho on 300,000 acres. 94 per cent of those potatoes are russets like these…and there are different varieties of russets too: Burbank, Norkotah, Ranger, and Western, to name a few. Idaho potato farmers also grow gold, pink, red, and fingerling potatoes. Only about 29% of those potatoes are for eating fresh, and 9% are for seeds. More than 60 per cent of all the potatoes grown are processed: frozen (french fries, hash browns, tater tots. etc.) or dehydrated as potato flakes and slices for instant mashed potatoes and casseroles.
Last week I was lucky enough to visit Idaho to celebrate the harvest with Idaho Potato Commission. I joined a small group of food bloggers and registered dietitians on tours of farms and potato processing facilities. On our first full day in Idaho we all piled into a bus Continue reading
There are three things that I love to do more than anything else: go new places, meet new people, and learn new things. I’m sure this is one of the reasons I love blogging: there are so many opportunities to do just that. Last week I had the most wonderful time visiting Idaho as a guest of the Idaho Potato Commission. I was one of a group of bloggers and dietitians who were invited to celebrate the Idaho potato harvest by meeting farmers and industry representatives, visiting farms and packing/processing facilities, and tasting foods and drinks made with Idaho potatoes over the course of three very full days. Continue reading