- The potato Blight. Singer, Alan // Calliope;Apr2006, Vol. 16 Issue 8, p5
The article presents information on the history of the use of potato as a source of food. INSETS: According to an article in The spectator, October 25, 1845;"Praties They Grow Small".
- SPEEDY SPUDS. Friedland, Ann // Food Management;Nov2000, Vol. 35 Issue 11, p50
Discusses the increasing use of processed potatoes by United States food service operators. Proliferation of convenience products; Advantage of using pre-peeled fresh potatoes; Dishes that use processed potatoes.
- You say potato. Lang // Restaurant Business;12/15/99, Vol. 98 Issue 24, p44
Focuses on the potato as a reliable element of food service. Value of potatoes in a dish; Versatile role in menu strategies; Potatoes in supporting role or as center of plate; Experimentation with different varieties of potatoes; Potato recipes.
- Tribute's: 2272 N.W. Kearney St. // Just Out;2/18/2005, Vol. 22 Issue 8, p34
Features the Tribute's restaurant in New York. Offer of pastrami and chili cheese fries.
- BEYOND MASHED AND FRIED: POTATO COMFORT. // FoodService Director;4/15/2002, Vol. 15 Issue 4, p76
Presents information on processed potatoes in the U.S. Total potato production covered by the food service industry; Convenient forms of potato products that are available to foodservice; Information on comfort food; Information on several preparations of potatoes.
- HOT POTATOES. Stein, Lisa // U.S. News & World Report;8/2/2004, Vol. 137 Issue 3, p18
Reports that a study has declared potatoes a sufficient low-carbohydrate food. Details of a new breed of low-carb potatoes that have been engineered; Description of the potatoes; Plans to release them in markets.
- Enjoy Home-Grown Potatoes Year-Round. Long, Cheryl // Organic Gardening (08973792);Mar/Apr2000, Vol. 47 Issue 2, p11
Provides information on the `Red Cloud' variety of organic potatoes from Wood Prairie Farm of Bridgewater, Maine.
- Peel your potatoes to avoid toxins, says Cornell researcher. // Environmental Nutrition;Feb1993, Vol. 16 Issue 2, p8
Reports on the detection of residues from sprout inhibitors on potato peels. Research conducted by biochemist Nell Mondy of Cornell University; Toxicity of CIPC and maleic hydrazide; Suggestion to peel potatoes to prevent contamination of cookery; Myth on nutrient loss due to peeling.
- Green Spuds? Cut It Out. // Environmental Nutrition;Oct2008, Vol. 31 Issue 10, p7
The article provides an answer to a question regarding the safety of eating potatoes that have green tinges.