PlanetPotato

After a year that none us will forget and which has been tough for so many, it is time to look back, look forward and celebrate the festive period the best we can.We hear from 'Marilyn Monroe' why she was photographed in a potato sack and discuss our favourite potato Christmas presents.One of the positives of 2020 has been the building of community spirit in so many places. In one part of Glasgow, Scotland the potato was the catalyst for bringing neighbours together to grow a colourful crop that was then shared in a pop-up chip shop. You can learn more and see why 'An Empty Gunny Bag Cannot' stand at www.aproxima.co.uk Finally we venture close to the North Pole to hear about Iceland's Christmas potato traditions and hear the Js and Ks of potato variety names from Hanna Lísa Ólafsdóttir.Wishing you all a happy, peaceful and safe festive period and a more hopeful 2021. Image from Aproxima Arts - aproxima.co.uk

PlanetPotato is back after its summer break and it's time to go to the movies! Hosts Anna Lambert (potato fan) and Cedric Porter (potato market expert) look at the spud's role on the silver screen and chart Mr Potato Head's meteoric rise from cereal-box freebie to toy-box - and film - superstar. Plus the winner of the (International) Potato Photographer of the Year competition, details of a potato-print auction for charity and, of course, a soothing recitation of potato-variety names... Very special guest star: Chris Bensch of The Strong National Museum of Play - details hereDetails of Molly Mahon's auction of artists' potato prints in aid of Charleston here (and Molly's own print is shown above) Details of the winning entries for the (International) Potato Photographer of the Year prize hereH&Is of potato varieties read by Bridgid Ryan.

It's off we go to Idaho in this episode, as we hear how the US state became the nation's biggest potato producer, while pattern supremo Molly Mahon reveals how we can all unleash our creativity via potato printing. See a Molly Mahon potato printing masterclass here: https://www.youtube.com/watch?v=t696x03g3-kFollow Molly on Instagram @mollymahonblockprintingWatch how a potato is essential to celebrating New Year in Idaho: https://www.youtube.com/watch?v=oPK13Ln74i4Learn more about Idaho Potatoes at www.idahopotato.com  Ever fancied sleeping in a potato? Here’s your chance: https://www.airbnb.co.uk/rooms/32011367?source_impression_id=p3_1594321740_TDm0%2FhJ00VUx1jxV&guests=1&adults=1

Relaxing with Potatoes. Yes, this is your chance to escape from the stresses and strains of everyday life with the low-down on every potato-lover's holiday dream: a hotel in the German countryside that’s dedicated, from its restaurant to its spa, to our favourite tuber. We also talk to the CEO of young company PotatoPlastic to find out about some of the products they’re developing with potato starch. And as if that wasn’t enough, you can unwind with the Dutch-delivered Ds and Es of potato-variety names…

Food writer Jenny Linford talks floury versus waxy and reveals her favourite potato treats, Oscar Ortiz gives us the low-down on Peru's National Potato Day and we learn why to be described as 'a potato' is quite the compliment in Norway. All this, plus the C-name varieties from the Outer Hebrides...Oooh recipe alert! Jenny Linford has very kindly let us have the delicious-sounding recipe below for Kimchi Potato Cakes, taken from her wonderful book Potatoes, published by Ryland Peters & Small (£14.99) -  Clare Winfield's photo of the potato cakes, from the book and © Ryland Peters & Small, is shown aboveKIMCHI POTATO CAKES These small potato cakes – a piquant riff on classic potato dishes, such as Britain’s bubble and squeak or Ireland’s colcannon – are very tasty indeed. Serve with fried eggs, and topped with sliced spring onions for a satisfying breakfast or brunch. 700 g potatoes, peeled and chopped 2 spring onions (scallions), finely chopped 25 g butter 150 g kimchi, finely chopped salt and freshly ground black pepper vegetable or sunflower oil, for shallow-frying SERVES 4 Cook the potatoes in boiling, salted water until tender. As they cook, gently fry the spring onions in the butter in a frying pan until softened but not browned. Drain the cooked potatoes, add in the fried spring onion with its butter and mash well. Season with freshly ground black pepper. Mix in the kimchi. Working with oiled hands, take tablespoons of the mixture and shape into 16 small, even-sized potato cakes. Pour enough oil into a large frying pan so that it forms a shallow layer in the pan and heat through over a medium heat. Add in the potato cakes, frying in batches if need be, and cook for a few minutes on each side until browned. Remove, drain on paper towels and serve at once.

A celebration of all things Potato In episode 2 Celebrity encounters, news of a brilliant potato photography competition and the ultimate potato rallying cry for our times. Oh, and we're transported to North Dakota as we hear the beguiling Bs of potato-variety names, courtesy of local journo Carah Hart. With potato-data expert Cedric Porter and his tuber-enamoured wife Anna Lambert. Contact them with your feedback and suggestions via Twitter on @PlanetPotatoPod or email info@worldpotatomarkets.comAlso available on Spotify and Apple Podcasts

A celebration of Potato CultureIn this first episode, food historian Prof Rebecca Earle explains why the potato has such a special place in hearts and lives worldwide, we discuss the ways in which the potato is helping us keep our social distance, and we're soothed by the beauty of potato varieties' names in all their gentle glory...Contact us with your feedback and ideas for contributions via Twitter on @PlanetPotatoPod or email info@worldpotatomarkets.com