{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"CAFE Ep.88 - In Service of the Potato","description":" We may think that a protein is the center of the plate for most restaurant menu items, but based on popularity, variety, and pure satisfaction \u2013 the potato reigns supreme. From baked, mashed, hash browns, roasted, and scalloped to the mighty French fry, people love potatoes. Idaho produces nearly one third of all the potatoes available on the U.S. market. The \u201cspud\u201d state offers a perfect environment for growing exceptional potatoes, especially the classic russet. The volcanic soil, desert climate with more than 280 days of annual sunshine, and a commitment to 100% irrigation make Idaho the perfect location for exceptional potatoes.&amp;nbsp;Join CAF\u00c9 Talks podcast for a recent interview with Alan Kahn \u2013 Vice President for Foodservice at the Idaho Potato Commission for a fascinating insight into the life and marketing of this incredible ingredient. As cooks, chefs, and educators we should all be in service of the potato.&amp;nbsp; ","author_name":"CAFE Talks Podcast","author_url":"https:\/\/www.cafemeetingplace.com\/resource-center\/cafe-talks","html":"<iframe title=\"Libsyn Player\" style=\"border: none\" src=\"\/\/html5-player.libsyn.com\/embed\/episode\/id\/31508322\/height\/90\/theme\/custom\/thumbnail\/yes\/direction\/forward\/render-playlist\/no\/custom-color\/88AA3C\/\" height=\"90\" width=\"600\" scrolling=\"no\"  allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen><\/iframe>","thumbnail_url":"https:\/\/assets.libsyn.com\/secure\/item\/31508322"}