USPB Gives Hands On Training to Use Dehydrated Potatoes
Recently the USPB hosted a dehydrated potato workshop that happened in both Idaho and Washington, D.C. participants came from eight different private voluntary organizations and several USDA employees. This allowed USPB to feature potatoes from farm to fork as well as a hands-on workshop where participants were tasked with coming up with new recipes that could be used in the field. USPB International Marketing Manager TK Kuwahara says the participants were really amazed at the dehy potatoes’ ease of use and flexibility in a variety of dishes.
Kuwahara: “They came up with some great recipes that they could recreate in the field. Such as this Ethopian Delight — which had just fresh local tomatoes, onions, avocado, and curry I believe — it was a like a mashed potato salad consistency. But we had a lot of great success there. This is when the participants have that aha moment where they really understand how to use dehydrated potatoes in the field and how they can relate it to their programs.”