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Our Potato Project is Making Waves

A collaborative project with MSU Extension, Montague-Whitehall Schools, Kalamazoo Public Schools, and ValleyHUB is the subject of a Second Wave Media story.

Our Potato Project is Making Waves

For over a year, we have been working with partners statewide on a project to develop a frozen, ready-to-cook potato product that would work for school cafeterias as a locally-sourced replacement for french fries. Kalamazoo Public Schools served the potatoes in December as a test, and plans to put them on the menu regularly moving forward. 

FIC Director Rachel Bair was excited to share this story with Zinta Aistars from Second Wave Media, who wrote a great piece highlighting the work of our partners to bring this project to fruition. 

We hope you’ll check it out! Read the story here.

Screenshot 2024 03 25 083637

Potato Precision

And, because we are particular about our potatoes, ValleyHUB would like to note that the potatoes pictured in the web publication are NOT the Lamoka or Kennebec chipping potatoes we use for the Potato Project! Theo is pictured processing redskin potatoes for fresh use by Bronson Hospital and a few other restaurant customers. We shared these photos because they are high-quality, professional images.

Here’s a picture of the Potato Project potatoes, taken from our Standard Operating Procedures documents. More accurate, less cute.

If you know enough about potatoes to have noticed this inconsistency - we salute you!

Potato Project 1


Stay tuned for a white paper that our partners from MSU Extension will publish later this spring, with more information about the project, including specific details like this one.

March 25, 2024
By: Rachel Bair, Director for Sustainable Food Systems

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