Peeling back the layers of this humble vegetable’s history reveals that, no matter how you slice it, there’s power in spuds
Nothing orients like food. Wherever I find myself living I try to eat according to the region and season. In Rhode Island I ate mussels and stuffed quahogs. Nopales, carnitas and citrus sustained me in Arizona. Pennsylvania presented me with a real cornucopia — beets, cucumbers, duck eggs, garlic scapes, delicata squash, ground elk meat. Now that I’m in Maine, it’s potatoes for me.