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Straight River: Do You Want Trout with Your Fries?
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The same porous glacial soils through which the region's aquifers flow are also good for growing potatoes. For a long time potatoes were simple table fare, but then came McDonald's and its imitators. Suddenly potatoes were big business.

And not just any potato would do. To create fries with just the right whiteness and texture, fast-food restaurants discovered that potatoes must be perfectly uniform-grown under stable conditions, with the right moisture content (80 percent), and stored under conditions of absolutely consistent temperature and humidity.

To grow these perfect potatoes, farmers could no longer rely on the vagaries of rainfall. In fact, the two biggest suppliers of potatoes to fast-food restaurants, Frito-Lay and Simplot, would buy only from farmers who irrigated their spuds.

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Valley Creek
Gulf of Mexico
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