Jun 6, 2024
Purdue students learn about spuds during Potato Fest

More than 5,000 Purdue University students participated in Potato Fest on April 16, sampling spuds and running in a potato-themed race.

The event gave students an opportunity to learn about the nutritional benefits of potatoes, according to a news release from Potatoes USA. Chef RJ Harvey, Potatoes USA director of culinary, and Aurora Hollenbeck, executive sous chef, hosted cooking classes at Purdue’s recreation center, demonstrating recipes including cheesy tomato and basil air fryer panini and avocado potato toast.

Mung Chiang, Purdue University president, took part in Potato Fest on April 16. Photo courtesy of Potatoes USA.

Purdue, with a rich history of nutrition research, has had both a faculty and alumni presence on the three most recent Dietary Guidelines for Americans advisory committees, according to the university website.

The race included an appearance from Mung Chiang, Purdue president, and was powered by fitness app Strava, which has partnered with Potatoes USA for previous promotions, including last year’s Power of 3 September Strava challenge.

Purdue staff and students shared comments including:

  • “I’ve been avoiding potatoes; I didn’t know they were OK to eat.”
  • “I didn’t know you could do this much with a potato!”





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