Hungarians eat lot of potato still we can be mistaken and think that there’s only one type: the potato. BoP is going to re-discover old-school potato-kinds, show which is Gülbaba or Rózsa, and present some newly introduced ones: sweet and purple potatoes. We will be questioning what fast-food chips is made from, looking at why GMO touches potato heavily. In the meantime we’ll be also speaking about what is called good and bad salt, do we take to much or too less of them? How does salt is made and what kind of them can be found in the shops? Is that salt is just salt? What is the anti-caking compound then? Anyways, we’re looking ahead a busy months, stay tuned!

Potatoes (krumpli) and salt (só) are our new topics in March, details coming soon :-)