February 6, 2026 – Did you know potatoes have more vitamin C than citrus fruit?

That was the question posed to students in the Nutrition and Wellness class at Mexico High School as they gathered around kitchen stations, aprons on. 

Using a potato ricer instead of traditional hand mashing or an electric mixer, students made mashed potatoes while learning how to properly manage the starch that often makes the dish gummy. They also prepared cheesy oven-baked potato chips with a homemade dipping sauce, a healthier alternative to the processed version found in stores.

Students learned that potatoes are packed with nutrients, so much so that a person could survive for months on potatoes alone. Add a dairy product, and the nutritional value becomes even more complete. The goal of the lesson, and the class as a whole, goes beyond cooking.

Instructor Karen Ford refers to her students as “first-year foodies,” and her class is about much more than following recipes. Students learn where their food comes from, how to shop and store ingredients properly, and how vitamins, minerals, and antioxidants affect the body.

Each lesson focuses on a specific food. After learning the science and nutrition behind it, students head to the kitchen to put their knowledge into action.

Ford emphasizes teaching students how to prepare healthy, affordable meals they can make on their own one day. A key message she shares with students is to avoid ultra-processed foods when possible and to build confidence by cooking from scratch.

In the end, the lesson wasn’t just about potatoes. It was about helping students understand how food choices impact their health, their budget, and their independence.