The article emphasizes the significance of traditional foods during Estonia's Republic Day celebrations, highlighting the classic dish of rye bread that has become synonymous with the feast. It mentions that alongside patriotic ceremonies such as flag-raising and the parade, hearty national dishes play an essential role in the celebrations. The culinary historian Ülle Jukk shares insights into the local food maps of Jõgevamaa, suggesting what dishes best represent this region on such a festive occasion.

The piece further delves into the agricultural history of Jõgevamaa, particularly its potato cultivation, which has been a staple in Estonian cuisine for decades. It references Julius Aamisepp, a renowned potato breeder from the 1930s who created one of the world's largest potato variety collections, significantly contributing to Estonia's agricultural heritage. Among his most famous creations is the 'Jõgeva kollane' potato variety, which remains popular among locals today.

In addition to the historical perspective, the article also highlights the evolution of potato varieties released from Jõgeva over the past 106 years, showcasing how the region has maintained its agricultural importance. Recently introduced varieties like 'Joosep' and the longstanding 'Teele' exemplify the continuous innovation in Jõgevamaa’s agriculture, ensuring that these traditional foods remain integral to contemporary Estonian celebrations.