Over the weekend, when I was standing near a display of Okinawan Sweet Potatoes, I overheard a conversation between a man and his friend that piqued my ever-present food interest. And because I don’t always listen to my mama by not talking to strangers, I asked the man dressed in a white long-sleeved shirt and black slacks to elaborate on his enthusiastic exclamations about these sweet potatoes.
He told me how he liked to bake them on a low heat for a certain length of time. I figured that he, a waiter who’s been working for many years at the oldest Chinese restaurant in my city’s Chinatown, probably knew a thing or two or three hundred about cooking, so I’d better listen up.
