John Yanga’s love for small potatoes doesn’t come from some gourmet trend in glossy magazine. It’s just the way his favorite dish was done when he was growing up in a grass roofed, mud-hut in a village in Southern Sudan. The story of how he made it from there to here, cooking batatis all the way, really inspires me. If his life were a fable, the moral would be: the world is horrible and chaotic, yeah, but not too much so for you to bring some good.
Lindsay Sterling is teaching a cooking class on April 8 in Freeport. On the menu is Miso Soup and Oyakodon. For more information visit www.immigrantkitchens.com.