Tech Valley to Tennessee Hills: Sophia Eng's Homesteading Odyssey

In this episode, Sophia Eng talks about her transition from a tech job in the city to a holistic farming life. She discusses her background growing up with immigrant parents, her journey into developing her passion for traditional fermented foods, and her experience of moving from San Jose to Walnut Creek to start her own farm. Sophia also shares her experiences of embracing homeschooling, self-sustainability, using her tech knowledge for her business needs, and writing her cookbook 'The Nourishing Asian Kitchen.' She also highlights the importance of supporting local farmers, maintaining a positive attitude and infusing adaptive stress responses into daily life through regular Kombucha intake.

00:42 Introduction and Guest Arrival
01:05 Guest's Background and Journey into Fermented Foods
02:27 Cultural Aspects of Fermentation
02:44 Transition to Farming and Self-Sufficiency
03:20 Balancing Full-Time Work and Farming
04:59 The Impact of Farming on Family Life
05:09 The Journey to Becoming a Farmer
11:01 The Decision to Move and Expand the Farm
17:05 The Role of Fermentation in Their Lifestyle
24:14 The Impact of Technology on Modern Farming
29:03 Merging Tradition with Modernity in Cooking
29:34 The Story Behind the Cookbook
30:16 The Importance of Umami Flavors in Asian Cuisine
30:52 The Journey of Creating the Cookbook
32:14 The Challenges of Balancing Work and Family
32:56 The Struggles of Working with Grandma
33:21 The Significance of Family and Tradition
33:36 The Thrifted Dishware Collection
35:01 The Impact of Aging Parents on Family Dynamics
35:25 The Importance of Documenting Family Recipes
38:29 The Value of Intergenerational Living
44:10 The Cookbook and Where to Find It
47:50 The Importance of Supporting Local Small Farmers
52:57 The Benefits of Kombucha in Stress Management