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