Sophia Ngueyen Eng left a successful career is Silicon Valley, after questioning the health of industrial agricultural practices that men workers wear hazmat suits to spray the endless acres of strawberries planted not too far away from her. Now, she pursues her passions for sustainable farming and nourishing Asian cuisine on her farm in Tennessee, where she employs regenerative practices to raise grass-fed dairy cows, beef cattle, laying hens, broilers, ducks, sheep, goats, turkeys, and traditional Asian practices to grow a variety of produce for her multi-generational family and local community.
She has put it all down in her new book, The Nourishing Asian Kitchen, which spotlights healthy recipes from several different Asian traditions that can be made with farm-fresh whole foods. Her book draws parallels between soil and human health, for example how she feeds the soil with the same kind of fermented microbes as we can feed ourselves, with foods like sauerkraut and kimchi, and lactic acid bacteria from Korean Natural Farming for the soil. Learn how to feed yourself as well as you do your soil with this podcast and her book, The Nourishing Asian Kitchen.
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