Traditional Food - Eating the Old Way (Pantry Chat with Sophia Eng)

hey you guys welcome to this week's edition of The Pantry chat Food For Thought this week I am bringing on a very special guest I'm excited about this this is what I always say isn't it this one's really fun because we're really going to dive into something that's very near and dear my heart and that is traditional cooking but this time we're going to be doing it with an Asian flare so this is a lot of fun we're going to be talking to Sophia Ang who is the author of brand new nourishing Asian Kitchen if you guys have not seen this book you're really going to want to check it out so before I bring Sophia on I just want to tell you a little bit about her Tim and Sophia were born and raised in Silicon Valley but with the events of 2020 they upped their homesteading game and moved across the country to the Appalachian Mountains they're now raising and harvesting their own food homeschooling their children and using their hands to build a modern Homestead with ancient Asian Traditions oh how fun it's their mission to help shape the way the Next Generation views food cooking and proper stewardship of land and health in the last year Sophia has authored the nourishing Asian Kitchen cookbook alongside with her mother based on Weston a price principles of ancestral eating and it has over a hundred recipes of nutrient dents recipes for health and for healing Sally fall and morel who you guys all know and love has written the forward of the book and it's been endorsed by all sorts of amazing people including Joel salatin so I'm super excited to bring Sophia in to visit with us hello Sophia thank you for joining us today hi Carolyn thank you for having me on your show yeah this is gonna be a great conversation now I just really want to kick it off right at the very beginning by saying what what is traditional cooking for those of the people of my listeners here who may be new to this term and they're like I'm seeing this all over the place um what does that mean for me it means cooking from scratch and replacing everything that we were using from Asian sauces and spices and condiments that we were buying and even though we were cooking them at home and making homemade meals it wasn't traditional I mean if you think about how our cultures were eating back in Asia we didn't have access to the grocery store to buy you know our hoiston sauce for example in the grocery store and so it's been a 12 year Journey for me to go back and really start from our sauces and condiments and that's the Back to Basics chapter in The cookbook yeah that's really neat you know there's there's what we think of as like homecooked in our or cooked from scratch in our modern culture which is kind of like yeah I'm the one who opened the box and dumped it in right and then there's real traditional from scratch cooking where we're starting with all ingredient like nothing that has ingredients in it they are the ingredients and we're building a lot of nutrition into the food and this is just I think the best thing that could happen to our modern culture right now pretty much is to reintroduce our taste buds to what real nutrition tastes like and nutrient dense foods really taste like um okay so I got excited I'm like diving straight in but I I want to check with you here I am in Far North Idaho right now we're expecting um negative 24 degrees fahrenheit as a low uh over the next couple of days and so we're like hunkering down this is really cold even for us way up here um we've got about two feet of snow on the ground right now so we're we're kind of in different parts of the United States what's going on right now in your area of the country yeah so I think we're entering this Arctic freeze that happens people said it hasn't happened in 20 years but for the fir for the two years that we've been here this is our second Arctic freeze where it's dropping uh to the single digits and probably GNA get colder tomorrow Thursday so it it is pretty cold but I mean typically in Tennessee we have our proper Four Seasons and it's been it's very nice when you get to Spring and fall summer gets a little bit hot um but winter can get pretty cold yeah so so you're experiencing the cold too so it's not all like warm and toasty I picture everybody in the South right now and I'm like oh I bet they have sun and it's warm but no we're just all Frozen this time of year aren we especally this year yeah I think this year and this time of year for sure absolutely so tell us a little bit about your homesteading journey because you are like so many of us like coming Josh and I are from Southern California originally and uh you know so we've all had our Journeys kind of leaving City leaving you know the Modern Life Behind in a lot of ways what has your journey looked like well our it started off as a food Journey we didn't know what homesteading was or that it was a term or that it was now a thing but 12 years ago when my daughter was born I started wanting to make our food from scratch with her for some reason and I felt like let's just start with applesauce because in our culture we just don't cook our fruit and it was seems it's a very simple recipe right you just Steam and cook some apples and mash it up and blend it but I really had to start from scratch and so that's to just kind of tell you um what a journey it's been but even from there I had these baby books that were handed down to me as a firsttime mom and these a book from William Sonoma it said make sure that when you source your apples you Source organic because your baby's body is not yet developed enough to process the toxic chemicals from the herbicides and the pesticides and 12 years ago in our culture if I were to say I went and chopped at Whole Foods it's just a taboo thing it's you know she's irresponsible with her finances you know it's you know you have and we we didn't quite make it there yet I guess but because of that experience I said okay well fine I'll go into Whole Foods I'll by the organic apples but at what point do we is her body going to be developed enough for her to eat our conventional food that we buy in our Asian grocery stores or are we doing something wrong and it's now been 12 years and we have our own five acres worth of farming we have our own micro Dairy now and we have our we raise all of our protein our meat and we have our garden but it's been a journey we from there we started on a quarter acre in the Bay Area right before 2020 and I really felt this um it was like a real big push and I kept hearing like prepare prepare prepare and specifically around food so I didn't know what that meant I just said okay well then I'll start growing my own garden and my mom she always said if you're going to make F which is the the soup that's on the cover of the book she said if you're going to mfah you have to make it with cilantro and scallion otherwise don't bother making it and this is like Asian mom so I can still hear her voice very clearly and she so I so I said okay fine so outside of our quarter acre home we had a small three-bedroom one bath house I planted a little planter bed and all I had learned how to succession plant the cilantro and the scallion which grew pretty much all year round in California I could grow that I can't do that here because it just bolts so quickly but we did that in California and that was the first time that I really felt felt I really could taste the difference with homegrown cilantro and it transformed our dishes from just the simple herb that I felt 2019 I felt okay we can we can do this and so I built out four garden beds from there and by the time March 2020 happened we already had our full Garden ready to go um March 16 2020 in California everything shut down we were we had lockdowns we had curfews and I'd never heard of this before my parents are from Vietnam they left Vietnam at the fall of Saigon and so they would have so many stories growing up I was born and raised again in in um San Jose in California so we just knew America's America I didn't hear you know so hearing my mom tell us scary stories about what happened during the fall of Saigon I would often tell her mom can you just stop telling us these stories it's never going to happen here but March 16th 2020 was when I told her can you can you tell us what happened and that night I told Tim my husband I said there was this woman in Marin County which is north of San Francisco she was selling egg laying hens and um I needed a protein Source because we have our garden but we didn't have any prote grocery stores shut down during that time and I didn't know for how long um you just don't know and I had seven people so our whole family quarantine with us and uh so I told him I said let's go so we went and got these egg laying hens I didn't know how to raise chicks so we didn't have a chicken coou so I said just give me the hens I want the eggs drove out there for an hour and a half and she charged us $300 for uh for one hen and we bought for one hen for one hen and we bought three hens and I remember driving back through the baby bridge I told Tim I never ever want our family to be in a position again where we have to worry about feeding all of us with three eggs a day and it was from that moment on that you know we really had to ask some really tough questions we ended up buying six acres north of Sacramento um to bring in some ruminant animals so goats and sheep was what we introduced we grew out our our flock my husband bought 100 Ducks you know because you're brand new Homesteader you just jump all in and and but he loved he loved it he's a West Point grad went to Iraq for 18 months and he served um for 15 years and I think it was the first time that I saw him really care at for something other than our own family but really take good care and and I could see some healing in him managing our livestock so I thought that was really cool and he called them his little soldiers cuz everywhere he went like these little ducklings would imprint and follow him so he became the mama duck which made it impossible for him during Harvest oh yeah that is so great and you know you have so much in there that I think so many of us will identify with I mean right off I was thinking our story really starts a lot with having our first child too and just this like this light bulb moment of you know it's one thing to feed yourself just whatever you normally eat whatever's convenient whatever's at hand but then all of a sudden when you have this little precious life that you're responsible for you like whoa I know we can do better than this I have to research I have to know more I have to do you know a good job and that was really what set us off on our journey also and uh we didn't have covid in the middle of our path uh when we were learning but there were a lot of similar trajectories of just like realizing how fragile the system was and how many people we were responsible for and if our system of getting food for people was depending on a grocery store that was so close to to being empty right you know every single day it's close to being empty um that for us was like you started to get that kind of creepy skin crawly feeling you know like oh my gosh what are we doing like this is not safe why are we doing this and you know it's so very eye openening so um you know your your $300 hins probably paid for themselves during covid too for as expensive as those eggs got yeah exactly what an expensive lesson learned you know and I think I'm I look back at that story and as upset as I was I'm so grateful that that was the aha moment we talk about it in Tech like what is that moment that like changes your life like that was the moment it wasn't so much like the shakeup of the grocery store because you know we had that with electricity go PG just shutting down our electricity that wasn't scary enough earthquakes wasn't scary enough but it wasn't until like there was no more food on the shelves um that really woke us up yeah yeah and now I'm sure you look back and you're like who that was close like I'm glad we're where we are now because every step forward just feels uh it feels so good and yet at the same time it feels like gosh I wish we would have been here three years ago like I should further ahead than I already am right now but you know we have to celebrate the winds and that's so amazing so I want to get back to this idea of the of traditional cooking because it goes so much hand inhand with homesteading or farming or you know whatever you want to call uh kind of getting back to the land and eating real food real fresh food and um and real nutrient dense food um and something that really strikes me is how so you know whether you look at Asian cultures or you look at say northern European cultures or you look at all these different places there are actually some real backbones of traditional foods that kind of stay the same even if the flavors are a little different the application is a little different and I find that personally so incredibly fascinating you know the easy one that comes to mind on this is bone broth right like everybody makes bone broth practically when you look culture to now I shouldn't make some broad statement that everybody does because there's somebody who doesn't I'm sure culturally but in a large majority of traditional cultures depend on some form of a bone broth and you know are there any other ones that come to mind for you of some of these like kind of the Cross cultures um type of foods yeah definitely bone broth is huge in their Asian culture especially for the postp part period there's that 30 days that most Asian cult I don't want to say all but most Asian cultures are very strict in that you know what we call like the fourth trimester in healing where you're just loaded with lots and lots of different types of bone broth um but also one of the other things that I've noticed too and especially with Sally Fallon's nourishing Traditions book and flipping through that because that's what opened up my eyes to this world as well is the fermentation a lot of our and you'll see it too in in our modern grocery stores you're starting to see not just sauerkraut on the shelves but you're starting to see kimchi and daon daon Chi right where um all of these Asian influences of our food is starting to become you know more accepted widely accepted um but but this is has been going on in our cultures for thousands of years and even within the Asian cultures from the Vietnamese Chinese has a different method of fermentation uh Koreans obviously with the kimchi so many different methods and different flavorings but I mean I just love how much biodiversity that adds to our gut health and that's one of the other reasons why you know I have been looking for this book for the last 12 years when I found Sally Fallon's book I was waiting for someone else to write it and and you know but it's just like bringing this to awareness and making it acceptable to everyone is really key to improving all of our gut health all of our health overall in general and bringing that tradition and you know back back in the day we didn't have access to all of the health care that we do today but they still lived arguably you know pretty healthy lives compared to where we are today and so how do we bring back some of that now I believe and appreciate technology where it makes sense like I love my freezer love my refriger refrigerator um but there's a time and place for everything and there's a fine balance too and and I love you know there there are some traditional things that I really felt like if I didn't document it from my mom and pass it on to my children it was going to be lost and so it's been you know at at least 12 years since we've lived this way but 10 years since I've been wanting to write this cookbook with my mom since we've been working on all of these recipes together mom try this and and she has a very uh Discerning palette so everything that I was making I had to double check with her and I cleaned out all of our pantry to make sure you know this is all that I can cook with if we're going to Tinker this is all that we could work with and it has gotten to the cookbook today and I'm so happy that I could share it with the world because it was just supposed to be a gift for Mom and the girls um last Christmas and you know go to FedEx print it and then gift it to them be done go back to my full-time job did not expect the the um every you know the the world to receive it the the way that it has oh well we're so excited that H you've let us share in on your gift to your family because it's so special to have that um I love where you said that um you started with the sauces yeah and I think this is really important to notice whether we're talking about an Asian Kitchen are we're talking about kind of more standard American food it's often the sauces you know the ketchup the the mayonnaise the you know whatever the sauce is that you're going to put on your food or augment your food with the the different condiments um that's where a lot of really unhealthy stuff sneaks into our diet you know we're really aware of like what what's in this main dish package or at least we're more aware of our main dishes and our side dishes than we are of the sauces that we use so we get all the is great food and then we dump you know some awful ketchup over it that just has a list of terrible ingredients on it and so it's one of those things that like when you start becoming aware of those smaller items it really opens to your eyes to what you're actually putting into your body what were some of the things that you felt like the most shocked about as you started paying attention to those things I think the biggest thing that I hadn't realized and this is not just with Asian spices but with American spices too I didn't look into the spice industry but when we started raising our own animals not just like the chicken but now into our beef cattle where we're raising grass-fed grass finish beef and it takes two years to finish them and what you see on that front cover is the oxtail beef F which is my all-time favorite but there's only one that there and there's only one oxtail per cow so if you think about it it takes two years for me to raise that oxtail to make this special dish and then I looked into spices and typically I would go to the Asian so as I cleaned everything up I started cooking from scratch I would still go to the Asian grocery store to buy the black cam mom because it was hard to find at an an American grocery store so the black cardamom the cloves the Starnes cinnamon um fennel and coriander you can find but those other ones that are more tropical they're harder to find and so it wasn't until I started looking into the spice industry and realizing that our spices come most of them come from overseas and when they are shipped and cross over to the United States it's sprayed with ethylene oxide it's been irradiated and so uh you know and it's obviously not going to be organic or non- GMO it's definitely going to be a GMO product um I realized oh my goodness so here I am cooking a 24hour bone broth with my Ox TAA and then I'm putting all these spices that might have arsenic and lead in it with ethylene oxide and has been irradiated is this you know is this truly something that I want to be putting in and so out of necessity and we homeschool our children I said let's start packaging these up because we started making our own spices and where we buy them in bulk and even the black cardamom is $100 a pound um and so I said well we you we make a lot of f broth at home I have it on the stove now I have it on the stove most days of the week even throughout the summer the kids love it it's so easy to make it's so nourishing and so I started having them do it and and making our own at home but then as a project learning experience for their school I said well let's start putting together a website and start selling it and so for the last two three three years now 2021 yeah that's that's when they've been selling and now polyface carries it um a lot of our local like retailers and places Farms that understand the value of having these spices and appreciating just more nourishing Asian food and it's very healing too these you know you could take your bone broth and put the spice mixes in there and now you've got like a healing broth and this is great for inflammation um decongestion um all sorts of different things that's really really good for you and um but that was the biggest eye opening experience to realize we spend all this time and effort and money to raise our animals but even if you are supporting your local farmer or if you're buying your meat from Whole Foods or at a natural grocery store it's getting more and more expensive and because of that you want to be careful with what you put in your food and in your yeah that makes a lot of sense and definitely think about something like that bone broth that you're boiling for so long you've got that nice simmer going and you're like trying to pull out all the nutrients of everything and then you're like wait I'm pulling out all the chemicals in everything that I'm putting in there also um we we all have the these aha moments where it's like oh you know if it's not the Asian side it's maybe the bay leaves like what are they doing to the bay leaves you're putting in there or the black pepper corns or you know whatever it is um so I've got to tell you I love chicken fa I absolutely absolutely love it and um at some point you know Growing Up in Southern California we had access to a lot of different cultural restaurants around us I went to college um in like a suburb of Los Angeles so I had kind of every ethnicity around me and great restaurants amazing grocery stores like I could get anything that I wanted but when I moved away from that area all of a sudden I couldn't go get fought wherever I wanted and so I figured okay well I'm a good cook I can figure out how to make this at home um so I took a class actually an online class to learn how to make a more traditional Vietnamese fa and uh for those of you guys don't who don't know this is kind of uh F would be kind of the could you say like the chicken noodle soup of the Vietnamese world yes you know yeah it's kind of a noodle soup with chicken and I love we just load it filled with raw crunchy vegetables and I'm totally with your mom it has to have cilantro and green onions like don't give me mint some people want to put mint in they're like cilantro and green onions it's a must but um but in making this class like she really took us through making this great bone broth and was crunching up the bones even so you could really get them the goodness out of the bones but then she made this super strong case for using MSG and she's like it's okay it's not bad for you it's you know traditional well I happen to know my sister gets incredibly sick off of MSG um she like instantly she will break out and hot like oh it's a terrible reaction I'm I'm thinking I I don't think I can go along with that argument I know that there are some forms of like a hydrolized yeast that are in N that are natural but the chemical version that you add to your food to me is just like why why does Asian food have kind of the reputation for having MSG in it and why did it get in there in the first place what what would the answer be for traditional cooking the so very I'm so glad you brought this up because I'm very passionate about it traditional Asian or most Asian food is known for the Umami flavors right it's that savory flavor that hits the back of your tongue and it makes you crave coming back for more um now if you cook your food traditionally those flavors will come out in time but when you go to a restaurant for example and they're looking at time resources profit mostly they're not going to be simmering their bone broth for 24 hours right and so what they're going to do instead is they're going to be putting the MSG in there all sorts of different flavor enhancers to get you to come back um it's it's an excitotoxin MSG monosodium glutamate and it is terrifyingly just detrimental for your health your brain health and my mom would have a severe reaction to MSG whenever we went out to restaurants she has had heart palpitations um atrial fibrillation where her heart just beats out of control and that's when I realized oh my goodness we really have to remove this from our diet and and it was not even that we added it to our food when we were cooking at home but it's in a lot of ingredients in the sauces and condiments again and so in removing all of that and it's it's the irony is whenever we had had to go out to eat at restaurants and eat Vietnamese F Chicken F or beef F I'd always tell the girls or tell the children make sure you don't drink the broth and the irony of that is that's why you're supposed to be eating f is to drink the broth but they love it so much and sometimes you know if I didn't prepare anything like that that prare prepare ahead of time to make our own F or bring our own then that's what we have to those are our options and they're really are craving it but it you know it it started off as um definitely a flavor enhancer restaurants had brought it in I believe you can look into the military had brought it in um to get our soldiers to eat the food um and over time it you know has gotten into mainstream and now there's a whole campaign on how MSG is good for you because you'll eat less salt and I think if you and I are on the same page and most of the listeners here salt is good for you uh Real Salt unrefined salt is and um not the iodized of course then I could see where they may be coming from from that perspective but none of that is healthy at all yeah it's amazing how far down the wrong path you can get when you just start going down that path like well you know let's stop eating the bad salt so we'll give you another chemical instead and you know it's like wait wait wait whoa you know let's back up and just get some really good nutrition in our body and we don't even have to deal with a lot of those things it just kind of saves it so really cooking at home the long slow cooking the letting the flavors develop and letting your food like naturally start to break down a little bit during the cooking process all of those things are going to bring out that deep Umami flavor and you don't even need the MSG it's just not necessary yeah I mean you can make the argument that's the most economical way to cook and especially starting with broth that's the first thing that I would recommend is you know I'm maybe handson 10 minutes to make my chicken F and actually to that point we'll be releasing our uh fa master class and I'm going to show you how to make chicken F without all the MSG and how to prepare it how to cut it the Japanese method so you're you're parting out your chicken and you have the carcass and you're taking the clean carcass and making broth out of that in literally an an under an hour but you know it's really just 10 minutes at most of Hands-On time and you're just letting it sit on the stove right and you're talking about maybe $25 for a real pasture raised chicken nowadays but you can feed your entire family off of that because right now I think a bowl of f in California I was just there was like $18 oh wow crazy that is crazy that prices just keep going up it surprises me I'm so insulated because we're like you we grow all of our own Meats we grow almost all of our vegetables most of our own Dairy like most of what we do we're growing here and so I go to the grocer grocery store and I'm like oh my gosh how do people afford this like I'm horrified because I just haven't paid attention to prices for so many years now and you know it really it's shocking but I just absolutely love nutrient dense food is often Poor People's food right like yes the the offcast like the awful from the organ meat you know nobody wants to eat that nowadays it used to be people understood and in other cultures people do understand the value of that but here in the United States it's like that those are the cheap Cuts because nobody wants to eat liver like it's just not happening in most people's households you know the bone broth it's so incredibly good you get so much out of it and yet it costs the scraps of a meal to make it and you know like you said not even a lot of time in fact you can do it right in your you know slow cooker if you're like I'm gonna be gone all day I'll just stick it in the slow cooker and do it there um and so I I really same thing the fermented foods you know a head of cabbage is pretty inexpensive to end up with a superfood that is like gonna really revolutionize your health and it costs almost nothing to make a good salt but a cabbage and here you go you know you've got some amazing Foods uh so I just absolutely love that we have a lot available to us especially when things are getting more and more expensive we just have to learn how to slow down and how to use it to its greatest potential for our health exactly and I had I grew up this way because we had to my parents didn't make a lot of money and the only thing I mean we didn't throw anything away we couldn't afford to but I also couldn't talk about it to any of my like school peers um growing up in America so I couldn't tell them you know we're cooking chicken feed or using chicken neck or chicken liver I mean there's a there's an example in the book where I talked about uh pork pork floss which is a dehydrated pork and it it's very fine but you can salt it and put it on the shelves and you know as a busy Mom that's kind of what mom did Mom just sent me to school with rice and pork floss and then some fermented vegetable which smells so bad it's like sour you know sending your kid off to school with sauerkraut I would open it up at school and my my peers were saying like ew what is that dog hair like you know all these things and and when I wrote the book I wrote the chapter for AEL because I'm like this book is going to be Redemptive of my childhood andse green said why don't you put the chicken liver in the chicken section or put the beef tongue in the beef section and I said no we're keeping it a separate chapter because as people realize this is the most nutrient-dense parts of the animal I didn't know that growing up um but my mom would say things like oh this is healthy she would say the oxtail is the healthy one of the most healthiest cuts of the cow but like I didn't learn that in school because I grew up in America a lot of these things mom would say and I'm like well I can't validate it there wasn't like a scientific study or you couldn't back it up with research you know and the the the I'm the youngest so I'm always questioning everything now now that I've become a Mom myself I've hit my 40s I've now come to appreciate I can say this on live TV now but I've come to appreciate a lot of what my mom has taught with her ancient wisdom her traditional wisdom that she knew and you know she would say a lot of things during my postpartum phase where she said you know keep your head covered and I was like I don't want to keep my head covered I put my I know our bed was right by the window and that next morning I had the worst migraine and I said oh there must be something to this like you're supposed to keep your body warm for healing and all sorts of things that I totally dismissed as a child and now coming back to realize oh this is the way we're supposed to live this is the way we're supposed to take care of our family this is the way we're supposed to take care of our animals how we're supposed to prepare our food to be most nourishing for for our family and um yeah it's been a humbling experience oh definitely I now I have to tell you my story with chicken feet because of course my story with chicken goes long before my experience with chicken feed as food so we my mom even had chickens as I was growing up and so of course when I start hearing chicken feet like in a broth immediately I think of the bottom of the chicken coup and I'm going yeah there's no way that is going in my kitchen at all like that is so gross I don't know how you could ever get it clean enough to convince me yeah that coming into the kitchen well that was I did not realize at that point the chicken feed actually have a skin on them that that peels off when the chicken is properly done so now now we always put our chicken feet inside our carcass kind of like with the liver or the heart so that I end up with two nice chicken feed every time I pull a chicken out because we make broth from that um but then in the last few years we said well this is silly we're not using the heads we should be using the heads and so um we started then also cutting the necks and the heads off keeping them together and putting that also inside the carcass well a couple years ago my son started raising some chickens to sell to neighbors and uh you know these amazing pasture Fred chickens and we butchered our personal chickens and his chickens to sell all in the same day so it didn't even occur to me most people are not used to chicken feet let alone Chicken Heads inside the chicken carcasses and so we stuffed them all in there and everybody was a really good sport but we definitely got some very surprised people to have a chicken head looking at them when they open their package of chicken and you know all totally clean de feathered everything but you know this for me is such an important part of learning um learning more about making better use of our food and really making use of the nutrient density that we have to offer that we're just kind of tossing out as an American culture and so getting used to something like having that chicken head floating around in the pot that's it takes a while to get used to that but on the other hand it's something we're literally throwing away and it has so much nutrients there's so many nutrients in there that it's really actually quite foolish that we just toss it because we have a little bit of a stigma or you know I mean it's a little odd to have something looking at you out of the pot um we have a great story of getting to film with Sally fall and Morell in her kitchen and coming in one day and she had taken the chicken feet and she had them perched on the edge of the pot and she was like let me out let me out it was it was absolutely hilarious because if you know Sally fall and Morell at all she's actually you know she's very much a lady and very straight laced and so that that was her goofing off but I love it that you're including things like the awful in there to help start using some of these things that we have yes and one of the biggest things that I wanted to make clear was to make all of this beautiful because think and that's that's why the the photography in the book is something that I really wanted to nail down because traditional Asian food can look pretty gnarly especially if you have it already cooked right but I wanted to show them that you know I I believe that digestion starts with your eyes and so if I can capture them capture you the reader with that and realizing that hey there's Beauty in our food and and to inspire you to cook this way you're going to be feeding your yourself and your family so much more nutrition than you would going out to the local restaurant and and so that's that's really the whole impetus of the cookbook I mean the cookbook woke me up to the food industry and help me make applesauce from scratch and so my desire for this cookbook is to it's funny it's a close loop system it's full coming around full circle that you know here I am writing this cookbook because I'm hoping that there's a family out there at least one that will change their lives around and who knows if that one cookbook for applesauce changed my life and has changed us to start our farm here um I would love to see that with another family out there oh that is wonderful and I think that is definitely going to happen with your book it is definitely beautiful I was blown away I I got to see a preview copy and all of the pictures on that copy we're all black and white and even with all black and white like not on photo paper or anything like that I was like oh wow this is beautiful and then I got the color copy and it made it made me hungry just flipping through it so I think you're very right like you see those pictures and your digestion starts you know you start thinking ah this is good food I'm excited about this um but just you know introducing people to the way they can take control of their health in their very own kitchens the way they can start sourcing food you talk about that a little bit in the book start sourcing food for your kitchens food that's good for you food that's not going to have all of those hidden things in there um I think it's going to make a really big impact and I'm I'm excited to have it in my kitchen but hey you need to keep us posted when you do release your master class on F making because I am definitely G to take the non- MSG version of a f making class already recorded and I believe by the time this uh podcast comes out I'll have it out and available oh good okay so so we'll try and get you guys a link there uh so we can help you start making some food that way but in the meantime or in addition make sure you grab a copy of the nourishing Asian Kitchen and go check out Sophia over at her website it's https uh colon sprinkle withth so.com again that's sprinkle withth soy.com and go check her out over there um I think you're going to love what you see thank you guys so much and thank you Sophia for joining us thank you so much klyn for having me it's an honor to be here okay goodbye you guys

Channel: Homesteading Family

Views: 15,207

Keywords: Homesteading, Homesteading Family, traditionnal food, traditional food recipes, traditional food home, traditional food life, traditional food around the world, traditional food from different countries, traditional food cooking, traditional food making, traditional food preservation methods, traditionnal food recipes, sophia eng, sprinkle with soil, the nourishing asian kitchen, cookbooks, traditional cookbooks

Id: QRn7_nd97vw

Length: 40min 47sec (2447 seconds)

Published: Sat Jan 27 2024