Maria’s Story

I grew up in the 1980s in the mountains of Gyeonggi-do, South Korea, where life revolved around farming, limited communication, and scarce resources. Our nearest neighbors were miles away, and the closest town was three miles off—too far for quick phone calls. Our local store carried only the basics, and twice a year, we’d travel to a market to stock up on essentials like salt, chili pepper, and sesame oil.

Resourcefulness was key. My father hunted wild birds for meat, and we ate whatever we could catch, like grasshoppers, snakes, and frogs. We grew our own vegetables and raised cows for milk, though we had to sell them eventually. Our kitchen was basic, with a cast-iron pot used to cook rice and heat the rooms. Potatoes were a daily staple, prepared in various ways to avoid monotony.

Now, working with CultivaLA at their non-profit farm, I’ve returned to that simple, resourceful way of eating. Cooking with minimal ingredients to nourish my family, I value wholesome meals free of chemical additives. I want to teach my children the importance of “village eating” and passing down traditional knowledge, something I hope ROOTeen kids can experience too.

In the U.S., I was struck by the abundance of food, yet much of it is unhealthy. We don’t need excess; we need only enough to thrive. Our gut microbiomes suffer from processed foods, and we must return to simple, whole foods. As Hippocrates said, “Let food be thy medicine and medicine be thy food.” This wisdom guides my commitment to natural food, knowing it sustains not just our bodies but also our environment, communities, and traditions.