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New Year's is here, and with it brings the possibility of change.

As one behavioral scientist put it, first starts are really powerful.

So as you head into 2023, LifeKit is a great resource to help you plan your life and tackle changes, both big and small.

Listen to the LifeKit podcast from NPR.

Hey everyone and welcome to How I Built This Resilience Edition from NPR. I'm Guy Ross.

Each week on Thursday we invite entrepreneurs and other business leaders to come onto the show to talk about how they've been building resilience into their businesses this past year.

And you can join us each Thursday at 9 a.m. Pacific 12 Eastern on how I built this Facebook, Twitter or YouTube pages to hear the conversation and ask questions as well.

And today my conversation with Vivian Koo, owner of the restaurant's Pine and Crane Joy and today starts here.

Vivian is a first-generation Taiwanese American and she's opened three Taiwanese restaurants in Los Angeles.

In the midst of the pandemic with many restaurants closing, Vivian decided to open a breakfast pop-up called Today Starts Here in LA's Chinatown.

We talked about her childhood growing up on a farm and how she's leading three different restaurants during the pandemic.

But first, I asked Vivian how she was doing in light of the recent shootings in Atlanta and the rise of violence against Asian Americans in the past year.

I always when I hit something I don't understand try to process it in a way where there is a silver lining and I really had a hard time yesterday.

I was like there is no silver lining here.

You know, I couldn't really make sense of it. It felt like in a lot of ways we were going backwards like worse than when I was growing up.

And part of the reason why I wanted to share Taiwanese food because it's part of my culture and you know having it shared with a wider audience.

I think it's really there's something I really enjoy out of having people kind of be more open minded or learn something about someone's culture just because they wanted a great bite to eat.

I think it's a such a human thing.

And that's been a lot of the joy of running the restaurant.

I remember seeing this like white nine year old boy come in to order woodier mushroom salad to bring to his classroom.

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