I started Han's Greens at 23. The degree was intentional. Not because I wanted to be a physicist, but because I wanted to understand how things actually work — deeply enough to solve real problems. I had spent years thinking about big questions. Climate. Soil. Water access. Food systems. The kind of problems that large institutions had failed to meaningfully address. I wanted to build something that genuinely helped people — not just to make money, but to create real value in the world. That drive had been there since I was young. The direction just took time to find.
After graduating I was lost. I had the intent and the vision but no clear idea of how to apply it. A brief and miserable corporate job that lasted only a few days made one thing clear — I needed to build something of my own.
About a year before that, my dad had shown me a video of a couple growing microgreens in their basement. It seemed remarkably accessible. I had been thinking about it ever since. Within a couple of months of leaving that job I had incorporated the business, set up my first grow operation, and was standing at a farmers market table in Northern Virginia selling microgreens box by box to strangers.
The early days were purely experimental. Learning how to grow, how to harvest, how to talk to people about something most had never heard of. It forced me out of my comfort zone in ways that turned out to matter — not just for sales, but for something more important. I started genuinely caring about the people I was selling to. Their health. Their families. Their curiosity about food and what it actually does in the body. They stopped being customers and started being people I was trying to help.
I did not — partly because of my dad who pushed me to keep going, partly because my uncle joined and helped stabilize operations, and partly because I genuinely believed in what I was building.
A turning point came when I started offering free sample deliveries — just showing up at people's doors with fresh microgreens and letting the product speak for itself. It worked better than anything I had tried before. People tried them, understood them, and bought in.
But the churn was high. People were signing up without fully understanding what they had, why it mattered, or how to use it. I realized the product alone was not enough — the education had to come with it. In December 2025 I stopped running new sample campaigns and started building what you are reading now.
Microgreens were never the final destination. They were the first honest step — something real and accessible that I could actually start, that genuinely helps people, and that connects to a much larger vision I am still working toward. I have always been drawn to the intersection of science and something deeper — the idea that the more you understand about how the universe works, the more you see evidence of an underlying order and interconnectedness that goes beyond the purely material. The science of microgreens fits into that. The idea that compounds in a seedling can communicate with human cells at a genetic level — influencing inflammation, detoxification, gene expression — is remarkable. And most people never hear about it.
Han's Greens exist because that gap is worth closing. Because health is not a luxury. Because the modern food system was not built with human biology in mind. And because I believe that starting locally — growing real food, delivering it fresh, explaining it honestly — is how you begin to change something bigger.
I am twenty-eight years old. The business is in year five. The vision is much larger than microgreens. But this is where it starts.