Zero to One Humans Terence Yeo

Join us on our final episode of season 1 as we chat with Geoffrey See to learn about his journey of starting Choson Exchange, a non-profit that helps educate North Korean professionals through workshops on business and entrepreneurship. We discuss the difficult period getting the program off the ground, what entrepreneurship in North Korea looks like today and their mission to build a bridge between North Koreans and the rest of the world.

Join us as we chat with Michelle Yeo to explore the literacy gap in Singapore by learning about the story of Readable SG. We discuss their mission to close the learning gap for the marginalized, how they progressed from sessions in one-room homes to actual classrooms in the Community Centre, and their dream to uplift the poor, one word at a time.

Join us as we chat with Ryan Yeo to learn about their story that starts from a crossroad in life when their Father passed away, leaving behind a carpentry business that was ridden in debt. We discuss the challenges they faced in the early days, how they are infusing new ideas to help steer the company towards the future, and a special sustainability project to turn waste wood into bespoke pieces for you and I.

Join us as we chat with Darren Quek, the Founder of Forest School Singapore. We discuss how he got Forest School started, the philosophy behind the learning, it’s relation to Singapore’s notoriously rigid education system, and how to introduce the trait of risk-taking for leaders, entrepreneurs and critical thinkers of the future.

Join us as we chat with Kai-ning to learn about how a Linguistics major ended up starting Singapore's first urban insect farm. We discuss a quick 101 on black solider flies, how they reduce food waste, and a coming time where organic bio-materials harvested from these little guys can create semiconductors and medical devices of the future.

Join us as we chat with Chef Woo Wai Leong to learn about the journey from his mom's kitchen to his very own restaurant. We discuss his decision to leave Law, the need to experiment often, and the new normal of F&B after Covid-19.