Debra Bourghs

EXECUTIVE ADVISOR

My earliest memory of creativity and innovation was peeling sycamore leaves (green rice) from the collected fronds into a pot I had salvaged from the trash out back, to the side was mudcakes (hamburgers), and a salad of grass topped with the delicate coral flowers, topped with honeysuckle blossoms, blackberries and dog food. I was four years old, and was in my own restaurant creating the dinner of all dinners for my best pal, Boo Boo, a Catahoula Hound. 
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