EXECUTIVE ADVISOR
My earliest memory of creativity and innovation was peeling mimosa leaves (green rice) from the collected fronds into a pot I had salvaged from the trash out back, to the side was mud cakes (hamburgers), and a salad of grass topped with the delicate mimosa flowers, topped with honeysuckle blossoms, blackberries and dog food. I was four years old, and already I created my own restaurant, crafting the dinner of all dinners for my best pal, Booboo, a Catahoula Hound.
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