Deborah Adams

When I was growing up we raised our own food and took the time to preserve it. My Dad owned a grocery store and was a butcher. I was taught from a young age that food was important for a healthy body, but also as a way to connect with others. Dinner was cooked and served with a reverence for the food we ate. There was an appreciation for the work involved in growing and cooking our meals. As I have gotten older, I realize that people don’t have the time to do things that way anymore.

When I went to France and traveled around the country I realized that gardening and preparing meals were still a lot like when I was a child. They have markets every week with fresh produce, fruits, meats, and handmade cheese and so much more. I have always loved to cook. Part of that enjoyment is how it brings people together. At cooking school in France, I learned to make beautiful, delicious and healthful food from field to plate.

When I got home, I saw that we just don’t have the time to start everything from scratch. I have taken French-inspired food and made it possible to have time to enjoy cooking it in less time while still valuing good quality cuisine. That leaves more time for being with people we care for and connecting on a deeper level. I am happy to share what I have learned with our Ingles Table family.