Today we’d like to introduce you to Linda E. Ibarra-Gonzales.
Hi Linda, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
In retrospect, my mother had an influence.
We were a family of ten with only my father working but my mother was so creative with her meals we did not realize until later how much we did without.
Despite all the work she had before her, she always put so much love and cares into our meals. I recall asking why she did certain things while she cooked.
With so many in the household by the time I was 14 or so I helped her cook. I also delved into baking and this eventually lead to baking Christmas treats for friends and family for over 35 years.
My interest in food also stems from my interest in the chemistry of cooking and baking. Knowing the role of ingredients helps with substituting other ingredients when you do not have on hand what is called for or simply to reduce fat, salt, and sugar content.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
Life is never without challenges however, those I encountered have shaped me into a more confident individual. I can relate most of my challenges to time and money.
Working full-time while running a part-time business certainly has its challenges. Of course, securing enough capital for a storefront was the most difficult
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I have taught for over 30 years. My area of focus is Anatomy Physiology and Nutrition. Students enrolled in my courses pursue Allied Health careers, primarily those in nursing.
My love for the science of the human body extends to certain aspects of my love for cooking and baking. The human body is truly a wonderful organism, comprised of trillions of cells each with its own function yet fully interrelated in their roles that no one can do without the other completely.
Their functions in turn are dependent on nutrients we derive from food.
Can you talk to us about how you think about risk?
As with most people I have taken risks over the course of my life. I will, however, only note a couple. As a person rooted in my faith and family it is always risky staying true to that.
I was often told that I would be going to have to choose, between working toward success or my faith and family. I always stood firm in the latter. Another risk was going back to earn a second master’s when we had a 2, 4, 6, and an 8-year-old. I was asked to teach nutrition but felt I did not have an adequate background.
Since I really enjoy learning about science as it relates to the human body I was excited to go back to school. It was rather risky as I had a very young family and I was working full time.
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