Help! I have been put in charge of menu planning for an upcoming retreat we will be having at the beach in Oregon in January. The retreat is 3 days long and we will have access to 2 kitchens. I have no idea how to begin planning the food, the equipment, and any other needs that may arise so people can have good healthy food with gluten free, vegetarian, and vegan options. This is our first retreat that we will be hosting and we are going to have 40-60 people there. Any ideas would be greatly appreciated!
By Wendy from Olympia, WA
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