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Teaching A Cooking Class

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I lead out in coordinating certain events for our church. Periodically, we have nutrition/cooking seminars that we make available to the public.


In the past, I did a lot more of the cooking, but as time has gone on, I've outsourced a lot of that to church members. While that is great for my stress level, it means that very little there is gluten free!


I'm bring a fruit salad to this upcoming one. Would it be best for me to munch on some fruit and then stand up to start the class or should I bring something that looks similar to the menu and put it on my plate?



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