SC - Its All Geography - OT

[Alderton, Philippa]

>What about the food cost?  I charged $3 dollars a head for my Tastes 
of
>Britain class, which was a whole meal and then some, and made back 
about
>half of what I spent on the class.  Rather than eat more cost, I'd 
like
>to cut costs to make it feasible to teach repeatedly without breaking 
the
>bank.  Sauces alone will be less expensive, but multiple meats adds 
back
>to the cost.  How about asking class participants to bring something 
to
>dip into sauces?  I don't want to do just handouts, tasting is so 
much
>more real.  


A local bakery donated loaves of bread for my feast, perhaps you could 
have bread donated for dipping.  Or, purchase bread.  Either way, 
imaginging the sauce on meat will have to do.  

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