Our chef at Limina, Angela Cenzalli, is a creative genius. She serves healthy meals sourced from local farms (as much and possible) that satisfy people who have various food allergies and are vegan, vegetarian, gluten-free, dairy-free, and omnivores. Sometimes, all at the same retreat! It’s so inspiring to observe the care she takes learning people’s needs and planning menus that will be delicious for all. Recently, she froze over 10 pounds of Maine blueberries to use throughout the winter, and I can’t wait to see what she creates!
