Samantha Levy is American Farmland Trust’s Climate Policy Manager, coordinating the organizations’ Federal and State policy agenda and strategy to help farmers reduce GHG emissions, sequester more carbon in soils, host well-sited renewable energy facilities, and permanently protect more farmland. Prior to this role, Samantha coordinated AFT’s public policy agenda in New York to save the land that sustains us, leading the Alliance for New York’s Farmland to advocate for farmland protection and access policies, and convening and leading the New York Grown Food for New York Kids coalition, which successfully secured passage of an incentive to help K-12 schools buy more food from local farmers. Samantha also led AFT’s climate work in New York and was an appointed member of the Climate Action Council’s Agriculture and Forestry Advisory Panel to help New York achieve its GHG emission reduction goals for these sectors, as well as the Governors’ Racial Equity and Diversity in Agriculture Workgroup. Before joining AFT in 2017, Samantha interned for US Senator Kirsten Gillibrand and Slow Food USA, and worked as a farmers’ market manager in the NY Metro region. Samantha was named one of City and State’s 40 under 40 Rising Stars in Albany in 2020 and was listed on the New York Agriculture Power 50 List in 2021. She holds a Bachelors in Fine Arts from NYU’s Tisch School of the Arts, a Masters in Food Systems from NYU, and is a year one graduate from Cornell University’s LEAD NY program.   Corn Bread, Vegan & GF, Preheat oven to 375° Ingredients  ¾ cup Yellow Cornmeal  ½ cup Masa Harina corn flour  1 cup GF Flour  2 tsp Baking Powder  1 tsp Baking Soda  ½ tsp Salt  1 Tbs. egg replacer with 2 Tbs. water  1 cup Almond Milk , oat milk or coconut milk  1 Tbs. Ground Flaxseed mixed w/1 Tbs. Apple Cider Vinegar + 2 Tbs water  ¼ cup sunflower oil (or other)  ¼ cup coconut oil  ½ cup maple syrup  1 ½ cups organic frozen corn kernels Instructions . Preheat the oven to 375°F and spray a 9×9 inch square dish with oil 1. In a small bowl, combine the flax ground flaxseed with the apple cider vinegar and water, and let sit for 5 minutes. Do the same with the egg replacer. 2. Add the dry ingredients to one bowl. 3. Add the coconut milk and almond milk in another bowl. 4. Melt the coconut oil. Mix with the other oil and add to the milk bowl. 5. Mix in the flax egg and egg replacer to the milk bowl. 6. Whisk together to remove any lumps. 7. Add the wet ingredients to the dry ingredients and mix together to incorporate all of the dry ingredients, but do not over mix. 8. Run the corn under water to defrost. Drain well and add to the corn batter. 9. Pour the batter into your prepared baking dish. 10. Cook for 30-40 minutes or until a knife inserted into the center comes out clean.