Bio: Michelle Lynn Hughes is Associate Director of Regional Food Programs at the Glynwood Center in Cold Spring, NY. This role allows Michelle to use her passion for connecting diverse people with varied experiences to create a more just and resilient food system in the Hudson Valley. At Glynwood, Michelle co-manages the Food Sovereignty Fund, and leads the CSA is a SNAP and Regional Food for Health programs. Previously, Michelle was the Co-Director and Head Buyer for Rolling Grocer 19, a nonprofit grocery store that uses a tiered pricing system to fight food insecurity. Prior to that, she was the Director of Investments and Partnerships for the National Young Farmers Coalition, and for 10 years directed a program at GrowNYC where she helped 20 immigrant families establish independent farm businesses on a combined 400 acres. Michelle and her husband also run Reclamation Herb Farm, a medicinal herb farm at their home in Germantown, NY. Michelle holds a BS in Conservation Ecology and Agroecology from Rutgers University.   Peanut Butter, Chocolate Chip Cookies Vegan Makes 44 cookies Preheat Oven to 375’- Makes 25 cookies 2 Tbs. ground flax seeds 2 Tbs apple cider vinegar 1 cup ground Rolled oats, 1 cup flour ½ cup ground walnuts ¼ cup Tapioca Flour ½ t. baking powder 1 t. baking soda 1 t. salt ¾ cup Peanut Butter ¼ cup coconut oil 1 Tbs. molasses 1-1/2 cup Maple syrup 2 t. Vanilla 1- 10-12 oz. bag Dark Choc chips Mix the flax seeds, and apple cider vinegar together in a small bowl, and set aside. Meanwhile, mix the dry ingredients together in a bowl. In a separate bowl, mix the Peanut Butter, coconut oil, molasses, vanilla and maple syrup together. Add the flax seed mixture to the wet ingredients. Mix the wet ingredients in with the dry ingredients until well blended. Stir in the chocolate chips. Drop cookies onto well greased cookie sheet and bake for 10 minutes. Turn pan, and back for another 5-10 minutes, depending on your oven and how crispy you like them. They will crispen up as they cool.