Roxanne Zimmer, Ph.D., has been spreading the word about best gardenpractices for many years. In her Community Horticulture role at CornellCooperative Extension in Suffolk County, Roxanne speaks to school andcommunity groups about why we should be reducing lawn area, planting nativesand more vegetables. She offers Master Gardener Training and Spring GardeningSchool yearly. A recent initiative is the Seed to Supper program which teachesthose in greatest need how to increase their food security.She has offered a SUNY Stonybrook on global food issues. As part of a Canadiandelegation of farmers, she examined food security in Cuba. She has presented atnational conferences of the American Horticultural Society and the AmericanCommunity Garden Association.When not weeding, Roxanne can be found raising oysters with the CornellMarine program. Vegan Macaroons Makes 40 macaroonsIngredients3 cups coconut¼ cup oat flour¼ cup almond flour1 cup coconut cream½ cup maple syrup2 Tbs, softened coconut oil3 tsp Vanilla extract1 tsp Almond extractDirections1. In a small bowl, combine the coconut cream, coconut oil, maple syrup.And 2 t. of vanilla.2. In a separate large bowl, mix the coconut , the almond flour and theoat flour.3. Add the wet ingredients to the bowl of dry ingredients. Mix well.4. Remove half of the mixture into another bowl. Add 1 tsp. almondextract to one half of the mixture, and 1 teaspoon of vanilla extract tothe other half.5. Place macaroons on oiled cookie sheet in shape of little peaks. Addslivered almonds to the top of the almond ones.6. Bake 8 minutes at 325°, then reduce the heat to 250° and bakeanother 8 minutes.7. You can drizzle melted chocolate onto the vanilla ones, if desired.