While attending graduate school for community health, I worked for businesses that bought and distributed locally grown produce in Montana. The idea of growing food felt romantic to me, and yet I sensed how hard farmers worked. The ingredients I bake with are purchased locally from ethical companies and are organic whenever possible. My recipes are sweetened with coconut sugar and maple syrup for steady energy levels. I adapt recipes to be dairy free, and that original peanut butter cup recipe has evolved too. We need treats that satisfy and nurture our bodies.