Leah Lizarondo is Co-Founder and CEO of 412 Food Rescue. 412 Food Rescue works to eliminate hunger and promote a healthy environment by rescuing viable food about to go to waste and redirecting it to nonprofits that serve those who are food insecure. 412 Food Rescue is an innovative approach to food recovery with rapid response reverse logistics model that utilizes technology to aggregate and automatically match food donors and beneficiaries. The organization works with a network of dedicated volunteers and deploys a scalable technology and replicable model designed to eliminate food waste at the retail level. Leah brings a 15-year track record of leadership positions with global corporations and nonprofits. Leah received her Masters Degree in Public Policy from Carnegie Mellon University, graduating with Highest Distinction. She began her career as a product manager in Southeast Asia, working in consumer packaged goods and technology before moving on to her passion in food and health advocacy. She has worked in leadership positions in nonprofits in New York and Pittsburgh. She is interested in the intersection of social good and technology and mines her experience launching startups as she works to grow 412 Food Rescue. Leah is an active advocate for food, health and innovation. She has also trained at the Natural Gourmet Institute in New York City and received her Certification in Plant-based Nutrition from Cornell University. The Brazen Kitchen, Leah’s blog and Pittsburgh Magazine column, won the 2013 National City & Regional Magazine Awards. She serves as Editor-at- Large for NEXTpittsburgh and her work has been featured in print and online publications including MSN’s Re:Discover Series, NPR, Oprah.com, and GOOD Magazine online. In April 2014, she gave the TEDx Talk “Why the Farm Is Not Getting to the Table.” The video can be accessed on tedx.ted.com

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Oat and Nut Raspberry Lindzer Tart Cookies

Makes 22 cookies

1 cup ground nuts (any combination will do; almond, walnut, pecans)

1 cup ground oats

1 cup W.W. pastry flour (or gluten-free flour)

¼ t. cinnamon

Pinch salt

½ cup maple syrup

½ cup canola oil (organic or GMO-free)

1 jar raspberry jam

Preheat oven to 350’ degrees.

Combine all ingredients except jam, in large bowl. Using wet hands (will

keep dough from sticking to hands), form into 1” balls.

Press down on greased cookie sheet, creating a flat cookie. Indent center of

cookie with your thumb. Fill in center with favorite jam.

Bake at 350’ for 10 minutes, turn cookie sheet and bake another 5 minutes.

Remove from oven and let cool before transferring.