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Amy Symington

Goodreads Author

Born

in Petrolia, ON, Canada

Website

http://ameliaeats.com/

Twitter

amysymington

Genre

Cookbooks

Member Since

January 2013

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Amy Symington, MSc. is a nutrition professor, research associate and plant-based chef at George Brown College in Toronto, Canada. She runs the culinary nutrition programming at Gilda's Club Greater Toronto, a not-for-profit organization for those touched by cancer and does recipe development and food writing for various publications in Toronto. Amy believes in the evidence-based health and environmental benefits of plant-based diets and is the recent author of The Long Table Cookbook: Plant-based recipes for optimal health. ...more

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Where did you get the idea for your most recent book?

Amy Symington The inspiration for The Long Table Cookbook came from the culinary nutrition programming that I run at a not-for-profit cancer organization I work for…moreThe inspiration for The Long Table Cookbook came from the culinary nutrition programming that I run at a not-for-profit cancer organization I work for in Toronto, Canada called Gilda's Club Greater Toronto. I do nutrition workshops, culinary demonstrations and run a supper club program for those who have been touched by cancer. This includes people who have been recently diagnosed with cancer, are currently in treatment or are recovering from treatment as well as caretakers or family/friends of people who have cancer. For the supper club programming specifically, myself and my amazing team of volunteers provide a 5 course meal to members twice a week. Originally the programming began as an aid in increasing attendance for the evening wellness group meetings to alleviate the stress of having to rush to cook and eat dinner before the meeting. Some 8 years later it is now one of our most popular programs. We feed up to 75 people per week health promoting, delicious comfort food in a welcoming communal setting. The idea that good food should not only provide nutrients, but if also eaten in a supportive group setting it will provide social and emotional support as well is the basis of the cookbook. Over the years I have learned that the power and health benefits of good food in good company can literally be life changing. As the organization is completely not for profit our free community based programming depends upon donations in order to run. This is why I am donating 100% of my author royalties to help fund the social, emotional and nutritional work that we do there.

Here is an interview I did with a foodie friend Malcolm Jolley from The Good Food Revolution not long ago regarding my book and work at Gilda's Club Greater Toronto: https://www.goodfoodrevolution.com/am... (less)

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