Amy Symington – Eating Together for Better Health
Sunday September 8, 3:30 pm to 4:30 pm | Lakeside Terrace | Cooking Demo
People can expect to see some recipes made in front of them, with tips and explainers along the way, they can expect to receive samples of the food afterward, and they can expect to learn more about the most current science and research related to plant-based foods and addressing chronic diseases. All proceeds from the cookbook will go to Gilda’s Club Greater Toronto, an organization, named after Gilda Radner, dedicated to supporting people with cancer and their families. I am the nutrition and supper club program co-ordinator at Gilda’s, where we make plant-based dinners for 30+ people every Tuesday and Thursday. The project has also been a collaboration with George Brown College, as many of the recipes have been developed with students there. Amy is a chef and professor at GBC, where she has created a plant-based cooking course.
About Amy Symington: Amy is a plant-based chef and professor at George Brown College, and she is the nutrition and supper club program co-ordinator at Gilda’s Club Greater Toronto. Amy regularly volunteers her time for the TVA and the Toronto Vegetarian Food Bank. Her first cookbook is being published this fall.