Malcolm Jolley talks to Amy Symington about The Long Table Cookbook…
Amy Symington MSc holds a lot of titles, and she’s busy with all of them. As a chef and a nutritionist she cooks twice a week at Gilda’s Club for members whose lives are being affected by cancer. As a professor and a researcher she teaches at George Brown College. As a volunteer she’s active at the Toronto Vegetarian Food Bank. And now, she can add author with the publication of The Long Table Cookbook: Plant-based Recipes for Optimal Health.
Symington, whose mother died of cancer, is donating her royalties from the book to Gilda’s Club, and it’s a reflection of her work there, where she introduces people to nutrient rich whole foods which are as enjoyable and delicious as they are healthful. It’s also a reflection of her work at George Brown, since it’s evidence based and includes contributions and collaborations from her students. It’s a beautiful book and full of appetizing recipes that tempt even the most die-hard carnivores like me. I met Symington at Gilda’s Club, where she was prepping Tuesday night dinner, to find out more about it and we shot the video interview below.
Email versions of this post won’t embed video. To see the video at GFR, please click here.