Amy Symington, M.Sc. is a nutrition professor, researcher and plant-based chef at George Brown College in Toronto, Canada. Aside from having a Masters in Applied Human Nutrition with a focus on functional foods and their health benefits, Amy is currently doing her PhD in nutritional sciences at the University of Toronto and has over 20 years experience in the food industry including in restaurants, cafes, large quantity and catering, private events and galas as well as extensive volunteering in community kitchens.
Amy is the Culinary Nutrition Program Coordinator at Gilda's Club Greater Toronto (GCGT), a not-for-profit cancer organization, and is the Culinary Nutrition Specialist for Humane Society International (HSI) Canada. She volunteers with the Toronto Veg Food Bank (TVFB) as a chef and nutrition consultant and does recipe development and food writing for various publications in Toronto and worldwide.
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. She enjoys baking with her kids, cooking, running without her kids and eating really good nut cheese.
Mushroom Walnut Lentil Balls, Photo Credit: Darren Kemper
Even if you and your meal mates aren’t in the mood to celebrate, this chowder will inevitably change your minds. Hearty, satiating, and extraordinarily flavourful – it is a meal in a bowl that you will happily request seconds of.
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