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Focusing on feel good foods & making every mouth matter:. Please join Chef Amy as she discusses and showcases examples of favourite feel-good, seasonal foods that not only provide energy and taste like comfort but are nutrient-dense and a great component of an anti-cancer diet. Making every mouthful matter nutritionally speaking is particularly important, but the social and emotional aspect of eating is paramount, particularly during stressful times.

Facilitator: Amy Symington, M.Sc. is a nutrition professor, researcher and nutrition-focused chef at George Brown College (GBC) in Toronto, Canada. She runs the culinary nutrition programming at Gilda’s Club Greater Toronto (GCGT) including the nutrition showcases, webinars and supper club programming. Amy also works with the UHN (University Health Network) and the Canadian Liver Foundation providing culinary nutrition demonstrations for patients, 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. Amy believes in the evidence-based health and environmental benefits of whole, plant-based diets and is the recent author of The Long Table Cookbook: Plant-based recipes for optimal health – a collaboration between GBC, GCGT, and the Social Sciences and Humanities Research Council (SSHRC).