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Meals Together at the Long Table

Amy Symington in the kitchen

Plant-based chef, nutrition professor, and researcher Amy Symington shares her take on creating meals that support community, connection, and health.

Long-table dining was part of Amy Symington’s childhood. She grew up on a farm in southwestern Ontario, and relatives and friends frequently gathered around an antique oak dining table—one that is now used by Amy’s own growing family. Amy lost her mother to breast cancer, which inspired her to devote herself to sharing the health benefits of a plant-based diet. She runs the culinary nutrition program at Gilda’s Club Greater Toronto, named after comedian Gilda Radner, who died of cancer in 1989. It’s one of 20 Gilda’s Clubs in North America. Symington spoke with S&H about the joys of eating together and her new book, which serves as a comprehensive guide for anyone who wants to prevent or manage a chronic disease through nutrition. …

Kalia Kelmenson

Kalia Kelmenson is a curator of wellbeing and has been in the health and wellness field for over two decades. She founded Maui Mind and Body to support women’s health and is the creator of Core Strength Balance. Kalia loves to explore the fascinating intersection of fitness and mind-body health, and to share inspiration for your wellness practices from the research emerging from this intriguing field.


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