Dan Clapson
Dan Clapson is a best-selling author and award-winning food and travel writer based in Calgary. The accomplished writer has contributed to a wide range of acclaimed publications including Out Magazine, The Globe & Mail, Air Canada enRoute, Eater, Xtra, Canada’s 100 Best, Calgary Herald, Food Network Canada and many more. Clapson’s debut cookbook 'Prairie' became a The Globe & Mail No. 1 Bestseller in September 2023. Dan Clapson is also a regular culinary expert on shows such as The Good Stuff with Mary Berg, The Social, CTV Morning Live, CBC, and more. Outside of the food realm, Clapson is the founder of the award-winning Blue Jay Sessions music event series and co-owner of The Prairie Emporium in Calgary.
Leah Rosenberg finds the perfect balance between art and food
“I was always intrigued by how people selected their desired pastries.
How to bring home an East Coast seafood boil
Aside from getting a good night's sleep to shake a three-hour time difference after returning to Calgary from Halifax, my favourite thing to do when I get home is throw a lobster boil dinner for friends.
Phil and Sebastian Coffee Roasters launch gallery series 'ART HOUSE'
We've all glanced up along the interior walls at our local coffee shop while waiting for our drinks to be made to see artwork hanging.
Behind the line: Halifax chef Ray Bear of Studio East
Much like the a movie star who has maybe dipped from the public eye and battled a few demons, chef Ray Bear has circled back around to a lot of buzz since his hayday in the 2000s, and more recently, to a resurgen
Behind the line: Winnipeg chef Pamela Kirkpatrick
Self-taught baker and chef, Pamela Kirkpatrick hit a home-run when she opened up Cake-ology, Winnipeg's first boutique bake shop.
8 Calgary breweries to visit this summer
Head to these places off the Stampede grounds for better brews
6 Unique culinary experiences in the Osoyoos-Oliver wine region in B.C.
It’s really easy to get wrapped up in all of the wine culture that surrounds the south Okanagan and, I mean, why shouldn’t you?
Behind the line: Whistler chef Nick Cassettari
Chef of Alta Bistro on European kitchens, food in Whistler and the importance of foraging.
Mission Hill Winery's summer concerts are one of a kind
You can't find a better combination of world-class wines, elegant and delicious food, and live music performances.
Behind the line: Vancouver chef Ned Bell
The seafood sustainability advocate on his next steps after the Four Seasons