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 online and many more. Clapson’s debut cookbook 'Prairie' (co-authored by Edmonton writer Twyla Campbell) became a The Globe & Mail No. 1 Bestseller in September 2023. Clapson is also a frequent culinary expert for news outlets and programs such as Global News Calgary, The Good Stuff with Mary Berg, 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 as well as a co-owner of The Prairie Emporium in Calgary.
Behind the line: Toronto chef Craig Wong
Chef of Patois on the Chinese-Jamaican connection, young chefs, and what makes a great dining experience
Deirdre's lamingtons
Childhood memories of Australian treats
Behind the line: Winnipeg chef Michael Robins
The chef from Sydney's at The Forks on young chefs, bad restaurants and misuse of food terms.
Behind the line: Fairmont Banff Springs' chef jW Foster
Named for the first letters of his father's and grandfather's surnames, jW Foster started cooking years ago in Ontario. After spending time in a variety of restaurants across lake country, he found himself looking for a challenge.
30 best things Dan Clapson ate in Canada in 2015
It comes as no surprise that I eat a lot. Looking back at 2015, I’ve taken over 60 flights and eaten at hundreds of restaurants.
Q&A with comedienne and food personality Mairlyn Smith
The author on cooking with Canadian ingredients and her new cookbook
Behind the line: Calgary chef Neil McCue of Whitehall
McCue on English flavours, food culture of Calgary and his experience in different kitchens.
14 Canadian food writers and food terms they hate
9 of the most dreaded words in food writing, as selected by some of Canada's most popular food media personnel.
Behind the line: Halifax chef Lauren Marshall
The East Coast chef on pizza and plant-based diets
Behind the line: Saskatoon chef Mike McKeown
The chef on starting and running a small business amidst bigger, national chains.