Author of the article: Chad Huculak, Edmonton Journal  Publishing date: Sep 25, 2020

Sam (Wajdi) Chehimi of Swiss Donair, 8304 144 Ave., one of Edmonton's favourite donair shops. PHOTO BY ED KAISER /Postmedia

"Why are donairs popular in Edmonton?

Good question, but first we need to go back to the history of donairs in Canada. As detailed in Halifax food blogger Lindsay Wickstrom's Book of Donair, donairs arrived in Canada via Greek immigrant Peter Gamoulakos, who first attempted to sell gyros at his Nova Scotia pizza shop in the early 1970s."

Click here to read the full article at the edmontonjournal.com

GLOBAL NEWS AT 5 EDMONTON September 9 2020

Where some people may only see decaying and broken down buildings, Edmonton photographer Joe Chowaniec sees beauty. His book showcasing Alberta's rich pioneer history will be out this month, so Gord Steinke sat down with the creator of "Abandoned Alberta" to talk about the stunning images.

Click here to watch the interview at Global News.ca

CBC News · Posted: Sep 26

An old, abandoned home with a noticeable lean can be seen on the front cover of Joe Chowaniec's newest book.

To some, it's just a house that's soon to collapse. But in this picture, Chowaniec sees a beautiful home that was somebody's dream.

Chowaniec's new book, Abandoned Alberta, captures areas and buildings like this in 140 photos from around the province. The book stems from a Facebook page called Abandoned Alberta that Chowaniec has run since 2016 showing similar photos of abandoned buildings from across the province.

Click here to read the full article on CBC.ca

John DeMont (jdemont@herald.ca) Published: Sep 11, 2020, The Chronical Herald

Food blogger Lindsay Wickstrom prefers the "ice cream cone" method when indulging in a donair. The author of the Book of Donair is seen in Halifax Thursday, Sept. 10, 2020. - Tim Krochak

Thursday, lunchtime. Sitting on a bleacher at the northwest corner of the Halifax Common, Lindsay Wickstrom -- with a certain reverence for a movement she has performed hundreds of times before — pares back her tinfoil wrapper.

There are multiple ways to eat Halifax's official dish, the donair: with the sauce on the side, open-faced with knife and fork, or just by pulling out the strips of meat with your fingers.

"The traditional way is to peel back the foil and eat it like an ice-cream cone," the author of the newly published Book of Donair: Everything You Wanted to Know About the Halifax Food that became Canada's favourite kebab, said, doing just that to an offering from nearby Tony's Donair.

Click to read the full story on The Chronical Herald.ca