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Premiers Split on Using Potash as a Trade Weapon — What It Means for Your Grocery Bill

  Published August 31, 2026 Canada's premiers can't agree on how far to take the trade war with the United States — and this week, the fight is over a grey mineral mined almost 2,000 kilometres from Ottawa: potash. The disagreement matters well beyond provincial politics. Potash is the "P" and "K" of fertilizer economics — a key ingredient in the blends that grow the wheat, canola, and corn that eventually show up as bread, canola oil, and everything fed to livestock. Canada supplies about 85% of the potash the U.S. uses, which is exactly why some premiers see it as leverage — and why others are warning that pulling that lever could backfire on the very provinces pushing for it. Ford wants to pull the lever. Moe and Smith are warning not to. Ontario Premier Doug Ford is pushing for the toughest response available, including resource-based leverage. Saskatchewan's Scott Moe and Alberta's Danielle Smith are pumping the brakes, warning that squeezing po...
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Wholesome Bites: Nutritious and Delicious Kids' Lunches and Snacks

    Wholesome Bites: Nourishing and Nutritious Lunches for Kids


Here are two more recipes to add to your collection of healthy and nutritious kids' lunches and snacks:

1. Banana Oatmeal Muffins:

Ingredients:

  • 2 ripe bananas, mashed
  • 1 cup rolled oats
  • 1/2 cup Greek yogurt
  • 1/4 cup honey or maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Optional add-ins: chocolate chips, chopped nuts, dried fruit

Instructions:

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a bowl, combine mashed bananas, Greek yogurt, honey or maple syrup, egg, and vanilla extract.
  • In another bowl, mix rolled oats, baking soda, baking powder, and salt.
  • Combine the wet and dry ingredients and mix until just combined.
  • If desired, fold in chocolate chips, chopped nuts, or dried fruit.
  • Spoon the batter into the muffin cups, filling each about 3/4 full.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Allow the muffins to cool before serving.

2. Crunchy Veggie and Cheese Muffin Cups:

Ingredients:

  • Whole wheat English muffins, split and toasted
  • Low-fat cream cheese or hummus
  • Sliced bell peppers (assorted colors)
  • Sliced cucumbers
  • Cherry tomatoes, halved
  • Baby carrots, halved
  • Shredded cheese (cheddar or mozzarella)
  • Fresh herbs for garnish (such as parsley or chives)

Instructions:

  • Spread a thin layer of low-fat cream cheese or hummus on each toasted English muffin half.
  • Arrange the sliced bell peppers, cucumbers, cherry tomato halves, and baby carrot halves on top of the cream cheese or hummus.
  • Sprinkle a little shredded cheese over the veggies.
  • Place the muffin halves on a baking sheet and broil in the oven for a few minutes until the cheese is melted and bubbly.
  • Garnish with fresh herbs before serving.

3. Apple "Cookies" with Nut Butter and Toppings:

Ingredients:

  • Apples, sliced into rounds (about 1/2 inch thick)
  • Nut butter (peanut butter, almond butter, or sunflower seed butter)
  • Toppings: Raisins, sliced strawberries, mini chocolate chips, shredded coconut, chopped nuts, granola, etc.
Instructions:

  • Lay the apple slices on a clean surface.
  • Spread a thin layer of nut butter on each apple slice.
  • Add your choice of toppings over the nut butter. Get creative and mix and match toppings for variety.
  • Press two apple slices together with the nut butter and toppings in the middle to create "apple cookies."
  • These apple "cookies" with nut butter and toppings make for a fun and interactive snack that's both nutritious and enjoyable for kids. The different textures and flavors will keep them engaged and satisfied.

These crunchy veggie and cheese muffin cups are not only visually appealing but also provide a satisfying and nutritious snack option for kids.






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