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Sept 15 Tariff Shift: What's Actually Changing on Canadian Goods (And What Isn't)

  Published September 12, 2026 At 12:01 a.m. ET on Tuesday, September 15, a new round of U.S. tariff changes takes effect on Canadian goods. If you've seen headlines calling this a "new 50% tariff on Canadian steel, aluminum and paper," here's the more accurate story: it isn't a new tariff at all. It's the U.S. reshuffling which products fall under a 50% tariff that's already been in place since August 22 — adding some categories, removing others, on the same day. Here's what's actually happening, and why it matters more to Canadian manufacturers and cross-border shoppers than to your everyday grocery bill. The tariff this modifies Back on August 22, 2026, the U.S. imposed a 50% tariff under Section 338 of the Tariff Act of 1930 on roughly $20 billion CAD of Canadian goods. The White House framed it as retaliation for Canadian "discrimination" against U.S. alcoholic beverages, dairy, and motor vehicles — three separate proclamations, eac...
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Healthy Meals: Quinoa Salad with Avocado and Tomatoes:

 


Here's a delicious and healthy recipe for Quinoa Salad with Avocado and Tomatoes:


Ingredients:

For the salad:

  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 pint cherry tomatoes, halved
  • 2 ripe avocados, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped (optional)
  • 1/2 cup crumbled feta cheese (optional)
  • Salt and pepper to taste

For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1-2 cloves garlic, minced
  • 1 teaspoon honey or maple syrup (for sweetness)
  • Salt and pepper to taste


Instructions:

1. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool.

2. While the quinoa is cooling, prepare the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, honey or maple syrup, salt, and pepper. Adjust the seasoning to your taste.

3. Once the quinoa has cooled, fluff it with a fork and transfer it to a large salad bowl.

4. Add the cherry tomatoes, diced avocados, chopped red onion, cilantro, and mint (if using) to the quinoa.

5. Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated with the dressing.

6. If desired, add the crumbled feta cheese on top of the salad.

7. Taste the salad and adjust the seasoning with more salt and pepper if needed.

8. Serve the quinoa salad immediately, or cover and refrigerate it for a couple of hours to let the flavors meld together.


This Quinoa Salad with Avocado and Tomatoes is not only delicious but also packed with nutrients. It's perfect as a side dish or a light and healthy meal on its own. Enjoy!

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