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A City Buried: Toronto Endures Its Snowiest Day on Record

  Residents are being warned of dangerous travel conditions, including the possibility of near-zero visibility at times. Toronto woke up to a historic winter wallop as an intense snowstorm dumped an astonishing 40–50+ cm across the city, marking the snowiest single day ever recorded. What began as a steady overnight snowfall quickly escalated into a full‑scale weather event that brought much of the region to a standstill. Roads became nearly impassable by mid‑morning, with plows struggling to keep pace as snow accumulated faster than crews could clear it. Public transit faced widespread delays, and several bus routes were suspended entirely. Pearson International Airport reported dozens of cancellations as visibility dropped and runways required continuous clearing. Despite the disruption, Torontonians showed their trademark resilience. Neighbours helped dig out buried cars, families turned the drifts into makeshift playgrounds, and social media filled with images of a city tran...
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Healthy Meals: Restaurant-Style Beef and Broccoli

               beef, broccoli, green onions, and red peppers on plate with rice in the background

Ingredients

  • ⅓ cup oyster sauce
  • ⅓ cup sherry
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • ¾ pound beef round steak, cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil, plus more if needed
  • 1 thin slice of fresh ginger root
  • 1 clove garlic, peeled and smashed
  • 1 pound broccoli, cut into florets

Directions

  1. 1.  Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved.

  2. 2.  Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.

  3. 3.  Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard. Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside.

  4. 4.  Add a little more oil to the wok, if needed, then add beef with marinade. Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes. Return broccoli to the wok; stir until heated through, about 3 minutes.

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