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The Great Return: Why Remote Work Is Fading for Many Canadians

  Over the past few years, remote work reshaped how Canadians lived and worked, offering flexibility, reduced commuting stress, and a better work–life balance. But that era is shifting. A growing number of employers across Canada are signalling that remote options—once seen as a permanent fixture—are gradually disappearing. Several factors are driving this change. Many companies argue that in‑person collaboration boosts creativity, strengthens team culture, and improves productivity. Some leaders also believe that physical presence helps with mentorship and career development, especially for younger employees who entered the workforce during the pandemic. Economic pressures are also playing a role. With businesses navigating uncertainty, some executives feel that having employees on‑site provides more oversight and operational stability. At the same time, commercial real estate vacancies have pushed organizations to make use of the office space they’re already paying for. For w...
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Banana Bran Muffins

 

Banana bran muffins are great to have on hand for breakfast on-the-go!

Ingredients

  • 1 large egg
  • 1 large egg white
  • ¾ cup packed light brown sugar
  • 1 cup buttermilk
  • 1 cup mashed banana, (2 medium bananas)
  • 1 cup unprocessed wheat bran
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 2 tablespoons chopped pecans, or walnuts

Directions

  1. 1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

  2. 2. Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add buttermilk, banana, bran, oil and vanilla and whisk until blended. Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl. Make a well in the dry ingredients; add wet ingredients and stir with a rubber spatula until just combined.

  3. 3. Spoon batter into prepared muffin cups and sprinkle with nuts. Bake until tops spring back when touched lightly, 15 to 20 minutes. Loosen edges and turn muffins out onto a wire rack to cool.



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