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The U.S. Is Banning Canadian Booze on Sept. 29 — Here's What It Means for Ontario's $1-Billion Industry

  LCBO shelves have been missing American bourbon and Napa wine since March 2025. In three weeks, the trade war flips direction — and this time it's Canadian producers, and the roughly 20,000 Ontarians who work for them, absorbing the hit. What's actually changing on Sept. 29 On Sept. 8, President Trump signed proclamations that ban a wide range of Canadian alcohol from entering the United States, effective 12:01 a.m. Eastern on Sept. 29. It's a different kind of measure than the tariffs Canadians have gotten used to reading about this year — this isn't a price increase, it's a door closed. Packaged beer, wine, cider, and spirits (including whisky, vodka, gin, rum, tequila and mezcal) are covered, alongside whey products, molasses, non-alcoholic beer, and larger motorcycles. Canadian alcohol previously imported but not yet cleared for consumption before Sept. 29 stays under the existing 50% duty instead of the outright ban. The White House's proclamation points ...
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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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