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Trump's Tariff Shake-Up: Global Trade Faces New Challenges

On April 2, 2025, U.S. President Donald Trump announced sweeping 10% tariffs on imports from all trading partners, marking a significant escalation in global trade tensions. These tariffs, described as "baseline," aim to address what Trump perceives as unfair trade practices and chronic trade deficits. While the announcement has sent ripples across international markets, the specific impact on Canada remains uncertain. Canada, a close trading partner of the U.S., has previously faced tariffs on steel, aluminum, and energy imports under Trump's administration. The new measures could further strain bilateral relations and affect key Canadian industries. Prime Minister Mark Carney is reportedly preparing Canada's response, as the trade war becomes a central issue in the upcoming federal election. Trump's move has sparked debates among economists and policymakers, with critics warning of potential economic fallout and supporters praising the tariffs as a step toward ...
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5-Ingredient Roasted Lemon Chicken & Vegetables




This lemony baked chicken thigh recipe has only 5 ingredients and comes with a side of veggies that roast alongside the chicken for a complete weeknight dinner. Bone-in skinless chicken breast cut in half can be used instead of the thighs, if you prefer.

Ingredients:
  • 1/4 cup chopped fresh herbs, such as oregano or thyme, divided
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 5 cups cubed root vegetables, such as potatoes, carrots and/or turnips
  • 1 large red onion, cut into 1-inch-thick wedges
  • 4 bone-in, skinless chicken thighs ( 1 1/2- 2 pounds)
  • 1 lemon, cut into 8 wedges

Directions:

1. Preheat oven to 450°F.

2. Combine 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Add root vegetables and onion; toss to coat. Spread on a large rimmed baking sheet.

3. Combine the remaining 2 tablespoons herbs, 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the same bowl. Add chicken; toss to coat. Place the chicken on top of the vegetables and tuck 4 lemon wedges in.

4. Roast, stirring the vegetables twice, until the vegetables are tender and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165°F, about 30 minutes. 
Discard the roasted lemon wedges. Squeeze the remaining 4 lemon wedges over the chicken.
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