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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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Snowball Cookies:

 Here is  healthy holiday recipe that you can try:

 These cookies are made with just 6 ingredients and are perfect for the holiday season. 



        Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons softened organic butter, ghee or vegan butter 
  • 5 –6 Tablespoons organic confectioners’ sugar, divided*
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup finely chopped pecan


    Instructions

    1. Preheat the oven to 325°F.

    2. Line a baking sheet with parchment paper or use a non-stick baking sheet.

    3. Mix almond flour, softened butter, 3 Tablespoons confectioners’ sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.

    4. Roll tablespoons of the dough into a ball and place on baking sheet about 1 inch apart. Bake the cookies for 20 minutes or until they start to turn light golden brown on the bottom.

    5. Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool completely and enjoy.

    6. Store any leftover cookies in the fridge for up to 1 week or in the freezer for up to a month.



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