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Auto Sector Pushes Back as Carney’s China Tariff Deal Raises Competitiveness Fears

Prime Minister Mark Carney’s new tariff‑quota agreement with China is triggering strong pushback from Canada’s auto industry, which warns the deal could weaken the sector’s competitive footing at a critical moment. The agreement allows nearly 50,000 Chinese‑made electric vehicles to enter Canada each year at a sharply reduced tariff rate, far below the steep duties currently in place. Agricultural groups have welcomed the deal, noting that it restores access to China’s massive market for key Canadian exports such as canola and seafood. But auto‑sector leaders argue the benefits come at a steep cost. They fear the influx of low‑priced Chinese EVs could undercut domestic manufacturers, discourage future investment, and strain Canada’s relationship with the United States — a country taking a much harder line against Chinese electric vehicles. Ontario Premier Doug Ford and several industry associations have voiced concern that the agreement risks destabilizing the integrated North Ameri...
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Peppery Roast Beef:

 


With its spicy peppery coating and creamy horseradish sauce, this tender roast is sure to be a favorite in your household.

  • Ingredients:

    • 1 boneless beef eye round or top round roast (4 to 5 pounds)
    • 1 tablespoon olive oil
    • 1 tablespoon seasoned pepper
    • 2 garlic cloves, minced
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon salt
    • Horseradish Sauce:
      • 1 cup sour cream
      • 2 tablespoons lemon juice
      • 2 tablespoons milk
      • 2 tablespoons prepared horseradish
      • 1 tablespoon Dijon mustard
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper

  • Directions:

    1. Preheat oven to 325°.
    2. In a small bowl, combine the oil, seasoned pepper, garlic, thyme and salt; rub over roast.
    3. Place fat side up on a rack in a shallow roasting pan.
    4. Bake, uncovered, 2-1/2 to 3 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
    5. Let stand for 10 minutes before slicing.
    6. In a small bowl, combine the sauce ingredients.
    7. Serve with roast.


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