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12 Days to the Tariff Deadline: What August 19 Actually Means for Your Wallet

  Published August 7, 2026 Trade Minister Dominic LeBlanc is back in Washington, Mark Carney says his tone is "quite firm," and the clock is running out on a deal. Here's what's actually on the line — and why it matters even if you've never shipped a case of wine across the border. The countdown: At 12:01 a.m. ET on August 19, new 50% U.S. tariffs are scheduled to hit roughly $20 billion worth of Canadian exports — with or without a deal. What's actually happening on August 19 On July 20, President Trump signed three separate proclamations under Section 338 of the Tariff Act of 1930 — a Depression-era provision that had never been used this way before. Each proclamation targets a different Canadian sector the U.S. says is treated unfairly: motor vehicles, alcoholic beverages, and dairy. Every covered good gets hit with an additional 50% tariff the moment it crosses into the U.S. The headline categories get the attention, but the actual product lists — buried ...
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Chicken Cacciatore

 

Ingredients:

  • 4 chicken thighs
  • 2 chicken breasts (with skin and backbone, halved crosswise)
  • 2 teaspoons salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (plus more to taste)
  • 1/2 cup all-purpose flour (for dredging)
  • 3 tablespoons olive oil
  • 1 large red bell pepper (chopped)
  • 1 onion (chopped)
  • 3 garlic cloves (finely chopped)
  • 3/4 cup dry white wine
  • 1 (28-ounce) can diced tomatoes (with juice)
  • 3/4 cup reduced-sodium chicken broth
  • 3 tablespoons drained capers
  • 1 1/2 teaspoons dried oregano leaves
  • 1/4 cup coarsely chopped fresh basil leaves

Instructions:

  1. Season the chicken with 1 teaspoon of salt and 1 teaspoon of pepper. Dredge the chicken in the flour and coat well.
  2. In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken and brown on both sides. Remove from the pan and set aside.
  3. Keeping the same pan over medium heat, add the peppers, onions, and garlic and sauté until tender, about 5 minutes.
  4. Add the wine and simmer for 1 minute. Add the tomatoes with their juice, broth, capers, and oregano. Return the chicken to the pan and turn them to coat in the sauce. Bring the sauce to a simmer.
  5. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
  6. If using, sprinkle the chopped basil over the chicken and serve.


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