Canadian Money Brief | October 19, 2026 CFB Wainwright Fire: What We Know and How to Help Without Getting Scammed Four Canadian soldiers are dead and 39 people were hurt after a grass fire overtook a live-fire training exercise in Alberta. When tragedy hits, Canadians want to help. Scammers know it. What happened On Saturday, October 17, a fire ignited in a training area at Canadian Forces Base Wainwright, about 200 km southeast of Edmonton. Officials say it began as a grass fire during training that included grenades and live ammunition. Military leaders said the fire was known to range control for hours and was believed to be contained enough for training to continue. Then the wind turned. Reporting from Al Jazeera and ABC News describes gusts jumping from about 50 km/h to as high as 96 km/h, pushing the flames toward soldiers and their administrative area. Defence officials said 84 members of the Princess Patricia's Canadian Light Infantry were in the training area. Four servi...
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:
- Season the chicken with 1 teaspoon of salt and 1 teaspoon of pepper. Dredge the chicken in the flour and coat well.
- 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.
- Keeping the same pan over medium heat, add the peppers, onions, and garlic and sauté until tender, about 5 minutes.
- 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.
- 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.
- If using, sprinkle the chopped basil over the chicken and serve.
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