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WestJet's Strike Deadline Is Hours Away — Here's What You're Owed (and What You're Not)

  August 1, 2026 Thousands of flights are already being cancelled ahead of a possible strike this long weekend. Before you panic-book a new flight or file an insurance claim, here's what Canada's passenger rights rules actually cover — and the one detail almost nobody is explaining correctly. Where things stand this morning WestJet's roughly 4,000-plus flight attendants, represented by CUPE 8125, issued a 72-hour strike notice Thursday; WestJet answered with its own 72-hour lockout notice. Unless a deal is reached, a strike or lockout could begin as early as 12:01 a.m. Mountain time Sunday, Aug. 2. The airline has already started an "organized take-down" of its network, cancelling roughly 80 flights scheduled for today (Aug. 1) alone, with more cancellations expected as the deadline nears. Talks are still ongoing, and federal Labour Minister Steven MacKinnon has said negotiations are "progressing." The rights nuance almost no one is explaining correctly ...
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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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