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Carney's Retaliation List: What It Could Mean for Your Grocery Bill

  Published August 22, 2026 · Canadian Money Brief The 50% U.S. tariffs on roughly $28 billion of Canadian goods are no longer a threat — they took effect at 12:01 a.m. Saturday after last-minute talks between Ottawa and Washington collapsed Friday night. Prime Minister Mark Carney responded by suspending negotiations entirely and promising to hit back "dollar for dollar." Unlike the tariff deadline itself, this part isn't happening tonight: Carney says Canada's countermeasures won't take effect until September 8 , and the exact product list is still being finalized. That two-and-a-half week gap matters for your wallet. It's a window where the general shape of the retaliation is known, but the fine print — the specific products, the exact surtax rates, which exemptions get carved out — is still being written in Ottawa. Here's what's confirmed, what history tells us to expect, and how to think about the impact on your own spending. What's confirmed ...
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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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