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Avi Lewis Wins Federal NDP Leadership in First-Ballot Victory

Avi Lewis, who was proclaimed as the new leader of the NDP, speaks at the party convention in Winnipeg Sunday, March 29, 2026. Filmmaker and longtime activist Avi Lewis has been elected the new leader of the federal New Democratic Party , securing a decisive first‑ballot win with nearly 40,000 votes out of roughly 71,000 cast . His victory marks a significant shift for the party as grassroots members push for a more unapologetically left‑wing direction.  Lewis’s win signals renewed momentum for the NDP after a difficult federal election year. His campaign championed bold proposals—including expanding public ownership in key sectors—and emphasized rebuilding the party from the ground up. He inherits a party reduced to six seats in the House of Commons and facing internal tensions over energy policy, particularly from Alberta and Saskatchewan NDP leaders who warn his positions could harm workers in their provinces.  In his victory speech at the Winnipeg convention, Lewis call...
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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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