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Premiers Split on Using Potash as a Trade Weapon — What It Means for Your Grocery Bill

  Published August 31, 2026 Canada's premiers can't agree on how far to take the trade war with the United States — and this week, the fight is over a grey mineral mined almost 2,000 kilometres from Ottawa: potash. The disagreement matters well beyond provincial politics. Potash is the "P" and "K" of fertilizer economics — a key ingredient in the blends that grow the wheat, canola, and corn that eventually show up as bread, canola oil, and everything fed to livestock. Canada supplies about 85% of the potash the U.S. uses, which is exactly why some premiers see it as leverage — and why others are warning that pulling that lever could backfire on the very provinces pushing for it. Ford wants to pull the lever. Moe and Smith are warning not to. Ontario Premier Doug Ford is pushing for the toughest response available, including resource-based leverage. Saskatchewan's Scott Moe and Alberta's Danielle Smith are pumping the brakes, warning that squeezing po...
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Grilled Moroccan Meatballs with Yogurt Sauce


Spice things up with these grilled Moroccan meatballs, seasoned with warm spices and cooled down with a creamy yogurt sauce—every bite is packed with flavor!

Ingredients:

  • 1 large egg
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • ¼ cup finely chopped fresh cilantro (optional)
  • 1¼ teaspoons kosher salt
  • 1 pound ground beef
  • ½ cup panko bread crumbs
  • Oil for greasing the grill

For the Yogurt Sauce:

  • 1 cup Greek yogurt
  • ½ cucumber, peeled and finely diced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. In a medium bowl, combine the egg, minced garlic, ground cumin, ground allspice, chopped cilantro (if using), salt, and pepper. Mix until well combined.
  2. Add the ground beef and panko bread crumbs to the spice mixture. Mix together with your hands until just combined.
  3. Use a 1/3 cup measure to portion out the meat and shape it into discs.
  4. Preheat your grill to medium-high heat and grease it well.
  5. Place the meatballs on the grill and cook for about four minutes per side, until charred and no longer pink in the center. As they cook, the centers will dome slightly, creating nicely shaped meatballs.
  6. Meanwhile, make the yogurt sauce by combining the Greek yogurt, finely diced cucumber, lemon juice, fresh dill, salt, and pepper in a small bowl. Mix to combine.
  7. Serve the grilled Moroccan meatballs over couscous, topped with the refreshing yogurt-cucumber sauce.

Enjoy this flavorful and easy-to-make dish! 

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