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The Great Return: Why Remote Work Is Fading for Many Canadians

  Over the past few years, remote work reshaped how Canadians lived and worked, offering flexibility, reduced commuting stress, and a better work–life balance. But that era is shifting. A growing number of employers across Canada are signalling that remote options—once seen as a permanent fixture—are gradually disappearing. Several factors are driving this change. Many companies argue that in‑person collaboration boosts creativity, strengthens team culture, and improves productivity. Some leaders also believe that physical presence helps with mentorship and career development, especially for younger employees who entered the workforce during the pandemic. Economic pressures are also playing a role. With businesses navigating uncertainty, some executives feel that having employees on‑site provides more oversight and operational stability. At the same time, commercial real estate vacancies have pushed organizations to make use of the office space they’re already paying for. For w...

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Banana Bread with Coconut and Pecans

 

Ingredients

  • 1¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 stick (½ cup) unsalted butter, melted
  • ¾ cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 cup very ripe bananas, mashed (about 3 bananas)
  • 1 teaspoon vanilla extract
  • ½ cup shredded unsweetened coconut
  • ½ cup pecans, toasted and chopped

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan.
  2. In a medium bowl, whisk together the flour, salt, and baking powder.
  3. In the bowl of an electric mixer, mix the melted butter and sugar until just combined. Beat in the eggs, bananas, and vanilla.
  4. Add the flour mixture to the bowl and mix on low speed until just combined. Do not over-mix.
  5. Gently stir in the coconut and pecans.
  6. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a tester inserted into the center comes out relatively clean.
  7. Let the loaf cool in the pan for about ten minutes, then turn out onto a rack to cool completely.

Enjoy your banana bread warm out of the oven or toasted for breakfast the next day!






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