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Trump’s Oct. 30 Tariff Swap: Who Wins, Who Loses, and What It Means for Your Wallet

  Canadian Money Brief • October 27, 2026 Washington just reshuffled the 50% tariffs on Canadian goods. Seaweed and packing boxes are out. Vinyl flooring, cocoa powder and shampoo are in. Here is who comes out ahead, who doesn't, and what to do with your money before the changes take effect on Oct. 30. The short version This is a reshuffle, not a rollback: more products are going onto the 50% list than coming off it, according to a KPMG Law trade lawyer. Politics is the driver. The exemptions followed U.S. Sen. Susan Collins' push, 10 days before the U.S. midterms. Canada's own counter-tariffs, which affect prices in your store, are not changing. A broad trade deal before the midterms looks unlikely. What's coming off, what's going on The White House changes take effect at the end of this month. Reports from CTV News and Money.ca describe the swap this way: Coming off the 50% list Going onto the 50% list Seaweed Packing boxes Some plywood sheets Certain paper and pl...
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Sweet and Sour Chicken Recipe

 


Crispy, tangy, and just the right amount of sweet—this sweet and sour chicken is a family favorite that’s easy to make at home.

Ingredients

For the Sauce:

  • 1 cup pineapple juice

  • ½ cup distilled white vinegar

  • ½ cup sugar

  • 3 tablespoons ketchup

  • 2 tablespoons soy sauce

  • ¼ teaspoon crushed red pepper flakes

  • 1½ tablespoons cornstarch

For the Chicken:

  • ½ cup all-purpose flour

  • ½ cup cornstarch

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 heaping teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ⅔ cup water

  • 1½ tablespoons vegetable oil (plus more for cooking)

  • 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) chunks

For Finishing the Dish:

  • 1 tablespoon vegetable oil

  • 2 red bell peppers, cut into 1-inch (2.5 cm) pieces

  • 1 small red onion, cut into 1-inch (2.5 cm) chunks

Instructions

Make the Sauce:

  1. In a medium saucepan over medium heat, whisk together pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes.

  2. Bring to a boil, then reduce heat to medium and cook, uncovered, for 8 minutes.

  3. In a small bowl, mix cornstarch with 1½ tablespoons cold water. Whisk this into the sauce.

  4. Cook for 1 more minute until the sauce thickens and turns glossy. Remove from heat and set aside.

Prepare the Batter & Coat the Chicken:

  1. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and pepper.

  2. Add water and 1½ tablespoons vegetable oil. Mix until smooth.

  3. Toss chicken chunks in the batter until evenly coated.

Pan-Fry the Chicken:

  1. Line a plate with paper towels.

  2. Heat 1 inch (2.5 cm) of vegetable oil in a deep skillet or wok over medium-high heat (around 350°F/175°C).

    • Tip: Use a larger skillet for fewer batches or a smaller one with less oil.

  3. Using forks, gently place battered chicken pieces into hot oil, ensuring they don’t stick together.

  4. Fry for 2 minutes per side, turning once, until golden brown and crispy.

    • Check doneness by cutting open a piece.

  5. Transfer cooked chicken to the paper towel-lined plate to drain.

Stir-Fry the Vegetables:

  1. In a clean skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat.

  2. Add bell peppers and onion, stir-frying for 3–4 minutes until tender but crisp.

Finish & Serve:

  1. Reheat the sauce over medium heat.

  2. Combine chicken with vegetables in the skillet. Gradually pour sauce over the mixture and toss to coat. (Optional: Serve the sauce separately for dipping to maintain crispiness.)

  3. Serve immediately and enjoy!


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