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5 Things to Know Today: 68,000 Jobs Lost, a Weaker Loonie and the Oct. 28 BoC Decision

  Oct 12, 2026   Happy Thanksgiving. Canadian markets are closed today, but the numbers that shape your wallet aren't taking the day off. Here are five things to know on Monday, October 12. 1. Canada lost about 68,000 jobs in September, wiping out 2026's gains Statistics Canada reported that employment fell by roughly 68,000 in September, following a 41,700-job drop in August. The unemployment rate edged up to 6.5% from 6.4%. Economists had forecast a small gain. Put the two months together and Canada has lost about 41,200 jobs so far this year, compared with a gain of 211,300 over the same stretch of 2025, according to Reuters. The losses were spread almost evenly between full-time and part-time work and were concentrated in the public sector. Workers aged 15 to 24 lost 48,000 jobs, Quebec shed 49,000, and Ontario's unemployment rate sits at 7.0%, the highest among the large provinces. Average hourly wages were up 2.3% from a year ago. What it means for you: A softening j...
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Here’s a Homemade Caesar Salad Dressing recipe that's rich and creamy and better than store-bought.

Ingredients

  • 2 small garlic cloves, minced
  • 1 tsp anchovy paste ( Anchovy paste can be found near the canned tuna in the supermarket).
  • 2 tbsp freshly squeezed lemon juice (from 1 lemon)
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 cup mayonnaise (best quality, like Hellmann’s Real)
  • ½ cup freshly grated Parmigiano-Reggiano
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper

Instructions

  1. In a medium bowl, whisk together:
    • Garlic
    • Anchovy paste
    • Lemon juice
    • Dijon mustard
    • Worcestershire sauce
  2. Add mayonnaise, Parmigiano-Reggiano, salt, and pepper.
  3. Whisk until smooth and well combined.
  4. Taste and adjust seasoning if needed.

Storage & Tips

  • Keeps in the fridge for up to 1 week.
  • Great with grilled chicken or tossed with romaine and croutons.
  • For authenticity, use imported Parmigiano-Reggiano—it makes a difference!


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