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Weekly Market Snapshot: Trade Talks Collapse, 50% Tariffs Hit as Markets Wrap a Choppy Week

  Published August 22, 2026 · Canadian Money Brief BREAKING OVER THE WEEKEND U.S.-Canada trade talks collapsed late Friday night, and the U.S. imposed 50% tariffs on roughly $20 billion of Canadian goods just after midnight Saturday. Ottawa says it will retaliate dollar-for-dollar. Here's what happened on the markets before that news broke — and what it means for your wallet now. It was a genuinely strange week to be a Canadian investor. Stocks mostly rallied through Friday on hope that Washington and Ottawa were closing in on a trade deal. Then, hours after the closing bell, that deal fell apart. The 50% tariff that had been threatened, paused, and re-threatened for weeks finally landed. Markets haven't had a chance to react to it yet — that reaction starts Monday morning. Below is how the week actually traded, market by market, followed by what the tariff news means for you and what's on deck for next week. TSX: A Choppy Week That Ended With a Miner-Led Rally The S&P/...
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Rosemary Chicken with Sweet Potatoes

 


Chicken and sweet potatoes unite with the delicious taste of rosemary in this easy, one-skillet meal. Because we use parcooked and unseasoned sweet potatoes, the cooking time is much shorter—making this recipe perfect for weeknight cooking.

Ingredients:

  • 4 teaspoons canola or olive oil
  • 3 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon snipped fresh rosemary
  • ½ teaspoon freshly ground black pepper
  • 1 20-ounce package refrigerated diced sweet potatoes, such as Simply Potatoes
  • 2 (8 ounce) skinless, boneless chicken breast halves, halved crosswise
  • 1 lemon, thinly sliced

Directions:

  1. 1. In a 12-inch nonstick skillet heat 3 teaspoons of the oil over medium. Stir in garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the rosemary and 1/4 teaspoon of the pepper. Add potatoes; toss to coat. Cook, covered, 5 minutes (do not stir).

  2. 2. Push potatoes to one side of skillet. Add the remaining 1 teaspoon oil to other side of skillet. Arrange chicken in skillet alongside potatoes. Cook, uncovered, 8 minutes.

  3. 3. Stir potatoes and turn chicken. Sprinkle chicken with the remaining 1/4 teaspoon salt, rosemary, and pepper. Top with lemon slices. Cook, covered, 8 to 10 minutes more or until chicken is done (165 degrees F) and potatoes are brown. (If needed, remove potatoes as they are done and continue cooking chicken until done.) If desired, sprinkle with additional rosemary.

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