Canadian Money Brief | October 19, 2026 CFB Wainwright Fire: What We Know and How to Help Without Getting Scammed Four Canadian soldiers are dead and 39 people were hurt after a grass fire overtook a live-fire training exercise in Alberta. When tragedy hits, Canadians want to help. Scammers know it. What happened On Saturday, October 17, a fire ignited in a training area at Canadian Forces Base Wainwright, about 200 km southeast of Edmonton. Officials say it began as a grass fire during training that included grenades and live ammunition. Military leaders said the fire was known to range control for hours and was believed to be contained enough for training to continue. Then the wind turned. Reporting from Al Jazeera and ABC News describes gusts jumping from about 50 km/h to as high as 96 km/h, pushing the flames toward soldiers and their administrative area. Defence officials said 84 members of the Princess Patricia's Canadian Light Infantry were in the training area. Four servi...
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. 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. 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. 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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