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The U.S. Alcohol Ban Is Now Live: Who's Exempt, Who's Shut Out, and What It Means for Your Wallet

  At 12:01 a.m. ET on Tuesday, Sept. 29, the United States stopped letting most packaged Canadian beer, wine, cider and spirits through the border. Not taxed. Blocked. It's the sharpest step yet in the alcohol front of the trade war, and it lands on a very uneven set of shoulders. Two weeks ago we walked through what was coming. Now that it's live, here's what the ban actually covers, who slips through, and what it does (and doesn't) mean for your own budget. What took effect The White House announced the measures on Sept. 8, after Canada's own retaliation tariffs kicked in. The U.S. framed them as a response to Canada's treatment of American dairy, autos and alcohol, and to provinces pulling U.S. liquor from their shelves. The ban covers packaged Canadian beer (including non-alcoholic), wine, cider and spirits, plus whey products, molasses and motorcycles over 800cc. Many of the alcohol products were already facing a 50% U.S. tariff imposed in August; the ban ...
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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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