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CUSMA Renewal Deadline Passes: What It Means for Your Wallet

  July 8, 2026 July 1 came and went without a full renewal of the Canada-United States-Mexico Agreement (CUSMA). Instead of locking in another 16-year term, the United States chose not to extend the deal in its current form, which means the trade pact now shifts into an annual review process for the next decade. Here's what that actually means for your money. What just happened All three countries had until July 1 to say whether they wanted to renew CUSMA. Because Washington opted against a full renewal, the agreement now gets reviewed annually rather than being locked in for over a decade. Canada's Trade Minister Dominic LeBlanc confirmed the three countries agreed to keep talking, with Canada specifically pushing to address sectoral tariffs on steel, aluminum, autos, and lumber. Any of the three countries can still walk away entirely with six months' notice. The good news: most trade stays tariff-free For now, the status quo holds. The bulk of Canadian exports to the U.S....
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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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