Stewed to perfection

We’re giving, they’re taking — where’s the win?

In the give-and-take of negotiations so far, Canada seems to be doing all the giving, while the United States does all the taking.

In the last few days, the Canadian government said it was backing away from a five per cent levy to be paid by American streaming services such as Amazon and Netflix after, earlier, dropping the three per cent digital services tax. Then, there was what now appears to be succumbing to American President Donald Trump over the Gordie Howe International Bridge, where Canada agreed to let the U.S. share the net revenues from the bridge, even though Canada paid for the entire construction.

Now, Prime Minister Mark Carney is signalling he won’t use energy exports to the United States as a bargaining chip in the current talks on the Canada-U.S.-Mexico free trade agreement, saying he didn’t “see the value” of using Canada’s energy exports to the U.S. as a trade bargaining chip.

“Canadians are reliable,” Carney said Wednesday in Red Deer, Alta. “One of the biggest commodities, arguably the best, is trust. People trust us, and so, when you’re a supplier of a key commodity, key service, you’ve got to think really hard about not supplying.”

Stewed to perfection

The dish this week takes me back to one of those heritage recipes. Winter also calls for the hearty comfort food that makes your bones feel warm and your belly satisfied.

This bredie is a simple, traditional South African mutton stew in the Cape Malay tradition. While mutton is traditional, this kind of dish can be made with beef, pork or chicken. Even seafood can be used, which gives a lighter fresher result. The most popular types of Bredie are green bean bredie, tomato bredie and cabbage bredie. Play around with this basic bredie recipe and make it you own.

TIP: A bredie will always taste better served the day after it is made.

South Osborne residents fail in bid to prevent construction of 131-unit apartment tower

A proposed 10-storey highrise on an empty south Osborne lot will move forward despite concerns from residents about the impact the building will have on nearby parking and traffic.

The city-owned lot at 425 Osborne St., which previously served as a gas station but has long sat vacant, will be developed into a mixed-use residential building with 131 units, 39 of which would be affordable, along with additional office space for the adjacent Winnipeg Transit garage and the Transit customer service centre across the street, along with a two-level parkade for tenants and Transit employees.

The property is being developed by the University of Winnipeg Community Renewal Corp. 2.0, and designed by Prairie Architects Inc.

At a meeting held by city council’s appeal committee Wednesday, several residents said while they supported the idea of more housing in the Lord Roberts neighbourhood, they had lingering concerns about the impact the development will have on the already-busy area.