Edmonton Elks sign offensive lineman Korte to two-year extension
EDMONTON – The Edmonton Elks signed veteran Canadian offensive lineman Mark Korte to a two-year contract extension Tuesday.
Korte, of Spruce Grove, Alta., remains under contract with Edmonton through the 2027 season.
'I'm really excited to be committing to the Edmonton Elks for the next three years,' Korte said. 'It really means a lot to me as someone who grew up in Edmonton, grew up a fan, and saw what this team could be — especially in Commonwealth stadium.
'Bringing it back to that level over the next three years is really important to me.'
Last season, Edmonton led the CFL in rushing (2,365 yards) and yards per carry (6.2) while allowing a league-low 29 sacks.
The six-foot-two, 293-pound Korte spent his first three CFL seasons with Ottawa after being selected fourth overall in the '18 draft out of Alberta. He joined the Elks as a free agent in 2022.
TSN, RDS to broadcast a pair of CFL exhibition contests
TORONTO — Two CFL exhibition games will be broadcast on TSN and RDS heading into the '25 season.
Winnipeg Jets Game Days
On Winnipeg Jets game days, hockey writers Mike McIntyre and Ken Wiebe send news, notes and quotes from the morning skate, as well as injury updates and lineup decisions. Arrives a few hours prior to puck drop.
TSN will carry the Ottawa Redblacks at Montreal Alouettes on May 24 as well as the two teams returning to TD Place on May 30. RDS, the broadcaster's French-language counterpart, will also air both contests.
The CFL also announced Tuesday the remaining exhibition games will be available on the free CFL+ service. They will feature broadcast crews providing play by play and analysis.
Viewers outside of Canada will also have access to the preseason contests via CFL+.
The 2025 regular season kicks off June 5 with Ottawa visiting the Saskatchewan Roughriders.
This report by The Canadian Press was first published May 13, 2025.
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The Province
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- The Province
Dinner ideas: A roundup of our favourite main course recipes
From left: Boneless pork loin in black pepper mustard with Anna's roasted applesauce; One-Pot Meatballs in Tomato Sauce; Father's Day burger. Photo by From left: Janis Nicolay; Akiko Ida; Glowbal Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. 'What's for dinner?' This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors It's a common query that can, quite honestly, cause a lot of stress. This roundup of recipes aims to help you with that. Offering a wide variety of options for dinner ideas — from saucy pasta to hearty handhelds — there's a suppertime solution to suit virtually every appetite. Here is a roundup of some of our favourite dinner recipes. Be sure to bookmark this page, as we'll be adding new recipes to it monthly. Croque Madame strata. Photo by Ingrid Punwani / Ingrid Punwani Croque Madame strata This recipe, created by Canadian Chef Craig Flinn in partnership with the Egg Farmers of Canada, takes the classic French Croque Madame sandwich and scrambles it! Served with a crispy French baguette on the side, and perhaps a fresh green salad, it's a delicious main dish to dive into. Read the full recipe here. This advertisement has not loaded yet, but your article continues below. Kootenay-raised bison striploin with coffee soil and forest fire butter created by Velvet Restaurant & Lounge. Photo by Ashley Voykin Bison striploin with coffee soil and forest-fire butter This dish, created by the team at the Rossland-based restaurant Velvet Restaurant & Lounge, takes inspiration from the devastating wildfires experienced in B.C. in 2021. Read the full recipe here. Chef Michael Olson's Overnight Holiday Ham roasts slowly in a low oven and is finished with a glaze of maple syrup and grainy mustard. Photo by Janis Nicolay / PNG Overnight holiday ham A recipe that feeds 20 people with only five minutes of prep work. For the best possible result, go to an independent butcher shop and purchase a bone-in smoked ham. Adapted from Living High Off the Hog by Michael Olson, Appetite by Random House, September 2019. Read Kasey Wilson's full recipe here. A delicious steak requires simple cooking steps, according to Chris Jackson, owner of Jackson's Meat + Deli. Photo by Chris Jackson / Chris Jackson Jackson's steak Shared by Chris Jackson, owner of Jackson's Meat + Deli in Kitsilano, this simply delicious preparation is his personal go-to: 'I have only cooked my steak one way in the last 20 years, and here is how I do it.' Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Melt in Your Mouth Sous Vide Boneless Short Ribs. Photo by Karen Gordon Sous vide short ribs This easy method yields restaurant-quality short ribs. All you need is a little patience. Whether you're serving them with creamy mashed potatoes, tucking them into tacos or enjoying them straight off the pan, sous vide short ribs will take your cooking to a whole new level. Read Karen Gordon's full recipe here. Chef Michael Olson coats his boneless pork loin with a pepper-and-thyme-spiked layer of Dijon mustard, and serves it with a divine roasted apple sauce. Photo by Janis Nicolay / PNG Boneless pork loin in black pepper mustard with Anna's roasted applesauce This simple roast dinner will become a go-to-recipe — it's so delicious and easy to make. The key is to monitor the temperature and not over cook the pork. Adapted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Chef Michael Olson, Appetite by Random House. This advertisement has not loaded yet, but your article continues below. Read Kasey Wilson's full recipe here. Roast lamb belly with pea purée and roast turnips. Photo by Straight and Marrow / Straight and Marrow Roast lamb belly with pea purée Shared by Chef Chris Lam of the Vancouver restaurant Straight and Marrow, this fall recipe serves up roasted lamb belly with a smooth pea sauce and roasted vegetables. It's a dinnertime dish that's sure to delight. Read the full recipe here. Veal piccata. Photo by Maria Fazzari Larosa Veal piccata Veal Piccata is a simple dish, which might be why it's a classic comfort food, with a wonderful blend of flavours and textures the tangy lemon briny capers and a rich buttery pan sauce that smothers the golden brown veal cutlets. Read Maria Fazzari Larosa's full recipe here. Texas-style tri tip created by Karl Gregg of Rosie's BBQ & Smokehouse. Handout Texas-style tri tip This recipe was created by Karl Gregg of Rosie's BBQ & Smokehouse. Read the full recipe here. Root vegetables tossed with watercress accompany pork tenderloin coated with brown sugar and cayenne in this one-pan meal. Photo by Andrew Purcell / PNG Roast pork tenderloin This advertisement has not loaded yet, but your article continues below. Pork tenderloin combines with parsnips, sweet potatoes and watercress for a one-dish weekday meal and a smooth red currant sauce for a fancier dinner. Read Kasey Wilson's full recipe here. Lemon mustard lamb shanks with truffle garlic mashed potatoes. Photo by Karen Gordon / PNG Lemon-mustard lamb shanks with truffle garlic mashed potatoes The best part of this recipe is that you don't have to babysit the lamb shanks while they are cooking. Since no basting is required, once the shanks are in the oven, you're free to put up your feet, read a book or even take a nap. Read Karen Gordon's full recipe here. Cantonese-style Char Sui. Photo by Karen Gordon / PNG Cantonese-style Char Siu Char Siu is Cantonese-style barbecue pork. The flavour and aroma of Char Siu is very distinct and different from the barbecue meats in western cuisine. Its flavour includes sweet-and-salty notes, plus spices that give Char Siu its own unique taste. If done right, Char Siu is deliciously tender with its heady, sweet-yet-salty pork flavour. This advertisement has not loaded yet, but your article continues below. Read Karen Gordon's full recipe here. There's no pasta draining or sauce making required for One-Pot Meatballs in Tomato Sauce, which cooks in a single pan in less than 30 minutes. Photo by Akiko Ida / PNG One-pot meatballs This recipe is adapted from One-Pot Pasta: From Pot to Plate in Under 30 Minutes by Sabrina Fauda-Rôle (Hardie Grant, 2016), who offers these pointers: Choose good-quality dried pasta with a rough, not glossy, surface. Imported pasta from Italy is worth the extra cost. Do not use quick cooking pasta. Always use cold water for one-pot pastas. If you use hot water, the pasta will soften too quickly. Be precise with your measuring or you'll throw off the cooking time. Read Kasey Wilson's full recipe here. It's pretty much the best burger. Photo by Anna_Om / Getty Images/iStockphoto The Sun's basic burger Originally published in the 2002 edition of the cookbook More Six O'Clock Solutions from The Vancouver Sun Test Kitchen, this burger is anything-but 'basic.' With simple ingredients, this patty recipe is for the burger purists who prefer to let their toppings add the pizzazz. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Steak tartare by Chef Josef Driemel, Dockside. Photo by Dockside / Dockside Restaurant Steak tartare They use tenderloin at Dockside restaurant but sirloin or eye of round are more affordable and will work just fine. It is important to buy from a whole cut of meat. The idea is that you use a primal cut and trim off the outer layer to use the uncontaminated meat on the inside. You can dice the meat to your desired size, we do about a ¼-inch dice. Read the full recipe here. Winter scallops with pork belly. Photo by Malindi Taylor / jpg Winter scallops with pork belly Fanny Bay Oysters Bar Chef Tommy Shorthouse calls scallops and pork belly a 'classic' pairing. A multi-day affair to prepare, the talented chef assures the advance work will be worth it in the end. 'This recipe does take some preparation time for the pork belly, but its melt-in-your-mouth flavour will certainly be worth all the work,' Shorthouse says. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Perfect porchetta by Kevin Atkinson, Executive Chef, Bufala. Photo by Bufala / Bufala Perfect porchetta This recipe is by Kevin Atkinson, executive chef, Bufala. With a knife, cut holes in the underbelly of the pork belly to allow the seasoning to penetrate. Spread all the seasoning on the underbelly and place it in the fridge overnight, covered, to allow for marination. Read the full recipe here. Asian-Style Sticky Ribs. Photo by Karen Gordon / Karen Gordon Asian-style sticky ribs and potato salad The flavour of these ribs is unlike any other. They are sweet, yet savoury, with just the right amount of tanginess from the tamarind. They are utterly delicious. Serve this with an Asian-style potato salad and cold beer, and you may just have the perfect meal. The recipe is adapted from the original chef Morimoto's recipe, but made to serve four, as part of a meal. This advertisement has not loaded yet, but your article continues below. Read Karen Gordon's full recipe here. Beer-braised short rib This recipe was created by Lupe Villanueva, sous chef at Minami Restaurant. Read the full recipe here. Caramel pork excerpted from Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers by Kim Thuy. Photo by Sarah Scott / PNG Caramel pork In Secrets from My Vietnamese Kitchen: Simple Recipes from My Many Mothers, cookbook author Kim Thúy introduces us to her close-knit circle of aunts and her mother through their recipes from Vietnam. A little sweet, a little salty, caramel pork delivers satisfying richness with a combination of pork loin and belly. Read the full recipe here. Serve liver and bacon with mashed potatoes, green vegetables, a French baguette and a glass of Syrah. Photo by E. J. Armstrong / E. J. Armstrong Liver and bacon with orange-leek sauce Liver is a cut of meat that doesn't get much play as it should on the dinner table. My twin sister and I were adventurous and ate foods most kids are wary of, including broccoli, spinach and tomatoes. It helped that our mother was an excellent cook, never daunted by a new recipe like this liver dish. This advertisement has not loaded yet, but your article continues below. Read Kasey Wilson's full recipe here. Pad Si Ew from Maenam: A Fresh Approach to Thai Cooking by Angus An. Photo by Alaina Michelle Photography / jpg Pad Si Ew Chef Angus An points to Pad Si Ew as his 'go-to lunch in Thailand.' Try making the noodle dish at home with this recipe from An's cookbook, Maenam: A Fresh Approach to Thai Cooking or sample the dish at his restaurant, Sen Pad Thai. Read the full recipe here. French-style beef dip Serve this recipe by Black & Blue Steakhouse with beef au jus and crispy french fries. Read the full recipe here. Bufala meatballs. Photo by Jonathan Norton / Jonathan Norton Bufala meatballs These meatballs are a staple at Bufala restaurant, according to executive chef Kevin Atkinson. With locations in Kerrisdale, North Vancouver and the River District, the Italian eatery leans into the classics such as pastas and pizza. Pair these flavourful meatball with your favourite pasta or even stack them on a sub for a delicious dinner meal. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Father's Day burger This recipe is from chef Robert Lee of Glowbal. Season and grill the two burger patties on the barbecue. When desired doneness nearly reached, place on cheese slices (optional). Toast burger bun in a pan with butter. When toasted, remove from pan and spread with kimchee aioli and build the burger with lettuce tomato, patties, bacon and finish on top with onion rings. Read the full recipe here. Braised Beef Cheek. Photo by HAKAN BURCUOGLU Braised beef cheek and creamy polenta A 'comfort' dish that's appeared on the menu at Vancouver eatery La Tana many times, in many iterations, over the years, the recipe for braised beef cheek takes some time. But Vish Mayekar, head chef at La Tana, says it's worth it. 'This is the perfect dish to enjoy on a cold, rainy night,' Mayekar says. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Pork belly and pears This recipe is by chef Tommy Shorthouse of Fanny Bay Oyster Bar & Shellfish Market. Read the full recipe here. Baked Asian pulled pork buns. Photo by Karen Gordon Baked Asian pulled pork buns If you haven't tried char siu bao, also called roast pork buns, you're in for a real treat. Unlike the traditional char siu bao, these Asian-fusion buns are filled with southern-inspired pulled pork that has been slow-cooked with flavourful Asian spices. The aroma of Chinese five-spice powder, combined with ginger, garlic and sesame oil, imparts a deliciously heady flavour to this dish. Read Karen Gordon's full recipe here. The secret to a superfast burger fit for company is to purchase seasoned Italian sausage and serve it with a Seghesio Sonoma Zinfandel. Photo by Stephanie Foly / Stephanie Foly Italian-sausage burgers with garlicky spinach Italian sausage is the secret — and only — ingredient in these fast and flavourful burgers, perfect for a backyard barbecue. Because the sausage meat is already seasoned, all you have to do is remove the casings, form into patties and grill. Anchovy paste adds a fast hit of flavour to the garlicky sautéed spinach topping. Read Kasey Wilson's full recipe here. Pair this classic steakhouse salad recipe with a Penfolds Koonunga Hill Shiraz/Cabernet. Photo: Ryan Robert Miller. Photo by Ryan Robert Miller / jpg This advertisement has not loaded yet, but your article continues below. Steakhouse salad All that's needed: Steak, crispy potatoes and creamy blue cheese dressing. This Steakhouse Salad combines all those favourite ingredients. Read Kasey Wilson's full recipe here. Prime rib doesn't need much else, other than a generous sprinkling of coarse salt and fresh ground pepper. Photo by Karen Gordon Prime rib Prime rib is roasted, then seared, which creates a succulent roast that's not overdone. Read Karen Gordon's full recipe here. Pork belly bao. Photo by Karen Gordon / Karen Gordon Pork belly bao Pork belly bao is a classic Taiwanese dim sum dish, comprised of thick slices of tender pork belly layered within a steamed fluffy bun. The perfect pork belly is beautifully glazed in a sweet yet savoury sauce, and is incredibly tender yet has a chewy texture. The bun is soft and warm, and the condiments and garnishes served with the dish only further enhances its delicious flavour. Read Karen Gordon's full recipe here. Blarney Stone's signature Jameson-glazed chicken wings. Photo by Christine McAvoy / Christine McAvoy This advertisement has not loaded yet, but your article continues below. Blarney Stone's signature Jameson-glazed chicken wings Beloved Gastown eatery The Blarney Stone, which is billed as the 'longest-running Irish Pub in the City of Vancouver,' released its first new menu in years. The lineup of dishes, created by chef Karl Gregg, offers a fresh new take on pub food. In addition to several soon-to-be favourites, there are a few classics, too — like these signature Jameson-glazed chicken wings, which Gregg calls 'an easy, go-to recipe any time you're in the mood for wings.' Read the full recipe here. A seared steak. Photo by LemneiPhoto / Getty Images/iStockphoto Sear-ahead steaks Adapted from Perfect Recipes for Having People Over by Pam Anderson (published by Houghton Mifflin Company). Read Kasey Wilson's full recipe here. A tender roast beef sandwich. Photo by Karen Gordon The sous vide solution for the most succulent roast This advertisement has not loaded yet, but your article continues below. Adapted from Perfect Recipes for Having People Over by Pam Anderson (published by Houghton Mifflin Company). Read Karen Gordon's full recipe here. Roasted Italian sausages and potatoes. Photo by Tracey Kusiewicz/Foodie Photography / Tracey Kusiewicz/Foodie Photography Roasted Italian sausage and potatoes From the cookbook Maria's Italian Cucina, by Vancouver-based foodie Maria Fazzari Larosa, this hearty dish pairs hot or mild Italian sausage with potatoes and a few other flavour-adding ingredients for a one-and-done meal that's comforting and delicious: Read the full recipe here. A5 Iwate Wagyu steak. Photo by Huy Tran / Aburi Market Wagyu steak Get grilling with this recipe from Alan Ferrer, corporate kitchen chef at Aburi Market. It pairs flavourful sauces with a premium cut of A5 Iwate Wagyu steak. 'You can select your most favourite cut of steak,' Ferrer says, suggesting Wagyu round steak, New York strip, filet mignon or rib-eye. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Don't feel like cooking? Try one of these Metro Vancouver restaurants: • These 18 Vancouver restaurants are Hollywood North favourites • Where to eat pizza in Metro Vancouver? A restaurant review roundup • Where to eat sushi in Metro Vancouver? A restaurant review roundup • Where to eat breakfast in Metro Vancouver? A restaurant review roundup • Where to eat ramen in Metro Vancouver? A restaurant review roundup • Where to eat seafood in Metro Vancouver? A restaurant review roundup • Where to eat Italian in Metro Vancouver? A restaurant review roundup • Where to eat French cuisine in Metro Vancouver? A restaurant review roundup • Where to eat in Metro Vancouver if you deal with allergies • Is it Happy Hour yet? The 10 best places to check out in Metro Vancouver • Cheers: Here are the 10 best restaurants for happy hour in Vancouver Vancouver Canucks Soccer Sports Sports Local News
CTV News
an hour ago
- CTV News
Alexander helps Alouettes top Redblacks 39-18; Montreal continues dominance in Ottawa
Montreal Alouettes' Sean Thomas Erlington (21) tries to leap past Ottawa Redblacks' Jovan Santos-Knox (5) during first half CFL football action in Ottawa on Friday, June 13, 2025. (The Canadian Press/Justin Tang) Davis Alexander was solid going 23-for-32 for 344 yards, one touchdown and one interception as the Montreal Alouettes took control early and never looked back in a 39-18 victory over the Ottawa Redblacks on Friday. Montreal (2-0-0) extended its winning streak at TD Place to 11 games. Matt Shiltz, who got the start for the injured Dru Brown at quarterback for Ottawa, was 22-for-32 for 205 yards, one touchdown and three interceptions. Redblacks receiver Eugene Lewis's streak of consecutive games with a touchdown came to an end, ending his bid to tie Terry Evanshen's record of 10 straight games. The Alouettes started the fourth quarter with a 50-yard field goal early in the fourth, but it was a Wesley Sutton interception on the ensuing play that he ran back for a 45-yard touchdown that put the game out of reach, 36-18. Jose Maltos added a 19-yard field goal to close out the scoring. Ottawa (0-2-0) did its best to keep pace in the second half but struggled. It started the half well with CJ Coldon intercepting Alexander, setting the Redblacks up at the 36-yard line. Three plays later, Dustin Crum punched it in from the one to cut the deficit to 19-10. Montreal conceded a rouge on the ensuing kickoff, making it 19-11. The Alouettes answered midway through the third, as Alexander connected with James Letcher Jr. for a 23-yard touchdown to extend the lead to 26-11. But Ottawa kept fighting. Shiltz found Bralon Addison in the end zone for a nine-yard score late in the quarter, narrowing the gap to 26-18. Montreal took a commanding 19-3 lead into halftime. Montreal opened the scoring with a field goal on its first drive, and kicker Maltos stayed perfect, hitting four in total — from 30, 16, 27 and 49 yards — including one on the final play of the half. Ottawa had a golden opportunity early after recovering a Montreal fumble at the 26-yard line. The Redblacks drove to the one but were stuffed twice and turned the ball over on downs. Lewis Ward hit a 25-yard field goal to make it 6-3, but Montreal responded immediately. Alexander connected with Tyler Snead for a 69-yard gain, and a major foul by Robert Priester set up Caleb Evans for a one-yard quarterback sneak. UP NEXT Alouettes: Visit the Edmonton Eskimos Thursday, June 19.. Redblacks: Visit the Calgary Stampeders on Saturday, June 21. This report by The Canadian Press was first published June 13, 2025.
CTV News
3 hours ago
- CTV News
McManis, Argos look to get back on the winning track at home versus Stampeders
Toronto Argonauts' Wynton McManis (48) runs the ball during second half CFL football action at the 111th Grey Cup against the Winnipeg Blue Bombers, in Vancouver, B.C., Sunday, Nov. 17, 2024. THE CANADIAN PRESS/Frank Gunn There's no place like home for Wynton McManis and the Toronto Argonauts. Toronto (0-1) hosts the Calgary Stampeders (1-0) on Saturday afternoon in its home opener. After the Argos began their Grey Cup title defence with a 28-10 road loss in Montreal last week, McManis welcomes the return to BMO Field, where the club is 16-2 the last two seasons. 'Just the love we get from Argos Nation, their energy, their passion,' McManis said in explaining Toronto's home-field record. 'We see them all the time at practice and when they show up at the game, you feel like they're stepping on to the field. 'I think that adds a little something to us and we always come with a little more juice.' Toronto has excelled at BMO Field under Ryan Dinwiddie, who's in his fifth season as head coach and has led the Argos to a 27-7 home mark. 'Obviously you want to do that for your fans and play exciting football for them,' Dinwiddie said. 'But if we win all of our home games there's a good chance we're going to make the playoffs. 'We still have to win on the road, that's an emphasis as well. But when we're at home I think guys are excited to go out there and play in front of our great fans.' However, Dinwiddie is 3-4 versus Calgary, the only CFL team he has a sub.-500 record against. Stamps head coach/GM Dave Dickenson boasts a 12-3 mark against Toronto. Toronto Argonauts head coach Ryan Dinwiddie smiles during a team walk-through ahead of the 111th CFL Grey Cup, in Vancouver, on Saturday, Nov. 16, 2024. THE CANADIAN PRESS/Darryl Dyck Toronto Argonauts head coach Ryan Dinwiddie smiles during a team walk-through ahead of the 111th CFL Grey Cup, in Vancouver, on Saturday, Nov. 16, 2024. THE CANADIAN PRESS/Darryl Dyck Toronto's defence struggled with the run against Montreal, allowing 163 yards on 26 carries (6.3-yard average). The rushing attack figured prominently in Calgary's season-opening 38-26 win over Hamilton last week as the Stamps had 158 yards on 31 attempts (5.1-yard average) with Dedrick Mills accounting for 94 yards and three touchdowns. 'It (stopping run) is always the most important thing, that's always your first goal,' said McManis, who had nine tackles against Montreal. 'Mills is a great back, he does a good job of reading and breaking a lot of tackles so we have to make sure we swarm to the ball and tackle with all 12 hats.' Then again, Calgary's offensive co-ordinator Pat DelMonaco is also its offensive-line coach. 'Pat is an O-line coach at heart so he wants to to play a physical brand of football,' Dinwiddie said. 'They're going to try to attack us downhill and we've got a good plan for it. 'Guys are aware of it and it all starts up front for us in this game.' Veteran Vernon Veteran Vernon Adams Jr. completed 19-of-28 passes for 284 yards last week in his Calgary debut. He was intercepted twice but did rush for 33 yards on three carries. Adams is 2-5 lifetime versus Toronto but has thrown 14 TD passes over that stretch. 'He's a dual-threat quarterback,' McManis said of Adams. 'He's an older guy now so there's not much he hasn't seen. Calgary Stampeders quarterback Vernon Adams Jr., right, hands the ball off to Jeshrun Antwi during first half CFL preseason football action against the Edmonton Elks in Calgary, Saturday, May 24, 2025. The Stampeders look to Adams to help turn the te... Calgary Stampeders quarterback Vernon Adams Jr., right, hands the ball off to Jeshrun Antwi during first half CFL preseason football action against the Edmonton Elks in Calgary, Saturday, May 24, 2025. The Stampeders look to Adams to help turn the team around in 2025 after missing the playoffs last season. THE CANADIAN PRESS/Jeff McIntosh 'Just kind of try to make him have to sit in the pocket and see if we can kind of confuse him and show him some things he hasn't seen before and get pressure on him and try to make him uncomfortable.' Veteran Nick Arbuckle will make a second straight start at quarterback for Toronto with incumbent Chad Kelly still being limited in practice. Kelly, 31, continues to recover from a leg injury suffered in last year's East Division final. Toronto Argonauts quarterback Nick Arbuckle (4) passes during first-half CFL pre-season football game action against the Hamilton Tiger Cats in Hamilton, Ont. on Saturday, May 24, 2025. THE CANADIAN PRESS/Peter Power Toronto Argonauts quarterback Nick Arbuckle (4) passes during first-half CFL pre-season football game action against the Hamilton Tiger Cats in Hamilton, Ont. on Saturday, May 24, 2025. THE CANADIAN PRESS/Peter Power Arbuckle, who was the MVP of Toronto's Grey Cup win over Winnipeg last year, completed 20-of-32 passes for 273 yards and a TD versus Montreal but also had two interceptions. 'Just sustain drives,' Dinwiddie said regarding what he'd like to see from his offence Saturday. 'We had some good plays and we'd get three first downs but then have to punt. 'We had our moments last week and we've got to build off those and make sure it's a complete game this week.' McManis agreed. 'There are some things we need to clean up,' he said. 'It's early in the year, we've got to fix some MAs (missed assignments) and clean up the penalties but it's not really anything you're too worried about. 'I feel like we're in a good spot mentally, I feel like everyone is prepared and wants to get things done the right way. Our effort and compassion is there for it.' Toronto hasn't started a season 0-2 since 2019. Calgary has dropped its last two games at BMO Field after winning eight straight road contests versus Toronto. The two teams split their games last year, each victorious at home. --Dan Ralph This report by The Canadian Press was first published June 13, 2025.
