Latest news with #NarrativeResearch
CTV News
an hour ago
- Business
- CTV News
Majority of Atlantic Canadians satisfied with their governments: study
Nova Scotia Lt.-Gov. Arthur LeBlanc reads the speech from throne at Province House in Halifax on Tuesday, Oct. 12, 2021. Despite the ongoing tumult of tariffs, food insecurity and the cost of living, most Atlantic Canadians are satisfied with their provincial governments, according to a new study. Narrative Research polled 400 Nova Scotians, 400 New Brunswickers, 350 people from Newfoundland and Labrador, and 300 Prince Edward Island residents about their satisfaction with their governments' performances. The study found residents reported an increase in satisfaction with their governments this year compared to 2024. Newfoundland and Labrador residents are 67 per cent satisfied with their government (up 14 points from 2024) while Islanders report 62 per cent satisfaction (a 15-point increase). Nova Scotia's satisfaction sits at 60 per cent (up 16 points) while New Brunswick is at the bottom with 59 per cent of residents being satisfied (a 30-point increase). 'The past year has been a time of much change within the region. We've seen multiple elections and three new leaders across our region,' said Margaret Brigley, CEO and partner of Narrative Research, in a news release. The study also found that 64 per cent of Nova Scotians are satisfied with how their government is handling U.S. tariffs while 63, 59 and 50 per cent of Newfoundland and Labrador, P.E.I. and New Brunswick residents are satisfied with their governments' response to tariffs, respectively. According to the study, none of the Atlantic Canadian governments score high in satisfaction with addressing the cost of living. P.E.I. sits at the highest point with 32 per cent of residents being satisfied, with New Brunswick right behind it at 31 per cent. Newfoundland and Labrador is at 28 per cent and Nova Scotia rests at 27 per cent.
Vancouver Sun
2 days ago
- Business
- Vancouver Sun
'Buy Canadian': Here are 6 of the best homegrown condiment brands
The 'Buy Canadian' movement is stronger than ever. Seven in ten seek homegrown products when they shop (68 per cent, up five points from February), and more than half look at labels to avoid items made in the United States, according to a Narrative Research poll. Proving that shopping local is no sacrifice, from innovative ways to slash sugar and sodium to time-honoured traditions, these six Canadian condiment companies make meals more delicious. One of them is a dramatic example of how the 'Buy Canadian' movement can change the trajectory of a small business overnight. Most have experienced a boost in sales and are finding grocery buyers more receptive because of the rise of patriotic consumerism. All are available Canada-wide at retailers or via their websites. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. The condiment market is growing. With customers increasingly seeking out ' bold, international tastes ,' it's only expected to expand. A dab of mustard, a dash of hot sauce or a drizzle of chili oil can make the difference between a ho-hum meal and a phenomenal one. These producers reflect the diversity of Canada's communities, whether expressing their heritage through flavour or creating something wholly new from homegrown ingredients. 'I'm loving how Canadians are recognizing all of the things that are available in our home,' says Asha Wheeldon, founder and CEO of Vancouver's KULA Foods . 'We have so many brands. We have so much richness of ingredients grown in Alberta, in B.C., and across Canada that we have access to.' From whisky to bean-to-bar chocolate to cheese , many food and drink businesses have seen an uptick in sales since the 'Buy Canadian' movement started gaining momentum in February. What Shenul Williams's condiment business, Aki's Fine Foods , experienced was more than a mere boost — it was a tsunami. In March, Williams talked to her family about possibly having to close her Pickering, Ont.-based company. 'I was just venting,' Williams recalls. '(I said), 'We can't take another whip like we took through COVID, and these tariffs are going to kill us. We can't survive.' Her daughter, Aliza Welch, took action. Unbeknownst to Williams, Welch posted about Aki's Fine Foods on a 'Buy Canadian' Reddit thread . The post went viral, and online sales are up 6,000 per cent. 'She's my hero. She's been there for me, thick and thin,' Williams says of Welch. 'My mom has been operating via word of mouth for 38 years, and until I made that post, that's the only real social media presence this company has had,' says Welch, laughing. 'That's how you know her sauces are good because she's been in business for this long.' At first, they were concerned that the surge of interest in Aki's Indo-African condiments, including pickles, chutneys and barbecue marinades, would fade, but it hasn't. People across Canada are placing orders — with customers in British Columbia, Newfoundland and Ontario showing the most enthusiasm — and Williams hand-writes a thank-you card to each one. 'The way Canadians have been rallying behind my mom has been unlike anything I've ever seen before — and how they continue to rally behind my mom,' says Welch, now Aki's marketing and outreach director (on top of her job in health care). 'We just cannot thank them enough.' Williams's parents, the late Aki and Daulat Virji, founded the company in 1986. After Aki got cancer in 1989, Williams became CEO. 'A young kid on the block and taking over, it was really hard, especially not knowing anything about the business,' she says. 'It was a very rough time, but I think (the sentimental value) kept me going all these years. We've had ups and downs, but that's what made me survive.' Originally from Tanzania, Williams's products reflect her East African birthplace and Indian heritage. 'With the Indian fusion, they're really, really robust flavour,' she says. Welch sees the longevity of Aki's Fine Foods as a sign that Canadians want condiments that taste like 'someone's auntie' made them, using fresh ingredients in small batches. Aki's medium-hot Coriander Chutney is a top seller, and Welch likes to put it on everything from avocado toast to eggs. (She recommends the Red Hot Jamaican Chutney for heat lovers.) Mango Chutney, Chili Ginger Pickle, and Garlic and Ginger Paste are also popular. In 2024, Aki's Zanzibar Spice BBQ Marinade was named the best sauce at Vancouver's Grocery and Specialty Food West trade show. Since Welch's post, Aki's has secured a national distributor, and stores that stocked some products want to include a broader range. Other major and independent retailers have also expressed interest, which Welch says is the direct result of thousands of customers requesting Aki's condiments. 'I don't think I realized before all of this how much of an impact we had as individual Canadians and buyers of products. People tell you, 'Be aware of how you spend your money. It makes a difference.' And until seeing how this influenced my mom, I didn't realize how much power we had,' says Welch. Williams adds: 'My life changed overnight.' Using only koji, rice, water, hazelnuts, cocoa and sea salt, Montreal's La Brasserie San-Ô makes a chocolate spread that will leave you asking, 'Nutella who?' Its no-sugar-added, dairy-free Koji Cocoa Spread won the silver innovation award at SIAL Canada in April, North America's largest food innovation trade show. It stood out among 170 applications from 13 countries 'as an indulgent but better-for-you spread.' Husband-and-wife team Noriko Suzuki and Yota Suzuki founded the company in 2021 (formerly known as Koji Soupe & Labo) with restaurateur Masum Rahman, owner of Buffet Maharani , where they started production before moving to a dedicated fermentation lab. Yota was a sake brewer in the Suzukis' native Japan. The couple was familiar with amazake ('sweet sake') — the first step of sake-making embraced as a naturally sweet, low-alcohol or non-alcoholic drink in its own right — and aimed for more concentrated sweetness. Noriko began using it as a sugar alternative. Then, her thoughts turned to breakfast. 'What if we can use amazake as a chocolate spread?' It all started with koji. 'This is a really magic ingredient to enhance umami in any kind of cuisine,' says Noriko, president of La Brasserie San-Ô. Koji, grain (such as rice or barley) inoculated with the mould Aspergillus oryzae, is 'the heart of Japanese fermentation.' It lays the foundation for many condiments, such as miso, mirin, soy sauce and pickles. Though the Suzukis knew about koji, Noma , the legendary Copenhagen restaurant, inspired them to experiment beyond traditional uses. (David Zilber, the former head of Noma's fermentation lab and co-author of The Noma Guide to Fermentation , and current director Kevin Jeung are both from Toronto .) 'We try many, many new products. When I show the products to Japanese soy sauce companies or miso companies, they say, 'Oh, this is not miso.' 'But this is not soy sauce.' Noma opened our eyes,' says Noriko. In addition to its cocoa spread, La Brasserie San-Ô makes artisanal condiments such as richly flavoured red and mellow white misos and salt and soy sauce koji , which Noriko recommends using in salads or as a marinade for proteins to enhance umami and tenderness. She highlights that only seven per cent of the soybeans used to make Japanese miso are domestic — most are grown in countries like Canada, shipped to Japan and then sent back in miso form. At La Brasserie San-Ô, they use Quebec soybeans, making their misos a wholly local product. When they started the business, koji was lesser-known. Today, word is spreading. Most of their customers are chefs in cities such as Montreal, Quebec City and Ottawa, which Noriko credits to Noma's influence. 'Even chefs who said at that time, 'We don't use koji because we're a French restaurant,' are getting back (in touch, saying), 'Maybe we can use your products,'' she says, laughing. The Suzukis enjoy experimenting with koji to create new condiments, such as an upcycled coffee teriyaki sauce fermented using spent espresso grounds and koji, vegan oyster sauce, ketchup and Indian seasonings. 'We're really having fun incorporating new types of dishes with Japanese condiments. When I was in Japan, we only used these condiments to cook Japanese food, but since we came here, we've found many global ingredients to incorporate with koji condiments. So, I want to explain and expand this interesting field to the Canadian market,' says Noriko. 'It's such a good journey for us as well. The story started when we immigrated to this country. That really opened our horizons.' In 2020, as people across Canada found themselves managing three meals a day within four walls, Jannine Rane and Anush Sachdeva were also in the throes of the 'what's for dinner' dilemma. 'We really were just trying to figure out a way where we could have that variety, which is the reality of how most people eat today. (It's) based on wanting a mix of cultures, wanting that convenience, but then also the reality of what's in the fridge at 6:23 on a Tuesday,' says Rane, co-founder and CEO of Zing Pantry Shortcuts in Toronto. The average Canadian knows seven recipes , she adds, which is in stark contrast to our growing appetite for global flavours. According to Canadian Grocer , Korean, Japanese, Filipino and Thai cuisines are driving 24 per cent growth in the multicultural food category. 'How we want to eat and how we eat — there was no real overlap there. So that was the pain point. How do we eat what we want without having to spend hours in the kitchen? And the inspiration was really restaurants,' says Rane. 'How does a restaurant get a plate of dinner from the kitchen to your table in 20 minutes? The secret sauce is the secret sauce, quite literally.' Rane and Sachdeva co-founded Zing with their friend Kiran Singh, a chef, to bottle sauces that brought flavour 'without compromising on quality or health. And doing it in a way that is also an homage to Canada and reflects the communities we live in.' Over the past five years, they've partnered with Canadian chefs and food creators to develop a range of condiments, including Vincent Ng's Mala Savoury Chili Salt , Pay Chen's Sacha-ish Chili Miso Condiment and Christine Flynn's Buzz Hot Honey . They make their products in a Mississauga facility and manage all aspects of the business in-house. Rane says that Zing built its business with independent grocers, small boutiques and coffee shops willing to take a chance on something new. It's now available at more than 700 retailers nationwide, including Metro, Whole Foods Market and Fortinos. Zing's top seller is one of its original products, Hakka-ish Chili Crisp . It's been so popular that there's now a Garlic Chili Crunch version. In 2020, Zing was one of a handful of companies in Canada making chili crisp. People often asked Rane what it was — but no longer, which she sees as evidence of how much more frequently people seek out these flavours. According to Agriculture and Agri-Food Canada , chili sauces, such as chili crisp, are seeing the greatest growth in the 'cooking and table sauce' segment, the largest sauce category. Many people have advised Zing to move its operations to the United States, but Rane has resisted each time. She says running a Canadian small business in a consolidated industry and an uncertain economy isn't easy, but her absolute belief in their work keeps her going. 'We took a leap of faith,' says Rane. 'There was no one doing what we were doing at the time. We're that example for folks that are starting now. So, I hope it's the beginning of a wave of more Canadians being excited and proud of what we have to offer and just doing it — because I think we can and should.' As a self-described 'flavour hunter,' the condiment category is a natural place for Asha Wheeldon to be. Since founding KULA Foods in Vancouver in 2018, she's continually innovated. Raised in Toronto, Wheeldon launched the company to provide a taste of the regional African and Caribbean cuisines she missed from her hometown in plant-based proteins and condiments: red pepper and Scotch bonnet barbecue sauces and the warmly spiced, Kenyan-inspired pili pili hot sauce. In 2021, KULA reformulated its sauces to remove all added sugar. 'We wanted to create sauces that didn't have so much sugar content in there, thinking about health needs for someone who has diabetes or is just looking to reduce sugar intake, but also to be able to achieve the flavour in their foods,' says Wheeldon. After testing various options, KULA landed on monk fruit (a natural no-calorie sweetener). It partnered with Summerland, B.C.-based food tech company Crush Dynamics , which developed a patented process using grape pomace (a byproduct of wine production), tapping into the fruit's polyphenols and fibres. 'They turn that into a full fermentation process technology that essentially uses grapes as an enhancer, and it takes away any (monk fruit) aftertaste,' says Wheeldon. 'Working with them has really enhanced our sauces. Further to that, we've also been able to reduce our sodium and get the best texture possible.' Local sourcing has been a priority since the beginning, and as a certified B Corporation , KULA measures the distance of the suppliers they work with. 'Most of them are women. They're diverse communities. They're within an 80-kilometre radius. I'm really behind that message of, 'Let's support each other.'' KULA is adding to its condiment line this summer with seasonings, such as Ethiopian berbere, Kenyan-inspired pili pili spice (which they've sampled as a hot chocolate beverage) and a curry blend highlighting Caribbean flavours — all without sodium. Working with Vancouver-based Maia Farms , KULA is infusing its seasonings with mycelium (the root structure of mushrooms). 'It's going to have oyster mushroom roots that add benefits to activate fibre, potassium and so much more,' says Wheeldon. Reformulating KULA's sauces sprung from Wheeldon challenging the conventional use of sugar. A two-tablespoon serving of standard barbecue sauce can easily contain more than 30 per cent of the daily value of added sugars. 'Why? That's dessert,' she says, laughing. Similarly, Wheeldon envisioned seasonings without sodium. Working with friend Karen McAthy, Maia Farms' director of food innovation, she arrived at adding functionality. Functional beverages (drinks with health benefits, such as those enhanced with protein or vitamins) have become increasingly popular, but Wheeldon hadn't seen many functional seasonings. Beyond the health aspect, she says they can bring more creativity into cooking. Mycelium is also a natural thickening agent and adds body to gravies, pastes, soups and stews. 'We use condiments in cooking, so why not add functionalities that will enhance our experience, whether it's the properties of cooking or the health benefits? If you can add fibre to more of your stews, why not? What excites me most is it allows us to expand our market reach around the types of customers we get. It's not just about veganism. It's about flavour. It's about health. It's about experience in the kitchen. So, it does create more expansiveness.' Ottawa-based Torshi started with an experiment. Tech entrepreneur and co-founder Aydin Mirzaee knew his mom, Nasrin Eslamdoost, was onto something with her torshi (Persian-style pickled vegetables). Every Christmas, Eslamdoost would visit him from New York, where she worked as a geneticist, and make a batch of torshi meant to last the year. It never made it past February. 'It was so frustrating because I was like, 'How do I get this?' I would go to stores, and of course, there are Persian stores and things like that, but there's nothing that tasted the same.' Aydin put the idea of a business aside until Eslamdoost retired and returned to Ottawa. When he suggested that she and his dad, Saeid Mirzaee (who teaches international law part-time at the University of Ottawa), join him in starting a torshi company, Eslamdoost was skeptical. So, Aydin proposed they evaluate the pickles' appeal on their non-Persian friends. The test wasn't about whether they said they liked them but about whether they voluntarily ate more. 'Sure enough, we did this, and the reception was really good. People would go for seconds. They'd finish the whole thing,' Aydin recalls. In September 2023, they took their experiment to the Beechwood farmers' market in Ottawa. On the first day, they sold 22 jars. 'All of us were like, 'Holy. This is crazy. People actually bought it.' We just kept not wanting to believe it,' says Aydin. They couched their success in the idea that farmers' market customers are inclined to support local and waited to see if there would be repeat purchases. There were. When Aydin saw that the domain was on auction, they took it as another sign that their Persian pickle company was meant to be. 'Slowly, my parents started to believe: 'We can do this. We can be entrepreneurs,'' says Aydin, laughing. 'I've been doing this entrepreneurial stuff my whole life, and so this is very natural to me, but for them, what I'm proud of is that, later on, they're doing this thing.' In 2024, Matin Moghaddam, who shares the co-founders' love of torshi, joined full-time as the general manager. Torshi — mixed vegetable , carrot and cauliflower — is now stocked in 93 stores across Canada, but Aydin has his sights set on 1,000. Crunchy and garlicky with the tang of an organic apple cider vinegar brine, their customers are putting torshi on charcuterie boards and in sandwiches and salads. Moghaddam says he used to think of torshi as an accompaniment, but seeing how people from other backgrounds are enjoying it, he appreciates its versatility. 'Now there are more doors and opportunities that we can explore.' Aydin and Moghaddam share the dream that, just like kimchi and hummus, one day, torshi will enter the Canadian lexicon. 'This is not an embedded word within Canada,' says Aydin. 'If you fast forward 10 years and everybody knows what torshi is, that would be crazy.' Moghaddam adds: 'That someone calls his wife and says, 'Can you buy some torshi?' and they understand each other's language. And they won't be like, 'What's that?' That's our vision.' To many, Kozlik's is more than a mustard — it's their mustard. 'I used to open the store at 5 a.m. with my father on the weekends, and people would come by with their group of friends, and they'd stop and say, 'This is my mustard.' And they'd really take ownership over that,' recalls Noah Kessler, director of business development and son of owner Jeremy Kessler. Kozlik's has been in the condiment game since 1948. Noah grew up participating in the business after his father bought it from late founder Anton Kozlik in 2000. Initially, they made mustard on-site at Toronto's St. Lawrence Market . One of Noah's first jobs at 11 years old was cutting labels and adhering them to jars with a glue stick. His father is a former photographer, so the lines had to be perfectly straight. Before they were in the mustard business, the Kesslers were Kozlik's customers. Jeremy went down to the market one day — between jobs on the cusp of the digital era — and came home with a book of recipes. 'Anton gave me a very good basic mustard education (he'd been making mustard for 50 years, so he knew a few things), and I seem to have a bit of a talent for it,' Jeremy told National Post in 2010. Mustard is a classic condiment, and Kozlik's is a time-honoured Canadian brand. One of Jeremy's lessons that stuck with Noah is that incremental changes add up. 'You may not notice the slight changes immediately, but when you look at it over time, they're substantial.' With a background in economics, Noah believes running a profitable business and making products you feel good about is possible. Carefully sourcing glass, caps and labels helps safeguard profitability without sacrificing quality. According to the Alberta Seed Guide , Canada is the world's top exporter of mustard seeds, and half of all mustard eaten globally is the product of Saskatchewan-grown seeds. When drought hit Western Canada in 2021, mustard farmers suffered, and a shortage followed. Noah says that prices soared by 300 per cent, spurring them to diversify their product line. If one of their input costs increases dramatically, they have other products to fill the gap. They also bought a German stone mill to grind whole mustard seeds, which they source from a farmer's co-op in the Prairies. In addition to more than 36 types of mustard , Kozlik's now makes barbecue sauces , horseradish , hot sauces and spice rubs . Yet, mustard is still its 'bread and butter.' Classic Dijon and Horseradish are the top sellers, and Triple Crunch , with its pop of acidity ('the poor man's caviar'), is a favourite with chefs. After 25 years in various roles in the mustard business, Noah appreciates its ability to enhance anything from dressings and marinades to hot dogs and pretzels. 'We like to say that good mustard can make bad food good and good food better.' And with the recent focus on all things Canadian, it's a shining example that often goes unnoticed. 'We used to joke when my father and I worked the weekends at the store. People would say, 'Oh, Canada grows all this mustard seed?' And we'd say, 'Yeah, it's very Canadian to do something well and not tell anyone about it.' And that was true. Nobody knew that Canada had this history and heritage in mustard. So, we like to be a part of that. It feels close to home.' Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
CTV News
01-05-2025
- Business
- CTV News
Narrative Research poll shows there is still a strong desire to buy Canadian
A Narrative Research poll shows there is still a strong desire to 'buy Canadian' across the country in response to the ongoing trade war with the United States. Approximately 68 per cent are actively searching for Canadian products when they shop, said a Thursday news release. This number is up five points since the movement to buy Canadian started gaining momentum in February. 'Canadians feel strongly about supporting our country's products, and manufacturers are clearly heeding the call, by helping shoppers to identify products from Canada,' said Narrative Research CEO Margaret Brigley. 'Though given how strong the desire is to buy Canadian, there is still room to help consumers to more easily identify Canadian products.' More than half of Canadians, 56 per cent (up three points), are looking at labels to avoid American products even if they aren't actively seeking Canadian goods, said the release. A minority of Canadians are avoiding American products and services. Two in 10 have cancelled planned trips to the U.S. The same number say they have sought Canadian entertainment and one in 10 have cancelled American streaming services. More than half of shoppers who are looking for Canadian products say they've been easy to find but a quarter say it's been difficult. Canadians also tend to trust their own producers. Sixty-eight per cent say they trust Canadian lapels. Sixty per cent say they trust labels created by grocery retailers. Survey participants were asked about their shopping and spending habits in relation to Canadian and American goods, the ease of identifying Canadian products and the trust they place in labels.
CBC
01-03-2025
- Business
- CBC
Furey follows tradition: All of N.L.'s elected premiers have resigned while still in office
When Newfoundland and Labrador Premier Andrew Furey announced his resignation on Tuesday, he joined a long line of N.L. leaders who got out of politics while the going was good. Every Newfoundland and Labrador premier who has been elected has resigned while still in office. But the premiers who've lost their mandate at the polls have almost always been installed at a leadership convention while their party was already in power. By looking at this history of resignations, can we make any predictions about the future of the Liberal government in our province after Furey's departure? Furey is ending his political career on a high note. According to a November 2024, poll by Narrative Research, the majority of Newfoundlanders and Labradorians are satisfied with his government's performance. That may have something to do with several recent high-profile successes, including Furey's December negotiation of a memorandum of understanding with Quebec for a new deal on the power generated by the Churchill Falls hydroelectric station in Labrador. The circumstances recall a similar move by former Progressive Conservative premier Danny Williams. It was surprise resignation at the end of 2010, announced one week after he signed an agreement with Nova Scotia to develop a hydroelectric dam at Muskrat Falls on Labrador's Lower Churchill River. Like Furey's MOU, the Williams Lower Churchill deal was touted as a righting of past wrongs, specifically the 1969 Upper Churchill agreement that requires Newfoundland and Labrador to provide power to Quebec at below-market rates for a term of 65 years. Muskrat Falls ultimately ran so far over budget it could only be described by reviving the near-obsolete term "boondoggle," but when ink was first put to paper the development was still rich with promise. Williams retired from politics at the height of his popularity. Even before the deal, his government had been enjoying record support, boasting 93 per cent voter satisfaction. Kathy Dunderdale replaced him as premier and rode the public approval to her own majority government within the year. Not every successor to a resigning premier fares so well. Liberal premier Brian Tobin, who oversaw a period of economic renewal in the province, also enjoyed solid approval ratings for much of his four-year tenure. His departure from provincial politics just twenty months into his second term to re-enter the federal arena, though, wasn't well received. It gave the public the impression his premiership had been merely a strategy to position himself for a run at the role of prime minister. After Roger Grimes was chosen to succeed Tobin at a Liberal leadership convention, he waited more than two years before calling an election, furthering angering the electorate, and he suffered a resounding defeat at the ballot box. The popularity of outgoing premiers can certainly help their replacements retain the government, but it isn't essential. Flagging public approval under Clyde Wells in the 1990s and Dwight Ball in the 2010s was given a shot in the arm by their energetic successors — Tobin and Furey — who went on to electoral success. A clean transition to a new leader, on the other hand, has been imperative. Premiers Tom Rideout, Roger Grimes and Paul Davis were all embroiled in hotly contested party leadership races after the resignation of their predecessors. Each of them edged out a victory over another strong contender. Being so fiercely challenged on their fitness to govern in the context of a leadership race may have eroded public trust before they even went to the polls, and Rideout and Davis, at least, were already facing an uphill battle, having taken the reigns of governments with low approval ratings. Newfoundland and Labrador's government has flipped parties just four times in the 76 years since the province joined Confederation. Rideout, Grimes and Davis presided over the defeats of three of those governments, and all of them were appointed premiers who had never led their party through a general election. The fourth changeover was a special case — a near-tie in 1971 between the Liberals under incumbent premier Joey Smallwood and the Progressive Conservatives under leader Frank Moores. The Progressive Conservatives had won 21 seats, the Liberals 20, and the New Labrador Party one. Twenty-one seats wasn't enough to form a government. Once the PCs appointed a speaker, who would be unable to vote except in the case of a tie, they wouldn't have enough members to out-vote their opposition. In six districts, the races were so tight the candidates requested recounts, and, while all parties awaited the final results, Smallwood refused to cede the premiership to Moores. After ushering what was then the Dominion of Newfoundland into Confederation and serving as the fledgling province's first premier for 22 years, Smallwood was reluctant to relinquish his leadership and had hemmed and hawed over retirement for years. It wasn't until a judge formally confirmed the election results in January 1972 that Smallwood finally stepped down and Moores was sworn in as premier. This makes Smallwood the only premier in the province's history to have both lost the government through an election and resigned while still in office. Furey's successor can take some notes from the past. The government's current popularity should help them at the polls, and the fact that Furey says he's retiring from politics should keep any future political ambitions from hurting them. If they can secure the Liberal leadership without close competition and call a general election promptly, they may be able to hold the government and become the next premier of Newfoundland and Labrador to have the opportunity to quit while they're ahead.
Yahoo
23-02-2025
- Business
- Yahoo
Trump has some Canadians rethinking their Maine vacation plans
Feb. 23—Fred Kennedy likes to stay in touch with past guests of the Alouette Beach Resort, a landmark hotel on Old Orchard Beach. He sends out occasional newsletters, hoping the email reminder will inspire return visits. And each year it's a good bet that some of the returning guests will come from Quebec and New Brunswick, Canada, as they have for decades. However, the last newsletter didn't land well with some of his Canadian patrons, including a few who said they were unhappy with President Donald Trump's threat to levy 25% tariffs on Canadian goods, as well as his insulting statements about their country and its leaders. "We heard back from two or three who said it would impact their decision to come down this year," Kennedy said. "We haven't had any cancellations yet, but it's certainly not great for business." Kennedy, who owns two additional hotels in Old Orchard Beach, is among thousands of Maine business owners who have been snared in recent political tensions between the U.S. and Canada and are bracing for the potential impacts of Trump's words and deeds. Maine's tourist economy is particularly at risk because it depends on people feeling good about how and where they spend their fun money. In 2023, 781,400 Canadians visited Maine and spent $464 million while they were here — numbers that have been negatively impacted in recent years by the pandemic, unfavorable currency exchange rates, and inflation. The Maine Tourism Association, which represents over 1,600 member businesses, has received a rash of calls and emails from Canadians with questions and concerns about their 2025 travel plans, said CEO Tony Cameron. "Some voiced their intent to cancel," Cameron said. "We're definitely concerned. Some businesses are seeing some cancellations and fewer bookings. It's early yet, and we certainly hope this blows over, but this feels a little different." POLLS MEASURE DISPLEASURE Canadians started signaling their displeasure over a potential trade war and its impact on their travel plans even before Trump took office. Nova Scotia-based Narrative Research conducted a poll in December that projected an overall 21% reduction in U.S. travel as a result of the election, and a 40% reduction among residents of Atlantic Canada, which includes the Maine-adjacent provinces of New Brunswick, Nova Scotia, Prince Edward Island, Newfoundland and Labrador. Since Trump moved into the White House, he has repeatedly said Canada should be the 51st state and referred to Prime Minister Justin Trudeau as "governor." In a nation where political polarization is rare, the affronts have triggered a groundswell of patriotism that has many displaying the Canadian flag and its red maple leaf. Now, 56% of Canadians say they will not travel to the U.S. or have canceled plans to do so, according to a poll from Leger, a Canadian research firm. ANGRY CANADIANS SEND LETTERS Some dismayed Canadians have shared their cancellation plans in letters to the Portland Press Herald. They include Paul Beland of Montreal, whose family has visited Maine every year since the 1930s, spending thousands of dollars on recent trips. But for the next four years, the Belands say they will visit coastal New Brunswick instead. "The ocean is just as nice, the lobster just as good," Beland wrote in a letter published Jan. 19. "It is 5 hours more driving time than going from Montreal to Kennebunk, but if Trump tries to run our economy into the ground, we will gladly drive it. And hopefully, in 2029, we will resume visiting beautiful Maine." Conrad Gregoire of Ottawa, Ontario, also wrote a letter. For decades his family has visited New England regularly and planned to attend the Moxie Festival in Lisbon this summer as part of a week on the Maine coast. "We have, regrettably, decided to cancel our trip to Maine and to forgo future visits to the U.S. until we feel more welcome," Gregoire wrote in a letter published Monday. "We are aware that not every person in the U.S. voted for President Trump, but his statements and actions regarding Canada are aimed at damaging the well-being of ALL Canadians." In a phone interview, Gregoire, a retired research chemist, said his travel party of 10, including his wife, two daughters and their families, likely would have spent over $20,000 in Maine this summer. Instead, they'll gather at his lakeside camp in Ontario. But Gregoire fears that even the threat of tariffs will dampen investment in Canada for the next four years. He and others believe Trump aims to destroy the Canadian economy and make it vulnerable to U.S. takeover, he said, and they're acting now to prevent that from happening. "Folks are staying home and they're buying local," Gregoire said. "I know about a dozen people who are changing their vacation plans, and instead of going to the U.S., they're going to Mexico or Cuba or Portugal, where it's a lot cheaper anyway. One of my neighbors, his son lives in Florida, and he said he's not going to step foot in the U.S. until Trump is gone." POLITICAL LEADERS REACT Maine's political leaders and tourism officials see the potential for serious damage and hope it doesn't come to that. On Tuesday, U.S. Rep. Chellie Pingree, D-Maine, posted a reaction to Gregoire's letter on social media. "Our neighbors to the north have always been welcome visitors to Maine," Pingree wrote. "They're also vital to our tourism industry. In 2022, Canadian tourists spent more than $400 million in our state. But now, some of them are feeling so unwelcome that they're canceling their trips here." Pingree called Trump's tariff threat "ill-conceived" and noted his statements on making Canada the 51st state. "Let's be clear: This is not a joke. It is a threat," Pingree said. "And clearly one that some Canadians are taking seriously. President Trump's dangerous rhetoric is damaging a vital trade partnership — and our deepest cultural relationship." State Rep. Lori K. Gramlich, D-Old Orchard Beach, wrote in a Press Herald column published Wednesday that Mainers must inform the Trump administration that "Canada is our partner, not our enemy, and acting in any other way will only harm Maine people." Carolann Ouellette, director of the Maine Office of Tourism, said the agency under Gov. Janet Mills also wants to maintain a welcoming environment for Canadians. "We deeply appreciate our neighbors choosing Maine as their vacation destination," Ouellette said in an emailed statement. "We are closely monitoring the situation to ensure the strong bond between Maine and Canada continues this winter and beyond." BUSINESSES ASSESS POTENTIAL IMPACTS Concern about the loss of Canadian visitors varies across Maine's tourism and hospitality industries. In the border town of Fort Kent, where they're about to host the annual Can-Am Crown International Sled Dog Races starting March 1, reaction to political tension between the two nations is tempered. "I don't think it will be an issue because the tariffs haven't taken effect," said Lana Malyuk, executive director of the Greater Fort Kent Area Chamber of Commerce. "The races are part of the culture here," Malyuk continued. "They start on Main Street, right outside our office. (The tariff threat) has raised questions about how it might affect us, but for now it really hasn't." In Old Orchard Beach, Allan Buotte and his wife, Tiffany, operate two landmark businesses — Pier Fries, which opened in 1932, and Bill's Pizza, which opened in 1949. Both have weathered several wars, economic downturns, political upheavals and a recent pandemic. "It's sad that the situation has reached this point, but we're optimistic," Buotte said. "We're fortunate to have a wonderful return customer base. I just hope people look beyond the political rhetoric and enjoy Old Orchard Beach as they always have." Fred Kennedy, the hotel owner, is optimistic, too. He believes relations between the two countries will improve eventually and Canadian visitors will feel welcome again. But Trump's disruptions come at an inopportune time, he said, when businesses are still rebuilding customer bases after the pandemic, and it's already costly for Canadians to come to Maine because of inflation and a Canadian dollar exchange rate that fell to 69 cents last week. Yet each summer, as hotels light up "no vacancy" signs and waiting lines grow for lobster rolls, the lack of Canadian tourists may go unnoticed. "We fill our rooms," Kennedy said. "When you fill your rooms, you don't know who you're missing. But you never like to lose old friends." Copy the Story Link
