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Opinion: Canadian CEOs facing an innovation disconnect - The Globe and Mail
ELIO LUONGO
CONTRIBUTED TO THE GLOBE AND MAIL
PUBLISHED MAY 29, 2019

Both Canadian and global CEOs told us the environment, territorialism and disruptive technologies were their top three concerns.

For Canadian companies, lack of consensus on environmental issues weighs heavily given our disproportionate dependence on the resource sector. And with nearly a third of our gross domestic product tied to exports, growing trade differences with and between Canada’s two largest trade partners raises concerns about the continuing health of our economy.

While our leaders are carefully watching how these national and geopolitical issues pan out, they are putting their focus on technology. Almost two-thirds plan to increase investment in disruption detection and innovative processes – with the same number planning to collaborate with innovative startups.

But CEOs must also brace for the effects of automation and artificial intelligence on their work force. It comes down to culture, and three-quarters of CEOs say they want a culture in which failure in pursuit of innovation is tolerated. However, barely half say that it exists today.
Canadian  CEOS  collaboration  disruption  innovation  large_companies  start_ups 
20 days ago by jerryking
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So honoured and excited to have attended 's swearing-in ceremony for her today!…
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Shakepay - Buy/Sell Bitcoin in Canada
Shakepay allows Canadians to buy/sell bitcoin and pay their friends. We're on a mission to create open access to building wealth.
canadian  cryptocurrency  exchange 
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<p>تعلم اللغة الفرنسية للمبتدئين بالصوت و الصورة : الحلقة – 04 – تطبيق اللغة الفرنسية للتكلم بها تعلم اللغة الفرنسية للمبتدئين بالصوت و الصورة : الحلقة – 04 – تطبيق اللغة الفرنسية للتكلم بها القناة خاصة بتعلم اللغة الفرنسية مجانا، تعليم اللغة الفرنسية للمبتدئين بالصوت و الصورة، قواعد اللغة إبتداءا الدرس الأول، تعليم اللغة الفرنسية …</p>
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YouTube: Bob And Margaret S01E11 - Discomfort of Strangers
My first exposure to the concept of Canadians talking with a high-rising terminal, making sentences sound like questions.
cartoon  tv  canada  canadian  speech  funny  90s  uptalk 
march 2019 by wqoq
Christmas Tourtiere Recipe | King Arthur Flour
Ingredients
Choose your measure:

Volume Ounces Grams

Crust

2 1/2 cups Pastry Flour Blend or King Arthur Unbleached All-Purpose Flour
10 tablespoons cold butter
1/2 teaspoon salt
1 teaspoon baking powder
5 to 8 tablespoons ice water, enough to make a cohesive dough

Filling

1 teaspoon salt
2 cups water
1 large potato (about 12 ounces), peeled and cut into 1/2" dice; about 2 cups diced potato
2 pounds ground pork, or a combination of ground pork and ground beef; or meatloaf mixture
1 medium-to-large onion (about 8 ounces), diced; about 1 1/2 cups diced onion
1 to 2 large cloves garlic, chopped fine
1/2 teaspoon ground clove
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 teaspoon ground sage
1/2 teaspoon dried thyme
1 teaspoon ground black pepper
1/2 to 3/4 teaspoon salt, to taste

Instructions

To make the filling: Put the salt, water, and potato in a medium saucepan, and bring the mixture to a boil over medium heat.
Boil until the potatoes are fork-tender, about 5 to 6 minutes. Drain the potatoes, saving the water. Mash about half the potatoes, leaving the other half in chunks.
In a large skillet, brown the meat, draining off any excess fat when finished.
Add the onion, garlic, spices, salt, and reserved potato water to the meat, stirring to combine.
Bring the mixture to a boil, then lower the heat to simmer. Stirring occasionally, continue simmering the mixture for 35 minutes or so, until the liquid has evaporated and the onions are tender.
Add the mashed potatoes to the meat mixture, stirring until thoroughly combined. Gently stir in the diced potatoes. Set the mixture aside to cool.
To make the crust: Combine the flour, salt, and baking powder in a bowl. Add the butter, mixing it in thoroughly. Unlike a typical American pie crust, this "short crust" shouldn't have any large pieces of butter remaining; the mixture should look like breadcrumbs.
Drizzle in the water, tossing as you go, until you've added enough water so that you can squeeze the dough together and it's cohesive. It should hold together nicely; if it doesn't, add a bit more water.
Divide the dough into two pieces, making one slightly larger than the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Shape each piece into a flattened ball, or wheel; they should look like big hockey pucks. Wrap in plastic, and refrigerate for 30 minutes. Note: make the dough ahead and refrigerate it overnight, if desired. Next day, let it warm at room temperature for about 30 to 45 minutes before rolling it out.
Preheat the oven to 375°F.
Select a 9" cast iron skillet that's 2" deep; or a 9" pie pan that's at least 1 1/2" deep. Roll the larger piece of dough into a 13" circle (for the skillet), or 12" circle (for the pie pan). Let the dough rest for 10 minutes; this will help prevent it shrinking as it bakes. Gently settle it into the pan, being careful not to pull or stretch it.
Spoon the filling into the crust, gently patting it flat.
Roll the other piece of dough into a 10" circle, and lay it atop the filling. Tuck the overhanging bottom crust over the edge of the top crust, pinching and pressing to seal. Crimp the edge of the crust, if you like. Cut a circular hole in the center of the crust, or some decorative slashes, for steam to escape.
Bake the pie for 45 minutes, until it's golden brown. Remove it from the oven, and set it on a trivet or rack.
Allow the pie to cool for about 10 to 15 minutes before serving.
Yield: one pie, about 10 servings.

Tips from our bakers

This pie freezes well, either before or after baking. Either way, thaw it overnight in the refrigerator before baking or rewarming.
Some tourtière makers substitute chicken broth for the water/potato water in the filling. if that's your preference, reduce the salt in the filling accordingly.
The combination of spices used in tourtière varies quite widely. Aside from those listed at left, cinnamon, savory, and rosemary are often used. Also, many cooks add diced celery to their filling.
recipe  baking  beef  pork  pie  canadian 
march 2019 by bombdust
Butter Tarts Recipe - NYT Cooking
Ingredients
For the pastry:

1 ½ cup/191 grams all-purpose flour, more for dusting
Pinch of fine sea salt
½ cup/113 grams cold unsalted butter or lard (103 grams), cubed
¼ cup/60 milliliters ice water
1 large egg yolk
1 teaspoon white vinegar

For the filling:

¼ cup/36 grams raisins (optional)
1 cup/220 grams packed brown sugar, light or dark (see Note)
½ teaspoon fine sea salt
¼ cup/57 grams unsalted butter, softened
1 teaspoon vanilla extract
1 large egg

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Preparation

Make the pastry: In a large mixing bowl, combine flour and salt. Using a pastry blender or your fingertips, rub butter or lard into flour until mixture is in pea-size pieces.
In a small bowl, mix water, egg yolk and vinegar until well combined. Add liquid to the flour mixture, using a fork to combine. Add 1 tablespoon more water if it looks dry.
Knead dough several times by hand to bring it together and shape into a flat square. Wrap with plastic and refrigerate for at least 30 minutes.
Once chilled, roll out the dough into a 16-inch-by-12-inch (40.5 centimeters by 30.5 centimeters) rectangle about 1/8- to 1/4-inch (3 to 6 millimeters) thick. Flour the work surface and rolling pin as you work with the dough.
Use a circular 4-inch (10 centimeter) cookie cutter (or a clean 28-ounce/496 milliliter can) to cut 12 pieces. Reroll dough if needed to cut more circles, but try to cut as many pieces on the first pass. With your fingertips, press each circle into the cup of a standard muffin tin, so that the edge of the dough is flush with the pan. Refrigerate while while you make the filling.
In a bowl, cover raisins with hot tap water to plump. Heat oven to 425 degrees F (220 degrees C).
Make the filling: In a bowl, mix brown sugar and salt, and then beat the butter into the sugar by hand until smooth. Add vanilla and egg and mix until combined. Do not use an electric mixer; it will add too much air to the filling.
Drain the raisins and place seven or eight raisins in each chilled tart shell.
Divide the filling evenly among the tart shells, filling each one about halfway. Place muffin tin on a baking sheet. Bake 13 to 15 minutes for a runnier tart and 17 to 19 minutes for a firmer one.
A few minutes after removing the tarts from the oven, run a knife or offset spatula around the edge of each tart to loosen. Let cool completely in the tin. To remove, run a butter knife or offset spatula around and under each tart to pop it out of the tin.

Tip

For a runnier tart, use 1/3 cup maple syrup, corn syrup or golden syrup plus 2/3 cup brown sugar.

We Canadians wouldn't dream of making them without the corn syrup, the magical ingredient that makes the filling flow into your mouth. We hotly debate about adding raisins. I don't want raisins in a butter tart, ever. I'm happy to use dried currants though, and chopped walnuts perhaps.

Since I had on hand dried currants, golden raisins and pecans, I but used them all in the filling, as some of the earlier comments had suggested. The resulting tarts were delicious! The filling was like a mild, not-too-sweet mince pie filling. (Next time I may try to ape the mince pie filling by adding a tny amount of allspice, cinnamon, ginger, nutmeg and/or cloves ... and plump the dried fruits in rum, too.
butter  dessert  recipe  canadian  baking 
march 2019 by bombdust

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