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« Les actions de Trump ont semé la consternation dans le monde » – Mitt Romney | Donald Trump, président des États-Unis

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Celui qui a été l’un des opposants à Donald Trump lors de la campagne pour la nomination républicaine aux élections de 2016 soutient que la présidence américaine a chuté de manière brutale en décembre.

Au passage, il cite les départs du secrétaire de la Défense, Jim Mattis, et du chef de cabinet John Kelly, les nominations de hauts responsables moins expérimentés, l’abandon d’alliés qui se sont battus longtemps aux côtés des États-Unis, et l’affirmation irréfléchie de Donald Trump selon laquelle « les États-Unis ont longtemps été un “pigeon” [sucker, en anglais] dans les affaires mondiales » tirent sa présidence vers le bas.

Le sénateur élu de l’Utah – il sera assermenté jeudi – rappelle dans le Post que Donald Trump n’était pas son choix pour la nomination républicaine en prévision des élections de novembre 2016. À la suite de sa nomination, Romney espérait que la campagne Trump allait s’élever au-dessus de la mêlée. « Cela n’a pas été le cas », écrit-il.

Lorsqu’il a remporté l’élection de novembre 2016, Romney espérait encore que Trump soit à la hauteur de la situation. L’ex-gouverneur du Massachusetts estimait que ses premières nominations – Rex Tillerson, Jeff Sessions, Nikki Haley, Jim Mattis et John Kelly – étaient encourageantes.

Mais dans l’ensemble, sa conduite des deux dernières années, en particulier celle de ce mois-ci [décembre] est la preuve que le président n’a pas été à la hauteur de ses responsabilités.

Mitt Romney, sénateur élu de l’Utah

Un bilan nuancé

Mitt Romney soutient que ce ne sont pas toutes les politiques mises en place par l’administration Trump qui ont été erronées. Il avait raison, écrit-il, de réduire le taux d’imposition des entreprises, de simplifier la réglementation, de s’attaquer aux pratiques commerciales injustes de la Chine et de nommer des juges conservateurs. « Ce sont des politiques que les républicains modérés appuient depuis des années. Toutefois, les politiques et les nominations ne sont qu’une partie de la présidence. »

« Un président doit démontrer les qualités essentielles d’honnêteté et d’intégrité et élever le discours national avec clarté et respect mutuel. Avec une nation aussi divisée, pleine de ressentiment et en colère, un leadership présidentiel doté de qualités de caractère est indispensable. Et c’est dans ce registre que le déficit du président a été le plus criant », affirme Mitt Romney.

L’ex-candidat à la présidentielle de 2012 soutient que le monde regarde ce qui se passe aux États-Unis. Il ajoute que les mots et les actions de Donald Trump ont semé la consternation sur la planète.

Il cite un sondage mené en 2016 par le Pew Research Center, selon lequel 84 % des Allemands, des Britanniques, des Canadiens, des Français et des Suédois croyaient que le président agirait « comme il convient » dans la conduite des affaires internationales. Un an plus tard, ce pourcentage était tombé à 16 %, ajoute-t-il.

Le monde a besoin plus que jamais du leadership américain, poursuit-il. Romney soutient qu’un monde mené par des régimes autoritaires est un monde – et une Amérique – moins prospère, moins libre et moins pacifié.

Afin d’assumer notre leadership dans la politique mondiale, « nous devons corriger nos échecs dans nos politiques intérieures », écrit Romney.

« Ce projet commence avec la plus haute fonction pour nous inspirer et nous unir. Cela inclut les partis politiques qui promeuvent des politiques qui nous renforcent plutôt que de promouvoir le tribalisme en exploitant la peur et le ressentiment », ajoute le futur sénateur de l’Utah.

Mitt Romney avertit qu’il ne commentera pas chaque tweet du président Trump. Cependant, il dénoncera chaque déclaration ou action significative qui sera source de division, raciste, sexiste, anti-immigration, malhonnête ou qui menacera les institutions démocratiques.

Donald Trump, président des États-Unis

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Future of Ottawa: Chefs with Kathryn Ferries

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This week in the Future of Ottawa series, we’re taking a deep dive into the bar and restaurant industry—what it’s like now and where it’s headed. Read on for a guest post from Kat Ferries on the future of chefs, or read posts from Quinn Taylor on bars or Justin Champagne on fine dining.

Kat Ferries is Sous-Chef at Stofa Restaurant and a 2020 San Pellegrino North American Young Chef Social Responsibility Award Winner.

Apt613: What is the current landscape for chefs in Ottawa?

Kat Ferries: There is such great talent in Ottawa with so many chefs either being from here originally or have returned after traveling and have since opened some incredible restaurants. Many chefs have focused menus that really highlight their strengths, their heritage, and their passion for food. Dominique Dufour of Gray Jay, Marc Doiron of Town/Citizen, Steve Wall of Supply & Demand, Daniela Manrique Lucca of The Soca Kitchen, and so many more are all cooking up beautiful and delicious food in this city.

If you care to make a prediction… Where is the food industry in Ottawa going for chefs in 2021?

The industry right now is, unfortunately, in a really tough spot. The pandemic has been so devastating on mental, physical and emotional levels for so many and I know that many of my friends in this industry are burning out. There are many discussions happening on work/life balance and what is healthy for everyone. Some may never return to the long, hard hours we are expected to put in day after day and instead opt for a more flexible schedule or hire more staff to lighten the load on everyone, with some even leaving the industry indefinitely. Some may throw themselves back into this industry 10x as hard and create some of the best restaurants and concepts we’ve yet to see. I think all that will happen after the pandemic though.

For this year, it’s mostly about survival and finding happiness in creating what we can in the spaces we have while following all the laws and guidelines from public health officials. I think we will see more chefs creating experiences for guests that we otherwise wouldn’t have: think pop-ups, virtual dinner clubs, cocktail seminars, collabs, etc.

Where in your wildest dreams could the Ottawa culinary community grow in your lifetime?

I would love to see the Ottawa community support more small, local restaurants so our streets are bustling late into the nights like they are in Montreal, New York, or Europe. Having a local restaurant to frequent should be so much more commonplace, where you can enjoy a night out more often than just Friday or Saturday night. I would also love to see many more of our local chefs highlighted for the amazing food they create!

What is the best innovation to take place in your industry since the pandemic started affecting Ottawa?

Turning all our restaurants into mini-markets for customers to enjoy the food and wine of their favourite places at home. We have bottle shops for all your wine, beer and cocktail needs as well as menus that reflect what each restaurant does best. Some have even pivoted to a point where they are 100% a store and have paused any type of “service-style” dining.

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Future of Ottawa: Fine Dining with Justin Champagne

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This week in the Future of Ottawa series, we’re taking a deep dive into the bar and restaurant industry—what it’s like now and where it’s headed. Read on for a guest post from Justin Champagne on the future of fine dining, or read posts from Kathryn Ferries on chefs or Quinn Taylor on bars.

Justin Champagne went to culinary school at Northwest Culinary Academy of Vancouver. He got his start in fine dining restaurants at C Restaurant under Chef Robert Clark, then at Hawksworth Restaurant under Chef Eligh. He staged at three-Michelin-starred Atelier Crenn under Chef Dominque Crenn before moving to Ottawa and spending five years at Atelier, working his way up to Sous-Chef. He’s now the Head Chef of Bar Lupulus.

Apt613: What is the current landscape of fine dining restaurants in Ottawa?

Justin Champagne: Ottawa punches well above its weight class when it comes to quality restaurants in general. Fine dining is no exception to that—we have some amazing chefs here that are doing really great things. We also have some phenomenal sommeliers in town that are a huge factor when it comes to a guest’s experience in a fine dining restaurant. While there are some fantastic fine dining restaurants in town I do believe there’s room for more, and definitely room for more creativity and unique styles of cooking! I think we’ll see more small fine dining restaurants opening up, “micro-restaurants” where there’s maybe 20 seats. This will be over the next few weeks as the industry did take a big hit financially with COVID-19, but we still have a lot of great young chefs who have the fire inside of them to open their own location!

If you care to make a prediction… Where is fine dining going in Ottawa in 2021?

I’m not sure it’ll be 2021 or 2022 with the way the vaccine rollout and stay-at-home order is going, but I do expect there to be a wave of people looking to go out to fine dining restaurants. We’ve been cooped up cooking for ourselves or ordering takeout for over a year now. People are getting antsy and ready to go out and have fantastic meals again with exceptional wine and not have to worry about doing all the dishes afterwards!

Where in your wildest dreams could fine dining go in Ottawa in your lifetime?

That’s the fun part about “fine dining,” it can go anywhere and it can mean many things. Fine dining is about amazing service and well thought out, unique food that the kitchen spent hours fussing over, being meticulous in execution. Outside of that, you can have a lot of fun and be creative in different ways. My wildest dream I guess is that fine dinning restaurants begin to thrive and are able to charge without backlash the kind of prices that they need to charge in order to keep the lights on and pay their staff a proper living wage!!

What is the best innovation to take place in your industry since the pandemic started affecting Ottawa?

I’m not sure if I would really say there’s been a best “innovation” in my industry during the pandemic, but I will say that seeing the “adaptability” by all the restaurants in Ottawa has been incredibly inspiring. Ottawa’s food scene has always been a tight-knit community, “everyone helping everyone” kind of mentality. And this pandemic has really helped show that—restaurants helping restaurants through all of this!

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Ottawa’s Giant Tiger chain celebrating 60 years in business

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OTTAWA — An Ottawa staple, along with what might be the most famous cat in Canada, are celebrating a milestone Monday.

Giant Tiger is 60 years old.

“It all started with a very simple idea,” says Alison Scarlett, associate VP of communications at Giant Tiger. “Help Canadians save money every single day. Bring them products that they want and need. When you focus on those core principals, it really is quite simple to succeed.”

In 1961, Gordon Reid opened the first Giant Tiger in Ottawa’s ByWard Market. The company now has more than 260 locations across Canada and employs roughly 10,000 people.

“If you were at our store on opening day 60 years ago, the in store experience would be a little bit different from your local Giant Tiger store today. So that’s changed. A lot of our products and offerings have changed or expanded as Canadian consumers wants and needs have changed or expanded,” says Scarlett.

The homegrown department store continues to be a favourite for many shoppers looking to for the best deals on everyday products.

Helen Binda has been shopping here for decades.

“Many years. I can’t remember when. I’ve always loved Giant Tiger. It’s always been a good store for me.”

“I think its amazing and I think that we need more department stores,” says shopper Fay Ball. “And if it’s Canadian, all the better.”

The Canadian-owned family discount store carries everything from clothing to groceries, as well as everyday household needs. They’ve also expanded their online store and like most retailers provide curbside pickup during the pandemic.

“Doing what is right for our customers, associates, and communities. That has enabled us to be so successful for all of these years,” says Scarlett.

To celebrate, Giant Tiger is hosting a virtual birthday party at 7 p.m. Monday with live musical performances from some iconic Canadian artists.

You can visit their Facebook page to tune in. 

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