Business
My European Favourites – Emilia-Romagna, Italy

My European Favourites – Emilia-Romagna, Italy
When people think of Italy, the first places that usually come to mind are Rome, Venice, Milan and the region of Tuscany, which includes Florence and Pisa. I would go to any of these places in a heartbeat. I love them all, but a region that many tourists overlook is Emilia-Romagna. The region’s name might not be well known, but its exceptional agricultural, automotive and mechanical sectors are known the world over.
Much of the gastronomy we associate with Italian cuisine has its roots in Emilia-Romagna. The region is famous for Parmigiano Reggiano (Parmesan cheese), Modena balsamic vinegar, Parma ham (prosciutto), and various types of pasta, just to name a few items. If you are a wine lover, Sangiovese and Lambrusco are two of their well-known “vinos” for their unique taste and quality.
If you are a motor sport buff, Ducati motorcycles and luxury car manufacturers Lamborghini, Maserati and Ferrari all have their roots in the area. With this racing heritage, it’s only natural that two major circuits are located in the region. The motorcycle racing Misano World Circuit Marco Simoncelli is located near Misano Adriatico and is named after a local rider who died during a race in Malaysia in 2011. The Autodromo Enzo e Dino Ferrari located in Imola, which has been used for Formula 1 Grand Prix races, is named after Ferrari’s founder and his son. The track is sadly the location where three time World Champion Ayrton Senna of Brazil died in 1994.
It is best to do these tours with Parma as your base in Emilia-Romagna, but I enjoy its capital and largest city, Bologna. The city is Italy’s seventh largest with about 400,000 people, and it is famous for its medieval towers, churches, colonnades and historical city centre. The University of Bologna, which was established in 1088 AD, is the oldest university in the Western world. I love exploring the narrow city centre streets and browsing the food markets and shops with fresh produce, cured meats, fish, breads, pastas and regional products. I’m no chef, but I imagine that it would be sensory overload for any culinary expert. The small restaurants with street front patios make some of the best dishes you will eat in all of Italy. You have to go there.

Bologna’s medieval towers, a colonnade, a street full of restaurants and the Neptune Fountain.
Parmigiano Reggiano
We depart in the morning from our hotel in central Bologna to a family cheese making operation that produces the “king of cheeses,” Parmigiano Reggiano. The just over an hour drive brings us to a farm and factory near the town of Parma. They are members of the consortium that designates and controls authentic Parmigiano Reggiano production. Under law, the designation Parmigiano Reggiano is protected as a PDO (Protected Designations of Origin) and can be used only by certified producers from this area, so consumers know they have the real deal.
Around 1000 AD, monks reclaimed the marshy lands in the Po valley. The fertile land was plowed and worked by the monks using cows. With numerous cows, the monks had to invent a method to preserve the large quantities of high-quality milk they produced into a product that could be stored and used over time. The monks eventually developed a technique to produce a distinctive cheese in large boilers. The large round Parmigiano Reggiano is still made the same way today.
The Minardi family own and operate the Borgo del Gazzano farm factory that we are visiting. As an organic farm, they pay close attention to the entire local supply chain process to ensure the highest quality of ingredients. We arrive as they are reaching their final steps of the boiler process that was perfected by the monks long ago. Two men collect the curd from the boiler using muslin cloth and place it in large round molds. The cheese is left to set for a day or two then the mold will be removed to add a plastic wrap that has the imprint of the famous Parmigiano Reggiano stamp along with the date and the producer’s number. The mold is then reattached over the plastic wrap and tightened. The imprint from the wrap will solidify as a permanent mark on the rind over the next day. The wrap and mold are then removed and the cheese is placed in a rectangular vessel filled with a brine mixture for 20-25 days so that the cheese can absorb salt.

Production boilers, collecting the curd, the cheese freshly set in a mold and the brine bath.
Finally, the cheese is placed on a shelf in the warehouse to age for 12 months. Prepare to be astounded to see row after row of these shelves that are over 20 cheeses high and at least 80 cheeses long per side. It feels like a library made of cheese! Do you hear a mechanical sound coming from the next aisle? It is a machine working its way up, down and across the shelves. Its job is to grab one heavy cheese off the shelf at a time, spin it around so it can brush off the excess bits, flip the cheese, then place it safely back on the shelf, before automatically moving on to the next one. I guess now we know where they get the parmesan cheese shavings for the cheese shakers we buy at our local grocery store.
We will step outside to the barn area to see the cows and dairy operation before moving to the tasting area and shop. Tasting the celebrated “fromaggio,” with its distinctive texture and sharp flavour, at the very place where it is produced is really something special. This is not to be mistaken with the cheese we often get at home, as outside of Europe, companies can only use the word “Parmesan” to describe their cheese. To get the real deal, you have to make sure that it is clearly sold as, or even better, see it stamped as Parmigiano Reggiano.

Parmigiano shelves, the stamp on the rind, the cleaning machine and me with Alfonso Minardi.
Parma Ham (Prosciutto)
Just 30 minutes from the Borgo del Gazzano is a producer that makes another iconic food. The Lanfranchi family are specialists in the making of a cured meat known the world over as Raw Parma Ham (Prosciutto Crudo di Parma). For 20 years, they have been selecting the finest raw materials and using their traditional methods and expertise to produce the finest and tastiest prosciutto, salamis, pancetta, culatello and coppa di parma. Like the Parmigiano Reggiano cheese producers, the Parma Ham producers are also part of a consortium, and as such, must adhere to high standards and follow precise rules of production.
We will get an introduction of the prosciutto making process. Our tour starts with the trimming of the excess fat and rind of the pork thigh to give the ham its rounded shape and to assist in the salting process. The rind is treated with wet salt while the lean parts are sprinkled with dry salt. During a three week period, the ham is salted twice and placed in walk-in freezers with different temperatures. During this period, it slowly absorbs salt, loses moisture, and loses about 4% of its weight.

Our guide explaining the production process, the ham cellar and the “5 point crown” stamp.
In the next stage, the ham’s residual salt is removed and it is placed in a special room with controlled humidity and temperature for just over two months. While in this room, the salt penetrates even deeper and it is reduced by another 8-10%. We continue into a room with windows that are opened for the ham to dry over the next few months in natural process that will result in another weight loss of 8-10%.
The ham’s final move is to the cellar on the seventh month. In the cellar, important biochemical and enzymatic processes occur. Here it loses another 5% of weight but gains the distinct aroma and taste of the Param Ham.

The finished La Perla Prosciutto, a mixed plate of their products and me with Mr. Lafranchi.
At the end of the curing process, the ham is penetrated by a horse bone needle by experts who can verify its quality with a trained sense of smell. Finally, after a twelve month journey, the ham is inspected by the Parma Quality Institute and branded with the “5 pointed crown” as a guarantee to the consumer that the product is of the highest quality.
The tour gives us a great appreciation for the care that goes into making these products, and underscores why they are highly sought after. We move to the La Perla tasting room where we can try some of the local wines while enjoying lunch, which of course, includes pasta, cured meats, prosciutto, Parmesan cheese, bread and a dessert. It is always tough to get a group to leave because the Lafranchi family are great hosts who love to meet people from around the world. But we must leave, as one hour away, is a mecca for car enthusiasts.

The red arch at the Ferrari Museum entrance, the Ferrari 330 P3 and the AF Corse # 51.
Ferrari Museum
As we arrive at Maranello, we are greeted by a traffic circle that has a familiar silver prancing horse in the middle. This is undeniably, the home of Ferrari. Founded by Enzo Ferrari in 1929 as Scuderia Ferrari, the company sponsored drivers and manufactured race cars before moving into production of street-legal vehicles as Ferrari S.p.A. in 1947.
As we arrive to the Museum, we see a F1 race car in what looks like scaffolding and a welcoming bright red arch. Ferrari is the most successful Formula 1 team in history and has millions of loyal and exuberant fans worldwide. The motorsports cars in the museum are dedicated to the 90 years of Ferrari racing heritage. The cars will take your breath away.

The “Prancing Horse” logo, a 1950’s vintage race car and a classic Ferrari.
My favourite area of the museum is the Michael Schumacher exhibition dedicated to his 11 years of racing with Ferrari. The room has some of his F1 race cars on display in an awe-inspiring semi-circle with a video wall in the background playing highlights of his career. On the other side of the room is a lower wall dedicated to Ferarri champion drivers and an upper wall full of shiny trophies.

A few F1 cars from the Michael Schumacher exhibition, Ferrari champions and the trophies.
In addition to the racing automobiles, the museum also displays its most famous street cars through history, including the iconic Ferrari Testarossa. The Ferrari shop is full of items with the iconic item emblazoned on them, but like the high performance cars, they are pricey.

A Ferrari Portofino, a LaFerrari Aperta, and the Ferrari 5999 HY-KERS test “MULOTIPO.”
With your adrenalin pumping from being surrounded by automotive power, you will be ready to try a couple of unique experiences. If you are mechanically inclined, you will love the Pit Stop Experience, where they time you as you make a front tire change on a Formula 1 car. Those that “feel the need for speed” will drool at the sight of the unbelievable Scuderia Ferrari F1 simulators. After you climb into the pilot’s cockpit, you are given a brief explanation of how to use the paddles behind the steering wheel and the gear box. They can set up the simulator for regular driver or in a more advanced mode for “professionals.” You even get to choose one of the famous F1 tracks for your race experience. The simulator lets you feel the track surface including rubbing strips feel the breaking and throttle forces.
If you are interested, you can combine the museum ticket with a tour of the Ferrari track and factory. For the duration of the tour, you must remain on the company’s shuttle buses and no photos or video are allowed. The factory entrance has been kept the same as it was in 1947 and the track is where all of Ferrari’s competition and road cars have been tested since 1972.
Those that want to get behind the wheel can go to the nearby Autodromo di Modena race circuit and drive a Ferrari for 15 minutes or longer. The experience includes track information and safety protocols from a professional driver.

The tire changing Ferrari Pit Stop Experience and the Formula 1 racing simulators.
Balsamic Vinegar
After the heart racing Ferrari experience, we make a short early evening drive to a Balsamic Vinegar producer or “Acetaia” that was founded in the 1800s. The Paltrinieri Acetaia, established in 1845, maintains the family tradition and replenishes over 1000 barrels of balsamic using the experience handed down generation after generation. Adhering to the strict regulations and using local ingredients from the Trebiano and Lambrusco vineyards, Guido Paltrinieri guides the production of the vinegar must.
The company harvests 160,000 kilograms of grapes on their 25 acre farm, which produces 15,000 litres of balsamic vinegar. We will visit the warehouse attic to see the medium sized barrels made from durmast, chestnut, mulberry, cherry, acacia, ash and precious juniper wood.
The flavour garnered from the barrels, along with the aging process, result in the unique scent and flavour of the balsamic. In the tasting room, we try a range of balsamic they produce, and it is amazing how varied the taste can be in terms of the sweet and sour tones. They also vary in density. The denser the vinegar, the more of a syrupy texture it has. Mind you, this is not the balsamic you find at your local grocery store. A high quality Modena balsamic in a 100 ml bottle, and aged up to 25 years, can cost hundreds of dollars. The company also produces balsamic based products like Balsamotto, Acet-Up, Dulcia and Saba which are great for use in cooking or as a condiment, including on ice cream!

The Acetaia’s barrel sign, processing equipment, barrels of balsamic and the tasting room.
One of my favourite meals in Italy is at the Acetaia Paltrinieri restaurant. After our balsamic tasting and tour, we head across the courtyard to the rustic farm house restaurant. Just before we arrive to the restaurant doors, we are greeted with a glass of Pignoletto sparkling wine and crumbled Parmigiano Reggiano drizzled with DOP Modena Balsamic Vinegar. The balsamic and the cheese go so well together.

The Acetaia’s courtyard, restaurant entrance, Parmigiano with balsamic and their products.
Once inside, we are greeted with bottles of Lambrusco wine on the table, which everyone is quick to spot and partake in. Soon, a plate of a local flatbread called “tigelle” similar to an English muffin, and served warm, arrives with a spread. They are so good!
I have had two different first courses, and I’m not sure which I love more. One is a creamy risotto made with “riserva” balsamic vinegar, and the other is a pasta called Strozzapreti or “choke the priest” pasta. The name always makes me laugh, but the pasta, which also contains balsamic, is absolutely fantastic.
The second course is a meat course which is served with vegetables or salad. During my previous visits, I’ve enjoyed stuffed roast pig, chicken with ham or Balsamotto roast beef, with each dish including balsamic as an ingredient. Even my ice cream dessert contains balsamic. After a glass of a special local walnut liqueur called “nocino” or a nice espresso, we are on our way back to Bologna. It will be a late return to our hotel in Bologna but I’m sure we will venture out to find a nice place in the historic city centre to have a glass of wine and to talk about our amazing day in Emilia-Romagna.
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Business
Paying for Trudeau’s EV Gamble: Ottawa Bought Jobs That Disappeared
The jobs promised by the thousands never arrived. The debacle of Trudeau’s gamble in the EV sector offers a dire warning about Carney’s plans to “invest” in the economy of the future.
Every age invents new names for old mistakes. Ours calls them investments. Before the Carney government reluctantly unveils its November budget and promises another future paid for in advance, Canadians should remember Ingersoll, one of the last places their leaders tried to buy tomorrow.
In December 2022, Prime Minister Justin Trudeau told Canadians that government backing would help General Motors turn its Ingersoll plant into a beacon of green industry [See image above]. “We made investments to help GM retool this plant,” he wrote online, “and by 2025 it will be producing fifty thousand electric vehicles per year.” [That would mean 137 vehicles each day, or about six vehicles every hour]. It sounded like renewal. Supposedly, this was how the innumerate prime minister was building the economy of the future. In truth, it became an expensive demonstration of how progressive governments love to peddle rampant spending for sound strategy (1)(2).
On the whole, the Trudeau government boasted of having pledged over $50 billion in subsidies to various companies in the EV sector, some of which are failing and most of which are scaling down and exporting production capability to the US. The much-promised benefits have not materialized (3).
The specific Ingersoll plan began with 259 million dollars from Ottawa through the Strategic Innovation Fund and the Net Zero Accelerator. Ontario matched it with another 259 million. The half-billion-plus subsidy financed the plant’s switch from gasoline-powered Equinox production to BrightDrop electric delivery vans. Added to that were the usual incentives: research credits, accelerated write-downs, and energy subsidies. The promise was the mythical creation of thousands of “good middle-class jobs” (4)(5).
At the time, the CAMI Assembly plant employed about two thousand workers. When it closed for retooling in 2022, employment fell to almost none. The reopening in 2023 restored roughly 1,600 across two shifts. A year later, as orders slowed, one shift was cut and employment fell to about 1,300. By early 2025, layoffs cut the number to around eight hundred, and by October that year, when GM confirmed the end of BrightDrop production, fewer than seven hundred remained. The workforce had collapsed by nearly two-thirds from its pre-electric-vehicle conversion level. In statistical terms, two of the three employees the PM used for the photo-op in Ingersoll three years ago are unemployed today. That’s some economic performance.
The numbers expose the illusion. With 518 million dollars in public funds and only about 3,500 vans built in 2024, taxpayers paid about 148 thousand dollars for each vehicle GM produced. Counting only the federal contribution still yields $74,000 per van. Divided by the remaining jobs, the subsidy works out to more than half a million dollars per worker. The arithmetic refutes the fantasy of Prime Minister Trudeau’s speeches (10).
We are in 2025. Today is the future the Liberals promised the country. Neither Ottawa nor Queen’s Park will dwell on the above-stated facts today. When Crown Royal closed a plant in 2024, Premier Ford posed before the cameras and dumped a bottle of whisky to protest lost jobs. Now that a multinational massively subsidized by his own government has cut its workforce in Ingersoll by two-thirds, he will not torch a van or denounce General Motors from the front steps of Queen’s Park. It is easier to rage at private enterprise than to admit one’s own complicity (11).
The failure in Ingersoll was entirely predictable. Government enthusiasm outran commercial sense. The BrightDrop vans entered a market already filled by cheaper competitors in the United States and Asia. Demand never met expectation. Parking lots filled with unsold inventory. A company that lives by numbers did the rational thing: it slowed production, cut staff, and left. The Canadian taxpayer, bound by law and habit, stays behind to pay the bill (12).
The story reveals the weakness of Canada’s industrial policy and the ignorance of its political class. Instead of creating conditions for enterprise, such as reliable energy, stable regulation, and moderate taxes, progressive governments spend on applause. They judge success by the number of jobs announced, yet those very jobs vanish once the cameras go home. When the invoices arrive, they are paid by citizens, not by those who made the promises.
Subsidy breeds its own demand. Once one firm is rewarded, others line up to ask for the same. Lobbying replaces competition. Politicians, afraid to seem heartless, keep writing cheques. Each new administration claims to be more strategic than the last, yet the pattern persists. Canada announces, subsidizes, and retreats. No country ever bought its way into competitiveness, and none ever will.
Trudeau once said his government had “bet big on electric vehicles.” Betting big with other people’s money is not vision but gambling. The wager was not on technology or productivity but on narrative, on the naive idea that a moral intention [to save the planet] could replace market reality. The result was fewer jobs, a product the market did not want, and a claim of success that no longer convinced anyone. But Ontarians gave him their vote for it (1).
Premier Ford deserves no exemption. He campaigned on fiscal restraint and common sense, then followed Ottawa’s lead as if confused by his own rhetoric. His government’s matching subsidy gave the federal scheme the appearance of consensus; he legitimized the scheme. When it failed, he shared the liability and the silence. To underwrite failure once is an error; that they keep repeating it for political cover while the public supports them is folly (11).
Industrial policy in a free society should respect the limits of government competence and resist the fantasy of juvenile ideology. The state can uphold contract law and ensure that citizens have the skills to compete. It has a mixed record in building infrastructure. It cannot direct markets better than those who live or die by them. When it tries, it presents the size of a grant for the value of a result. Governments announce job numbers because they are visible. Productivity and value creation are not. Yet it is productivity that sustains work and dignity, not the temporary employment that disappears when the subsidy runs out or when the companies betray the deal.
The Ingersoll experiment also exposes a moral weakness that the public often falls for. Spending is treated as proof of caring. Subsidy is renamed investment (more on this coming soon). Failure is described as transition. When costs rise and goals vanish, the story is rewritten as a necessary learning curve. Yet nothing is learned, because the same people who lost public money yesterday are trusted with more tomorrow. That is not innovation but inertia.
A free economy does not need bribery to breathe. It requires the discipline of risk and the liberty to fail without dragging a country with it. Ingersoll was not undone by technology but by conceit. Prosperity cannot be decreed, and markets cannot be commanded into obedience.
That was Trudeau, the current PMO occupants will say. But Mark Carney has mastered the same rhetorical sleight that defined Trudeau’s industrial crusade. Spending becomes “investment,” and programs become “platforms.” Ahead of his first budget, he has declared that his government would “catalyze unprecedented investments in Canada over the next five years,” even as he announced departmental cuts and fiscal restraint. He will invest more and spend less, they say. The vocabulary of ambition disguises the contradiction. Billions for housing, energy, and “resilience” are presented not as costs but as commitments to a “higher” economic purpose. His plan for a new federal housing agency with thirteen billion dollars in start-up capital is billed as an investment in the future, though it is, in substance, immediate public spending under a moral banner (13)(14) they had dragged for years.
Carney’s speeches in Parliament and before cameras follow the same pattern of incantation. “We can build big. Build bold. Build now. Build one Canadian economy,” he told the House in June. In October, he promised that “the decades-long process of an ever-closer economic relationship between the Canadian and U.S. economies is over … we will invest in new infrastructure and industrial capacity to reduce our vulnerabilities.” The cadence of certainty masks the absence of limits, just like Justin’s promises. It’s hubris without ability. In their minds, announcing “investment” becomes a synonym for action itself, and ambition replaces accountability (15).
The structure of this rhetoric is identical to the Ingersoll fiasco. Then, as now, the government announced a future built on “investment,” fifty thousand vehicles a year, thousands of secure jobs, abundant prosperity and a greener tomorrow. Vast sums of money were spent supposedly to create that future before a single market test was conducted. Instead, the result was fewer jobs and no market at all.
Carney’s program of “building the future economy” repeats that template: promise vast returns from state-directed spending, redefine subsidy as vision, and rely on tomorrow to conceal today’s bill. The vocabulary of investment has become the language of evasion, reflecting its etymological origins in the Latin “investire,” which originally meant “to clothe.” In the way that politicians use it today, it is a return to its meaning of concealment. It has become a way to describe the use of public money without admitting the massive risk of loss.
As the Carney government prepares its first budget, Canadians should remember what happened when their leader last tried to buy a future with lavish “investment.” Another round of extravagant spending promises is already upon us: new partnerships, new funds with new names, new assurances that this time will be different.
But it will not be different. Judging by all the pre-budget warnings that “sacrifices will need to be made,” it will be worse. In that warning, Carney presupposes that the elderly who have been choosing between eating and heating their home, mothers standing in line at food banks, the record MAiD users, and the young people who have lost hope of emerging out of parental basements to dwellings they can own have all been lying on a bed of roses this last decade of Liberal rule.
The Ingersoll debacle, a foolishly ideological $500-million-plus gamble, is emblematic, of course. It is just the tip of the Liberals’ iceberg of waste. So when you hear Prime Minister Carney tell Canadians they must prepare to sacrifice, remember the long string of Ingersolls his party has gifted this country in recent years. The path of sacrifice the Liberals want now Canadians to walk is paved with the rubble of their own multibillion-dollar blunders.
Every age invents new names for old mistakes, almost as a way to excuse them, and then moves on, but ours invents new names and keeps making the same one over and over again. Entitled hubris knows no bounds.
The Liberal government is already messing up the economy of the present, and they badly botched the economy of the recent past. When using the same strategy clothed in varying language, the economy of the future will not fare better.
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Business
CBC uses tax dollars to hire more bureaucrats, fewer journalists
By Jen Hodgson
The Canadian Broadcasting Corporation is using taxpayer money to pad its bureaucracy, while reducing the number of journalists on staff, according to access-to-information records obtained by the Canadian Taxpayers Federation.
“CBC defends its very existence based on its journalism, but its number of journalists are going down while its bureaucracy keeps getting bigger and taxpayer costs keeps going up,” said Franco Terrazzano, CTF Federal Director. “Why does the government keep giving CBC more taxpayer money if barely anyone is watching and its number of journalists keeps going down?”
The CBC employed 745 staff with “journalist” or “reporter” in their job title in 2021. That number dropped to 649 by 2025, the records obtained by the CTF show. Of the 6,100 total employees disclosed by the records, just 11 per cent of CBC staff had “journalist” or “reporter” as their job title in 2025, according to the records.
Even journalist roles such as editors, producers and hosts declined between 2021 and 2025.
While the number of journalists employed by the state broadcaster fell, the number of other bureaucrats grew. The total number of CBC management positions increased to 949 in 2025, up from 935 in 2021.
Bureaucratic roles such as “administrators,” “advisors,” “analysts” and sales staff all increased steadily during the same period.
Management positions saw the steepest growth, with titles like “national director,” “project lead,” “senior manager” and “supervisor” leading the surge.
These trends undermine the CBC’s long-standing claim that its frontline journalism justifies its existence. Despite bureaucratic bloat and fewer journalism positions, the CBC continues to promote its news coverage as a reason it deserves more than $1 billion in annual taxpayer funding.
Separate access-to-information records obtained by the CTF show further proof of CBC’s bloated bureaucracy.
The CBC has more than 250 directors, 450 managers and 780 producers who are paid more than $100,000 per year.
The CBC also employed 130 advisers, 81 analysts, 120 hosts, 80 project leads, 30 lead architects, 25 supervisors, among other positions, who were paid more than $100,000 last year, according to access-to-information records. The CBC redacted the roles for more than 200 employees.
CBC’s CEO Marie-Philippe Bouchard insists the broadcaster is a “precious public asset” that provides “trustworthy news and information.”
CBC’s previous CEO, Catherine Tait, made similar comments throughout her 6.5-year tenure.
“A Canada without the CBC is a Canada without local news [in some places],” Tait said in 2022. If funding were withheld, there would be “fewer journalists to hold decision-makers at all levels to account.”’
“Local news is absolutely at the core of what we do,” Tait said in a 2020 interview. “Canadians are coming to the CBC in numbers like we’ve never seen before.”
However, CBC News Network only accounts for about 1.8 per cent of TV audience share, according to its own data.
Meanwhile, taxpayer funding to CBC will surpass $1.4 billion this year, according to the federal government’s Main Estimates. The broadcaster has spent about $5.4 billion of taxpayers’ money over the last five years, according to the government of Canada.
Prime Minister Mark Carney claimed “our public broadcaster is underfunded” during the federal election. He pledged an initial $150-million annual funding increase and said that number could rise even higher.
CBC paid out $18.4 million in bonuses in 2024 after it eliminated hundreds of jobs. Following backlash from across the political spectrum, CBC ended its bonuses and handed out record high pay raises costing $37.7 million.
“Taxpayers shouldn’t have to pay for an office full of middle managers pretending to be reporters,” Terrazzano said. “The CBC’s own records prove it has fat to cut and if Carney is serious about saving money, he would force CBC to cut its bureaucratic bloat.
“Or better yet, Carney should defund the CBC.”
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