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The Homestretch
with Doug Dirks
& Jenny Howe

What the new climate change policy and carbon tax will mean for Albertans

We know we'll pay more to gas up our vehicles and heat our homes. We know coal will be phased out, and oilsands are looking at emissions limits. But how new tax revenue will be spent, and whether CO2 emissions will be reduced remains to be seen. Jennifer Winter is an economist and the associate director of energy and environmental policy at the University of Calgary's School of Public Policy. She spoke with Doug Dirks.


Jay Onrait on his new book, "Number Two, more short tales from a very tall man"

Jay Onrait developed a cult like following during his days as a sports anchor at TSN. But, Canada just wasn't a big enough playground for the broadcaster who was born in Calgary, and grew up in Athabasca. For the past two years, Onrait has been anchoring Fox Sports Live in Los Angeles, giving him more juicy material for his latest book. He joined Doug Dirks in studio to talk about it.



Brian Keating -- Rabbits and Hares

With Alberta's late snowfall this year, we've been noticing a lot of local rabbits standing out on the lawns and parks in the evening looking very white against the snowless backdrop! Why has nature dealt them such an unfair hand? Surely this is not the best colour to sport when one lives near the bottom of the food chain? Homestretch naturalist Brian Keating explains what's going on.

Arctic hares on Ellesmere.jpg Cottontail rabbit South Sask 2015.jpg


Alex Youth Health Bus

For teenagers who can't talk to their parents about their health issues, like birth control, for example, or depression--getting help can be tough. But if you're a student at any of the eight Calgary high schools on the route of the Youth Health Bus, you're covered. It's a free health clinic on wheels staffed by a nurse, doctor, and youth worker, and it's run by The Alex, a not-for-profit community health network. The CBC's Jenn Blair went on a ride along


Longevity: Avoiding Holiday Overindulgence

Holiday parties are already on the calendar. If you're afraid that the delicious appetizers and hot rum toddies will derail your weight-management efforts, you're not alone. Overindulgence during the holidays can be a New Year's resolution waiting to happen.


Martin Luther King III

Civil rights activist Martin Luther King the Third is in Calgary. He's the keynote speaker for a YWCA fundraising gala. He spoke with Jenn Blair.

Martin Luther King III with Sue Tomney, CEO of YWCA Calgary.


Magician Darcy Oake brings "Edge of Reality Tour" to Southern Alberta

Illusionist Darcy Oake took the UK by storm last year, after appearing on Britain's Got Talent. Now he's travelling the world with his "Edge of Reality Tour." The show is coming to Calgary and Banff next week. He spoke with Doug Dirks.


Weekend entertainment -- November 19, 2015

Another weekend has arrived and that means it's time for another Entertainment Column from Homestretch director, Tracy Fuller.


City of Calgary hosts forum on Syrian refugees

Mayor Naheed Nenshi says Calgary is ready to take in refugees from Syria. The city hosted a public forum this morning, where Calgarians talked about how to help the people fleeing Syria. It's a topic that's close to the heart of Sam Nammura. He was at this morning's meeting -- he's a community volunteer who had been working closely with Syrian refugees who have already arrived in Calgary. He joined Doug Dirks in studio.


What's Cooking: Marnie Fudge's Crunchy, Gooey, Sticky and Creamy Creations


Butter Crunch Toffee

Serves 12

1/2 cup unsalted butter
1⁄2 cup sugar
1/8 (40g) cup water
1/4 tsp sea salt
1 tsp corn syrup

In a heavy bottomed sauce pan, combine all ingredients.
Cook while stirring to 300F, or 'hard crack' stage.
Immediately pour onto a parchment lined baking sheet and let cool.

*Notes: Once cooled, toffee can be covered in melted chocolate and chopped toasted nuts.

Pecan Caramel Squares

Makes approx. 16 squares (9×9 square pan)

Step 1: Shortbread Crust

½ cup butter, unsalted, softened
¼ cup granulated sugar
1 ½ cup all purpose flour
¼ crushed pecan pieces
1 pinch of salt

  1. In a large bowl beat the sugar and salt with the butter until pale and fluffy. Add the flour in 3 different stages, until fully incorporated into the mixture.
  2. Add the pecan pieces and mix until well distributed.
  3. Line a 9 inch square pan with parchment paper and press the dough evenly onto the bottom of the pan. Prick the crust with a fork.
  4. Bake at 350 until the edges start to become golden brown approx. 20-25 minutes.
  5. Remove from oven and let cool.

Step 2: Caramel Filling

1 cup packed brown sugar
1 cup butter, cubed
2/3 cup white corn syrup
1/3 cup granulated sugar
¼ cup whipping cream (35%)
2 tsp vanilla
1 cup toasted pecan pieces

  1. In a large saucepan bring both sugars, corn syrup, butter and cream to a boil over medium- high heat, stirring constantly. Continue to boil, stirring until mixture reaches 118C (use a candy thermometer). This will take approx. 7-10 minutes.
  2. Remove from the heat and using caution add the vanilla (this can have a reaction, so be careful of the bubbling sugar so that you don't get burned).
  3. Pour this mixture over the baked shortbread crust, sprinkle with the toasted pecans and let cool for 30 minutes.
  4. Refrigerate until completely set, which will take up to 2 hours.

Step 3: Chocolate topping

225g dark chocolate, finely chopped
2 tsp cream
2 tsp butter

  1. In a double boiler melt the chocolate with the butter and cream, stirring until all is smooth and incorporated.
  2. Pour over the set filling and smooth with a spatula.
  3. Refrigerate for at least 1 hour.

Serving recommendation:

  1. Remove from the fridge and let sit at room temp for 20 mins. 
  2. Use a hot, dry knife to cut the squares.

Butterscotch sauce 

Serve 12

1 cup packed brown sugar
1/2 cup unsalted butter
1 1/4 cups heavy cream
1/4 cup golden syrup or light corn syrup
1 pinch of salt

  1. In a saucepan over medium heat, combine the butter, sugar and the syrup. once the sugar has dissolved, add the cream and bring to a low boil, stirring occasionally until the sauce reduces and thickens, approx 10 mins.
  2. Remove from heat.