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The world is changing every day. Now, more than ever, these questions matter. What’s happening? And why should you care? This Matters, a daily news podcast from the Toronto Star, aims to answer those questions, on important stories and ideas, every day, Monday to Friday. Hosts Adrian Cheung, Saba Eitizaz and Raju Mudhar talk to experts and newsmakers about the social, cultural, political and economic stories that shape your life.

Jun 11, 2021

Guest: Edward Keenan, the Toronto Star's Washington Bureau Chief

While former president Donald Trump has effectively been muzzled on social media, his power and influence continue to grow as Republicans line up behind the man who still casts a long shadow over the party. His Big Lie — that the last election was rigged...

Jun 10, 2021

Guest: Noor Javed, Toronto Star reporter
Muslim Canadians have felt profound grief in the wake of the hateful attack in London that left four members of the Afzaal family dead, and one 9-year-old boy orphaned. There is also a sense of betrayal and anger that despite political promises and platitudes, Islamophobia...

Jun 9, 2021

Guest: Hayden King, educator and director of the Yellowhead Institute

It was a powerful image seen across Canada: the statue of Egerton Ryerson, chief architect of the residential school system, torn down at the namesake university campus in Toronto. More than 300 signatures from students, faculty and associate deans...

Jun 8, 2021

Guest: Dr. Fahad Razak, epidemiologist and internist at St. Michael’s Hospital, and member of Ontario’s Science Advisory Table

With 58 per cent of Canadians (and counting) having received a first dose of a COVID vaccine, many are eagerly diving into a “one-dose” summer. Now, Ontario is moving up its Step 1...

Jun 7, 2021

Guest: Karon Liu, food reporter for the Toronto Star

What’s going on with Canadian butter? For more than a year, hawk-eyed bakers, chefs and food experts stuck at home have noticed something odd, a hypothesis that has morphed into a low-stakes but viral conspiracy theory: the butter we’re now using is...