Changes at In The Hills
A new web site, a sister site devoted to Kids and our pick of the best things to do in the hills.
We’re a bit reluctant to toot our own horn here at In The Hills. We do our best to reflect the best, or most interesting, things about our community and examine the issues that concern it. And then leave it to you to decide how well we’re doing. However, in the spirit of spring renewal, we’ve made some changes, and we’re puffed up enough to tell you about them.
inthehills.ca We’re very excited to announce the official launch of our new website. Although we strongly believe in the power – and pleasure – of print, there is often information we just can’t cram between the covers. Web editor Tony Maxwell has worked hard over the past few months to develop an interactive site where you can not only find all the content of the current issue and highlights from past issues, but extend your reading experience with a host of “web extras.”
The web-exclusive content includes links that take you more deeply into topics featured in the magazine, regular posts from our bloggers, audio samples and slide shows, as well as comments from our readers via Facebook and Twitter. We hope you’ll join the conversation!
kidsinthehills.ca We’re equally delighted to announce the launch of a sister site devoted exclusively to parents and kids. Kids’ site editor and Orangeville mom Bethany Lee has coordinated a one-stop-shop of family-oriented services and events, expert advice on such topics as nutrition and health, as well as commentary from “everyday parents” about the joys and challenges of raising a family in the hills.
Headwaters Nest Bethany now also has a regular column in the magazine where she reflects on her personal experiences as a parent in the Headwaters countryside. In this issue, she talks about coming home to the hills to raise her son and she offers suggestions about local activities for families to enjoy.
Edible Hills We’re also very pleased to welcome Roberto Fracchioni. As the executive chef at The Millcroft Inn in Alton, Roberto brings exceptional expertise and enthusiasm to his reflections on savouring the local harvest at its seasonal best.
As we welcome Roberto, we bid a fond farewell to Sandra Cranston-Corradini, who has been our Country Cook for fifteen years. A cordon blue chef, she has filled our recipe files with dozens of scrumptious offerings, from healthy salads to decadent wedding cakes. Thank you, Sandra!
Must Do Finally, we’re introducing a feature page of our own highly selective “picks” of just some of the things that make life such a distinctive pleasure here in the hills.