In The Hills
Get to know Elaine Li, Fisher Monahan and Isabel Buckmaster, some of the fresh new faces whose work appears in this autumn’s issue.
Regenerative farm offering grass-fed and -finished beef, pasture-raised chicken, raw honey
French-born Chef Denis has worked his culinary magic in renowned restaurants throughout Europe, North America, and the Caribbean.
Meet three of the creative people – Shelagh Armstrong, Charles Bongers and Jeff Rollings – who fill this issue’s pages.
Organically grown vegetables; pastured chicken, beef and turkey; chicken and duck eggs; handmade soap and ice cream; gluten-free baking
Caledon Restaurant Take-Out & Licensed Patio | Fresh Baked Goods | Butcher Shop | Fine Local Foods
Seasonal raw, unpasteurized honey (liquid, creamed and cut comb); registered queen and nuc producer
Meet three of the creative people – Marion Hodgson, Erin Fitzgibbon and Alison McGill – behind the spring issue.
Year-round free-range eggs, seasonal vegetables, grass-fed beef, chicken, pork, canned goods, honey
Our 14th annual salute to local people who make a difference – we’re grateful to each of them for making 2021 a whole lot brighter for so many.
This festive update to a French classic is perfect for the holiday season.
Silky chocolate ganache elevates this kid-friendly cookie.
At Le Finis chef Terry Doel creates snowflakes, Eiffel Towers and more using a simple cookie recipe.
Fans of Rasmi’s Falafel Orangeville food truck know and love this date-filled cookie.
These dainty cookies can be filled with jam, lemon curd or chocolate.