In The Hills

Don’t miss out on the festive fun – get your mitts out, grab a hot cocoa, and enjoy the hometown holiday celebrations.

Check out what’s in season this autumn at In The Hills, with award-winning apple pies, fall events, hikes in the forest, and lots of new food and drink to try.

Introducing three of the talented people – Don Scallen, Alison McGill, and Rebecca Weston – behind the autumn issue.

A look back on how we’ve covered the pleasures and concerns of country life over the last three decades.

Ethically pasture-raised beef, no added hormones, antibiotic-free; maple syrup

Certified organic herbs tended with care on our small-scale farm to support personal, community and collective well-being.

Meet three of our dedicated In The Hills team members: acclaimed writer Dan Needles and our two advertising gurus, Erin Woodley and Roberta Fracassi

Got some thoughts you’d like to share about our last issue? Drop us a line!

On our 30th anniversary, we dig into our archives to reflect on the recurring themes of aggregates and agriculture.

The Grand Valley Farmers Market celebrates everything local from baked goods to fresh produce and local artisans and vendors

Naturally raised, pastured meats : beef, chicken and pork

Dry-aged beef, small-flock chicken, Ontario lamb; bulk, boxes, individual cuts, patties, sausages, pepperettes

Honey, lavender, duck eggs, haskap berries, beeswax candles: guided farm tours

Meet three long-time contributors – Pete Paterson, Kim van Oosterom and Tralee Pearce – who worked on the spring issue.

Got something to say about our stories? Drop us a line!

A look back on how we’ve covered the pleasures and concerns of country life over the last three decades.

Grass-fed and -finished black Angus beef