In The Hills

Water buffalo meat, milk, cheese, lamb, free-range eggs

Products fresh from our farm, including brown eggs, wildflower honey, broiler chickens and Galloway vac-packed beef cuts

Meet three of our clever contributors – Ellie Eberlee, Janet Dimond and Ben Rahn.

Seasonal vegetables; fresh-baked bread, pastries; jams, preserves, honey, syrup; free-range eggs, chicken, turkey

Meet three of the hardworking folks – Cindy Caines, Gail Grant and Cecily Ross – behind this issue.

Beans, eggplant, onions, peas, peppers, rapini, tomatoes, zucchini

Easy-drinking beer, lagers, ales and fruit beer; on-site bottle shop, tasting room, beer garden and walking trail, summer food pop-ups

Sunflower microgreens, pea shoots, broccoli microgreens, radish microgreens

Microgreens : radish, broccoli, sunflower, pea shoots, mustard, alfalfa, cilantro

Maple syrup, honey, Amaranth-grown preserves

Beef, chicken, pork, lamb, honey, maple syrup, seasonal vegetables

Meet three of the creative folks – Johanna Bernhardt, Anthony Jenkins and Kim van Oosterom – who make this issue shine.

Be in the warm company of friends & family. A restaurant unlike any other.

Meet three longtime contributors who make this winter 2020 issue of In The Hills a keeper – Dan Needles, Rosemary Hasner and Valerie Jones.

Bee educational tours, honey, comb honey, garden plants, maple syrup, eggs; bee rescue in southwestern Ontario