In The Hills

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

Every year we honour those who go above and beyond to help others, to make exciting things happen, and to improve the quality of life in their communities.

There’s been an amazing proliferation of new books this year, and local books always make great Christmas gifts! Here’s our annual round-up of what to read this winter.

Meet some of the hard working people – Emily Dickson, Robert McCaw, and David Paredes and Susanna Franco – who bring you these pages.

A recent phone survey found that In The Hills outpaced other local magazines by a wide margin. Read more to find out the numbers behind our success.

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, raw wildflower honey, farm-fresh free-run eggs

Meet three of the creative people – Shelagh Armstrong, Charles Bongers and Jeff Rollings – who fill this issue’s pages.

Craft beer brewed on site, tasting room, live music 2–5 every Sun

Organically grown vegetables; pastured chicken, turkey; chicken and duck eggs; handmade soap; natural ice cream; einkorn and gluten-free baking; einkorn sourdough bread

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, lamb; canned goods, honey