In The Hills

Barb Vivian’s jams, jellies and sauces are a staple at local farmers’ markets. This mild chili sauce is named for her mother-in-law.

Many of Connie Arteaga’s long list of handmade preserves – think passata or eggplant antipasto – have their roots in her native Sicily.

Rebecca Landman leans on family recipes for her canned offerings such as bread-and-butter pickles, corn relish and barbecue sauces.

Meet a few of the contributors who make this autumn 2020 issue of In The Hills a treasure – Don Scallen, Roberta Fracassi and Erin Woodley.

Meet a few of the contributors who make this summer 2020 issue of In The Hills a great read – Bethany Lee, Ken Weber and Janice Quirt.

Beef, chicken, lamb, seasonally

Honey, maple syrup, farm-fresh eggs, preserves, baked goods

Unpasteurized honey, bee pollen, royal jelly, propolis, honeycomb, beeswax bags, soap, lotion bars

Share your story with us using this Pandemic Journals form. Deadline is August 1.

Organically grown seasonal vegetables, such as spinach, asparagus and many more

Sunflowers, raw honey, watermelon sandwiches, ice cream and gelato; wellness and paint classes

Agata replicates a flower’s delicate petals and crinkly layers, imbuing each image with what she calls “illumination from within.”

Meet a few of the contributors who make this spring 2020 issue of In The Hills a great read – Pete Paterson, Nicola Ross and Ruth Ann Pearce.

If someone has chosen to follow you, they are probably already a committed customer – which is a good thing.

People are at the heart of every story in our hills, and we can be proud of having some of the very finest among us.

The self-taught Amaranth potter is the force behind a decade of the annual Empty Bowls food bank fundraiser at Alton Mill Arts Centre.