In The Hills

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

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.

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

Unpasteurized honey: clover, creamed, wildflower, linden, blueberry, buckwheat; 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 fruits and vegetables, such as asparagus, berries and much more; free-range eggs at the farm gate

Cut-your-own sunflowers, honey, maple syrup, pumpkins; café, ice cream, wood-fired pizza; animals, birthdays, corporate events, school trips

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