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Tralee Pearce

Tralee Pearce is an associate editor of In The Hills Magazine.

Craft Beer in Caledon

Craft Beer Takes Root in Caledon

Jun 19, 2018

Local restaurants and beer lovers are embracing a fresh wave of Caledon craft breweries – with inventive recipes and meaningful branding behind their budding reputations.

Phil and Gail Winters and their son Will. Photo by James MacDonald.

GoodLot Farmstead Brewing Co.

Jun 19, 2018

Hops forward: Gail and Phil Winters started as organic hops growers on their Caledon farm. Now, their GoodLot Farmstead Brewing Co. is set to become a must-visit brewery and bottle shop.

Stefan and son Sebastian work harmoniously together in their chock-a-block brewery. Photo by James MacDonald.

Caledon Hills Brewing Company

Jun 19, 2018

The family affair: At Caledon Hills Brewing Company, brewmaster Stefan Riedelsheimer and his son Sebastian craft fresh European-style beers that keep earning them new fans.

Troy Baxter, Mike Nuttall and Grace Wilkinson on the Wilkinson farm, where they brew Badlands beer. Photo by James MacDonald.

Badlands Brewing Company

Jun 19, 2018

By their bootstraps: Troy Baxter, Mike Nuttall and Grace Wilkinson of Badlands Brewing Company make hoppy, hazy ales in small batches that sell out as fast as they can make them.

Calum Hill and his new stainless steel Sonnen Hill brewhouse. Photo by James MacDonald.

Sonnen Hill Brewing

Jun 19, 2018

The new player: Sonnen Hill Brewing’s Calum Hill plans to create the kind of drinkable, hoppy brews he learned to make while studying and working in the U.K.

Woodcarver Peter Moule in his Hockley Valley workshop, using an axe and hand tools to craft the smooth wooden spoons he sells under the Hockleycrest Spoon Company banner. Photo by Pete Paterson.

Meet the Maker: Peter Moule

Jun 19, 2018

This Hockley Valley artisan is carving out a name for himself with each wooden utensil he creates.

Vytal Hot Peppa Sauce

Three Summer Picks

Jun 19, 2018

Orangeville has become a hot spot for take-home hot sauces.

Rasmi AlHariri scoops raw falafel into the deep fryer at his family’s booth at Orangeville Farmers’ Market. Photo by Pete Paterson.

A Taste of Syria

Jun 19, 2018

Crispy chickpea fritters and zingy sides are at the heart of Rasmi’s Falafel.

Syrian Lemon Garlic Salad

Jun 19, 2018

This zingy lemon garlic salad is a takeaway hit at Rasmi’s Falafel at the Orangeville Farmers’ Market. Here’s how to make it at home.

The home’s lower level features walkouts to an infinity pool. Photography © Ben Rahn / A-Frame.

Picture Perfect

Jun 19, 2018

A modern retreat melds seamlessly with its natural setting.

25 Under 25

Introducing 25 Under 25

Apr 28, 2018

Help us find 25 of Headwaters’ most outstanding young people aged 25 and under! Learn how you can nominate an artist, athlete, scholar, entrepreneur or volunteer to for our 25 Under 25 award.

25 Under 25

Thank You!

Apr 27, 2018

Thank you for your nomination!

25 Under 25

25 Under 25 Nomination Form

Apr 27, 2018

Use this form to nominate someone you know for the 25 Under 25 award, brought to you by In The Hills, Theatre Orangeville and Museum of Dufferin. (Oh and yes, you can nominate yourself, too!)

Shop Headwaters

Mar 26, 2018

Where we’re buying local this spring.

Jennifer Kleinpaste at her new store’s essential oil bar where she brainstorms scent blends for future products. Jennifer or staffer Jessica Marchildon also create signature blends for customers here. Photo by Pete Paterson.

Meet the Maker: Jennifer Kleinpaste of Bridlewood Soaps

Mar 26, 2018

How an Orangeville mom made homemade soaps and beauty oils her business.

James Buder carries two plates of foie gras torchon into the Headwaters Restaurant at Millcroft Inn & Spa. Photo by Pete Paterson.

Cooking with James Buder from the Millcroft Inn

Mar 26, 2018

Millcroft’s James Buder pairs maple syrup with foie gras.

The final dish looks like a minimalist painting, including a swipe of garlic maple purée, crumbles of bacon and toasted brioche atop wisps of bitter greens. James insists I sample everything in each bite to balance the buttery torchon. He’s right. Tiny cubes of jellied Champagne are almost invisible on the plate, but pop in my mouth. Photo by Pete Paterson.

Foie Gras Torchon

Mar 26, 2018

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

The property’s original stone steps veer a little to one side, but the owners love the patina and have no plans to replace them. Photo by Nat Caron.

A Caledon Cottage Reborn

Mar 26, 2018

How a Toronto couple transformed a dilapidated house into a year-round sanctuary.

In The Hills is an independent, locally owned print and online magazine that has earned its reputation as the best-read, best-loved magazine in Headwaters.

The magazine is delivered to more than 40,000 homes and farms throughout Caledon, Erin, Dufferin, Orangeville and Creemore – up to double the circulation of any other local publication. And it is available to visitors at local inns, restaurants, specialty retail stores and other tourist locations.