Tralee Pearce is an associate editor of In The Hills Magazine.
Gifts and sips for the season.
The Globe’s tea biscuits carry more than a little Rosemont history.
The tea biscuits at The Globe Restaurant are light and flakey with a hint of sweetness.
Local retailer Miyeko Simons is guided by her signature pared-down style at home, especially over the holidays.
Drum roll please: Meet the 25 young people we’re honouring with a 25 Under 25 Award.
Knead to Know: At Four Corners homemade dough is the key to the perfect pizza.
Light pizza dough is at the heart of Four Corners in Caledon East. It’s the base for everything from a simple Marghertia to a decadent dessert pizza.
As this Alton textile artist leans into her quirky, one-of-a-kind designs, Hollywood comes calling.
The line is called One Made Beaver, a reference to the beaver-pelt-backed currency the Hudson’s Bay Company devised to trade with Indigenous peoples.
A passion for restoration has filled this Melville couple’s hearts and spare time for more than two decades.
Local restaurants and beer lovers are embracing a fresh wave of Caledon craft breweries – with inventive recipes and meaningful branding behind their budding reputations.
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.
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.
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.
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.
This Hockley Valley artisan is carving out a name for himself with each wooden utensil he creates.
Orangeville has become a hot spot for take-home hot sauces.
Crispy chickpea fritters and zingy sides are at the heart of Rasmi’s Falafel.