Tralee Pearce is the deputy editor of In The Hills Magazine.
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.
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.
A modern retreat melds seamlessly with its natural setting.
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How an Orangeville mom made homemade soaps and beauty oils her business.
Where we’re buying local this spring.
Millcroft’s James Buder pairs maple syrup with foie gras.
At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.
How a Toronto couple transformed a dilapidated house into a year-round sanctuary.