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Tralee Pearce

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

Moving mountains of blue bin contents at Peel’s Material Recovery Facility. Photo by Pete Paterson.

Big Bins, Big Bother

Sep 16, 2016

My new four-foot-tall recycling bin toppled on its side, sending cereal boxes, newspapers and yogurt containers blowing in all directions.

Good Day, acrylic on wood, 36" x 18"

Sharon Wadsworth-Smith

Sep 16, 2016

Sharon’s latest works are a vibrant interpretation of the Island Lake Trail near Orangeville, where she often paints on location.

Feasting on Fall

Sep 16, 2016

As you load up your harvest table with a Thanksgiving meal for your extended family, or conspire to enjoy a cozy fireside dinner for two, you’ll find there’s much to be thankful for in these hills – especially the local goodies you can gather without venturing far.

Aria Bistro owner Michael Cherry (left) and chef Anthony Trenton. Photo by Pete Paterson.

Cooking with Anthony Trenton of Aria Bistro

Sep 16, 2016

Learning to cook at his Macedonian grandmother’s side as a boy in Mississauga, he says he learned, “You cook with emotion as opposed to cooking just to eat.”

Aria's lamb chops are served with sour cherry preserves. Photo by Pete Paterson. Styling Jane Fellowes.

Herb-Crusted Rack of Lamb with Sour Cherry Preserves

Sep 16, 2016

Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.

Not in a hurry? Growing your own mushrooms might be for you. Photo by Rosemary Hasner / Black Dog Creative Arts.

How to Grow Mushrooms

Jun 20, 2016

Not in a hurry? Growing your own mushrooms might be for you.

Heatherlea’s large new market opened this spring. Photo by Pete Paterson.

Heatherlea Farm Shoppe

Jun 20, 2016

With its own livestock and in-house butchers, this Caledon farm reinvents traditional food production in a shiny new market.

Creature Comforts

Jun 20, 2016

From artful renderings of man’s best friend to cuddly felt critters, here is a taste of the irresistible animal magnetism all around us.

Chef Pam Fanjoy: “Cooking gives me energy. It’s why I need to be in the kitchen.” Photo by Pete Paterson.

Cooking with Pam Fanjoy of The Friendly Chef Adventures

Jun 20, 2016

Pam Fanjoy’s “Deliciousness Slaw”

Steelhead trout with seared dry scallops and “Deliciousness Slaw”. Photo by Pete Paterson.

Steelhead Trout with Seared Dry Scallops 
and “Deliciousness Slaw”

Jun 20, 2016

Try this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.

The Adamo family, Mario, Nancy, John Paul and Julie in the vineyard. Lose your bearings for a moment and you’d swear you were in one of Europe’s stunning wine regions.Photo by Pete Paterson.

A Vineyard Grows in Hockley

Mar 21, 2016

How Mario Adamo’s Italian roots – and love of fine wine – spurred his family’s next big adventure.

Matches Made in Heaven

Mar 21, 2016

How Lorraine Roberts conjures up dreamy landscapes using colour, shape – and an appetite for surprise.

Spring Cleansing

Mar 21, 2016

This year, inspired by a surge in top-notch natural products made right here in the hills, we suggest spring cleaning our beauty routines first.

Chef Christopher Walsh and Rustik owner Brett Jaggard. Photo by Pete Paterson. Styling by Jane Fellows.

Cooking with Chef Christopher Walsh of Rustik

Mar 21, 2016

He’s full of insider tips too. Think you know how to make homemade mayo or aioli?

Chorizo and Charred Asparagus Tacos. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo and Charred Asparagus Tacos

Mar 21, 2016

Enter the charred asparagus taco, in which al dente shoots are at the centre of a big, complex bite.

Mix a half quantity of the ingredients into the ground pork and mix well. Once combined, add the rest of the ingredients until well mixed. Refrigerate overnight to develop flavours. Photo by Pete Paterson. Styling by Jane Fellows.

Chorizo Caseless Sausage

Mar 21, 2016

Amp up the bite in this Mexican-inspired dish with an easy chorizo caseless sausage.

In a sauce pot, mix pickling spice, garlic, sugar, water and red wine vinegar. Bring to a boil. Remove from heat. Let cool for 5 minutes. Place red onions in a dish and pour pickling liquid over until just covered. Set the dish in the fridge for 10 minutes. Photo by Pete Paterson. Styling by Jane Fellows.

Pickled Red Onions

Mar 21, 2016

A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.

Dice tomatoes, onions, jalapeño pepper, and mix in a bowl with cilantro. Photo by Pete Paterson. Styling by Jane Fellows.

Tomato Salsa

Mar 21, 2016

Garnish for the Chorizo and Charred Asparagus Tacos.

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.