Back Issues
Crème Brûlée
Jun 17, 2014 | | Recipes“It’s one of my favourite desserts,” Patrick says, “and it’s one of our most popular desserts.”
Our Local Press on the Eve of the Great War
Jun 17, 2014 | | HeritageFrom the first week of August onward, war news exploded onto the pages of community papers, filling them almost cover to cover.
Scars of Honour
Jun 17, 2014 | | Community | Departments | Headwaters Nest | In Every Issue | Summer 2014I am lucky to say that most of the scars on my body are tiny. Each one tells a story, though.
A European Manor in the Erin Countryside
Jun 17, 2014 | | At Home in the HillsThe established trees shield the entrance to the house and provide natural shade where trillium, May apple and wild anemone flourish in the woodland garden.
A Puzzling Conclusion: Summer 2014
Jun 17, 2014 | | Departments | In Every Issue | Leisure | Puzzles | Summer 2014Albion challenges Garafraxa, missing animal life at the Shelburne 4-H and Silas Renarm returns to Palgrave.
Wes Keller, Intrepid Reporter
Mar 24, 2014 | | CommunityWes can smell a story a kilometre away, and rain or shine he’ll be on the news scene.
David Peterson talks Pan Am
Mar 23, 2014 | | LeisureA long-time Caledon resident and avid horseman, David Peterson took time to speak with In The Hills about the impact the Games and the new world-class equestrian park will have on the area.
Dufferin’s New Landlord
Mar 23, 2014 |With its purchase of the mega quarry lands, a Canadian investment firm gained control of one of the biggest single blocks of prime farmland in Ontario. Will the new landlord be better than the old?
Five Years Out
Mar 23, 2014 | | FarmingA Memoir. Even the sound of the old ATV holds a memory of him, puttering in on it from his little house next door every morning.
Sowing the Seeds of Food Security
Mar 23, 2014 |Everdale organic farm is at the centre of a project designed to create a self-sufficient organic seed industry in Canada.
Homemade Pork Sausage
Mar 23, 2014 | | Food | Main Dishes | Recipes | Spring 2014With the right equipment and ingredients, a pinch of perseverance, and a big dollop of humour, you can make your own sausages.