Volume 21 Number 2
Flight of the TigerJun 17, 2014 | | Heritage
For three vintage aircraft enthusiasts, slipping “the surly bonds of earth” in their restored Tiger Moth was an unforgettable experience.
Three Diamond SparrowJun 17, 2014 | | Back Issues
Stomach churning – and thrilling! My maiden flight with glider pilot Jock Proudfoot.
Ballet on HorsebackJun 17, 2014 | | Leisure
Competition is fierce for spots on the 2015 Pan Am dressage team – and four accomplished equestrians from the Headwaters region are in the thick of the race to represent Canada.
Nosy in a Nice WayJun 17, 2014 | | Back Issues
Over 20 years, Headwaters House Tour has transformed the art of genteel snooping into half a million dollars of hospital funding.
The Need for SpeedJun 17, 2014 | | Community
We’ve been hearing about rural broadband for more than a decade. So where is it?
The Value of FarmlandJun 17, 2014 | | Back Issues
And what of this farmland? What is it? Is it just dirt? Is it landscaping? Can it be simply recreated?
The Love PirateJun 17, 2014 | | Back Issues
Dufferin County was briefly home to Andrew John Gibson, an Australian who became one of the most well-known con men and bigamists of the 20th century.
Letters – Our readers write: Summer 2014Jun 17, 2014 | | Back Issues | Departments | Letters, Our Readers Write
Letters published in the Summer 2014 edition of In The Hills magazine.
Our favourite picks for Summer 2014Jun 17, 2014 | | Back Issues | Community | Departments | In Every Issue | Must Do
Must volunteer, experience, visit, laugh, cry and savour.
The Patter of Little FeetJun 17, 2014 | | Fence Posts
Looking after babies, even baby rabbits, is one of the best fertility treatments you can take.
Paddling with DragonsJun 17, 2014 | | Back Issues | Community | Departments | Good Sport | In Every Issue | Leisure
Two Caledon women are among those transforming Canada into a dragon boating powerhouse.
Cooking with Patrick: Crème BrûléeJun 17, 2014 | | Back Issues | Cooking with... | Departments | Food | In Every Issue
Crème brûlée is usually served in individual ramekins, but it also presents beautifully in a single nine-inch round ovenproof dish.