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Departments

A Quarter Century – and Counting

Mar 26, 2018 | Signe Ball | Community | Editor’s Desk | The Current Issue

Every column and feature in the magazine passes through this filter: What does it tell us about the place we call home and the people who live here?

Between Lakes 36" x 48" Acrylic ~ by Adam De Witte

Adam De Witte

Mar 26, 2018 | In The Hills | Artist in Residence | Arts | In Every Issue | The Current Issue

Adam De Witte’s work can be viewed at Dragonfly Arts on Broadway in Orangeville.

Field Notes for Spring 2018

Mar 26, 2018 | Janice Quirt | Arts | Community | Farming | Field Notes | Food | Leisure | The Current Issue

Plant a pollinator garden, go for a farming grant and tap your inner naturalist.

Retreating from the Retreat

Mar 26, 2018 | Dan Needles | Arts | Community | Fence Posts | In Every Issue | The Current Issue

For most of the century before I arrived, this old house hosted a parade of smoker-drinker-carnivores who poured Paris green arsenic on their potato plants and thought cleansing of any kind was weakening.

Shop Headwaters

Mar 26, 2018 | Tralee Pearce | Made in the Hills | The Current Issue

Where we’re buying local this spring.

Jennifer Kleinpaste at her new store’s essential oil bar where she brainstorms scent blends for future products. Jennifer or staffer Jessica Marchildon also create signature blends for customers here. Photo by Pete Paterson.

Meet the Maker: Jennifer Kleinpaste of Bridlewood Soaps

Mar 26, 2018 | Tralee Pearce | Arts | Community | Made in the Hills | The Current Issue

How an Orangeville mom made homemade soaps and beauty oils her business.

James Buder carries two plates of foie gras torchon into the Headwaters Restaurant at Millcroft Inn & Spa. Photo by Pete Paterson.

Cooking with James Buder from the Millcroft Inn

Mar 26, 2018 | Tralee Pearce | Cooking with... | Food | The Current Issue

Millcroft’s James Buder pairs maple syrup with foie gras.

The final dish looks like a minimalist painting, including a swipe of garlic maple purée, crumbles of bacon and toasted brioche atop wisps of bitter greens. James insists I sample everything in each bite to balance the buttery torchon. He’s right. Tiny cubes of jellied Champagne are almost invisible on the plate, but pop in my mouth. Photo by Pete Paterson.

Foie Gras Torchon

Mar 26, 2018 | Tralee Pearce | Appetizers | Cooking with... | Food | Recipes | The Current Issue

At the Millcroft Inn & Spa, executive chef James Buder uses maple syrup in his foie gras torchon.

Nature therapy guide Kaitlyn Powers (centre) instructs writing pals Gail Grant (left) and Nicola Ross how to be still, breathe deeply and absorb nature with all their senses – followed by tea. Photo by Rosemary Hasner / Black Dog Creative Arts.

Take a Walk on the Wild Side: Forest Bathing

Mar 26, 2018 | Nicola Ross | Environment | Good Sport | Leisure | The Current Issue

Slowing down, tuning in. With forest bathing, the slow movement takes to the woods.

An 1870 Media Battle over “Fake News”

Mar 26, 2018 | Ken Weber | Heritage | Historic Hills | The Current Issue

The tweets and accusations of fake news in today’s media seem almost dainty compared to the Orangeville Sun’s lambasting of its rival weekly, the Orangeville Advertiser.

Cafeteria Culture

Mar 26, 2018 | Bethany Lee | Community | Headwaters Nest | The Current Issue

The Good, the Bad — and the Ugly.

Ken Wynne (centre) teaches tech know-how to Mary Mansdy and Lloyd Andrade in Caledon’s Seniors Helping Seniors program. Photo by Rosemary Hasner / Black Dog Creative Arts.

Help for the Tech Challenged

Mar 26, 2018 | Gail Grant | Community | Over the Next Hill | The Current Issue

Ken’s students often bring their own computers to class, only to discover hardware or software problems.

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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.

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