Marking the MS Chi-Cheemaun’s 50th year of service on the Great Lakes, we celebrate a voyage that transformed a ferry into a community icon, embodying half a century of community, culture, and connection.
By John Fearnall, photography by John Fearnall and Fritz W. Schuller, MPA.
Southern Georgian Bay is undergoing change. From a real estate market perspective, where are we now, and where do we go from here? Escarpment Magazine interviewed local realtors, developers, municipal planners, and property appraisers to get their take on the past and present state of the market, current development activity, and predictions moving forward.
By Marc Huminilowycz
Once abundant, Georgian Bay whitefish numbers have declined rapidly and substantially. To protect them, the Bagida’waad Alliance has cast a wide net.
By Kate MacLennan, photography by Natasha Akiwenzie
The making of the Blue Mountain Film Festival is a story that’s part blockbuster, part fairytale. It’s a narrative about how leaders and a passionate community came together to launch a film festival poised to become an entertainment landmark.
By Cara Williams
This spring, Blue Mountain Resort launches Leadership Camps, merging leadership-in training, resort attractions and environmental stewardship into a transformative experience for youth. It’s an all-inclusive adventure that promises to be both educational and exhilarating.
By Cara Williams, photography courtesy of Blue Mountain Resort
Collingwood artist Kaz Jones honours our shipbuilding legacy, transforming storied vessels of the Great Lakes through her canvas into a captivating blend of history and personal exploration.
By Kate MacLennan
The Backyard Glam Tour in the Town of the Blue Mountains highlights six beautifully staged outdoor living areas, providing design ideas and landscaping inspiration.
by Cara Williams, photography by Clay Dolan
Located in the heart of Markdale, Marilynne Restaurant is inspired by fond memories of family gatherings, and embodies the values of simplicity and connection to the land—fresh, nourishing, and made with love.
By Chef Brandon Bannon, photography by Clay Dolan
