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CJHR – 98.7 FM is the Ottawa Valley’s first, non-profit, community owned and operated full-powered, volunteer-run, English-language radio station. Our studios for Valley Heritage Radio are located just east of the Town of Renfrew, in Horton Township. THANK YOU for supporting 2026 radiothon $28,102.00 CJHR – 98.7 FM Listen Online! LISTEN LIVE The People's Voice of the Ottawa Valley CJHR – 98.7 FM – Valley Heritage Radio – is the Ottawa Valley’s first, non-profit, community owned and operated, full-powered, volunteer-run, English-language radio station. The 13,000-watt broadcast signal covers most of the Ottawa Valley, while the world is served via live Internet streaming. Our studios are located just east of the Town of Renfrew, in Horton Township, at 3009 Burnstown Road. The station offers the “traditional” sounds of the country, bluegrass, fiddle and Ottawa Valley music, with a self-imposed mandate to focus programming on Canadian content, with the aim of promoting Canadian and local talent as much as possible. ABOUT PROGRAMS RADIO BINGO RECIPE OF THE DAY Become a Member! Support Valley Heritage Radio by becoming a member. Your membership fees help us do what we do - because we do it for you! SUPPORT OUR STATION Missed a show? Check out our Valley Heritage Radio Vault, where we post recorded programs from the last month. OUR VAULT

Radiothon 2026 On Line Auction Welcome to our 2026 Radiothon Online Auction. Please review our Auction Rules. By participating you agree to our rules and regulations. The auction is open until April 17, 2026 at 4 p.m . Any bids outside of these times will be disallowed. Don't miss out on your item. Bid now, bid often. In the event of a tie bid, the first bidder will be recognized. Bids are updated manually on the page and will be updated quickly as possible. All decisions of Valley Heritage Radio are final. Contact: 613-852-4535 AD CAMPAIGN Has your business or service club ever wanted to try advertising? For the top bid, Valley Heritage Radio will work with you to promote your business or event. Let us show you the power of radio advertising! Value: $1000.00 WINNING BID: $700.00 - HOSPICE RENFREW BID NOW! DJ for a day Think you have what it takes to co-host a Valley Heritage Radio show alongside one of your favourite DJs? Well, here's your chance. The winner will get to work with one of our experienced on-air hosts and feel the adrenaline of live radio! Eligible shows: Morning Show with Andrew Cartwright Afternoon Drive with Michelle McKibbon Coast to Coast Country with Rob Dodge Valley Saturday Night with Mike Cloutier Kitchen Party Live with Mike Cloutier Rock and Roll with Mike Cloutier and Denny Welburn You Ain’t Goin’ Nowhere (Folk Show) with John Fife Barnyard Breakdown with Joey Wilson Super Saturday 60's, 70's, & 80's Show with Lesley Galbraith Value: Priceless WINNING BID: $111.00 - ZADOW BID NOW! HUNT CAMP LIVE PACKAGE Each November our Hunt Camp Live hosts take over the VHR airwaves each night for two weeks in a program filled with laughter, stories, and segments about life in the hunt camps across the region. The winner of this package will have a chance to co-host one of the live shows with the HCL team of Lesley, Jason and Andrew this November, and be part of what has become a true Ottawa Valley tradition. ALSO … the winner will get a one-of-a-kind Hunt Camp Live swag bag full of goodies! Value: Priceless WINNING BID: $175.00 - SCOBIE BID NOW! ACOUSTIC GUITAR If you're a beginning guitar player, the best choice you can make is getting a guitar with a sound and feel that will inspire you to keep playing. The CD-60 is a genuine Fender that is affordable and provides nicely balanced tone and plenty of volume thanks to its dreadnought body style and spruce top with scalloped "X" bracing. The CD-60 is also an excellent choice for veteran players who need an inexpensive second dreadnought model. Fender CD-60 acoustic guitar Laminated spruce top with laminated mahogany back and sides Black in colour With guitar case Value: $350 WINNING BID: $175.00 - GILLESPIE BID NOW!

Team Members Denzil (Denny) Ferguson President/Treasurer Read More Jacqueline Asselin Secretary Read More Bob Johnston Director Read More Fay Kolpin Vice President Read More Brian Hebert Director Read More Kim Bulmer Treasurer Read More Carole Mooney Director Read More

Ingredients: 4 cups chopped rhubarb (fresh or frozen) 1 red bell pepper, finely chopped 1–2 red chilies, minced (adjust to taste) 1 medium onion, finely chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 1½ cups granulated sugar ½ cup apple cider vinegar ¼ teaspoon salt Optional: ¼ teaspoon crushed red pepper flakes (for extra heat) Directions: Layer Ingredients: In a slow cooker, add rhubarb, bell pepper, chilies, onion, garlic, and ginger. Sprinkle sugar and salt over the top and pour in the vinegar. Stir gently to combine. Cook Slowly: Cover and cook on LOW for 5–6 hours until the mixture is soft and jam-like. Stir every couple of hours. Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for a smoother finish (be cautious of hot splashes). Adjust Thickness: If the jam is too runny, cook uncovered on HIGH for 30–60 minutes until thickened to your liking. Cool & Store: Let the jam cool slightly, then spoon into sterilized jars. Store in the fridge for up to 3 weeks or freeze for longer.

Butter a 9-inch pie pan. Set the oven to 275 F. Beat until stiff 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar Beat in, a spoonful at a time 1 cup granulated sugar 1/2 teaspoon vanilla Spread in the pan, having the edge higher to make a rim. Bake until dry and firm to the touch but not brown (about 1 hour). Turn off the heat and cool in the oven with the door open. Spread with 1/2 cup cream, whipped. Let stand several hours or overnight in the refrigerator. Cover with filling (below) Spread with 1/2 cup cream, whipped but not sweetened Lemon filling. Beat 4 yolks until thick with 1/4 cup sugar and 1/4 cup lemon juice. Cook over hot water until thick and smooth. Cool.

Cook and stir together for 5 minutes 2 tablespoons butter 6 mushrooms, cut in pieces 1 cup cubed cooked chicken Blend in 2 tablespoons flour Add 1 cup chicken stock or broth. Simmer 10 minutes. Season with salt, cayenne and nutmeg Mix 1 slightly beaten egg 1 tablespoon cream 1 tablespoon sherry Stir in and heat 1 minute. Serves 4