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50/50 draw September 2026 Draw Date: September 16, 2026 Tickets are available here: Valley Heritage Radio * Arnprior - Giant Tiger * Almonte - Gas & Grocery * Beachburg - Deli & Milanos * Carleton Place - A bunch of Whimsy * Cobden - Legion Eganville - Papa Ron's * Eganville - Legion Kinburn - Corner Store * Pakenham - Nicholsons' * Pakenham - Scheels Butchery Pembroke - Perkins * Pembroke - Champs Pizza * Petawawa - Beckers * Renfrew-Dahl's * Renfrew-Ray's Flowers White Lake - General Store * Woodlawn - Esso * Killaloe - IDA - to be delivered on June 26 * Golden Lake - - to be delivered on June 26 * * Bingo Vendors The Draw was drawn on December 20th @ 10:30am Live on Facebook and instudio with Andrew Cartwright, Jason Marshall, Reta Behm and Kelly McNulty Congratulations Karen of Killaloe Total: $3286.09 Thank you to all our vendors and volunteers who have sold tickets along with all our listeners for supporting ValleyHeritage Radio. Merry Christmas to All!! Valley Heritage Radio 3009 Burnstown Road, Renfrew, Ontario K7V 3Z4 info@valleyheritageradio.ca Contact us Phone: 613-432-9873 Toll Free: 1-888-532-9870 Fax: 613-432-9103 info@valleyheritageradio.ca © 2023 by Valley Heritage Radio. Website Design by Cat's Cove Communications Follow us on Social!

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. Annual General Meeting - June 17, 2026 Nominations Closed agm@valleyheritageradio.ca 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

Our Programs A Little Bit More Guest Hosts 8:00 am - 9:00 am Saturday Read More Barnyard Breakdown Joey Wilson 12:15 pm - 1:00 pm Thursday Read More Cross Canada Fiddling Dennis Harrington 12:00 pm - 2:00 pm Sunday Read More Kitchen Party Live Mike Cloutier 1:00 pm - 2:00 pm Saturday Read More Reserve Me a Table John Fife 2:00 pm - 4:00 pm Sunday Read More Rock n' Roll Guest Hosts 6:00 pm - 8:00 pm Monday Read More Super Saturday 60's, 70's & 80's Show Lesley Galbraith 8:00 pm- 10:00 pm Saturday Read More The Morning Show Andrew Cartwright 6:00 am to 11:30 am Weekdays Read More VHR Bluegrass Gerry Blandford 6:00 pm -8:00 pm Tuesday Read More Valley Voices Jason Marshall 12:15 pm Wednesday (seasonal) Read More You Ain't Going Nowhere John Fife 6:00 pm - 8:00 pm Friday Read More A Pickin' and a Thinkin' Devon Black 2:00 pm - 4:00 pm Saturday Read More Bingo Tony Bove 7:00 pm Thursday Read More G'day From the Valley Jason Marshall 9:00 am - 10:00 am Saturday Read More L'il Mama Live L'il Mama 8:00 pm - 10:00 pm Monday Read More Rink Wrap Geoff Patterson 5:00 pm - 6:00 pm Wednesdays (Oct - Apr) Read More Seniors in our Community Marion Eidsness 12:30 pm - 1:00 pm Tuesday Read More The Common Thread Show Coyote Slim 6:00 pm - 7:00pm Wednesdays Read More The New Oldies Jason Marshall 8:00 pm - 10:00 pm Friday Read More Valley Country Howard Hayes 12:00 pm - 1:00 pm Saturday Read More Vic's Country Classic Vic Garbutt 7:00 pm - 10:00 pm Sunday Read More Afternoon Drive Michelle McKibbon 12:00 pm - 5:00 pm Weekdays Read More Coast to Coast Country Rob Dodge 10:00 am - 12:00 pm Saturday Read More Got the Blues Pat Watters 8:00 pm - 10:00 pm Thursday Read More Ottawa Valley Country Music Hall of Fame Show Mike Cloutier 6:00 pm - 7:00pm Thursday Read More Rob's Country Rob Dodge 8:00 - 10:00 pm Tuesday Read More Simply Country Roy Berger 4:00 pm - 7:00 pm Sunday Read More The Gospel Hour 10:00 am - noon Sunday Read More The Sheila Show Sheila Vandekemp 7:00 am - 10:00 am Sunday Read More Valley Saturday Night Mike Cloutier 4:00 pm - 8:00 pm Saturday Read More Yesterday Today Old Time Radio Lesley Galbraith 8:00 pm - 10:00 pm Wednesday Read More

Ingredients 14 to 15 ounces of frozen French fries 5 tablespoons of mayonnaise 1 tablespoon of capers, chopped 2 tablespoons of distilled white vinegar, plus more to taste 4 tablespoons of finely chopped fresh dill or parsley, but dill would be preferable Coarse kosher salt and black pepper 4 four-ounce flaky white fish filets, such as haddock or cod one to one and a half inches thick. Thawed if frozen 1/2 cup of Panko breadcrumbs 1 tablespoon of olive oil. Heat the oven to 425 degrees. On a large sheet pan, spread out the French fries in a single layer and scooch to the edges of the pan. Bake for 15 to 20 minutes until slightly crispy at the edges. Meanwhile, in a bowl, stir to combine the mayonnaise, capers, vinegar, two tablespoons of dill, one teaspoon of salt, and a half a teaspoon of black pepper. Transfer about half of the sauce to a small serving dish. Set aside for later. Add the fish to the rest of the marinade and toss to coat. Cover and refrigerate until ready to cook. In a separate bowl, stir to combine the Panko, olive oil, remaining two tablespoons of dill, a quarter teaspoon of salt, and a quarter teaspoon of black pepper. When the fries are slightly crispy at the edges, add the marinated fish pieces to the sheet pan. Sprinkle the fish evenly with Panko, then douse the fish and fries with vinegar to taste, one to two tablespoons, and sprinkle with salt. Bake the fish alongside the fries until the fish is flaky and no longer opaque in the center, 12 to 15 minutes. Serve immediately with the reserved sauce.

Ingredients 1 medium cabbage about two and a half pounds. Salt and pepper. 1/4 a cup of extra virgin olive oil, plus more for serving. 2 15-ounce cans of butter beans. Four anchovy fillets or fillets. Two garlic cloves. 1/2 a teaspoon of crushed red pepper, optional. A quarter cup of roughly chopped parsley for garnish. 1 lemon, optional. Heat the oven to 400 degrees. Remove the outer layer of leaves from the cabbage, then cut off the stem end. Cut the cabbage into quarters through the core, then cut out the solid core from each piece. Slice each piece crosswise into half-inch thick slabs, then separate them with your hands into individual ribbons. Spread the ribbons onto a baking sheet and season with salt and pepper. Roast the cabbage for 15 minutes. Drizzle the cabbage with two tablespoons of olive oil and toss to coat, then roast for another 15 minutes. Meanwhile, rinse and drain the butter beans. Finally, mince the anchovies and grate the garlic. Add the beans, anchovies, garlic, crushed red pepper, if using, add the remaining two tablespoons of olive oil to the roasted cabbage and toss to coat evenly. Bake for a final 15 minutes, or longer if you prefer the cabbage to caramelize further. Remove the cabbage from the oven. Sprinkle with the chopped parsley, drizzle with more olive oil, season with salt and pepper, and add a squeeze of lemon if that suits you. Gently toss to combine and serve warm.

Ingredients 6 Ripe tomatoes, diced 1 cup of white onions diced 1 jalapeno deseeded ribs removed and diced 1 clove of garlic, minced. 1 cup of cilantro, chopped 2 limes. A half a teaspoon of salt Instructions combined tomatoes, onions. Jalapenos, garlic and cilantro in a bowl. Squeeze the fresh limes over the mixture to cover them in Juice. Add Salt and toss ingredients to gently until well combined.