Letter from the Publisher

October, already? It feels like we were just gearing up for summer, planting veggie seedlings, planning outdoor adventures and savoring extra daylight. Now we find ourselves in a magical month of sweater weather, colorful leaves, pumpkins and a bounty of fall vegetables to enjoy.

October is an intersection of seasons as colors, sounds, aromas, textures and tastes of the natural world transition from late summer’s sweetness to the crispness of fall. Dominant purples, yellows, blues and pinks of late-season gardens are transitioning to oranges, reds and browns. Late-blooming native perennials, like asters and goldenrod, and annuals such as zinnias, provide welcome nectar sources for migrating birds and insects, while fallen leaves create shelter for overwintering wildlife as they prep for the coming cold.

With the arrival of cool, crisp evenings, we naturally shift from the vibrant flavors of summer to the comforting tastes of autumn. While summer salads overflowed with cucumbers, heirloom tomatoes and freshly picked fruits, fall’s bounty offers somewhat deeper and more complex tastes. Roasted or raw, seasonal produce such as beets, hard-shelled squash, carrots, greens, Brussels sprouts and cabbages can combine beautifully with fall fruits like apples, pears and grapes. Add a warm bowl of butternut squash soup and a slice of fresh bread from a local bakery, and you’ve got the perfect fall meal. Be sure to check out Illinois Farmers Market Association Executive Director Janie Maxwell’s recipe for Autumn Roasted Vegetable Salad in this month’s Conscious Eating section for inspiration.

October also marks National Dessert Month, a perfect excuse to turn on the oven and indulge in homemade pies, crumbles and other traditional fruit-filled treats. I’m looking forward to baking up some Michigan market pears into a family-recipe kuchen—or maybe I’ll start with the plums that were to be used in plum butter (and are still in the fridge). If you’re looking for alternatives to refined sugar and possible allergen-containing items, our Conscious Eating section also has tips for swapping traditional dessert ingredients with more healthful options, plus a tasty recipe for Volcano Surprise Brownie Cupcakes by Lynn Feder.

This month in Natural Awakenings Chicago (which begins our 15th year of publishing), we’re easing into the autumn season by exploring a variety of bodywork modalities and approaches that can help us to realign and balance body, mind and spirit; foster better healthy habits; and improve overall well-being. It’s also World Fair Trade Month, and writer Megy Karydes explores how some of our everyday purchases can make a positive impact on both people and the planet. Plus, in honor of fall migration season, Sheryl DeVore shares the story of dedicated volunteers at Illinois Beach State Park that are celebrating 25 years of tracking and gathering data on migrating hawk populations.

As the days move to autumn, I encourage you to step outside and fully engage with the sights and sounds of the season. Watch the trees in your yard or local park as their colors shift, feel the chill in the air as the sun sets and listen to the rustle of leaves under your feet. Take in the seasonal beauty, watch for the Hunter’s Moon on October 17 and feel the autumn raindrops on your face. Whether for exercise, relaxation or simply reflection, reconnecting with nature can be a powerful way to stay grounded as we transition into the new season.

Wishing you a joyful autumn filled with warmth
and connection, and a safe and happy Halloween!