I don’t know about you, but I can’t wait for the shift into crisp mornings, rich colors, and hearty meals. To me, the beginning of Fall signifies excitement and change, as schools reopen and nature soaks up its final rays of the summer sun.
This Fall’s issue is a reminder of our global responsibility paired with heartwarming seasonal meals.
Kathleen Bauer explores what giant factory farms are doing to agriculture in Oregon, Bill Thorness inspires us to prep our garden now for sustainability later, Katrina Emery discovers the best way to cook chestnuts (including a recipe for chestnut soup!), and Sylvia Fountaine dives into wholesome weeknight recipes using fall staples like cauliflower, lentils, sweet potato, and kale – yum!