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Peek inside our October 2014 issue!

October2014 cover

Our October issue is full of awesome features we know you'll love. With Thanksgiving around the corner, we are celebrating with our family and friends with a menu of delicious dishes, including honey and herb turkey, creamed kale and apple crumble pie. And of course, we have gorgeous ideas for autumn table settings — it'll be a feast they won't forget.

After indulging in a feast of good eats, we're excited to jump our way back into shape. Read our story about trampoline aerobics and why we're loving it. And as always, we share stories of inspiring women. Find out why Krista Strating's job is so fierce and how Evanka Osmak became the co-anchor at Sports Connected. These leading women are paving the way in male-dominated industries.

With the cool season upon us, we're excited to wrap up in an array of cozy knits. Our fashion team shares their top seven picks and how to wear them for fall. Enjoy these stories and more this month. To see all of our October 2014 content online click here.

Happy October (and Thanksgiving)!

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Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.