Mary and Brian Heffernan like to do things as a family, and that includes ranching ethical meat. Together with their four daughters (also named Mary after grandmothers and aunts on both sides of the family), the Heffernans run Five Marys Farms in Siskiyou County.
To operate a real family business, they do as much as they can themselves. When it comes to certifications, the Heffernans believe in actions, not labels. The cattle, sheep, and hogs raised on the farm spend their entire lives roaming freely and munching California grasses. Rotational grazing protects the land, and the family respects the animals from birth to processing. The result is consistently delicious and tender meats. Five Marys Farms old-world butchery method means only one animal is dealt with at a time, and all of their products undergo a 21 to 28-day dry-aging process.
Mary is passionate about good food, and so the family also runs the Five Marys Burgerhouse and has also released a cookbook with all of Mary’s favorite recipes. Looking to spread their love for farming and eating fine quality meats, the M5 ranch school teaches children various age-old and modern-day ranching skills. The best part? Their mouth-watering products are shipped directly to your door.
Doing things the old-fashioned way.
Gardening organically doesn’t mean you can’t grow monster crops! Follow these tips and tricks from Cody J Garret-Tait to maximize the size of your plants.
Do you understand your plant’s roots? Rich Hamilton tells us how getting to know roots and keeping them healthy will lead to better fruits and yields!
It’s easy to make but be warned; it’s stinky! Martyna Krol gives us the ins and outs of comfrey tea, the ultimate organic drink for your gardens.
Five Marys Farms old-world butchery method means only one animal is dealt with at a time, and all of their products undergo a 21 to 28-day dry-aging process.
Upland Organics is a family-run certified organic grain farm. On over 2,000 acres of land, they grow pulses, cereals, and oilseeds.
First Light Farm grows food with the environment and local community in mind; their market gardening production style seeks to turn undeveloped land into rich and nutritious food sources for their neighbors.
Lovely compost teas and ferments replace chemical pesticides and synthetic fertilizers, and a carefully scheduled rotation of produce and cover crops help preserve the soil.
Gardens are beautiful and can be a food source, but they’re so much more than that. Anne Gibson teaches us about the many joys a wellness garden can bring.
Itching to get back into the garden but still a little too chilly out there? Forget about it! Get your growing season started with these cold-tolerant veggies.
Growing indoors is fun, but there’s a lot of chemistry behind it! Rich Hamilton takes a look at common reservoir tank troubles and how to fix them.
You might think it’s just a humble-looking weed, but finding comfrey in the garden is a bonus! Caroline Rivard explains why medicinal growers love it.
All organic growers should know about chitin. This “superfood” compound is found in crustaceans, insects, and fungi alike, and your gardens will love it!
Après La Pluie wants to do things differently. Catherine Sherriffs details how the outdoor cannabis farm in Quebec is keeping things organic and small-scale.
