OregonLeaf_Nov2025

THE ENLIGHTENED VOICE

#137 | NOV. 2025

the harvest issue

BUDDIES FARM WHITE CITY, OR. F RE E / L E A F M AGA Z I N E S . COM

INDEPENDENT CANNABIS JOURNALISM SINCE 2010

toke, read & enjoy!

the 4

#137

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NOV. 2025

issue

07 E D I T O R ’ S N O T E 08 H A L LO W E I R D 14 S H O P R E V I E W 16 B U D T E N D E R 18 C O N C E N T R AT E 20 R E C I P E S 22 G L A S S A RT 26 H A RV E S T / A DA P T 28 F I R E F O L LO W E R 30 A L L T H I N G S C H A N G E 32 S T R A I N O F T H E M O N T H 34 E B B A N D F LO W 40 T R E A S U R E VA L L E Y C A N N A B I S C O. 46 B U D D I E S 52 W H A L E O I L E XT R ACT S 58 M I L L E RV I L L E FA R M S 62 F R E S H O F F T H E FA R M

leafmagazines.com

harvest

issue NOV. 2025

DOLCE PAPAYA WHALE OIL EXTRACTS JACKSONVILLE

PHOTO by TONY SIMONELLI @SIMONELLITONY for @OREGONLEAF

nwkind.com | @nw.kind

We bring our passion for craft cannabis to life— cultivating every plant for a true soil-to-oil experience.

E S TA B L I S H E D 2 0 1 0

T H E E N L I G H T E N E D VO I C E N O RT H W E ST LEA F / O R EG O N LEA F / M ARY LAN D LEA F / CAL I F O R N I A LEA F /

A warmer, drier season raises some concerns. But it’s also a welcome opportunity to let plants reach their potential under blue skies. Southern Oregon talent Tony Simonelli has documented the region’s harvest season with the Leaf team for five years, wandering through weather of all types to photograph our cover and much of the content you’ll see throughout the annual issue. This year, his beautiful capture of Buddies’ bountiful buds feels like a slice of Oregon’s harvest season in your hands (minus the mud). -@terpodactyl_media PHOTO BY TONY SIMONELLI @SIMONELLITONY

CONTRIBUTORS

WES ABNEY C E O & F O U N D E R wes@leafmagazines.com

WES ABNEY, FEATURES

MIKE RICKER O P E R AT I N G PA R T N E R

ANGELA-JORDAN AGUILAR, FEATURES

ricker@leafmagazines.com

DANIEL BERMAN, DESIGN BOBBY BLACK, FEATURES + DESIGNS

TOM BOWERS C H I E F O P E R AT I N G O F F I C E R

NEIL BRAYBROOK, PHOTOS

tom@leafmagazines.com

DANIEL BERMAN C H I E F C R E AT I V E O F F I C E R daniel@leafmagazines.com AMANDA LOPEZ STAT E C O N T E N T D I R E C T O R amanda@leafmagazines.com

JACKIE BRYANT, FEATURES TOM BOWERS, FEATURES DAVID DOWNS, FEATURES REX HILSINGER, FEATURES + PHOTOS ELLEN HOLLAND, FEATURES MATT JACKSON, FEATURES THE LIFTED LENS, PHOTOS

MAKANI NELSON STAT E S A L E S D I R E C T O R

BENJAMIN NEFF, PHOTOS

makani@leafmagazines.com (808) 754-4182

JAMIE OWENS, FEATURES

BOBBY BLACK LEAF BOWL DIRECTOR & HISTORIAN bobbyblack@leafmagazines.com MATT JACKSON SOCIAL MEDIA LEAD mattjackson@leafmagazines.com

MICHELLE NARANJO C O PY E D I T O R michelle@leafmagazines.com

CHRIS ROMAINE, PHOTOS SARAH SANDOVAL, SALES KEENAN SHUR, ILLUSTRATION TONY SIMONELLI, PHOTOS DIANA THOMPSON, PHOTOS TERPODACTYL MEDIA, FEATURES + PHOTOS BRUCE & LAURIE WOLF, RECIPES

We are creators of targeted, independent Cannabis journalism. Please email us to discuss advertising in an upcoming issue of Oregon Leaf. We do not sell stories or coverage.

Email makani@leafmagazines.com to learn more about our range of affordable print and digital advertising options to help support Oregon Leaf, the state’s longest-running Cannabis magazine!

CONNECT WITH T H E LEA F ! @OREGONLEAF |

@OREGONLEAF

WES

ABNEY

Editor’s Note Thanks for picking up The Harvest Issue of the Leaf !

Harvest is a season of bounty, a reward for a long spring and summer of faith, work and long days.

Today, we’re used to hitting the grocery store and seeing bananas, apples and oranges year-round, but that’s not how life was only a few generations ago. Humans lived seasonally for hundreds of thousands of years, ebbing and flowing with nature, and enjoying the bounty provided depending on the time of year.

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While our food is available 24/7, thanks to a global supply chain, those of us old enough to have bought weed illegally remember the flow of fire around November and the late-summer drought, as all of last year’s weed was gone. Today’s stoners know nothing of the shortages or a dealer being out of weed.

Neighborhood dispensaries are open seven days a week and bursting “TODAY’S with amazing ways to get high, delivering medicinal and recreational STONERS KNOW relief on demand.

NOTHING OF

THE SHORTAGES

OR A DEALER The reason we have vapes, edibles, concentrates and topicals galore — BEING OUT along with delicious, terpy sun-kissed flowers — is hardworking farmers OF WEED.” whose hands are in the dirt for nine months a year. Our industry runs on sun-grown Cannabis, whether it’s light deps, greenhouse or full-term flower. From native soil to raised beds of living soil, or a broad field full of autoflowering phenos that slap, there’s a farmer in the sun, rain and mud to thank for your next hit.

That’s why our Harvest Issue has been running since 2011. We at the Leaf recognize and celebrate the farm, where our roots begin and end, with people who work hard, smoke hard and have grown Cannabis since the medical-only and prelegal days and for generations. The knowledge, passion and cost of isolation are all part of a culture and legacy that means so much more than a price per pound.

We must thank and protect our outdoor farmers who serve the entire Cannabis ecosystem. They keep the machines of industry flowing and fill more shelves directly and indirectly than any other segment of the market. They’re responsible for the sweet honey of THC in the same way God is a provider of our abundance, the plant and our natural world. Cannabis is a gift that keeps giving, harvest after harvest, and that overflowing bowl is a promise kept that we should be grateful for this season.

@NWLEAF

ISSUU.COM/NWLEAF

FREE ONLINE ARCHIVE

-Wes Abney

NOV. 2025

PHOTO BY REX HILSINGER @BOROPHOTO

A B O U T T H E C OV E R

N O RT HEAST LEA F

rehashed

OCTOBER 18, 2025 | GRESHAM

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HALLOWEIRD

The leaves are falling, an autumn chill fills the air and the pungent smell of fresh Cannabis wafts by. Harvest isn’t the only reason for celebration; it’s also, once again, time for Leaf Magazine’s annual Halloween spooktacular: Halloweird.

NOV. 2025

HOSTED ON OCT. 18 at the Cedarville Lodge in Gresham, this year represents the second ghoulish gathering of its kind. With a couple thousand spooky stoners in attendance, the event was packed with copious creatures of the night. The line for entry — composed of excited guests dressed in their Hallow’s Eve best — wrapped around the parking lot outside the venue prior to opening.

The scene was a meeting of the macabre with eerie Halloween decor and a variety of entertainment and amenities available for enjoyment. Liquid libations flowed freely within the lodge, thanks to hospitality sponsor Truth Dispensary, while a thick fog rolled through the outdoor portion of the premises (and that’s not even considering the weather).

Bread Truck Records set up their mobile record store at the entrance to the event, whereas Fat Kid Food Co. and High on Tacos formed a small food cart pod at the far end of the lot. Guests could be seen walking around in a stoney daze, devouring over-the-top munchies like a horde of hangry zombies.

Other Halloweird activities included a photo booth sponsored by Sweet Tree Farms, Nomad Axe Throwing sponsored by Treasure Valley Cannabis Company and a dab activation experience sponsored by Entourage.

Showing off their product line, Entourage brought a range of concentrates and vaporizers for attendees to learn more about.

Their Breadstix and Papaya Juice hash rosin jars were definitive standouts from the demonstrations, with each selection featuring a distinct profile that piqued the senses.

Some of the most well-known brands in the Oregon Cannabis industry were present, vending tricks and treats from Halloween-themed booths. Edible companies Yamba Junk and Mule Extracts served up cotton candy and slushie drinks for eager guests, while farms like HQ Farms and Lowd brought some of their newest strains to see and smell.

An array of dispensaries — including Up N Smoke, Dope Depot and Chalice — gave out swaths of swag, loading visitors up on anything from rolling papers to decorative signs. Processors had impressive representation from brands like Livetia, Northwest Oil Tech and Focus North, with the companies presenting a collection of concentrates for spectators to check out. > > C O N T I N U E S N E X T PA G E

SPONSORS

“GUESTS COULD BE SEEN WALKING AROUND IN A STONEY DAZE, DEVOURING O V E R -T H E -T O P MUNCHIES LIKE A HORDE OF HANGRY Z O M B I E S .”

Presenting Sponsor Buddies Hospitality Sponsor Truth Dispensary Photo Booth Sponsor Sweet Tree Farms Experience Sponsor Treasure Valley Cannabis Company (Nomad Axe Throwing) Vibe and Dab Activation Sponsor Entourage

AWARDS Best in Show (Costume) Ruby Rhod from “The Fifth Element” Best Budtender Costume Edward Scissorhands Best Team Costume The Little Mermaid Best Branded Booth Deanz Greenz Best Haunted Booth Tasty’s Best Carved Pumpkin Oregon Bud Company

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by @THELIFTEDLENSPHOTOGRAPHY See more photos at LeafMagazines.com

rehashed

CONTINUED FROM PREVIOUS PAGE

INSIDE THE LODGE, Leaf curated the space specifically for community creators. Glass artists Windstar and Hood Rat Shit Glass exhibited a menagerie of gorgeous pieces incorporating functional smokeware, pendants and some truly unbelievable sculptural work. The Oddities Booth, hosted by Street Kitty Glass and Whitney Harmon Glass, made a return this year, perfectly fitting the theme with a creepy display of taxidermy dolls, fetal animals in jars and elaborately crafted dab rigs.

Local clothing brands Nug Nips and TismWear Clothing had some of their signature merchandise available for purchase, and Mousehouse Edibles, a Portland-based confectionery company, served nonmedicated mocktails made with organic, homegrown fruit syrups.

Perhaps the most thrilling portion of the night was the award ceremony, where trophies were given out for best costumes, decorated booths and carved pumpkins. A pair dressed as Ariel and Ursula from “The Little Mermaid” won Best Team Costume for their aquatic outfits, while the awards for Best Budtender Costume and Best in Show went to an Edward Scissorhands and a Ruby Rhod from “The Fifth Element,” respectively.

Deanz Greenz won Best Branded Booth with the help of their tombstone-ice-sculpture bong that revelers could interact with outside. Tasty’s, on the other hand, took home Best Haunted Booth with a sinister-looking, spooky canopy filled with clouds and lightning made via practical effects.

Oregon Bud Company earned first place for the Pumpkin Carving Contest, the second year in a row in which they’ve placed in this category.

On a particularly somber note, Robin Spencer, who carved the pumpkin for OBC last year, passed away in December 2024, so it felt fitting to see the company take home the first-place prize in her honor.

SOME OF THE MOST WELL-KNOWN BRANDS IN THE OREGON CANNABIS INDUSTRY WERE P R E S E N T, V E N D I N G TRICKS AND T R E AT S F R O M HALLOWEENTHEMED BOOTHS.

As always with Leaf events, one of the best parts of the whole evening was getting to share genuine moments with friends and acquaintances alike. One thing that differentiates the Oregon Cannabis community from any other is the overwhelming warmth and authenticity that is seemingly contagious at these kinds of get-togethers.

Friendly hugs, greenery-induced grins and the passing of joints and jars back and forth. Add in some of the most passionate growers, processors, dispensaries and local artists, and it’s a recipe for one killer sesh.

A huge amount of gratitude to our presenting sponsor Buddies, as well as all the other sponsors, vendors and attendees who made the event possible.

Without the amazing PNW community, Leaf wouldn’t be here, so we want to give so much appreciation to everybody who continues to show up and help make these gatherings a fun, safe place to celebrate every year. Until next year, fangs for supporting! @OREGONLEAF @LEAFMAGAZINES

leafmagazines.com

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HALLOWEIRD

NOV. 2025

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by @THELIFTEDLENSPHOTOGRAPHY See more photos at LeafMagazines.com

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9/17/25 1:08 AM

shop review

SOUTHERNOREGON

14

LEAFMAGAZINES.COM

At Substance, the shelves flow with flowers, but the focus points to people. “We’re a compliant inventory management company, but we’re really in the human care industry,” owner Jeremy Kwit explained. “Our staff are our ambassadors.”

nov. 2025

OASIS C OM PA S S I ON OV ER C OM M E R C E

SELECTI ON WI TH SUBSTA NCE

Carrying that torch shapes everything from how the team trains to the feel of each store. For Kwit, every sale isn’t a retail transaction; it’s “a human transaction,” a small exchange built on empathy over efficiency (though it’s not lacking the latter).

Founded in 2013 as a medical dispensary, Substance has since expanded into nine Oregon stores, including two in Medford.

The Crater Lake Highway shop sits at the core of Oregon’s cultivation country.

“We sell Cannabis to people who grow Cannabis,” Kwit said.

Catering to cultivators requires a high standard, which keeps the team curating craft products from across the state, not just southern Oregon.

Kwit’s perspective didn’t first bloom from business; it came from experience. As a teen, he watched Cannabis prohibition fracture his family after his mother discovered a note about his sister trying a joint at a Madonna concert.

“Our household turned into a police state,” he recalled. “Instead of building a relationship of trust, it created a culture of secrets.”

The lesson that stuck and shaped Kwit’s career was honesty and transparency in place of fear and shame.

The selection is equally intentional, with anywhere from 150 to 180 types of flower and upward of 600 vapes, so there’s something for every kind of customer. Kwit explained that every detail aims to create what he calls “a regular retail experience,” one that’s approachable, informative and stigma-free.

It’s the same reason you won’t see traditional Cannabis icons or leaf symbols in their branding.

Behind the scenes, the same care fuels their supply chain. From a central hub in Bend, Substance sources from roughly 150 farms and 150 packaged goods companies.

“We buy in bulk and send all of our different stores the right amount of material,” Kwit shared.

The practice aims to ensure that smaller shops stay stocked (but not over-stocked) with variety and freshness.

D E S I G N E D F OR D I S C OV E R Y

“WE’RE TRYING TO CHANGE PEOPLE’S PERCEPTIONS OF THE PLANT AND THEIR RELATIONSHIP TO IT …”

Kwit’s ethos has seeped into every Substance location.

“We’re trying to change people’s perceptions of the plant and their relationship to it, and that starts where they get it,” Kwit said.

Picture something between a minimart and a Nordstrom. It’s bright, clean and “designed for discovery.”

Seven custom-built fixtures invite guests to gaze and explore instead of waiting in line.

“Trick or treat your way around the store,” Kwit joked, describing how digital shelf tags let customers learn as they browse.

CA RE BEGETS CA RE

Hailing back to his human-centered approach, Kwit believes that care for customers begins with care for staff. Substance covers full health care premiums, AAA memberships and a 401(k) match for all 90 employees across the company.

Ongoing education includes more than simple product knowledge, with digital courses on communication, emotional intelligence and more offered to staff.

Now, the company looks to expand further across Oregon, “adding more spokes to our wheel,” hopefully, Kwit shared, in mountain towns and new communities. Wherever Substance lands, the mission stays the same: create connection and keep humans at the heart of the harvest.

SUBSTANCE 3425 CRATER LAKE HWY, MEDFORD, OR SUBSTANCEMARKET.COM MONDAY-FRIDAY 8 AM-9 PM SATURDAY - SUNDAY 9 AM-9 PM

STORY by TERPODACTYL MEDIA @TERPODACTYL_MEDIA @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

profile

JOSH MCDONALD OREGON LEAF BUDTENDER OF THE MONTH

NOV. 2025

COURTESY 420 CLUB

BEFORE BUDDING into budtenderhood, McDonald said he was a “jack-of-all-trades,” working as a bartender, barista, food manager and more. His experiences built a tangible troupe of talents in care and customer service long before tending Cannabis.

At a barista job, he was recruited to be a budtender by a friend and shop manager, Jennifer Morse. experimenting with liquid Inspired by the shop’s connection to the community and 420 CLUB latex to conjure otherworldly team support, McDonald found his calling and has been 2576 NE STEPHENS ST., transformations or buzzing building his community there ever since.

ROSEBURG, OR from the energy of a live music “It’s more than just a job. My boss, Jim, has helped me THE420CLUBROSEBURG.COM crowd (preferably Lady Gaga), out so much on a personal level that he’s like a father …

MONDAY-SATURDAY he approaches life like a stage: The customers are like family, too,” he said. “I’ve been 9:30 A.M.-8 P.M. always ready to perform and invited to weddings, barbecues and everything.”

SUNDAY create connection.

But McDonald isn’t a fair-weather friend, as he often 10 A.M.-6 P.M. His love of makeup, practical offers support that goes far beyond standard customer effects and theatrical flair really service. comes alive each October, when the 420 Club team “I have a customer that I’ve been waiting on for years. creates an open-to-the-public haunted house.

About four years ago, she shared that her It’s no surprise that he won Best Budtender son was diagnosed with cancer,” he said.

“HE APPROACHES LIFE Josh took home Costume by popular crowd vote at the 2025 “We’ve hugged, we’ve cried. We’re at the Best in Show LIKE A STAGE: ALWAYS (Costume) at the Oregon Leaf Halloweird party. His tight take point where we tell each other, ‘I love you.’” READY TO PERFORM AND 2025 Oregon Leaf on Chris Tucker’s Ruby Rhod from “The Fifth In what he feels was a “full-circle CREATE CONNECTION.” Halloweird party Element” was a delightful display! moment,” McDonald shared that their with his take on Despite his scary skills, McDonald hopes bond was strengthened when they were Ruby Rhod from to keep growing his career at the dispensary, eventually cast together in a local movie production called “Killer “The Fifth Element.” moving into management, while blending his creativity with Roommates,” where he played a henchman and she the community he cherishes. His enthusiasm, after all of played his mother. these years, is a reminder that passion isn’t just something The horror henchman role is another glimpse into you show — it’s something you share.

McDonald’s brimming creative cup. Whether he’s

@THELIFTEDLENSPHOTOGRAPHY

leafmagazines.com

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Josh McDonald introduced himself with a warmth we could feel over the phone.

Like many of the Leaf’s Budtender of the Month honorees, his passion lies with the plant, of course, but first, with its people. For over six years, he’s been a budtender at Douglas County’s first-ever legal dispensary, dating back to 2014, Roseburg’s 420 Club. But his connection with the shop goes beyond a paycheck. “It doesn’t just feel like working for family; it feels like home,” he said.

STORY by TERPODACTYL MEDIA @TERPODACTYL_MEDIA @OREGONLEAF

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concentrate of the month

SOUTHERN OREGON FAMILY FARMS

KUSH MINTS & PERMAFROST Southern Oregon Family Farms is a cooperative of small, sungrown family farms that first

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teamed up in 2022. These brands share, as described on the co-op’s website, “a direct distribution network” and enable “members by exchanging resources, best practices, expertise, and

leafmagazines.com

legal lessons.”

SCATTERED ACROSS southern Oregon’s fruitful yet trying terrains, these farmers have learned to rely on friends, family and each other in a region that is as secluded as it is special. They share information, labor, resources and, when Oregon Leaf last spoke with the collective, a common dream.

“We didn’t have much to offer each other at first, except the comfort of knowing we weren’t alone,” Kristine Miller of Southern Oregon Moonshine said in an interview with Oregon Leaf last year. At that time, the co-op was drawing up plans for distribution and extraction.

One year later, we’re cracking into Kush Mints by two jars brought to fruition by the same folks and processed by Calyx Savage Skunk Farms Crafts. To our delight, the jars aren’t a 76.44% THC concoction of leftovers, mystery mixes 4.11% Terpenes or fuzzy farm origins (as one might Permafrost by wonder with a collective approach).

Circle D Farms Instead, each one is clearly labeled 78.58% THC with cultivar and cultivator in a 2-gram 2.72% Terpenes capacity.

NOV. 2025 nov.

Savage Skunk Farms’ Kush Mints came in a smooth sugar wax that was more akin to a budder. Its piney, earthy musk delivered a slap of spice to the nostrils and sailed through the smoke more like a menthol experience. Pine played another big part here, too.

From Circle D Farms, we dabbed a doughy Permafrost crumble that played to a much sweeter palate. Again, we picked up distinguishable pine notes, which danced in and out as a sweet herbal tea tiptoed in.

But these are just two examples from SOFF. As these family farms continue building a better future together, you can keep an eye out for other offerings from the co-op’s network of more than a dozen farms and producers.

“From Circle D Farms, we dabbed a doughy Permafrost crumble that played to a much sweeter palate.

Again, we picked up distinguishable pine notes, which danced in and out as a sweet herbal tea tiptoed in.”

SOFAMILYFARMS.COM @SOUTHERNOREGONFAMILYFARMS @SAVAGESKUNKFARMSLLC | @CIRCLEDFARMS

STORY & PHOTO by TERPODACTYL MEDIA @TERPODACTYL_MEDIA @OREGONLEAF

cooking with cannabis

CHUNKY GOLDEN SWEET POTATO HASH 2 tablespoons olive oil or butter 2 cloves garlic, minced 1 medium red onion, peeled and sliced 2 cups peeled, cubed sweet potatoes 2 cups trimmed and halved Brussels sprouts 1 cup mushrooms, sliced 2 tablespoons honey or maple syrup 4 teaspoons Golden Milk Powder* ½ teaspoon salt ¼ teaspoon black pepper

1. In a large skillet over medium heat, add olive oil or butter, and saute red onion for about 5 minutes until translucent. Add garlic, and cook for 1 minute.

2. Add sweet potatoes and Brussels sprouts. Stir to coat, and cook over medium heat for 25 to 30 minutes, stirring occasionally. Add mushrooms (and extra oil if needed), and cook until vegetables are tender and lightly caramelized. Add honey or maple syrup, and combine well.

Chunky Golden Sweet Potato Hash

3. Remove from heat, and stir in Golden Milk Powder until fully incorporated and evenly distributed. Salt and pepper to taste.

Serve warm.

PASS THE PUDDING

Baking spray 1 15-ounce can pumpkin 3 large eggs 1 cup evaporated milk ¾ cup brown sugar 4 teaspoons Golden Milk Powder* Pinch salt ¼ cup coconut 1. Heat oven to 340 F. Spray 4 ramekins with baking spray.

2. In a blender, combine all the ingredients except coconut.

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3. Puree until completely smooth, 2 to 3 minutes.

Divide mixture between the prepared ramekins.

4. Bake puddings for 25 minutes, remove from the oven and sprinkle with coconut. Place back in the oven for about 5 to 10 minutes until the toothpick placed in the center comes out clean. Serve warm or chilled.

GOLDEN SECOND HARVEST SOUP Pass the Pudding

leafmagazines.com

Golden Second Harvest Soup

Dishes serve four

Danksgiving Every year, I remind myself that Thanksgiving isn’t exactly a celebration I fully embrace. It’s a day we shouldn’t glorify, yet it does provide the rare chance to see my family. So, I’m choosing to hold it as a day of gratitude: for what I have, for who I love and for the chance to give back. I’ll volunteer at a soup kitchen, a small gesture to make a tiny dent in my guilt. On a recent trip to Electric Lettuce in north Portland — which, by the way, felt wonderfully safe and welcoming — I tried the new Stumptown Haze sativa strain. I’m not much of a sativa person, but my ever-patient budista promised focus, laughter and a flavor worth savoring. She was right; this strain hits beautifully — earthy, herbal and full of character. The recipes were all tested with this potent, happy-making strain. Laurie + MaryJane just introduced two golden milk blends, and I created these recipes using one of the blends. Scan QR code to order!

Laurie@Laurieandmaryjane.com

nov. 2025

2–3 tablespoons olive oil or butter 1 medium yellow onion, peeled and chopped 2 cloves garlic, minced 2 tablespoons tomato paste 2 cups peeled, diced carrots 2 cups peeled, diced butternut squash 4 cups chicken or vegetable broth ½ cup coconut milk or cream 4 teaspoons Golden Milk Powder* ½ teaspoon salt ¼ teaspoon black pepper 4 tablespoons plain Greek yogurt, sour cream or crème fraîche Sprinkle of Golden Milk powder, for garnish 1. Heat olive oil or butter in a large pot over medium heat. Add chopped onion and garlic, and saute until fragrant and translucent, about 5 minutes.

2. Stir in tomato paste, and cook for another 1 to 2 minutes to deepen the flavor.

3. Add diced carrots and butternut squash, stirring to coat them in oil and tomato paste. Cook for 3 to 4 minutes.

4. Pour in broth, then bring mixture to a boil. Reduce heat, and simmer until vegetables are tender, about 20 minutes.

5. Stir in coconut milk and Golden Milk powder, then season with salt and black pepper. Simmer gently for another 5 minutes.

6. Use a blender to puree soup until smooth. You may need to do it in batches.

7. Serve hot and topped with Greek yogurt, sour cream or crème fraîche and a sprinkle of Golden Milk Powder for garnish. *For all these recipes, if you don’t have Golden Milk powder, add 1 teaspoon each of turmeric and cinnamon, plus ¼ teaspoon each of ginger, nutmeg and cloves.

For the Pass the Pudding recipe, also add 1 teaspoon of vanilla. Use an infusion method of your choice.

RECIPES by LAURIE WOLF @LAURIEANDMARYJANE | PHOTO by BRUCE WOLF @BRUCE_WOLF #Don’tFearTheEdible #BeKind #EatYourCannabis #LaurieAndMaryJane

glass art spotlight

22

MAC WHITE

Mac White is a different breed. When the going gets tough, he just crushes through and perseveres.

When he gets a vision, he doesn’t know the word “stop.” “I always looked up to Elbo and Coyle when I was first getting into glass, the way they could make it look like another medium always drew me in,” Mac said.

HIS JOURNEY on the torch started in 2012. When he relocated to Bellingham, Washington, in 2014, Whitney Harmon and I were fortunate enough to have him land at our studio, the Honeycomb Hideout, where he continued to create for another seven years or so before heading off to Albuquerque, New Mexico. In that time, I watched his talents grow to great lengths.

Mac also has a background in freehand art with a lot of different mediums. The mixture of that skill and glass art has made for some memorable pieces over the years.

You will see a couple of examples here where Mac either collaborated with others or made pieces himself. He then went on to freehand etch with graphics of another caliber, making these truly one-of-a-kind pieces of art.

His most recent drops were at Prism Smoke Shop in New York and Zee Vapor in Illinois. He usually has a piece or two available on his Instagram, so check him out there as well.

I also want to give Mac and his new fiancee, Emma Palmerton, a huge congratulations on their recent engagement, where he got down on bended knee during their trip to Greece!

LEAFMAGAZINES.COM

@ M A C E LE V E NGL ASS

WHITNEY HARMON COLLAB

NOV. 2025

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STORY & PHOTOS by REX HILSINGER @BOROPHOTO See more photos at LeafMagazines.com

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HARVEST/ADAPT

October hums in Northern California. Diesel engines on backroads, scissors clicking in barns, the air thick with the smell of cedar and cut flower. The light goes gold around 4 p.m. and stays that way

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until the ridge disappears. This is the season everyone waits for and the one that breaks them a little more each year. Across Humboldt, Trinity and Mendocino, harvest is smaller now but sharper. The crews are lean. The fields are tighter, planted with cultivars that can handle heat, fog and the sudden rains that roll in off the Pacific. The farmers who stayed learned to match the rhythm instead of fighting it.

NOV. 2025

SCOTT VASTERLING HUMBOLDT FAMILY FARMS

AT NEUKOM FAMILY FARM on the banks of the Trinity River, Cannabis sits beside tomatoes, melons and peaches in the summer, part of the same rotation that’s kept the soil alive for decades. Amy and Jacques Neukom move through the rows like it’s any other crop: water, cut, cure, repeat. They sell vegetables, eggs and joints at the same market stand. Nobody whispers anymore.

“People come for food and ask about the flower,” Amy Neukom said. “It’s just farming now.”

In the Mattole Valley, Dylan Mattole has "They’ve shifted to washers suited for concentrates, built smaller, specifically hash and rosin. “Sun-grown is smarter, rising to the top in those markets,” he said. steadier lives “The hash makers appreciate the quality on land and in that comes from organically sun-grown a market that flower with unique genetics.” keeps asking In Mendocino, Joseph Haggard and his for everything." mom, Katie, who helm Emerald Spirit Botanicals, breed for flavor and function, not percentages. Their multiple-award-winning cultivar Pink Boost Goddess gleams under the late light, the scent closer to strawberry jam and flowers than gas.

Joseph Haggard said the demand is real.

“People want to feel good again. They don’t want to get wrecked,” he said.

Their farm feels closer to a vineyard than a grow site, with sun, soil and intention dictating everything.

DYLAN MATTOLE MATTOLE VALLEY SUNGROWN

BEN NEFF @BNEFF420

AMY NEUKOM & SCOTT VASTERLING NEUKOM FAMILY FARMS

KATIE & JOSEPH HAGGARD EMERALD SPIRIT BOTANICALS

NATE WILLIAMS @NATEW415

RYAN JOHNSON BITAR

26

And in Humboldt, the Humboldt Family Farms collective pulls the pieces together, jar by jar, farmer by farmer.

They share transport, packaging and stories — the connective tissue of a region learning how to stay alive inside a system that barely sees it.

Founder Scott Vasterling calls it “logistics with heart.”

The collective’s latest campaign lifted sun-grown sales at Embarc stores into double digits for the first time. Proof, however small, that education works when the weed is good enough.

Harvest is a habit first and a headline second. Regardless of the attention it gets or doesn’t, the farm activity still swells before dawn, and the generators still buzz all night. The people doing it don’t talk about resilience; they’re long past all of that. They’ve built smaller, smarter, steadier lives on land and in a market that keeps asking for everything.

By dusk, the hills glow. The smell carries for miles: terpenes, rain and work.

On some ridges, lights stay on all night, and on others, the barns are already full.

The season ends the way it always has: tired hands, quiet pride and smoke rising from the valley like a promise that next year will come around again.

COURTESY

perspective

Former San Diego Magazine Managing Editor Jackie Bryant joins Leaf Nation to imagine the future of the Cannabis industry.

STORY by JACKIE BRYANT @JACQBRY for LEAF NATION | AUTHOR PORTRAIT by IYDEEN YOUNIS

perspective

FIRE FOLLOWER RED HOT AUTOS!

Award-winning journalist/author and former Leafly Senior Editor David Downs’ monthly genetics intelligence dispatch.

NIGHT OWL SSV

HUMBOLDT SEED COMPANY OG TRIPLOID

COURTESY

PHOTO BY KANDID KUSH

DO YOU EVER WISH HERB WAS MORE “SET IT AND FORGET IT”?

THE HARVEST ISSUE you’re holding celebrates the end of one annual, full-sun cultivation cycle, but another begins.

Some growers are just getting set up for their winter indoor run, and we’re seeing more newbies, as well as pros, grow with “automatic” seeds.

Cannabis that flowers “automatically” does not need the strict lighting schedule of standard weed strains. Like early LEDs, auto seeds have gone from punch line to punching above their weight. Autos used to contain a little THC, with low terpenes and yield, but not anymore.

Modern autos smack. Chances are you have smoked or dabbed an automatic plant and didn’t even know it.

NIGHT OWL SEEDS

Maine cult star Night Owl Seeds — a 6-year-old company and a leader in the automatic seed game — does midnight seed drops, like Strawberry Milk and Qookies, that sell out in minutes. What is company founder/operator Daz’s strategy? Automating classics like Marathon OG, AJ’s Sour D and (soon) Banana OG. Daz learned how to make auto versions of strains in Europe, which is ahead of the Americas in the automatic weed game. Then Daz worked under Mephisto Genetics until he started his own thing. “I’ve been isolating with plants for 10 to 15 years,” he said.

Daz said automatic weed growers are usually hobbyists working indoors in tents. When Daz finally got the wherewithal to run a large indoor warehouse, he populated it with 40 tents instead of one big grow.

28

NEIL BRAYBROOK/HIGHIGAN ON YT

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H U M B O L D T S E E D C O M PA N Y

Experts say it’s getting almost impossible to tell the difference between automatic flowers and regulars. All automatics contain genes from a subspecies of weed called “ruderalis.” These rude girls flower automatically on the roadsides of rural Russia. Modern autos lack any telltale ruderalis aroma or taste.

Humboldt Seed Company, the 24-year-old top photoperiod brand, is working on HELLA autoing a vast chunk of its JELLY 80-strain commercial catalog. Among them, we’ve seen a new fruity auto Hella Jelly F5 with sizzling sativa effects, but it grows short and flowers quickly.

The December 2025 Auto Hella Jelly solves the two major issues commercial growers have with sativas: They get too tall and take too long. Time and space cost money. This squat, pink-flowered strain should take around 90 days from seed to harvest.

When dabbing Auto Hella Jelly, you’d never know it’s the distant grandchild of Russian ditch weed. The live rosin is very blond, fruity and delicate, like a sugary confection.

It hits light, clean, fruity, loud, strong and bomb, easing tension and energizing work.

NOV. 2025

A U T O P O TA M U S

One home grower in Quebec, Canada, who’s killing it with automatics is gardening influencer Linh Nguyen, aka “Autopotamus.”

Sponsored by a raft of genetics and hardware brands, Autopotamus grows bountiful bushels of dank, icy colas that showcase the potential of autos in the 2020s.

Daz said autos grow a bit differently than regular, so-called “photoperiod” strains, which need timed lighting. For one, they don’t like getting transplanted or repotted.

Don’t stress autos out.

Autos are harder to grow than photos, Daz said, but once you see the speed, flavor and potency, “it’s hard to go back.”

AMERICAN AUTOFLOWER CUP 2026

CANNABIS THAT FLOWERS “AUTOMATICALLY” DOES NOT NEED THE STRICT LIGHTING SCHEDULE OF STANDARD WEED STRAINS.

NOTEWORTHY AUTOMATIC SEED BREEDERS

HUMBOLDT SEED COMPANY HELLA JELLY PHOTO BY NEIL BRAYBROOK HIGHIGAN ON YOUTUBE

The American Autoflower Cup, NIGHT OWL SEEDS one big sign of autos’ arrival, returns MEPHISTO GENETICS in early 2026 and just announced HUMBOLDT SEED COMPANY its seven categories. Registration is MULTIVERSE BEANS currently open. Judging is conducted GNOME AUTOMATICS by industry experts, lab analysis and SPEEDRUN SEEDS popular vote.

The awards ceremony is Jan. 31, 2026, at beTRUE Los Angeles.

I’m running some autos this winter in San NIGHT OWL Francisco that were gifted to me in July by CHEMMY Cora Genetics founder Hardy Nieto, who POWERS just passed away.

COURTESY NOV. 2025 POT FARMER’S ALMANAC I popped a full pack and selected four of Here’s what North America is doing in the garden this month: Cure dried the feminized Dr. Grinspoon S1 autos for a buds in a cold, dark place. Trim as needed for smoking, gifting and display. big fabric pot. I don’t need the bud, but the Make hash. Press rosin. Pop seeds for a winter indoor pheno hunt or flower fresh terps and joyful bouquet are a living run. Prepare the home for winter, and deep-clean the kitchen. There’s a Full Beaver Supermoon on Nov. 5, and Thanksgiving is on Nov. 28. Weather memento mori for the new year. Time flies, outlook: Chillier and wetter than average in the West and Northeast. Warm so be quick and excellent — automatically. in the South and Southwest.

STORY by DAVID DOWNS @DAVIDDOWNS for LEAF NATION See more photos at LeafMagazines.com

TrueCareFarms

TrueCareFarms.com

perspective

Harvest time offers a lesson that all things change HUMBOLDT SEED COMPANY

CHRIS ROMAINE @KANDIDKUSH

30

I’m looking up toward a sky dappled with clouds and feeling the vibrations emanating from the life-form beside me. It’s a towering Blueberry Pancakes plant, and I’m pushing away from the energy of the group to stand in stillness with the silent hum of its life force.

The Cannabis flowers are a deep emerald green, huge and frosty, and they smell like blueberries at peak ripeness.

Held in minimal trellising, the plant’s branches confidently stretch out into the air. Watching it sway in the wind over the valley of oaks below makes me smile. When I touch the flowers, they leave a lingering perfume on my fingertips.

This plant is statuesque, natural, beautiful and alive.

NOV. 2025

I’M ON a Humboldt Seed Company farm in the foothills of the Sierra Nevada near Grass Valley, California, as a part of the company’s 2025 quest to find the world’s best weed. Alongside me on this odyssey are Leaf’s chief operating officer, Tom Bowers, and fellow Leaf contributor David Downs.

This festive occasion in late September brings together a group to de-leaf and buck the flowers for steam distilling into terpenes for their aroma and flavor. Later, I’ll joyously dance in a fog machine that’s wafting the Blueberry Pancakes scent.

I’ll eat whipped cream infused with the plant’s essential essence.

I’ll inhale other Cannabis flowers into my lungs as a soft, warm rain begins to fall and a lightning storm sends wavy electric jolts across the HSC PHENO HUNTING horizon.

CHRIS ROMAINE @KANDIDKUSH

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WHERE HAVE ALL THE FLOWERS GONE

MOON MADE FARMS

I think the reason this But when I watch the plant resonates so clearly flowers I’ve “big-leafed” with so many different fall into the bin, I feel a people has to do with the bit of heartache at the fact that our bodies are impermanence of it all. built with an endocanIt’s the type of melancholy nabinoid system, which that can come when we has receptors that bind mortals think about what to the chemical elements comes in the end for us Moon Made Farms Queen Colas Cannabis provides and for every living thing. when we ingest it. The And I’ll tell my friends: endocannabinoid system “There could have been “In the days regulates critical bodily another way.” with the least functions. It’s the key to In my home grow on sunlight ahead, our health and vitality. my rooftop balcony in Sure, other plants Oakland, California, I these flowers contain cannabinoids. feel a similar sense of loss will provide Who can deny the when harvest time comes. warmth in the sharp appeal of freshly The Cannabis plants on my front porch provide a darkest days.” ground black pepper or the soothing effects of welcoming display of lush cacao? But cannabinoids are most greenery that I enjoy looking at as prevalent in the Cannabis plant. And they grow and mature. But once the while we know a lot about this plant, fall comes, they’re gone, and I miss there are still undiscovered cannabithem, even just for their decoration. noids. We’re also continually learning A 2022 study published in the more about how the other chemical International Journal of Environelements in Cannabis affect our mental Research and Public Health well-being. shows that even a small amount of greenery in an urban environment A TIME OF REFLECTION can be beneficial for reducing stress, The Cannabis plant is our comas elements of nature provide a “soft panion that helps us as we navigate charm” that allows people to achieve through life and guides us toward more efficient concentration. asking the big questions, like “Why are we here?” Harvest brings a moA FLOWER WITH THREE LIVES ment of reflection, even though it’s an I think Cannabis flowers (and all intense time for growers. It’s a mad flowers) are here to teach us about rush against the rain, a battle against impermanence. With flowers — which hungry caterpillars, a phase when grow, blossom and fade — the only a few missteps in drying can ruin a real moments are in the now. I smell year’s worth of effort. But at a certain and smoke Cannabis flowers and repoint, it’s all over. member that their time, and my time, “To harvest or render the plant, it’s here on Earth will not go on forever. the culmination of everything that has I’m probably in the minority group gone into the plant,” Gordon said. “I of people when it comes to thinking mean, it happened. Here she is.” about harvest as an ending for the The seasons help mark the passage Cannabis plant and not a beginof time and offer rhythmic resets ning to its ultimate purpose: all the that are in line with the Earth and weed we’re going to smoke when nature around us. It’s best to think of wintertime arrives. But I know I’m far everything, all of life, as an infinite from the only one to fall in love with loop. In the same way that there is no a Cannabis plant. beginning, there is no end. Cannabis Tina Gordon, the cultivator at flowers are meant for smoking. Their Moon Made Farms in Humboldt ultimate destiny is helping us fulfill County, believes the Cannabis plant our destiny. has three lives. The first life, she said, We’re getting close to reaping is when it’s growing in the ground, the benefits of the 2025 sun-grown “and that’s when the cultivator is Cannabis harvest. It’s almost time to stewarding the plant.” The second open the jars, pull out the flowers and life begins when the flower is cut, and set them on fire. In the days with the that life continues all the way up to least sunlight ahead, these flowers will when it’s smoked. The third life starts provide warmth in the darkest days. within the resonance of a person We’ll settle into winter’s reset, and when they smoke that flower. when spring comes, we’ll plant seeds This third life of Cannabis that Gorand start over again. don speaks of alludes to our deeply @THEHUMBOLDTSEEDCOMPANY personal connections with this plant @MOONMADEFARMS because of the way it makes us feel.

STORY by ELLEN HOLLAND @HOLLANDBUDS for LEAF NATION See more photos at LeafMagazines.com

learn more!

sticky trees

cultivated by

White Chocolate Chip

leafmagazines.com

strain of the month the tannins & terpenes issue

nov. 2025

REVIEW & PHOTO by TERPODACTYL MEDIA @TERPODACTYL_MEDIA/OREGON LEAF @OREGONLEAF

“Like a pyro-heavy entrance, the opener of this sensory show plays tunes of fuel, pepper and glue.”

IT’S A CROSS of Triple Chocolate Chip (Mint Chocolate Chip x Triple OG) and S1 White Truffle (Gorilla Butter GG4 x Peanut Butter Breath). Sticky Trees has nurtured nugs of varied contrast, blurred by the thick trichome coating that reflects your flame at you like some sort of dank disco. Calyxes cozy up to make tight buds, cured to the quintessential crunch that’s still not too dry as you crack into the nug.

Like a pyro-heavy entrance, the opener of this sensory show plays tunes of fuel, pepper and glue, with an explosive plume. That band of flavors clears the stage for softer notes of vanilla, basil and mint, which are then replaced, once again, by echoes of the first ensemble. Like any good Cannabis cultivar (or concert), it offers a loud lineup and memorable experience.

The flavor experience that follows is creamy, with a surprising petrol punch that seems to slide off your palate in a tongue-tingling tumble. It opens up in a new direction from the nose profile, kneeling to the fumes of fuel found in that first whiff. @STICKY_TREES_

Seeds’ White Chocolate Chip cultivar.

not necessarily sweet — with Ziplock

served up something splendid — but

and techniques. There, the team has

with a variety of revolving methods

is a multidisciplinary grow operation

fruitful hills of the area. Sticky Trees

and brought to full fruition in the

southern Oregon, born, bred

This is a special shoutout to

THE HARVEST ISSUE

34

ebb & flow In the southeastern corner of Oregon’s Rogue Valley sits a picturesque farm

called Ebb & Flow. With roots in permaculture and medicinal Cannabis cultivation stretching back over a decade and a half, co-owners Amy Parscal and Lisa Denney

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have set the bar for sun-grown flower in the state since 2015.

Location: Ashland Signature Strains: Quantum Fields #21, Cheese Danish, Fonduzi Farm Size: 80,000-square-foot outdoor garden Employees: Nine

NOV. 2025

CHEESE DANISH

PUNCH BREATH IN 2016, Parscal and Denney moved to their current location, formerly a horse ranch, and converted the land to a 10,000-square-foot grow space. Over the last 10 years, Ebb & Flow has expanded to a sizable 80,000-square-foot outdoor garden with three fields and a handful of greenhouses.

Cultivation practices here are regenerative and fully organic, utilizing the natural sun to produce some of the cleanest Cannabis possible.

“We build our soil with composts, using soil testing to remineralize at the right ratios and provide everything as a baseline support for plants to thrive,” Parscal said.

By dialing in optimized recipes for what each strain needs at different stages of development, the Ebb & Flow team can continually increase the inherent potential and quality of their cultivars.

The climate around the garden also contributes significantly to the terroir of each plant grown here.

“We’re on the sunny side of the valley,” Cameron Pankratz, farm manager, said. “We have nice dry conditions and lots of wind that creates robustness and sturdiness in plants.”

Ebb & Flow possesses a substantial stable of about 100 different strains, including some Oregon Leaf Bowl award-winning cultivars. Their Ice Cream Cake x Runtz, Animal Sherb Mints and Quantum Fields all placed in this year’s competition — an impressive feat that highlights the overall consistency in their roster. > > C O N T I N U E S N E X T PA G E

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

THE HARVEST ISSUE

CONTINUED FROM PREVIOUS PAGE

EBB & FLOW

PHENO HUNT

MEMBER BERRIES

36 SIZING UP THE SEASON

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“WE TEST THINGS IN ALL THE DIFFERENT ENVIRONMENTS, SO WE’LL PUT SOME ROWS OF TESTING GENETICS IN THE FIELD, IN LIGHT DEP IN THE SPRING AND THEN ALSO FULL TERM IN A GREENHOUSE.”

ORANGE APRICOT MAC

NOV. 2025

THERE ARE SO MANY SELECTIONS WORTH TALKING ABOUT, BUT FOR THIS HARVEST ISSUE, WE’LL DETAIL JUST A FEW FARM FAVORITES:

Quantum Fields #21 is a cross of Quantum Kush and Wedding Cake. An in-house varietal complete with gorgeous green buds and a sweetened pinewood and fruit profile, this flower has bright notes reminiscent of bubble gum and strawberries.

Another standout, Member Berries (Skunkberry x Mandarin Sunset), bred by Ethos Genetics, is a vigorous plant characterized by baseball-batsized colas with bright lime green buds. The flower has a succulent grape and berry smell similar to Welch’s grape juice mixed with fresh blueberries. It’s a scent that leaves the mouth watering for a taste.

Sun Lounger, a cross of P85 and Huckleberry by Annunaki Genetics, is a cultivar remarkable for some of the starkest, purplest buds in the entire lineup.

Composed of a citrus orange expression with hints of chocolate and mixed berries, it’s a distinct and fragrant scent.

QUANTUM FIELDS

Per Christian Sanford, sales manager for the farm, the strain “sells out quickly in stores and keeps customers coming back for more.”

Some other standout selections from the visit include Sour Papaya, Orange Dog Wash, Stargate, J1, Saffron, Peach Marshmallow, Sherbanger and even Blue Dream. Of particular note, a large portion of Ebb & Flow’s genetic library is made up of inhouse cultivars bred on site by Denney.

“I’m definitely looking for terpenes, No. 1,” Denney said. “I try to bring out certain features and combine profiles for more diversity.”

Denney started breeding Cannabis for Ebb & CHERRY Flow more deliberately HINDU KUSH around six years ago, and she has worked through an astronomical amount of strains and phenotypes since then.

“We test things in all the different environments, so we’ll put some rows of testing genetics in the field, in light dep in the spring and then also full term in a greenhouse,” she said.

SUN LOUNGER

There is intention and effort put into breeding for qualities like resilience and phenotypic stability, and the goal is to eventually release clone varieties and feminized seeds to the public.

Another area Ebb & Flow has expanded upon in the last few years is partnering with processors to bring a wider range of products to market. By working with companies like Entourage, Kalya and Nimble, the farm has co-branded an array of rosin, vaporizers and prerolls. This year, 25% of the total crop will be used to make hash rosin, marking a significant portion of their harvest dedicated to collaborations. With outdoor space and a number of greenhouse beds dedicated specifically to growing flower for fresh frozen inputs, the crew is hoping to produce some of the best extracts possible.

So how does a farm with only nine employees — including seasonal and part-time workers — do so much so effectively?

“We don’t compromise on quality,” Parscal said. “We’ve built an amazing team who share the same values and ethics. Lots of gratitude for each of them and what they contribute to our business. We couldn’t do it without them.”

EBBANDFLOWFARM.COM @EBBANDFLOWFARM

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

WINNER

RUNNER-UP

She’s My Cherry Pie

Forbidden Fruit

d o G e p a r G

Premium Single Source Hash Rosin and Vape Pens

3 1 0 2 Est.

THE HARVEST ISSUE

Location: Jacksonville Signature Strains: Biscotti Chunks, Grape Guava Farm Size: 4,000 outdoor plants, 3,000 greenhouse plants Employees: 60 company-wide

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40

treasure valley cannabis company NOV. 2025

GRAPE GUAVA #6

Treasure Valley Cannabis Company is based in Oregon with a dispensary located in Ontario, as well as several growing and processing spaces around the state.

Launched in October 2020 by owner/operator Jeremy Archie, the business has expanded tremendously over time, advancing from a single retail outlet to a vertically integrated powerhouse of an operation that employs over 60 individuals between the shop and various farm and lab locations.

TREASURE VALLEY’S FARMS encompass over 100,000 square feet of combined greenhouse space as well as four separate outdoor gardens specifically geared toward generating fresh frozen flower for solventless processing. The Leaf team visited one of Treasure Valley’s locations: a farm with 4,000 outdoor plants and 3,000 more in greenhouses in Jacksonville.

“This location has been a perfect setting for the farm,” Archie pointed out. “Our state isn’t known for having (many) dry spots; they are only so big. But southern Oregon has been a utopia for sunshine and outdoor garden space.”

Walking among the fully flowered Cannabis plants and taking in the breathtaking sights and smells, utopia feels like a fitting descriptor.

Zach Matthews, cultivation manager, was midway through running a “wash test” when the tour started. For those unfamiliar, a wash test assesses the general viability of a cultivar for processing by agitating a small portion of flower (usually a few grams in smaller pieces) inside a container filled with ice water to see how many trichome heads will “dump” from the buds. Larger amounts of resin present at the bottom of the jar indicate that a strain will yield higher quantities of hash when put through solventless extraction.

“We are looking for strains that are going to wash,” Matthews explained. “We’re going to have everything from carts to rosin to sugars, all types of different stuff, but we’re focusing on creating high-quality solventless options for the market.”

CHEM DE LA SOUR

> > C O N T I N U E S N E X T PA G E

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

THE HARVEST ISSUE

CONTINUED FROM PREVIOUS PAGE

treasure valley cannabis company

SOUR PAPAYA

42

“I’M TRYING TO BRING THINGS TO THE MARKET THAT NOT EVERYONE ELSE HAS. I WOULD SAY THAT WE’RE BLESSED WITH BOTH CUTS FROM CLOSE FRIENDS AND STUFF THAT WE HAVE HUNTED AND FOUND ON OUR OWN.”

PAPAYA OZ MELON

MADD FRUIT

grapes and succulent mixed berries, the strain has turned out to be a hefty hash yielder for the farm.

CONSUMER TRENDS AND OVERALL FEASIBILITY FOR Coming in at a whopping 7% return post-harvest SOLVENTLESS PROCESSING. “We are actively working (from wet flower weight to hash weight), the plant on expanding the amount of plants that yield higher is considered top tier in terms of hash production. for hash currently,” Archie explained.

Other standout genetics seen on the tour “I’m trying to bring things to the market that not included Honey Banana, two different phenos of everyone else has. I would say that we’re blessed Tallymon, Papaya OZ Melon, Hashburger, Madd with both cuts from close friends and Fruit, Rainbow Beltz x Sour Diesel, stuff that we have hunted and found Sour Papaya, Chem De La Sour, on our own.” and Red Smoothie — and that’s One such strain, Biscotti Chunks, not even encapsulating half of the is a cross of Biscotti and Fatso bred lineup.

by Cannarado Genetics. Featuring By working seeds from stock to a profile best described as candied find farm-exclusive phenos and funk, the fully flowered plant exudes sourcing specific cuts that meet flatones of freshly baked dough and vor or production criteria, the compastries coupled with an herbaceous pany has curated a diverse lineup aura of garlic-tinged raunch. of cultivars for its future menu.

Grape Guava (Grape Tallymon x In terms of growing practices, Strawberry Guava) by Bloom Seed Treasure Valley utilizes a blended Co. is another such cultivar. Charstyle of cultivation consisting of acterized by a borderline obnoxious organic supplements, native soil GRAPE GUAVA #6 scent of freshly squeezed white and some bulk base nutrients WHEN IT COMES TO STRAIN SELECTION FOR THE GARDEN,

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TREASURE VALLEY AIMS FOR UNIQUENESS OF EXPRESSION,

NOV. 2025

with a minor amount of top dressing and organic foliar sprays for maintenance. They find this method promotes some of the best parts of organic horticulture, like cleanliness of smoke and natural flavor, while providing the yield and workflow advantages that can come from synthetic or hybridized programs. It’s important to note that plants are only harvested for concentrate production based on trichome maturity and color, so the crew meticulously reviews each strain with a microscope as harvest time approaches.

“All I want is to be able to work smarter and continue to build on this time and experience in space,” Archie noted. “We are more focused, structured and scheduled than ever before, all while keeping quality over quantity in mind.”

At the end of the day, Treasure Valley Cannabis Company is one of the largest dispensaries in the state in terms of sales, so it’s no surprise to see the intention and volume of work that goes into creating its in-house products.

For consumers looking for a pirate-sized bounty of quality Cannabis products, X marks the spot on Treasure Valley.

TREASUREVALLEYCANNABIS.COM

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

THE HARVEST ISSUE

buddies Buddies Brand is a multijurisdictional titan of a Cannabis company that operates in five different states. Starting with Oregon in 2016, the organization cemented itself locally before expanding across state lines into California, Washington, and soon, Nevada, Arizona, and New York. The biggest goal throughout the growth process is to bring the same quality and consistency in output to every market.

JOMO “WE LIKE TO CREATE THE SAME BIG MAC IN EVERY

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46

STATE,” LAB MANAGER JORGE FUENTES EXPLAINED.

HARVEST TIME

“We like to have the same operating procedures, the same processors … We want everyone to get the same product in every state.”

Considering that the company carries over 200 distinct items between all of the categories it produces, including vaporizers, edibles, dabs, topicals and more, consistency can seem like a daunting milestone. It seems, however, that Buddies is up to the task.

Just looking at the sheer amount of awards they hold between various competitions — like the High Times Cannabis Cup, the Oregon Growers Cup and Leaf Magazines’ Leaf Bowls — it’s clear that there’s something to the formula.

So how do they create that reliability in each drop? It all starts in the grow.

Buddies manages 13 different farms with a combined 520,000 square feet of canopy in Oregon. Their garden in Gold Hill alone holds a massive 22,000 square feet of outdoor cultivation space. As described, if you stacked each row of plants at this location back to back in a straight line, it would go for over 27 miles.

At that volume, it takes an incredible amount of organization and management to stay on top of things.

The farm gets genetics ready early in January and has plants out in the field by April.

Starting with the native soil of Sam’s Valley, the crew at Buddies runs tests in every garden yearly to help determine what amendments or supports are needed. Depending on the levels of nutrients present, the approach can be varied relative to each space. > > C O N T I N U E S N E X T PA G E

NOV. 2025

Location: White City/Gold Hill Signature Strains: Grandaddy Purp, Jomo Farm Size: 13 different farms; 520,000 square feet of canopy in Oregon. Gold Hill location is 22,000 square feet of outdoor cultivation space.

WINNERS

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

THE HARVEST ISSUE

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OIL PACKAGING

buddies

DIAMOND CREATION

GIRL SCOUT COOKIES

48

DOUBLE URKLE FOR SELECTION, the team at Buddies

BLUE SNOWCONE

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“THE FARM GETS GENETICS READY EARLY IN JANUARY AND HAS PLANTS OUT IN THE FIELD

BY APRIL.”

GRANDADDY PURP

NOV. 2025

typically judges a strain based on percentage yielded in extraction, plant resilience and overall ease of growth and clonability. When growing for extraction, features like visual appeal and THC percentage are much less important. The farm runs a tight stable of 47 varieties, including old-school cuts like Grand Daddy Purp and Double Urkle, CBD flower like Pennywise and Remedy and newer cultivars like Blue Snowcone and Jomo (a cross of GMO and Sugarshack from Oregon-based breeder Shwale of Farmhouse Studio).

When operating at Buddies’ size and scale, harvesting so many plants at once is an almost insurmountable process. The crew prepares by clearing their drying space out, organizing the lab and having freezer trucks ready to ensure that the flower is put on ice immediately after getting cut.

“We pull a truck in, unload, process, then get it in the freezer as quickly as we can to preserve the terpenes because that’s the goal, right?” general manager Jake Burkman explained.

“Save those terpenes, save the flavor,” he said.

Secondary to harvest, terpene-rich material is fresh frozen and put through a hydrocarbon extraction process.

“Hydrocarbon extraction is a little bit more forgiving on terpenes,” Fuentes noted.

When the flower doesn’t have terpenes that are considered worth preserving, it is instead dried and then processed via ethanol extraction to create distillate. The product goes through two rounds of filtration utilizing different micron sizes to catch all particulates and then winterization to separate fats and lipids. The final result is crystal clear distillate.

To run an operation of this scale, the utmost care in cleanliness and quality control is needed. The lab and everything from gramming to packaging is kept as sterile as possible, with quality control processes taking place at every step along the way and again before products leave the facility.

There’s a noticeable drive among the team to improve processes every run.

“I feel like every time we do it, we can find something we can do better and revamp. We sit down after harvest and say, ‘Hey, how GMO can we get better, how can we make this more efficient?’” Jeremy Brown, assistant general manager, explained.

With a secret sauce that includes organization, consistency and a drive for pushing the bar up on each and every harvest, it appears that Buddies has built a recipe for enormous success.

BUDDIESBRAND.COM

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

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THE HARVEST ISSUE

WHALE OIL EXTRACTS Whale Oil Extracts is a single-source hash processor with a 100-acre farm in Jacksonville. The definition of a mom and pop business, Jonah and Elena Miller fill the roles of co-owners and operators of the organization, with Jonah overseeing lab operations and Elena managing the farm.

52

GG #4

TEAM SHOT

SHERB

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JONAH MILLER’S STORIED HISTORY WITH EXTRACTION GOES ALL THE WAY BACK TO 2009, when he lived in

Whale Gulch, California, and made bubble hash. Despite producing everything related to Cannabis, from flower to BHO, he has a persistent passion and love for solventless processing. This last April served as a full-circle moment when Whale Oil Extracts dropped hash rosin on the Oregon recreational market for the first time.

Since then, it has quickly become a favorite on dispensary shelves.

With an impressive record for competitions, the single sourcer earned multiple awards and accolades in the last year alone, ranging from a Dab Rite Invitational win to their sweeping of both the Rosin and Full-melt categories at this year’s Leaf Bowl. Whale Oil Extracts is no stranger to

NOV. 2025

tournament formats, as they’ve competed with medicinal Cannabis and earned placements at prestigious events, like Ego Clash and Melting of the Heads, as far back as 2021.

“We just try to make the absolute best batch of something we can. The process starts with looking at the buds, smelling them while they are on the plant and seeing what we like through the whole process,” Jonah Miller explained.

Jonah Miller’s personal preference is one of the biggest factors when it comes to strain selection.

“I’m pretty critical from doing all the competitions over the years,” he explained.

With a palate developed and honed for assessment, he knows when a flavor expression

will be a hit. But taste isn’t the only consideration; vigor in growth and viability for hash processing are also important variables, especially with the farm running just under 10,000 square feet of cultivation space. With size constraints and a crew of only three people outside of themselves, Jonah and Elena Miller have to work as smart as they do hard.

“I can come up and touch the plant with black gloves and usually see how it might wash,” Jonah Miller demonstrated.

“You see how there’s no heads on this one? It’s just lotiony. This one is probably not a washer.” >> CONTINUES PG. 54

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

SHEESH

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whale oil extracts

HONEY BANANA

54

BLOCKBERRY

DOLCE PAPAYA

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“WITH AN IMPRESSIVE RECORD FOR COMPETITIONS, THE SINGLE SOURCER EARNED MULTIPLE AWARDS AND ACCOLADES IN THE LAST YEAR ALONE.”

JOLLY BLUE RAZZ

NOV. 2025

microorganisms, like lactobacillus, to enrich the soil, leading to a more robust living medium that Cannabis plants can thrive in.

Interestingly, some of the garden beds are actually hügelkultur beds, which are described as trenches dug out and and filled with layers of logs, compost and manure topped with soil.

Over the course of a few years, the matethat radiates off the plant. rials decompose and release a large amount Outside of some of the aforementioned of carbon and natural heavy hitters, this year’s nutrients into the soil. harvest includes plenty “This year we planted of Blockberry and Candy between them, and the Rain along with some seeds have just crushed,” newer selections to Whale Jonah Miller stated.

Oil Extracts, like Honey PLANT Polyculture is noticeably Banana, Tangie Cookie SUPERFOOD present in every corner of Burger, Starfruit, Gorilla BLEND the farm with the biodiverGlue #4, Dulce Papaya sity supporting a healthier, and the affably named self-regulating ecosystem, per Elena Disco Roses. Notably, inMiller. tentional effort is put into “We have cosmos, marigold, fennel pheno hunting each year for pollinators,” she pointed out. “Zinwith a goal of discovering nias for ladybugs, herbs for bad bugs.” more farm-specific cuts An environment absolutely teeming to add to their genetic with life, ladybugs, mushrooms and library. plants of all kinds can be seen throughCLONES In terms of growing out the garden. practices, Whale Oil Considering everything that goes into the Extracts emphasizes using Master Han-Kyu farm, the brand’s leviathan-level splash this Cho’s Korean Natural Farming method. year comes as no surprise. Each jar contains It’s a low-tech, low-overhead strategy that a Whale-sized amount of passion and love. employs fermented inputs, like fruit and fish juices as well as Oriental Herbal Nutrients. @WHALEOILEXTRACTS The process creates and habituates organic Strawnana and Papaya by Oni Seed Co. It leans into the strawberry side of its genetics significantly, featuring a creamy, fruit-forward scent

WHEN IT COMES TO SIGNATURE STRAINS FOR THE FARM, TROPAYA LIKELY TAKES THE CROWN,

holding the most competitive wins and placements out of any individual cultivar in Whale Oil Extract’s lineup. A stunning cross of Tropicana Cookies and Papaya by Oni Seed Co., the flower exudes succulent orange and papaya fragrances with a candied aspect akin to Jolly Ranchers or Life Savers Gummies.

The Sherb, a cross of Girl Scout Cookies and Pink Panties bred by Sherbinski, comes in at a close second in terms of wins. Sweet and doughy with a bakery-fresh, pastry-esque profile that evokes notes of hot sugar and flour, the smell literally makes the mouth water.

One of Whale Oil’s longest running selections, this one is considered a farm-favorite flavor.

Another cultivar worth highlighting is Strawguava, a delectable cross of

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

QUALITY IN EQUALS QUALITY OUT

THE HARVEST ISSUE

millerville

58

WEDDING CRASHER

Millerville Farms is a family-owned agriculture business in the northern slope of the Siskiyou leafmagazines.com

Mountains in Cave Junction. Helmed by Rhea and Matt Miller — second and third generation growers with decades of experience — Millerville produces a range of greenery, including tobacco, hops and, of course, Cannabis. The couple operates two farms with 40,000 square feet of outdoor canopy and 12,000 square feet of greenhouses. Employing only a handful of full-time employees, peaking at around a dozen during harvest season, the amount of work that Rhea and Matt put into cultivation is tremendous.

NOV. 2025

“WE’RE SUPER PASSIONATE ABOUT SUN-GROWN CANNABIS. BOTH OF US ARE BORN AND RAISED IN SOUTHERN OREGON,” RHEA MILLER EXPLAINED.

As a company, the farm joined the recreational market in 2016 and has produced organic, Clean Green Certified flower for public consumption ever since. With a history of growing for medicinal usage before 2016, Millerville Farms has provided caregiving for somewhere between 32 to 96 patients at any given time over the course of its operations.

“It’s not about cornering the market; it’s about having the availability for all the people that the plant actually is here to provide and serve,” Matt Miller noted.

With a genetic archive of over 200 strains collected throughout the years, Millerville runs around 30 to 40 different cultivars per season, with the longer finishing plants placed in greenhouses so they can ELVIS reach full maturity before harvest.

farms

ROWS

JAGER

RHEA & MATT MILLER

Selection is an arduous process, but, per Matt Miller, most choices are kept around for their distinct expressions that translate to flavor and “hit right in the palate.”

The name Millerville is synonymous with the acclaimed strain Jaeger. A phenotype of Hindu Kush x Hindu Kush, the cultivar was created in-house. A beautiful plant with bold purple buds and a picturesque green-to-purple fade on the leaves, the flower has a fragrance that’s comparable to Jagermeister liquor, complete with rich notes of black licorice, anise and mixed spices.

One of the newest additions to the farm this season is Dirty Zkittles, a cross of Jaeger and Zazul that smells sublime. With an aroma that practically claws at the senses, the expression features layers of sweet and savory spice with underlying hints of licorice, pumpkin bread and caramelized sugar.

Another exciting selection is Purple Wreck, a cross of Purple Urkel and Trainwreck. Originally popped from a seed pack over 15 years ago, the genetic comes via Reserva Privada, a U.S.-based subsidiary of DNA Genetics.

Consisting of a terpinolene-heavy profile, the flower reeks of pine and sage. > > C O N T I N U E S N E X T PA G E

Location: Cave Junction Signature Strains: Jaeger, Dirty Zkittles Farm Size: 40,000 square feet of outdoor canopy and 12,000 square feet of greenhouses Employees: ~12 during harvest

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

THE HARVEST ISSUE

CONTINUED FROM PREVIOUS PAGE

millerville farms

60 ANIMAL SHERBZERBERT

LEMON KUSH STANDOUT SELECTIONS INCLUDE ELVIS, APE CHEESE, PLANET MARSHMALLOW, CHAMPAGNE DIESEL, GOLDEN LEMONS, GOOFIEZ, PINEAPPLE JAEGER, LEMON KUSH, MAUI TRUE BLOOD AND

leafmagazines.com

WHITE CHOCOLATE CHIP.

The assortment of profiles is as varied as it is storied, with some legacy strains, like Elvis and Ape Cheese, going back half a century.

With a location near the East Fork Illinois River, the ground is rockier than natural dirt. So, Rhea Miller works on fluffing the soil and creating loamier growing media by sourcing natural resources over time.

“This is actually a bunch of topsoil from the Illinois River riverbed out of Sauer’s Flat.

And then we source local inputs, like cleaning out peoMAUI ple’s barns, doing a bunch TRUE of natural compost. We get BLOOD kelp and fish meal from Crescent City,” she stated.

“Keeping inputs local is a winning factor for all the organic flavor.”

In an effort to keep things as regenerative and native as possible, even the composted manure is derived from nearby organic dairy farms.

NOV. 2025

Rhea Miller utilizes EM1 microbial inoculant and fungi, including Trichoderma, to promote growth and help balance bacteria in the living soil. Using more beneficial microorganisms reduces the likelihood of foreign pathogens or diseases that can harm the plants.

“It’s about having more good guys than bad guys at the party,” she explained. “We want that in the media, so we are complementing it. It’s like boosting the immune system.”

The proof is in the flower, resulting in a clean, flavorful smoke that’s smooth on the lungs.

Matt Miller works as a wildland firefighter during late summer and early fall each year. Given the annual threats of fire across the state, it’s a heroic side mission and a sacrifice in many ways.

“It’s a juggle being a sun-grown farm, with that being a seasonal process and then the seasonality of fires overlapping that. It’s definitely go time when it comes to summer for us. (In 2024,) Matt was gone until Oct. 20,” Rhea Miller noted.

Despite the challenges in running things without him during those instances, this isn’t her first rodeo.

“Rhea runs the whole farm. She’s the brains and heart, bro,” Matt Miller stated with a beaming smile.

Between the medical caregiving, the firefighting and the methods they use to grow, it’s very apparent that the Millers care about their community and the surrounding environment.

With a passion and dedication that shines through in every facet of their work, Millerville Farms continues to set the standard for southern Oregon Cannabis cultivators.

APE CHEESE

MILLERVILLEOREGON.COM @MILLERVILLEFARMS

STORY by JAMIE OWENS @PNW_CHRONIC710 for OREGON LEAF @OREGONLEAF | PHOTOS by TONY SIMONELLI @SIMONELLITONY See more photos at LeafMagazines.com

LOCALIZING

OREGON CANNABIS 415 SE 3rd St, Bend 7625 SW Oleson Rd, Portland

2205 NE Division St, Bend 921 7th St, Oregon City 4702 SW Scholls Ferry Rd, Portland

LOOKING TO JOIN US? SCAN HERE:

THE HARVEST ISSUE

fresh off the farm

MEDFORD

grown rogue

Cherries and Bananas is a “late finisher with a very large, dense bush structure.

Powerful terpene expression with strong gas aroma, deep blue-purple coloration and exceptionally high frost coverage.”

C U LT I V A R : C H E R R I E S A N D B A N A N A S LINEAGE: TROPICANA CHERRIES X BANANA CAKE BREEDER: GROWN ROGUE GROW METHOD: RAISED BEDS TEAM SIZE: EIGHT FARM SIZE: 8 ACRES

62 CHERRIES AND BANANAS

GROWNROGUE.COM @GROWNROGUE

CP3

ROGUE RIVER

truecare leafmagazines.com

farms

CP3 is a “bushy indica with dense buds and bright orange hairs that finishes early October.” It features an “old-school skunky nose with heavy caryophyllene terps and a touch of limonene and humulene.”

G R A N T S PA S S

LEFT COAST STANDARD

C U LT I V A R : C P 3 ( A K A C H E E S E P I E 3 ) LINEAGE: BLUE CHEESE X CHERRY PIE BREEDER: ANTHONY OTT & TRUECARE FARMS GROW METHOD: ORGANIC SUN-GROWN TEAM SIZE: SEVEN FARM SIZE: 10 ACRES TRUECAREFARMS.COM @TRUECAREFARMS

NOV. 2025

LUNCH MONEY #50

Lunch Money #50 “is a dense, blinged-out funk machine. Bad breath, motor oil, foul meaty grease describe the nose on her.”

C U LT I V A R : L U N C H M O N E Y # 5 0 L I N E A G E : G A R L I C I C I N G X M E AT B R E AT H B R E E D E R : C O L L A B O R AT I O N B E T W E E N DYNASTY MEDS AND FRESHCOAST GENETICS (PHENO HUNTED FROM MICROBE BROS) GROW METHOD: LIVING-SOIL, ORGANIC A M E N D M E N T S , M I C R O B E S , W AT E R A N D S U N TEAM SIZE: FIVE TO SEVEN CREW MEMBERS O N AV E R A G E ( I N A D D I T I O N T O T H E H E A D GROWER) FARM SIZE: TIER II SUN-GROWN LICENSE W I T H “ R O U G H LY 2 , 0 0 0 P L A N T S E A C H S E A S O N O V E R T H E S PA C E O F A N A C R E O F C A N O P Y.” @LEFTCOASTSTANDARD

STORIES & PHOTOS by TRUECARE FARMS, GROWN ROGUE & LEFT COAST STANDARD

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