Matt Brown, PETALUMA ARGUS COURIER
Last month, Pam Torliatt loaded 25 grass-fed black Angus beef cows onto trucks and shipped them off for sale. The mass exodus represented a quarter of the herd she raised with partner Leo Ghirardelli on organic pastures in Tomales and Pepper Road west of Petaluma.
Since starting the Progressive Pastures label in 2006, Torliatt has peddled beef at Petaluma Market, giving local customers the satisfaction that their food was raised, harvested and sold within a 16-mile radius.
But all that is coming to an end after this year.
Marin Sun Farms, which owns the slaughterhouse on Petaluma Boulevard North — the only USDA-certified meat processing plant in the Bay Area — has informed ranchers that, starting in January, it will no longer process animals for private labels such as Progressive Pastures.
“This puts us out of the business of selling to the retail market,” said Torliatt, a former Petaluma mayor. “Knowing that our community is losing the ability to harvest locally, it’s going to have a tremendous impact on agricultural infrastructure. It’s going to have a negative affect on local agriculture.”
Read more at https://www.petaluma360.com/home/a1/10320684-181/petaluma-ranchers-beefing-about-slaughterhouse
Diane Peterson, SONOMA MAGAZINE
Meet the new generation of chicken ranchers raising heritage birds such as Delawares and Rhode Island Reds for both meat and eggs, often as a side business to a dairy or cattle ranch or as a second job. Like their grandparents and parents, these young farmers are finding there’s a niche for producing a food that provides a high-quality and affordable source of protein.
In the first half of the 20th century, the explosion of chicken farms amid the sunny, fog-kissed hills of Petaluma lined residents’ pockets with a feathery fortune and gilded its reputation as the richest little city in America. Dubbed “Chickaluma” and the “Egg Basket of the World,” Petaluma produced 612 million eggs in 1945, from an estimated 6 million hens.
The region had the rich, alluvial soil, cooling fog and sunny hillsides required for chickens to thrive. On Petaluma’s southern end, a series of sloughs allowed the eggs to enjoy smooth sailing on boats heading south to the Bay Area market, where they arrived unbroken and unspoiled. The area developed into a hotbed of innovation and entrepreneurship, particularly with the invention of the world’s first incubator.
Read more via Eggs & Farmers | Sonoma Magazine.