call from an interested buyer who came
out right before Ramadan and bought
all his lambs, a preferred meat for eve-
ning meals after a day of fasting during
the Islamic holy month. He told Polis
there was a significant need for lambs
that are ethically farm-raised, which
means grass-fed, pasture-raised and
antibiotic-free. Polis worms his lambs
and gives them vitamins, and his lambs
eat only grass and forages. He does not
feed them alfalfa or grains to speed up
their growth or inject them with anti-
biotics. “Yes, it is more costly not to use
growth hormones and to grass feed
rather than pen feed,” says Polis, “but
I would never change my method of
farming. While I raise lambs for profit,
I owe them a good life while they are
with me.” Plus, the niche market he now
sells to expects it.
Polis sells direct to his customers,
who prefer to visit his farm to choose
their animal. Many do their own halal
butchering, a specialized form of slaugh-
ter as prescribed by Islamic law, or take
it to halal-friendly slaughterhouses, like
Chuck’s Custom Slaughter in Dixon,
where Polis often refers his buyers.
With halal slaughter, the animal
cannot be stunned before the act, but
must be alive and healthy. A blessing in
Arabic is prayed over the animal before
its throat must be cut by a sharp knife
that simultaneously severs the carot-
id artery, jugular vein and windpipe
in a single swipe to render it insensi-
ble. The blood must be drained out of
the carcass.
After losing eight baby lambs to
coyotes this year, Polis added llamas to
his herd. “They make great guard ani-
mals,” he says. He also rotates his sheep
around his properties so they don’t eat
the pastures down to nothing. To pre-
vent too much back breeding, Polis
will trade his ram every three years to
get some new blood in the mix. “I jump
on Craigslist and see who is looking
to exchange/sell Dorper rams,” Polis
says. “If they have an existing herd, the
rancher will want to exchange.” He also
works closely with Lincoln large animal
veterinarian Becky Childers, who has a
mobile practice, and comes to Pomop-
olis Farms to provide all the necessary
animal care.
Polis has been able to build his busi-
ness solely through word-of-mouth; he
has so much demand, he usually has to
turn customers away. He alerts regulars
when he has livestock available. One of
those customers is Abdul Malek Salih,
who buys 10-25 of Polis’ male lambs
each year. Salih performs his own halal
slaughter with his father. “Mike is really
great to work with,” Salih says. “His farm
is very clean, and I like the way he raises
his lambs. The meat is also very good.”
FAMILY
BUSINESS
SINCE
1935
Raley’s
MODERNIZING THE GROCERY EXPERIENCE
R
aley’s has an 83-year history as a family
business and continues to innovate the
,grocery experience for its customers.
Founder Tom Raley’s grandson Michael Teel is
majority owner and CEO. Under Teel’s leadership,
the company is purpose driven, with a strong
vision to infuse life with health and happiness by
changing the way the world eats, one plate at a time.
Raley’s is redefining the grocery experience
by inspiring customers to make the best individual
Grocery
innovator,
Raley’s
continues
to put
customers
first.
decisions for their health and wellbeing.
Raley’s is committed to making customers’ lives
easier by delivering a personalized, time-saving
digital shopping experience. With the option to
pick up at store or delivery, Raley’s online service is
unique in providing the customized service of
a personal shopper, who hand picks grocery
items, offering the same quality as if a customer
shopped themselves. Personalized service continues
with the launch of a new Raleys.com that will
increase customization and complement the
Something Extra savings program.
Raley’s Service Center
500 West Capitol Ave.
West Sacramento, CA 95605
(800) 925-9989
www.Raleys.com
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