2002
- Petaluma Poultry named Environmental Business of the Year by the Sonoma County Conservation Council.
- Industry Safety Award from the California Grain and Feed Association.
- Randy Duranceau addresses the National Organics Standards Board advocating strict enforcement of the free range requirement for organic certification of poultry.
- WRAP award from the State of California for exemplary resource conservation.
- Sustainability Team convenes voluntarily. Goal: minimize the company’s environmental footprint.
- Ozonation pilot project begins. Goal: eliminate the use of chlorine in the processing plant, potentially reducing water usage by as much as 85 percent.
- Design and construction of a state-of-the-art hatchery in Sonoma County.
- Petaluma Poultry raises its first organic chickens.
- Introduction of Rocky Jr., a smaller, younger version of the antibiotic-free, flavorful chicken.
- Shainsky begins working on the creation of national standards for organic poultry and meat.
- Petaluma Poultry’s focus widens to include the emerging natural foods market. The company stops the use of antibiotics in feed.
- Allen Shainsky accepts the challenge from leading Bay Area chefs: develop a chicken with old-fashioned flavor.
- Shainsky goes to the Loire Valley, France to study European poultry husbandry.
- Shainsky develops a feed based on proteins of corn and soy with no animal byproducts, animal fat or antibiotics.
- Introduction of Rocky - the first commercially available free range chicken.
- Petaluma Poultry builds its own feed mill to provide the highest quality feed for its chickens.
- Allen Shainsky founds Petaluma Poultry, a company focused on product for specialty ethnic markets.
- Allen Shainsky earns a BS degree in Poultry Husbandry from the University of California, Berkeley.
- Allen Shainsky, age 6, begins working on his family’s chicken ranch.
- Russian immigrant Israel Shainsky moves to Sonoma, California. The Shainsky family begins raising chickens, becoming growers and distributors.