32 FLOURISH • FALL/WINTER 2014
With this new foundation firmly in
place, the Poncias began sticking their
toes into the marketplace. They launched
a website to sell directly to the public,
reached out to a new audience through
social media platforms like Facebook
and Twitter, and secured a coveted booth
space at the Sunday Marin Civic Center
Farmers Market. As word spread about
the quality and taste of their meats, ac-
counts with specialty butcher shops and
high end restaurants soon followed.
Transparency is a cornerstone of the
Poncia's business philosophy; one their
patrons value highly. The couple has
continued to expand their customer base
by offering seasonal ranch tours that
give people an opportunity to visit their
property. "We love to have people out
to the ranch so we can share our story
and show them what we do," says Lisa.
"Our customers want to know their meat
comes from animals that are treated hu-
manely and with respect." The resulting
response to their product has been off
the charts, and the business has enjoyed
steady growth while gaining a devout
following.
Watching Loren Poncia in his element
makes it easy to see why his parents
are so pleased with the transition. The
ATV's engine roars to life as we finish
our rounds and begin circling back to
the barn. We are greeted on arrival by
Lisa who is waiting with their two young
daughters--Avery, age five, and Julianna,
age two. Squeals of delight echo through
the dusk as the girls run toward their fa-
ther. In one fell swoop he swings Julian-
na up on his shoulders; her tiny dangling
feet sporting miniature cowboy boots as
she giggles with obvious joy. Avery fol-
lows suit, draping herself around one of
his legs.
The Poncias hope their hard work will
make the business attractive to future
generations. "Our goal is to create a suc-
cessful, sustainable business model,"
Loren says with conviction. "Whether it's
our girls or our nieces and nephews that
follow, we hope this place and its tradi-
tion will endure."
Loren's dad Al proudly agrees. "Loren
still occasionally asks for my advice," he
says with a wink, "but I've enjoyed watch-
ing him take charge. He's committed to
continuing our family legacy. It's nice to
have a successor."
Stemple Creek Ranch grass-fed beef
and lamb is available at the Sunday Marin
Civic Center Farmers Market in San Ra-
fael, or by direct order on their website at
www.stemplecreek.com.
