After 12 years working in restaurant kitchens as a chef, Jeremy Storey found himself in Chicago, working the front of the house at Alinea, a Michelin-starred restaurant known as the foremost home in North America for the rarified cuisine known as molecular gastronomy. From his vantage point in the dining room, Jeremy watched purveyors -- farmers, fishermen, and hunters -- walk through the doors in the morning, fresh off the fields, boat, or woods, holding boxes of their finest findings for the chefs’ perusal. Though he’d landed arguably one of the better jobs in the country as far as the restaurant world goes, Jeremy couldn’t help but envy those producers.

Pasturebird is a Southern California farm halfway between San Diego and Los Angeles. Paul Greive and his family are raising chickens exactly the way they were meant to live: outside, on grass, with sunshine and room to forage, and on locally-milled feed.