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.

Clark Family Farms’ Chicken

Clark Family Farms’ Chicken First-generation farmer Todd Clark wanted “to do something [he’s] proud of: raise high-quality, nutrient-dense food.” At Clark Family Farms, he rotates his chickens in 'chicken tractors' daily, following the rotations of sheep and cattle. What results from the Kentucky bluegrass fields, limestone-filtered water, and close care Todd takes is chicken with such concentrated flavor you’ll feel like you’re sitting down to a farm dinner in the hills outside Lexington.

As an amateur chef, Matthew Lawrence quickly learned that the quality of meat used in a meal has a huge impact on the final product. As he catered local weddings and competitions, he struggled to find local and sustainable meat from farmers nearby. To improve his craft and provide a better alternative to grocery store meats, Matthew and his wife Jesie decided to create what they were searching for by starting their own sustainable multi-species pasture farm in Sylacauga, Alabama. After all, as Matthew says, nature is where all the activity happens.

If starting their own farm wasn’t ambitious enough, Matthew and Jesie also built their own USDA inspected processing facility to service both their farm and other local farmers. Providing a local processor for the community results in better meats for everyone.