A Fork in the Road

David takes you to Savannah’s Bull River to meet Perry and Laura Solomon of Tybee Oyster Company, the pioneers behind Georgia’s first floating cage oyster harvest. They show how flip-farm baskets, smart stocking, and coastal science produce clean, meaty half shells while building habitat and easing pressure on wild reefs.

We visit Providence Farmstead in Demorest, Georgia, where the Russell family raises American Wagyu by crossing full-blood Wagyu sires with Jersey cows. You hear how careful nutrition, low-stress handling, and family teamwork shape beef prized by chefs across the Peach State.

From a farmers market kettle to supermarket shelves, Corks Popcorn founder David Cork shares how a weekend side hustle in Statesboro became a full-time Georgia Grown brand. In this episode of the Fork in the Road podcast, you’ll hear how oil-popped mushroom kernels, local grit, and a lot of patience turned simple ingredients into a small-batch success story featured at the Masters Tournament in Augusta.

Let's visit Nashville, Georgia, in Berrien County to see how cold-hardy satsuma mandarins are reshaping local agriculture and school nutrition. You'll hear from growers and packers who walk us through varieties, frost protection, and the journey from orchard to classroom lunch trays. Discover why cultivars like Xie Shan, Brown Select, Owari, Kishu, Cara Cara, Sugar Belle, and Shiranui are taking root across South Georgia.

David takes you to White Sulphur Farms just outside Gainesville to meet the Reynolds/Hemmer family and see how they raise Belted Galloway cattle and heritage Tamworth pigs on land first settled in 1802. You hear how the farm’s spring gave the community its name and why the family is committed to keeping the core acreage in agriculture for generations to come. Expect history, livestock know-how, and a true farm-to-table ethos rooted on the banks of the Oconee River.

Let's meet Biram Chapman of St. Catherines Island Seafood, the small Georgia business turning shoppers into “shrimp snobs.” We follow his week from coastal boats to Middle Georgia coolers to the Grant Park Farmers Market and hear why wild-caught Georgia shrimp tastes different. You learn the family history that ties Biram to St. Catherines Island and how buying local supports shrimpers in a tough import-driven market.

Let's visit Dahlonega Resort and Vineyard for a mountaintop meal with Executive Chef Madeline Medon, whose upscale rustic menu pairs Georgia-grown wines with Southern comfort. You’ll hear how barbecue, fried chicken, and red-wine-cured salmon meet Dahlonega Plateau AVA bottles, plus why a quiet porch and wooded trails make this Blue Ridge retreat an easy getaway from Atlanta.

In this episode, we visit Savannah Bee Company in Savannah, Georgia, for a tour of its honeys, mead bars, and conservation work. Founder Ted Dennard shares how a Peace Corps detour became a lifelong calling, why flower sources define honey, and how The Bee Cause Project puts observation hives and bee curricula in schools. You also meet the team teaching mead’s ancient roots and modern flavors.

Step into the Lake Rabun Hotel in Lakemont and feel the mountain craftsmanship at once, from cedar fretwork to a stone fireplace built by local hands. We visit owner and preservationist Gwen North, the restaurant team, and the bar to explore a true farm-to-table tradition that champions Providence Farms beef, Benton’s bacon, local trout, and Moonrise Bourbon. You hear how thoughtful restoration, pet-friendly fish camp cottages, and Forest Lodge events invite you to slow down, put away screens, and reconnect in Georgia’s farm-to-table capital.

At the University of North Georgia in Dahlonega, Hometown Harvest turns the historic Vickery House into a garden and outdoor classroom that serves the UNG food pantry and Lumpkin County Schools. You hear how students, faculty, and community partners grow tomatoes, onions, berries, and more, preserve heirloom seeds, and deliver fresh produce to salad bars and neighbors in need.

In this episode, you visit Big Creek Distilling Company in Dahlonega, Georgia, where a family-owned business is transforming the region’s moonshining past into a modern whiskey tradition. Host David Zelski takes you inside the still house to taste bourbon, gin, and even gold-infused moonshine while exploring the history that shaped North Georgia spirits.

This episode of the Fork in the Road podcast takes you to Chase Farms in Oglethorpe, Georgia, where three generations of the Chase family have been growing peanuts with care and tradition. Host David Zelski explores how they balance science, sustainability, and family life to keep Georgia’s state crop thriving.

In part two of our visit to Georgia Sea Grill, host David Zelski travels from the garden to the water, visiting the off-the-grid Satilla Pond where Chef Tim Lynch and pond manager Eric Miller hand-catch fresh catfish each week. Hear how this hidden fish farm supplies the Sea Grill with pristine, chemical-free catfish and how their dedication to quality translates to unforgettable dishes on the menu. This is a behind-the-scenes journey from pond to plate, from bait recipes to kitchen secrets.

On this episode, David visits Georgia Sea Grill on St. Simons Island to explore how Chef Tim Lynch and owner Zack Gowen are redefining local dining through fresh, coastal cuisine. The journey continues to Potlicker Farm, where farm manager Sam McPherson grows seasonal produce that connects deeply with Southern food traditions.

Cordele, GA is the Watermelon Capital of the World. This episode explores how this iconic summer fruit shapes the local economy and culture. From farm fields to festivals, join David Zelski as he meets the growers, experts, and community members behind Georgia’s sweetest harvest.

Let's visit Soldier of the Sea Distillery in Comer, Georgia, where Marine veteran Mark Davis crafts unique whiskeys, some infused with local honey from his beekeeper wife Jennifer, while honoring the armed forces and revitalizing the town. Discover how their passion for distilling, housed in a historic building, blends art and science to create exceptional spirits and promote the local community and Georgia's agricultural bounty.

Journey to Rabun County, Georgia, to explore the Lake Burton Trout Hatchery and uncover the fascinating science behind cultivating trout for the state's rivers and lakes. Learn from trout stocking coordinator John Lee Thompson about the intricate life cycle within the hatchery and its vital role in supporting both ecological balance and angling opportunities in Georgia.

Nestled in the rolling hills of Dahlonega, Red Oak Lavender Farm is home to more than 20 varieties of lavender, thriving against the odds in Georgia’s clay soil. Host David Zelski explores how founder Tina Duffy turned a love of fragrance into a flourishing family farm—and a destination that smells as good as it looks.

In Mansfield, GA, Love is Love Farm cultivates more than just vegetables; their cooperative model and dedication to sustainable agriculture nourish both the local community and the palates of discerning chefs. This episode explores the farm's unique produce and its vital role in the farm-to-table ecosystem.

Journey into the heart of South Georgia's timber industry with Langdale Forest Products. See how they manage vast forests, harvest trees, and transform them into dimensional lumber and OSB, all while emphasizing sustainability and efficiency.