This week on Georgia Traveler . . . “High Country to Low Country” . . . Host David Zelski begins in the low country of Wilmington Island where he discovers the “golden liquid” of the Savannah Bee Company. We then travel to the high country with Host Phil Proctor as he discovers an outdoor museum that offers a glimpse of 1800’s mountain living at Foxfire Museum and Heritage Center. Then it’s off to Lakeland with Host Christine van Blokland to see how one family has resurrected olive farming in Georgia at the Georgia Olive Farms and Inn at Still Pond. Later we journey to the mountain town of Rossville for some good ole’ classic amusement park fun at Lake Winnepesaukah. And we meet up with Host Ashley Mengwasser in Kennesaw to explore a one of a kind dining experience at Kennesaw State University.
This week on Georgia Traveler... We visit with Host David Zelski at the technologically remarkable ...
Blue Ridge, Ga.
A glimpse of a rich past captured by local high school students who truly valued their heritage, located in the Southern Appalachian known as Mountain City, Georgia Foxfire Museum and Heritage Center gives you a unique time and place into America's past.
Travel LinksFoxfire Museum & Heritage Center
It is the golden liquid that never spoils. Majestic honey bee has been around since before the dinosaurs and their product has been perfected in so many different varieties. We journey to Wilmington Island in the Savannah low country to learn more about these incredible creatures and discover a man who has built his own hive of honey bee gems known as the Savannah Bee Company.
Travel LinksSavannah Bee Company
Inn at Still Pond bed and breakfast has something more than meets the eye. With fresh food grown right in the backyard, this farm to table B&B is a certified organic farm, but the most intriguing farm to table food here is the homegrown olive oil produced on Georgia Olive Farms, in nearby Lakeland.
Travel LinksInn at Still Pond :: Georgia Olive Farm
A five-star lunch awaits you at Kennesaw State University’s The Commons. This dining experience takes year-round collegiate dining to an unprecedented level. This sustainable commissary pioneers a farm-table-farm approach to food service, and yes it’s open for All to come to enjoy.
Travel LinksKennesaw State University