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. 

Corks Popcorn bags

Credit: CorksPopcorn.com

 

Corks Popcorn began as a weekend curiosity. In 2004, David Cork bought a small kettle cooker and tried his hand at the farmers' market in Statesboro. One flavor of kettle corn led to caramel, then to a simple salted option for those seeking sugar-free, followed by snickerdoodle and fundraiser-ready cheese blends. Along the way, David kept a full-time job as the popcorn operation gathered a loyal following.

By 2021, local stores were stocking Corks, and Publix invited the brand into its Georgia Grown section. To keep up, David transitioned from a garage kitchen to a commercial facility, hired a team, and committed full-time in the midst of the pandemic. He explains why he oil pops for tenderness and uses mushroom kernels for quality, how nitrogen flushing extends shelf life, and how careful sifting keeps unpopped kernels out of the bag.

Corks now ships truckloads and experiments with new flavors while staying rooted in Statesboro. David credits his team and community, and still reaches for the simply salted bag that takes him back to childhood snack bars. As he puts it, “I never thought I’d be a popcorn guy.” Growth is steady, not global, and the goal is to keep improving the craft one batch at a time.