Join David at Comfort Farms in Milledgeville, Georgia, where agriculture, innovation, and live fire cooking come together. You meet Jon Jackson, a veteran helping others heal through farming, and Ray Palermo, creator of the Quad Grill. Discover how open flame cooking, heirloom ingredients, and a Georgia-made invention are redefining backyard barbecue and farm-to-table cuisine.

 

For thousands of years, humans have cooked over open flames. In this episode, that ancient method is brought into the modern world through innovation and purpose. At Comfort Farms in Milledgeville, Georgia, Jon Jackson is doing more than growing food. Through his nonprofit Stag Vets, he is helping veterans transition back into civilian life using agriculture as a path toward healing. The farm itself is a working ecosystem, filled with heirloom crops and livestock raised with intention.

Enter Ray Palermo, founder of I Cook with Fire. His invention, the Quad Grill, is designed to harness the power of live fire in a way that is portable, efficient, and safe. Inspired by traditional Spanish paella cooking, Palermo created a grill that allows flames to directly interact with food while maintaining even heat distribution. The result is a tool that reconnects modern cooking with its oldest roots.

Together, Jackson and Palermo demonstrate what happens when innovation meets tradition. Using farm-raised rabbit and guinea fowl, they prepare a classic paella over open flame. The episode captures more than just a meal. It highlights a philosophy grounded in simplicity, sustainability, and connection. In the end, the message is clear. Great food does not require complexity. Sometimes, all you need is fire.

 

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