How do you get kids excited about fruits and vegetables? In this episode, we visit Drew Charter School in Atlanta to see how Small Bites Adventure Club is helping students try new foods through hands-on cooking and classroom experiences. You will hear how educators are using simple, practical tools to teach healthy eating habits, build kitchen confidence, and turn picky eaters into curious young chefs.
In this episode of the Fork in the Road podcast, you meet the founders of HIBO, a Georgia-made energy drink crafted from hibiscus. Traveling to Bishop, Georgia, we explore how Clayton and Phoebe Oetting set out to create a clean, great-tasting alternative to traditional energy drinks. From food science roots to national ambitions, this is a story about patience, family, and super simple energy.
In this episode, we visit EM Farms in Salem, Georgia, where owner Kaneisha Miller is cultivating fresh produce, preserves, and a sense of community on land that generations of her family have worked. You will hear how EM Farms blends tradition, creativity, and local support to build a sustainable small farm rooted in legacy and resilience.
In this episode of Narrative Edge, you join hosts Peter Biello and Orlando Montoya for a deep dive into John T. Edge’s memoir House of Smoke: A Southerner Goes Searching for Home, a book that braids Southern food, family, and history into one candid narrative. Together, we explore how Edge, founding director of the Southern Foodways Alliance and host of the TV series TrueSouth, uses dishes from turnip greens to catfish stew to examine race, class, and belonging across the modern South. If you love Southern food writing, cultural history, and memoirs that are honest without being self-indulgent, this conversation will give you plenty to chew on.
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 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.
Salvation South magazine editor Chuck Reece recently ate breakfast at an historic spot in New Orleans, Louisiana. What he tasted and saw there sent him on a search for some pieces of Southern history he did not know about. Today, he will share with you what he found.
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.
Salvation South editor Chuck Reece came from a very large family. His father was the eleventh of twelve children. So every year about this time, Chuck has always wondered how his grandmother managed that huge Thanksgiving dinner. This year, he did some calculations.
On a special live episode of the Fork in the Road Podcast, host David Zelski is joined by a panel of experts from Coastal Georgia. Recorded live at the Tybee Post Theater on Tybee Island, this episode dives deep into the rich and vibrant maritime culture of the Georgia coast with four remarkable guests who have each played pivotal roles in preserving and promoting this unique environment.
It's National Hot Dog Month in America, and Jeff Hullinger celebrates with a trip to Macon to visit one of the oldest hot dog establishments in the country.
Sweet Grass Dairy is the home of Georgia's cheesemaking pioneers. Meet Jessica and Jeremy Little, the dynamic duo behind the farm-to-table cheese revolution in Thomasville. From pasture to plate, discover the art and science of crafting award-winning cheeses rooted in sustainable farming practices and innovative recipes. In this episode, you can savor the flavors of Sweet Grass Dairy's artisanal cheeses while gaining insight into their commitment to quality, sustainability, and community.
Explore Thompson Farms in Dixie, GA a hear about one family's generations-long commitment to sustainable pig farming. From overcoming market challenges to embracing whole hog butchery, the Thompsons showcase a unique blend of traditional southern practices and innovative approaches, ensuring every piece of meat leaving the farm is of the highest quality.
From muddy pig spa days to the processing plant, this episode provides an intimate look at a family-driven operation that prioritizes the well-being of its animals.
The owners of 920 Cattle & Company in Millen, GA are the next generation of family farmers. Becca and Jarrod Creasy take a holistic approach to their meat and cattle farm. These young farmers are deeply involved in animal husbandry, land preservation, and the nutritional needs of both their livestock and their consumers. This is the future of family farming.
There's a good chance that the milk you bought at the grocery store this weekend(Yes, even at the big chains) came from a dairy farm in the middle of the state. And there is a very good chance that milk was processed in a facility located smack-dab in the heart of Atlanta. In this episode, we'll follow the milk truck from Montezuma to Midtown.
Fresh-from-the-garden vegetables, a wide variety of oysters, and expertly crafted cocktails all in one of the 10 best-designed bars in America. In this episode, you'll learn how one restauranteur's passion for the aquaculture of the South has made Decatur, Georgia a prime destination for oyster lovers everywhere. Plus, which is better: oysters from a farm or oysters harvested in the wild?
Georgia is the Peach State but it is also home to about half of all peanuts grown in the United States. No matter how you eat your peanuts, be it candy bars, protein bars, peanut butter, or cocktail mixes, the chances are high that you've eaten peanuts from Hardy Farms Peanuts in Hawkinsville, GA.
This week we travel to Macon, Georgia to discuss the ins and outs of a very simple product that has been known to bring families together while arguments about its ingredients can also tear people apart. What is this product? Barbecue sauce.
