What happens to used cooking oil after a restaurant closes for the night? Join David on a visit to Clean Energy Biofuels in Monroe, Georgia, where used fryer oil and grease trap waste are transformed into renewable fuel. Along the way, we meet the welders, plant managers, engineers, and recycling experts working behind the scenes to reduce landfill waste, support restaurants, and help power a growing biofuels industry across the Southeast.

Join David Zelski on a visit to Tiger Mountain Vineyards in the mountains of northeast Georgia and explore the vineyard that helped establish Georgia’s modern wine industry. Learn how the Tiger Mountain team pioneered European vinifera grapes in Georgia, preserved wine history, and discovered the future signature grape of North Georgia wine country.

In this episode, David heads to Waverly, Georgia, to visit Grassroots Farms, where farmer Brandon Chonko is building a regenerative farm from the ground up. Using heritage livestock, rotational grazing, and low-input methods, he transforms raw land into fertile soil. This story explores sustainable farming, rare breeds, and the grit it takes to grow food in South Georgia.

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.

Join David on a visit to Creature Comforts Brewing Company in Athens, Georgia, and explore how craft beer can bring people together and drive meaningful community impact. You will hear how the brewery sources local ingredients, partners with the University of Georgia, and leads initiatives like Get Comfortable and Brew for One. Discover how Creature Comforts blends brewing, storytelling, and philanthropy into a model for community-focused business.

Muscadine grapes are a true Southern staple, and Paulk Vineyards in South Georgia is helping bring them to a wider audience. In this episode, we explore how this family-run farm grows, harvests, and transforms muscadines into award-winning wines, juices, and health products. Discover why muscadines thrive in Georgia’s climate and how Paulk Vineyards is shaping the future of this uniquely Southern crop.

Georgia citrus is on the rise, and one South Georgia farm is helping lead the way. In this episode, we visit a family-run citrus nursery growing satsumas, lemons, and more while teaching customers across the country how to plant and care for their own trees. Learn how Georgia-grown citrus is expanding into a thriving agricultural industry rooted in community, education, and innovation.

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.

Join David on a visit to The Chai Box in Marietta, Georgia, where authentic chai is brewed with purpose and care. What began as a family ritual has grown into a nationally recognized business rooted in sustainability, cultural education, and bringing people together one cup at a time.

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.