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.

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.

Join host David Zelski as he travels the state to bring you the personal stories from Georgia’s farmers, fishermen, merchants, artisans, chefs, and others who help provide Georgia-grown products to folks in the Peach State and beyond. You can also watch the Fork in the Road TV show on GPB and on demand at GPB.org as David Zelski takes you across the state in a lively half-hour program.

David takes you to Savannah’s Bull River to meet Perry and Laura Solomon of Tybee Oyster Company, the pioneers behind Georgia’s first floating cage oyster harvest. They show how flip-farm baskets, smart stocking, and coastal science produce clean, meaty half shells while building habitat and easing pressure on wild reefs.

We visit Providence Farmstead in Demorest, Georgia, where the Russell family raises American Wagyu by crossing full-blood Wagyu sires with Jersey cows. You hear how careful nutrition, low-stress handling, and family teamwork shape beef prized by chefs across the Peach State.