Let's visit Nashville, Georgia, in Berrien County to see how cold-hardy satsuma mandarins are reshaping local agriculture and school nutrition. You'll hear from growers and packers who walk us through varieties, frost protection, and the journey from orchard to classroom lunch trays. Discover why cultivars like Xie Shan, Brown Select, Owari, Kishu, Cara Cara, Sugar Belle, and Shiranui are taking root across South Georgia.

David takes you to White Sulphur Farms just outside Gainesville to meet the Reynolds/Hemmer family and see how they raise Belted Galloway cattle and heritage Tamworth pigs on land first settled in 1802. You hear how the farm’s spring gave the community its name and why the family is committed to keeping the core acreage in agriculture for generations to come. Expect history, livestock know-how, and a true farm-to-table ethos rooted on the banks of the Oconee River.

Let's meet Biram Chapman of St. Catherines Island Seafood, the small Georgia business turning shoppers into “shrimp snobs.” We follow his week from coastal boats to Middle Georgia coolers to the Grant Park Farmers Market and hear why wild-caught Georgia shrimp tastes different. You learn the family history that ties Biram to St. Catherines Island and how buying local supports shrimpers in a tough import-driven market.

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.

In this episode, we visit Savannah Bee Company in Savannah, Georgia, for a tour of its honeys, mead bars, and conservation work. Founder Ted Dennard shares how a Peace Corps detour became a lifelong calling, why flower sources define honey, and how The Bee Cause Project puts observation hives and bee curricula in schools. You also meet the team teaching mead’s ancient roots and modern flavors.

Step into the Lake Rabun Hotel in Lakemont and feel the mountain craftsmanship at once, from cedar fretwork to a stone fireplace built by local hands. We visit owner and preservationist Gwen North, the restaurant team, and the bar to explore a true farm-to-table tradition that champions Providence Farms beef, Benton’s bacon, local trout, and Moonrise Bourbon. You hear how thoughtful restoration, pet-friendly fish camp cottages, and Forest Lodge events invite you to slow down, put away screens, and reconnect in Georgia’s farm-to-table capital.

At the University of North Georgia in Dahlonega, Hometown Harvest turns the historic Vickery House into a garden and outdoor classroom that serves the UNG food pantry and Lumpkin County Schools. You hear how students, faculty, and community partners grow tomatoes, onions, berries, and more, preserve heirloom seeds, and deliver fresh produce to salad bars and neighbors in need.

In this episode, you visit Big Creek Distilling Company in Dahlonega, Georgia, where a family-owned business is transforming the region’s moonshining past into a modern whiskey tradition. Host David Zelski takes you inside the still house to taste bourbon, gin, and even gold-infused moonshine while exploring the history that shaped North Georgia spirits.