Originally aired on December 2, 1:00pm-2:00pm
Crane Creek Vineyards sits high in the Blue Ridge Mountains of North Georgia in the shadow of Brasstown Bald, Georgia’s highest peak. The unique microclimate–a combination of warm, dry summer days, cool mountain nights and well-drained mineral soils–allows Crane Creek to cultivate and harvest grapes suitable for complex wines with fresh, assertive aromas and concentrated flavors. Crane Creek is a family run business in the truest sense of the word. Eric Seifarth, a native of Atlanta, spent much of his early life traveling the world- first with his family, and then as a U.S. Army officer. A significant portion of his military career was spent in Northern Italy where he developed his appreciation and style for wine growing.
President Tom Carroll is the 4th generation Carroll to helm Sunset Farm Foods. Sunset Farm Foods began in 1918 when W.W. Carroll starting selling beef to a grocery in Valdosta, Ga. Presently, they serve the retail and food-service sectors in the southeast US with a variety of sausage and ham products. They also produce under private label arrangements and make products for further processing such as sliced sausage pieces.Their pride in the quality of products is reflected in the fan mail received over the years. The plant, which employs 82, is located on the same 11 acres of land purchased in 1932.
White Oak Pastures is a multigenerational family farm that cooperates with nature to produce healthy, safe, nutritious and delicious artisan products. Care is given to ensure that all production practices are economically practical, ecologically sustainable, and that animals are always humanely treated. White Oak Pastures never falters in their determination to conduct business in an honorable manner for the sake of the animals, the land and the people who eat the products. Will Harris, President, is a fourth generation cattleman who tends the same land that his great-grandfather settled in 1866. Born and raised at White Oak Pastures, Will left home to attend the University of Georgia’s School of Agriculture, where he was trained in the industrial farming methods that had taken hold after World War II. Will made the decision to return to the farming methods his great-grandfather had used 130 years before.