The Wall Street Journal


Read Georgia’s latest piece in the Wall Street Journal entitled: “The Pleasures of Live Animal Sacrifice“.

A little taste: “Eating oysters is a language. It is one I learned while wading through the bays of the southern tip of Puget Sound. One evening in the summer of 2009 I bent over again and again to pull out a Shigoku. I shucked and shucked, washing them down with white wine, until the sunset put an end to my revelry…”

Growing up on her family’s farm in upstate New York, Georgia developed a passion for simple farm-to table food and a deep connection to the outdoors. Having worked in the finance world after college, she decided to leave her cubicle and reconnect with her roots. After graduating from the French Culinary Institute, she began working in Michelin restaurants in New York and France, and soon started leading her renowned Adventure Getaways: excursions around the country aimed at promoting “manual literacy” and helping participants step outside of their comfort zone and experience life more viscerally. Georgia is a firm believer in empowering people to be self-sufficient, identify personal strengths and pursue their life passions.

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