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operating in its original spot. There is something special about the silhouette of Georgia's early era pit smoked BBQ establishments. In Jackson, as you approach on a seeming highway to nowhere, a plume of smoke reaches up to the too-tall pines. The sound of tires crunching gravel in the parking lot reminds you of the magic that time, temperature, pork ham, hickory, oak, and fire have in the hands of skilled artist. Keep all this in mind as we discuss the urban version of Fresh Air. Located in a non-descript shopping center on Riverside Drive (you know it by the liquor store and airsoft arena), sits a trip back in time. Old fashioned décor greets you immediately and transports the senses in a way. The smell of oak and hickory is light, and the staff is (for the most part) friendly, but certainly timely. As an operator of restaurant kitchens, it always makes me happy to see a concise, thoughtful menu. Fresh Air may take the concise menu award, and I guarantee that is a pillar of the restaurant's success. Another pillar is the taste of that pulled and chopped pork. I cannot quit it. The pulled pork plate at Fresh Air is my go-to meal. If friends or family come from out of town, guess what? We're having pulled pork plates. The perfect blend of ingredients and cooking method discussed earlier, in concert with the acidic tomato vinegar sauce, hits the tongue in an umami way that would make the most discerning Japanese food lover swoon. Throw some sweet coleslaw on for the win! The Brunswick stew, by my estimation, is beef, tomato, and corn passed through a meat grinder to achieve texture and flavor (such that I wish I was eating as I write this). I must mention the consistency of quality at both locations. The small menu allows the team to offer the same experience virtually every time I'm in. After all, they've been doing it since 1929 and are proud to continue their legacy. Brad Stevens is the culinary director for the Moonhanger Group. He's a son, friend, brother, competent golfer, and Farmer Champion. Looking ahead, Brad hopes to apply his knowledge to mentor young chef s, and advocate for healthy food access in Central Georgia. A pulled pork plate with Brunswick stew. October/November 2026 | maconmagazine.com 95