Beyond Data Management Podcast

Joseph Addison (Fayette County, Georgia) has placed in the NEHA photo contest three years running. Recorded live at GEHA 2026, he walks Cameron through 12 photos from the field — the funny ones, the filthy ones, and the one he did not put on the report.
In this episode:

-“Biscuitus” and other kitchen personality that isn’t in the code

-A septic repair that got dumped into the neighbor’s yard (2nd place, NEHA general category)

-The pizza-place back room that looked like a lab — and why he pocketed the phone and left

-Dentures in a mixing bowl
A septic tank that floated out of the ground after a pump-out and a downpour

-Bloodshot googly eyes over a prep sink

-A hibachi floor so greasy it looked black — and why that still wasn’t an automatic close

-The difference between “gross” and “will put someone in the ER”

-Joseph’s point the whole hour: this is not a gotcha job. Inspectors are guests in someone else’s house. Call your inspector before the floor turns into sludge.

Beyond Data Management — powered by HS GovTech. Recorded at GEHA 2026, Lake Lanier.  Special thanks to Danielle, Austin and the entire GEHA team for their invitation and hospitality.

Be sure to subscribe for free to AFDO's Quick Take Friday's: https://AFDO.org/fresh-take-fridays

Chapters:
0:00 Intro
0:23 Live from GEHA + the NEHA photo contest
1:48 Why some departments won’t let inspectors take photos
2:34 Fayette County, Georgia
3:09 Photo 1: World Famous Biscuitus
4:07 Photo 2: Septic repair dumped into the neighbor’s yard
7:11 Photo 3: The pizza-place back room
10:25 Why he didn’t write it up — or call the cops
11:17 The roadside fish box with one prop fillet
12:03 The dentures
21:00 The septic tank that floated out of the ground
21:45 Googly eyes over the prep sink
23:42 Dishwasher grease + the same facility’s floors
26:00 Hibachi grease measured in inches
28:20 Gross vs. what actually shuts you down
30:10 They volunteered to close — then pressure-washed the building
31:15 Recurring segment: Life on the Road with Joseph Addison
32:10 Advice to operators: call your inspector
33:14 Close

This episode captures the unvarnished side of public health work. Cameron walks through an actual inspector actual camera roll, showing the bizarre and challenging scenarios that inspectors encounter daily. It is a raw look at what really happens when you walk into a site and find a pizza place that defies all logic.

Subscribe for weekly public health and safety breakdowns. Let us know in the comments: what is the strangest thing you have ever found on an inspection?

Beyond Data Management, powered by HS GovTech.
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Matt Geller is back — National Food Truck Association, Best Food Trucks, Revolution Carts — recorded live at GEHA 2026 at Lake Lanier.
This one is not a “how to start a food truck” episode. It’s a field report from the biggest mobile-vending mess in the country.

LA County paid for 125 permitted carts to get unpermitted vendors into the formal economy. Most of them are still sitting in a warehouse. An NGO was paid $1.2 million to get paperwork signed. Eight vendors made it through. Enforcement of unpermitted vending was paused. Meanwhile 15,000–30,000 unpermitted vendors are operating every day — no sinks, no commissary, no A grade — and permitted operators are competing against people who follow none of the rules.

Matt also breaks:
Kansas City’s 300-foot “no trucks near restaurants” rule
Home Depot’s national push to put permitted carts in front of stores
How ChatGPT sent Apple to Best Food Trucks
Feeding Boeing’s Everett plant (the building that spans two counties)
A new app that lets permitted trucks photo-report unpermitted vendors and heat-map problem corridors for health departments

Plus the advice he actually gives people who want to start a cart: know your numbers, test throughput with 20 friends, and don’t price off pre-cook weight.

If you work in environmental health, this is the episode that explains why “just give them a cart” fails without enforcement, education, and a real path into the formal economy.

Recorded at the Georgia Environmental Health Association 2026 conference.

Afdo.org/training 

0:00 Intro
0:20 Live from GEHA 2026 with Matt Geller
1:03 National Food Truck Association + Kansas City’s 300-foot rule
2:04 Georgia laws, Home Depot, and the tamale-to-six-figures story
3:19 Revolution Carts: what they’re building
3:40 125 permitted carts for LA — most still in a warehouse
5:12 $1.2 million to hand out paperwork (8 vendors processed)
6:32 Enforcement pause, ICE, and competing with unpermitted vendors
8:29 Why vendors won’t take a free permitted cart
9:08 “Are we waiting until someone gets sick and dies?”
9:45 Two food systems: Venice gets an A, East LA gets whatever shows up
11:28 The pendulum: too strict in 2010, too loose now
13:06 Pop-up tents, no sinks, and outbreaks as a when not an if
13:52 The carrot: Home Depot, LA Metro, and county buildings
24:54 How ChatGPT sent Apple to Best Food Trucks
25:52 Feeding Boeing Everett — the building that spans two counties
28:29 What actually wins catering work (photos, signatures, not “sent from iPhone”)
30:21 From food-truck mania to part of the landscape
30:28 The operator who kept one truck unpermitted on purpose
31:33 The new app: permitted trucks report unpermitted vendors + heat maps
33:16 Advice if you want to start a cart: know your numbers
35:23 The pastrami-shrink math that killed a $5.99 sandwich
37:08 Wrap + what’s next
Shorter set if you don’t want 18 markers:
text

Beyond Data Management — powered by HS GovTech.
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Please remember to like and subscribe - and reach out to us with your stories and show ideas Beyond@hscloudsuite.com

Chef John does food safety and regulatory compliance for Kroger’s Atlanta division — 182 stores across Georgia, Alabama, and South Carolina. Recorded live at GEHA 2026 on Lake Lanier.
He started at IBM as a statistician, took a buyout, and IBM paid for Johnson & Wales. Now he’s the chef who still cooks for TV — and the guy who trains store leaders as Certified Food Protection Managers.
In this conversation:

How Kroger’s FAST system (Food at Safe Temperatures) puts sensors every four feet and alerts when a case goes above 41°F
Freezing day-of-expiration product for Second Harvest instead of throwing it away.

A mobile grocery store for food deserts, built with the Georgia Department of Agriculture

Why Chipotle, Blue Bell, and Boar’s Head still sit in the back of consumers’ minds

Wet-aging a ribeye in cryovac, sear hot, finish at 250°F to 133

Feeding 3,500 people at South Beach Food & Wine — with food safety first 

What industry should actually do at state EH associations instead of treating inspectors like “the cops”

Live from GEHA 2026, Lake Lanier, Georgia.

Beyond Data Management, powered by HS GovTech.
Chapters

00:00 Intro — live at GEHA

00:40 “If I told them my last name…”

01:45 182 stores, three states

04:12 IBM statistician → Johnson & Wales

06:32 Shrink, food banks, Second Harvest

09:19 FAST sensors every 4 feet

11:35 Chipotle, Blue Bell, Boar’s Head

13:49 CFPM training for every store leader

15:47 Mobile grocery store / food deserts

23:50 How Chef John cooks a ribeye

28:13 King’s Hawaiian / 3,500 covers

29:17 Super Bowl and World Cup food safety

33:41 Everybody has a camera

35:02 Recipe on the front, food safety on the back
Links

AFDO Crucial Conversations — https://www.afdo.org/training/

GEHA 2026
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Austin Haney is EHS-5, district standard trainer, data specialist — and president of the Georgia Environmental Health Association. Recorded live at GEHA 2026 on Lake Lanier.
He did not take the lunch-table path. Bachelor’s and master’s at Valdosta State. Two years of a PhD at Oregon State. One year at UF’s Whitney Marine Lab. Then 2020 hit, and he asked what he actually wanted: a job that let him come home and still matter. His old office mate at the health department said there were no openings. Called back the next day. The job had been vacant a year.
In this conversation:

The interview question he actually asked: what does a day in the life of an EHS look like?
Why the job is ServSafe + CPO + Level 2 soil classifier + chief rabies officer + mosquito ID under a microscope
12 to 15 mosquito species you see in a gravid trap — and the weird ones that show up in a light trap
The memorable inspection isn’t the disaster. It’s the third visit to a troubled restaurant when he walked in and said “fantastic” before he started
Why manager turnover broke the relationship that used to create that change
GEHA’s travel-restriction year vs. this year’s rebound — and why he’s serving a second term as president
Testing Georgia’s new statewide EHIS with 60–70 people on the call, going live in November

Live from GEHA 2026, Lake Lanier, Georgia.

Beyond Data Management, powered by HS GovTech.
Chapters

00:00 Live from Lake Lanier

00:54 EHS-5, trainer, data specialist

01:18 GEHA president

03:32 The non-traditional path

04:16 Oregon State, UF, and 2020

05:22 The office-mate phone call

06:06 “What does an EHS actually do?”

07:13 How you ID a mosquito

09:13 Rabies, septic, and every cert in the book

10:37 GEHA, travel cuts, second term

16:00 The inspection story that isn’t gory

18:31 Turnover and lost relationships

19:50 Statewide data conversion

24:02 Thanks / next guest
Links

AFDO eNews & Quick Bites — https://www.afdo.org/newsletter-updates/
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In this episode of Beyond Data Management, recorded live at GEHA 2026 on Lake Lanier, host Cameron Garrison sits down with Galen Baxter, Director of Environmental Health for the Georgia Department of Public Health.

Galen traces an unusual path into the field: high-school military enlistment as a linguist (Arabic instead of the Russian he wanted), a short stint teaching, then health education in Tift County before becoming an environmental health specialist. He moved from rural South Georgia counties to Lowndes County manager, state food program consultant and director, DeKalb pool program manager, Fulton County EH director, and finally the state director role he’s held for nearly four years.

The conversation covers what that job actually looks like in a state with 159 counties, coast-to-mountains geography, and a metro area that briefly became “Hollywood of the South.” Galen explains how Georgia adapted rules for large-scale movie catering operations (including a visit to the Halt and Catch Fire set), created identifying stickers for production food trucks, and handled craft services versus full catering.

He also talks about the political side of state-level advocacy, working with leadership that values environmental health, the challenge of recruiting into a “hidden profession,” internships with CDC and NEHA, and two inspection stories that stuck: live bullfrogs in a restaurant cooler and a night inspection that arrived with SWAT, ATF, and DEA.

Special thanks to GEHA for inviting us to do the show live from Lake Lanier Resort.

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Please remember to like and subscribe - and reach out to us with your stories and show ideas Beyond@hscloudsuite.com