Traditional Cookery & Why You Should Eat More Wild Hogs with Jesse Griffiths

Today's episode is a conversation with Texas chef, butcher, and wild food enthusiast Jesse Griffiths! Jesse runs an amazing Restaurant in Texas called Dai Due and has written two very popular field-to-table books, the first one being Afield: A Chef’s Guide To Preparing and Cooking Wild Game and Fish, as well as his new book called THE HOG BOOK. 

Episode Overview:

Jesse’s journey as a chef, butcher, hunter, angler, and gathererHis restaurant Dai Due and the local food philosophy that he embodies thereHis motivation behind starting the School of Traditional Cookery and what this school is all aboutWild Game in Texas and how it can be served at restaurants in Texas - this is somewhat unique for the US since wild game usually can't be sold on the market or be served in restaurantsMeat from Nilgai, an interesting non-native ruminant species that roam in TexasA deep dive into Wild Hogs and how they are a threat to native flora and fauna in the USWhy the conventional wisdom around Wild Hog meat is bogusInteresting ways of utilizing wild hogs in the kitchen (roulade recipe, rendering lard, curing bacon, preparing offal, etc)

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Instagram: https://www.instagram.com/sac.a.lait/
Buy the Hog Book: https://thehogbook.com/  

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