Join me, Kara Kroeger, and one of my favorite chefs and mentors, Jesse Griffiths, as we embark on a fascinating exploration of Central Texas' vibrant wild and domesticated meat scene with a man who knows it like no other. Our rich dialogue interweaves Jesse's commitment to utilizing and supporting his local food system at a level few other chefs achieve, with stories from Dai Due Butcher Shop and Supper Club, to his educational wild game hunting and cooking pursuits at the New School of Traditional Cookery. Jesse's passion shines as we unravel his journey from chef to celebrity huntsman to James Beard award-winning author of The Hog Book.

Our conversation weaves through the cultural and ecological landscapes of ethical hunting and meat consumption, and the art of respecting the entire animal. We delve into stories from Jesse's hunting school, the management of Texas's feral hog populations, and the challenges of integrating truly wild game into restaurant menus.

This episode is a celebration of our many local food sources through the lens of a truly thoughtful chef, from the meticulous joys of preparing small game to the evolving appreciation of grass-fed beef among Texan diners. We also highlight the untapped potential of unique domesticated beef varieties and his commitment to cooking with natural fats and steering clear of seed oils to preserve our health.

The podcast peaks with a discussion of Jesse's upcoming book, called The Turkey Book. Join us for an episode that promises to nourish your curiosity and deepen your appreciation for the roots of what you eat.

Show Notes:
https://www.daidue.com
https://www.newschooloftraditionalcookery.com
https://www.thewildbooks.com
https://www.zeroacre.com/