Texas hunter and fisherman Jesse Griffiths is the author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish and The Hog Book, the definitive text – artwork is closer to the reality - on hunting, butchering and cooking feral hogs. The Hog Book won the prestigious James Beard Award in 2022, a fitting tribute to a man on the cutting edge of wild game and fish cookery. Jesse is co-owner of the Austin, Texas, New School of Traditional Cookery and the restaurant Dai Due, whose name is drawn from the Italian proverb, Dai due regni di natura, piglia il cibo con misura: “From the two kingdoms of nature, choose food with care.” Join us for a conversation with one of the most visionary chefs in North America, talking hogs, turkeys, panfish, hunting and fishing and foraging for food, and a life defined by the earth and her seasons.
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