Join me, Kara Kroeger, and esteemed guest, Chef Jesse Griffiths as we embark on a fascinating exploration of Central Texas's vibrant wild and domesticated meat scene with a man who knows it like no other. Our rich dialogue interweaves Jesse's commitment to a sustainable culinary approach, 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 for understanding and working within food systems shines as we unravel his journey from celebrity chef to 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. Our episode culminates in 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 our commitment to cooking with natural fats, steering clear of seed oils. The adventure 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/