The HogFather with Jesse Griffiths — WildFed Podcast #171

In this episode:

Jesse Griffiths | Hunter, fisherman, cook and co-owner of Dai Due and New School of Traditional Cookery

Podcast discussion:

  • How Jesse got into his work as an author, chef and hunter

  • Differences between wild and domestic hogs

  • Negativity toward wild hogs

  • All about wild hog fat

  • Can we eat our way out of the wild hog issue?

  • Demonizing invasive species

  • Jesse's passion for educating new hunters and an exciting project in the works

  • Upcoming hunts and closing thoughts

WildFed Podcast is brought to you by:

 

Antidote to the Metaverse T-Shirt

Do you need an Antidote to the Metaverse?

We’ve just launched our newest t-shirt design. It features our “Antidote to the Metaverse” tagline on the chest, a WildFed badge on the sleeve, and two tarot-style cards juxtaposed on the back, one modeled on the tarot card known as the Fool — who is wearing an oculus and absent-mindedly walking off the roof of a building with a bag of fast food in one hand and a cell phone in the other. Next to it is a card based on the Magician, who is juggling four implements — a fishing rod, a rifle, a trap, and a foraging basket.

It represents our belief that a life that includes the outdoors inoculates you against believing that an artificial experience of life can replace a natural one.

You see, for us, being WildFed — hunting, fishing, and foraging — is about a lot more than just getting our groceries. It’s an Antidote to the Metaverse. An act of rebellion against the transhuman agenda that is leading humanity to abandon that natural world in favor of wearing screens over their eyes to live in virtual world. We choose the natural over the artificial, we choose an antidote to the metaverse. We choose to be fed by the wild.

Go here to check out the new shirt!

 

Meet Jesse Griffiths

 
 

Jesse Griffiths is a hunter, fisherman, cook and co-owner of Dai Due Butcher Shop & Supper Club and New School of Traditional Cookery. He was fishing Central Texas’ lakes and creeks at an early age before traveling and cooking throughout Europe, Italy and Mexico. His love of hunting came later in life, credited to longtime friend and pork purveyor, Loncito Cartwright. 

In 2006, he and business partner Tamara Mayfield turned their supper club and farmers market concept into Dai Due Butcher Shop & Supper Club, and eventually opened a brick-and-mortar in 2014. Described as “an ode to Texas,” the restaurant quickly gained critical acclaim, being named one of bon appétit’s “Top 10 Best New Restaurants” in its first year, featured on Andrew Zimmern’s Bizarre Foods and was recognized as “One of the South’s Most Exciting New Restaurants” by Garden & Gun.   

Dai Due founded New School of Traditional Cookery, a series of ethical hunting, fishing, cooking and butchery classes, led by Griffiths and praised by The New York Times, Texas Monthly, The Wall Street Journal and more. Griffiths shared his love of the hunt with his James Beard Award-finalist cookbook, Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish alongside Austin-based photographer Jody Horton. In his latest book, Griffiths focuses on the invasive feral hog, offering a textbook of knowledge on its history, guides on butchering, stories from the field and recipes.

Website | Instagram @sac.a.lait

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