Film: From the Wild by Dark Rye

Jesse Griffiths contains multitudes. Author of Afield: A Chef’s Guide to Preparing and Cooking Wild Game and Fish. Finalist for a James Beard Award. Founder of the Dai Due Supper Club. Amazing cook. Hunter. Cool beard. Locavore. And you know what’s local to his home state of Texas? Two to three million feral hogs. And even though feral hogs are infamously difficult to hunt, Jesse reflects on their numbers and says pensively, “That’s a lot of food.” An advocate of hunting as part of food culture as opposed to gun culture, he recognizes the need for deep respect for the animal from the kill to the table.

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