On this episode of Huntavore, Nick is joined by Jesse Griffiths; Author, Restaurant owner, and champion of local eating. This episode jumps right into seasonal food preparation, and of course we pick the brain of the author who wrote The Hog Book on how Nick can keep enjoying his wild hogs. A lot to harvest and hold onto on this episode of Huntavore. Nick had the pleasure of digitally sitting down with Jesse to talk about seasonal foods and Wild Hogs. In Texas, seasonality is key. When it’s in season and growing, take advantage. When the season is over and the heat of summer comes, those precious produce or proteins will be drying up. He talks about his restaurant, Dai Due and how when farmers are producing, that is the time to bring in the great produce, and then to spread the love, preserving that bounty is key. Pickling, drying, freezing, you name it. Meat is similar in that Jesse’s menu will adapt to what the rancher has available. That nose to tail doesn’t have to stay in the house, but nose to tail can extend to the entire community. To finish up, Nick does want to talk wild pigs. Jesse explains like it that pigs are so variable from one pig to the next, and even season to season. No water, limited food and graze, the product at that point will be gamey. When the rains come and forage blossoms, that’s when hogs can be their tastiest. Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Our Sponsors: * Check out Thompson Cigars and use my code SE for a great deal: https://thompsoncigar.com * Check out Troll Co Clothing and use my code EMPIRE25 for a great deal: https://www.trollco.com/hunting Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy