Jesse Griffiths - Humility, Curiosity, and Creative Cuisine
Mountain & Prairie with Ed Roberson
Mountain & Prairie Media
4.9 • 1.1K Ratings
🗓️ 12 May 2023
⏱️ 69 minutes
🧾️ Download transcript
Summary
Jesse Griffiths is an Austin-based chef, author, hunter, and fisherman, and he's also the co-owner of Dai Due Butcher Shop & Supper Club and the New School of Traditional Cookery. Jesse's work has been featured everywhere from The New York Times to the Joe Rogan Experience, and he's a regular contributor to Steven Rinella's MeatEater. As an author, Jesse has received great praise for his two books, the James Beard Award-finalist cookbook, "Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish," as well as his most recent title, "The Hog Book: A Chef's Guide to Hunting, Preparing, and Cooking Wild Pigs."
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Born and raised in Denton, Texas, Jesse grew up obsessed with fishing– he loved catching the fish, but he also loved cooking and eating them. As a teenager, he started working in restaurants and became more and more interested in cooking– an interest that he pursued full-time after graduating from high school. Propelled by a deep curiosity and a desire to broaden his perspective, he would save up his money and then travel, studying food and cooking in a wide variety of cultures around the world. Eventually, Jesse combined all of his unique personal and professional experiences and opened his own restaurant, Dia Due, which features food that is "produced in a fair and equitable way, represent(s) local culinary traditions, and support(s) farmers and ranchers who are striving to improve the quality of our food."
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I've been a fan of Jesse's work for many years, so I was thrilled when we were introduced by a mutual friend. Over the course of our hour together, we covered a lot, include: Jesse's upbringing in Texas and his early days in cooking, the importance of international travel, the challenges of getting Dai Due off the ground, the importance of humility and curiosity, a deep dive into wild hogs in Texas, his approach to writing, Jesse's recent obsession with wild turkeys, and, of course, Jesse offers a ton of great book recommendations.
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I loved this conversation and was blown away by Jesse's kindness and humility. I really appreciate his taking the time to chat with me, and I know you'll learn a lot from Jesse's fascinating life story. Enjoy!
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- Dai Due
- New School of Traditional Cookery
- The Hog Book by Jesse Griffiths
- Afield by Jesse Griffiths
- Full episode notes and links: https://mountainandprairie.com/jesse-griffiths/
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Join Ed for five days on Utah's Green River for his Freeflow Institute Course: PLACE, POWER, PURPOSE
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TOPICS DISCUSSED:
- 3:15 - Jesse's upbringing
- 7:30 - How Jesse got involved in cooking
- 12:15 - When Jesse first left the USA
- 13:30 - The importance of international travel
- 16:45 - Jesse's mentors
- 24:15 - Getting Dai Due started
- 27:15 - How Jesse learned to be a manager
- 31:15 - The source of Jesse's humility
- 36:15 - Jesse's work with Texas wild hogs
- 50:15 - Jesse's ethos in writing
- 51:30 - Jesse's recent work with turkeys
- 1:01:15 - Jesse's book recommendations
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ABOUT MOUNTAIN & PRAIRIE:
Transcript
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| 0:00.0 | Hey everybody is Ed. I wanted to be sure that you're all aware of the course I'm leading with the Free Flow Institute late this summer on the Green River in Utah. |
| 0:08.0 | For five days we'll float through the Green River's Gates of Lidore and Dinosaur National Monument, where we'll examine the region's rich history, discuss |
| 0:16.1 | past and present conservation challenges, and learn how effective storytelling can be a powerful |
| 0:21.1 | tool for protecting our beloved wild places. |
| 0:24.0 | It's going to be an awesome adventure with great people and we're going to learn a lot. |
| 0:28.0 | So I'd love to have some of you join me. |
| 0:30.0 | There's still some spots left on the roster, but the course caps out at 12 people. |
| 0:35.0 | So I'd encourage you to check it out and if you're interested, sign up. |
| 0:39.2 | To learn more, follow the link in the episode notes or go to freeflow institute.com and look for my |
| 0:44.4 | course which is called place power and Podcast. I'm Ed Roberson. My guest today is Jesse Griffiths. |
| 1:04.0 | Jesse is an Austin-based chef, author, hunter, and fisherman, |
| 1:08.0 | and he's also the co-owner of Die Duet Butcher Shop and Supper Club |
| 1:12.0 | and The New School of traditional cookery. |
| 1:15.0 | Jesse's work has been featured everywhere from the New York Times to the Joe Rogan |
| 1:19.5 | experience and he's a regular contributor to Stephen Rannella's meat eater. |
| 1:24.0 | As an author, Jesse's received great praise for his two books, |
| 1:28.0 | the James Beard Award Finalist's Cookbook, A Field, |
| 1:31.0 | as well as his most recent title, The Hog Book, a Chef's Guide to Hunting, Preparing, |
| 1:36.2 | and Cooking Wild Pigs. |
| 1:38.3 | Born and raised in Denton, Texas, Jesse grew up obsessed with fishing. |
| 1:42.4 | He loved catching the fish, but he also loved cooking and eating them. |
| 1:45.8 | As a teenager he started working in restaurants and became more and more interested in cooking, |
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