Jesse Griffiths is a hunter, fisherman, cook and co-owner of Dai Due Butcher Shop & Supper Club and New School of Traditional Cookery. His respect for Central Texas’ bounty led to the opening of the restaurant, which received praise from bon appétit, Austin American-Statesman, Garden & Gun and more. In 2008, Dai Due founded New School of Traditional Cookery, a series of ethical hunting, fishing, cooking and butchery classes. Griffiths authored a 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.

The Hog Book