Jesse Griffiths was sitting in a field sprinkled with bluebonnets in the spring of 2022 when his phone rang. The Austin-based chef wondered why his girlfriend would be calling, since she knew he was hunting turkeys. It didn’t take long for it to become a welcome interruption. She told him his cookbook had been nominated for a James Beard Media Award, a prestigious honor given to top cookbook authors, food journalists, and more in the nation.His first cookbook, Afield, received a nod in 2013, but this recognition felt different. The Hog Book: A Chef’s Guide to Hunting, Preparing, and Cooking Wild Pigs was self-published and had photos of blood and guts—something most traditional cookbooks try to steer clear of. At the awards ceremony that summer,…
The post Three Years Ago, Chef Jesse Griffiths Persuaded Us to Eat Wild Hogs. Now He’s Turned His Attention to Wild Turkeys. appeared first on Texas Monthly.
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