Steven Rinella talks with chef Jesse Griffiths, Ryan Callaghan, Janis Putelis, Randall Williams, Phil Taylor, and Corinne Schneider. Topics discussed: The Hog Book and The Turkey Book; Jesse's restaurant, Dai Due, just won a Michelin Green Star and is Steve's favorite restaurant; why it's illegal to remove a billfish from the water in the US; Randall's love of estate sales; FHF's sweet new EDC pack; Michelin stars and tires; cock fights; how everything served is from around here; cooking aoudad; a new use for an old cut; Jesse's recipe for belly meat remoulade; arguing about star anise; a routine with turkey wings; approachable and creative; heart, liver, gizzard; and more. #fueledbynature #meateater ---------------- Check out the gear the MeatEater Crew uses in the field here: https://store.themeateater.com Follow us: Web: https://www.themeateater.com Instagram: https://instagram.com/meateater Facebook: https://www.facebook.com/StevenRinellaMeatEater Chapters 00:00 Intro 01:09 Exploring Wild Hogs and Cooking Techniques 02:47 Jesse Griffiths' Michelin Green Star Experience 05:53 Fishing Adventures and Sailfish Insights 11:45 Sustainability in Fishing Practices 20:10 Local Food and Culinary Experiences 22:54 Clovis First and Archaeological Discoveries 30:02 Estate Sales and Unique Finds 33:54 The Significance of Michelin Stars 45:52 The Impact of Recognition on Business 47:18 Employee Engagement and Challenges in the Kitchen 50:08 Connecting with Ingredients: Oysters and Local Sourcing 52:54 The Importance of Education in the Kitchen 01:01:10 Navigating the Challenges of Sourcing Wild Game 01:11:15 Understanding the Complexity of Game Meat 01:18:00 Innovative Cooking Techniques for Wild Game 01:28:48 The Art of Brining and Flavoring Meat 01:31:28 Exploring the Spice Trade and Its Impact on Flavor 01:34:00 Maximizing Turkey Harvest: Legs, Wings, and More 01:41:04 Creative Cooking Techniques for Wild Game 01:49:10 Utilizing Turkey Offal: Liver, Gizzard, and Heart 01:58:16 Sous Vide Techniques for Perfectly Cooked Turkey 02:06:21 Future Culinary Projects and Book Ideas