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That's Wild

afieldcover.jpegSam Sifton goes a-grazing with Austin's Dai Due chef Jesse Griffiths, author of the recently released Afield cook book for actual and aspiring wild gamers, and Griffiths' hunting camp chef Morgan Angelone. The first line: "Here, then, were two young people climbing through a canyon in morning half-light, Central Texas, stalking hogs." Continue for phrases like "gravy of remarkable depth." Come away from it all with a real good pork chop recipe. [NYT]