In this rich and wide-ranging episode of The Turkey Season Podcast, host Paul Campbell is joined by chef, hunter, and author Jesse Griffiths—one of the most thoughtful voices in the world of wild game cuisine. From early morning gobbles in South Texas to Michelin Green Stars and perfect turkey pate, Jesse shares his philosophy on food, hunting, and living well.

They dive into Jesse's recent hunts, the unique challenges of calling cautious Rio Grandes, and the story of a bird with a stubby beard and sharp spurs. But this episode is just as much about the after—after the shot, after the feathers are plucked, after the meat hits the cutting board. Jesse offers detailed insights on honoring the bird through butchery, cooking, and creativity in the kitchen—from tinga verde tacos and turkey neck broth to poached crappie and grilled heart toast.

It's a celebration of wild food, intentional living, and the joy found in every step of the hunt-to-table journey.

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