Jesse Griffiths spends most of his time between the field and in the kitchen.

We talk about how those two things connect, and how that connection shapes the way he cooks, teaches, and thinks about food.

There’s a lot in here about the parts people usually rush through. Cleaning an animal. Butchering. Taking your time with it. Jesse has a way of bringing you back to those moments and making them feel worth paying attention to.

We get into the instinct to tell the story after a hunt. Where that comes from. Why it sticks with people. And Jesse shares how his work has shifted over the years. Less time in the restaurant. More time writing, teaching, and building things that let him reach more people without losing what matters to him.

We also talk about hunting with his daughter, and how that’s changed the way he looks at time in the field.

This one moves between Texas and the kitchen, between the field and the table. But it always comes back to the same thing.

Pay attention. Don’t skip the important parts.