Hunting and Sustainability: November's Slow Session at Dai Due
There are currently 2.6 million wild boar in Texas, causing $1.5 billion in annual damage by rooting up crops and eating livestock. Jesse Griffiths, chef/owner of Dai Due and cookbook author, has written and spoken extensively on how these invasive species translate into sustainable, delicious protein. For November's Slow Session, we will gather on the back patio of Dai Due, where Jesse will explain the history and physiology of hunting, butchering and serving wild hog. He will also serve up samples of wild hog preparations, and an abbreviated drink menu will be available as well.
Reserve a spot
If no spots remain, email veronica@slowfoodaustin.org to be added to the waiting list.
FREE
Name your price (Minimum: FREE) + processing
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SlowFoodAustin
Slow Food Austin reconnects people with the food they eat to inspire respect for where good, clean, and fair food comes from and to awaken true pleasure in eating.