Context:

Jesse Griffiths references 'the recipe in my first book' when discussing how to stuff and roll wild game meat with sausage, bread crumbs, and egg. Later confirmed as 'Afield' when discussing Beard Award nominations, where Jesse mentions it was nominated but lost to a British author's fruit book.

Context:

Extensively discussed as Jesse Griffiths' upcoming self-published cookbook about wild hog preparation and cooking, being funded through Kickstarter. The book features 115 recipes and photography by Jody Horton. It categorizes hogs into four types (small, medium, large sow, large boar) with specific butchery and cooking instructions for each.