Hunting’s Place at the Table
Story by Lorie A. Woodward Photos Courtesty of the Texas Wildlife Association
2 0 19 T WA H U N T T O TA B L E D I N N E R THURSDAY, APRIL 25 | 6 P.M.
Rain Lily Farms
914 Shady Lane Austin, Texas 78702 Wild Game Fare prepared by Chef Jesse Griffiths of Dai Due $100/person Register at www.Texas-Wildlife.org (Click on “Resources” and then “Events.”)
A S I N T E R E S T I N L O C A L LY S O U R C E D F O O D S O A R S , T H E T E X A S
Wildlife Association (TWA) is decreasing the distance from field to table for urban and suburban Texans by co-hosting hunt-to-table dinners and providing mentored hunting experiences for adults. “For earlier generations in a much more rural Texas, the field and the table were often located within walking distance of one another,” said David Brimager, TWA’s Director of Public Relations. “As Texas’ population has grown and urbanized, the distance between people’s food sources and their plates has increased exponentially—in terms of miles as well as knowledge and experience.” He continued, “By offering hunt-to-table dinners featuring wild game and local produce as well as mentored adult hunts, we’re providing a short cut to knowledge and experience.” Over the past decade, Texas, like the rest of the country, has seen the emergence of “locavores,” people whose diets consist principally of locally grown or produced food. It is a modern trend with ancient roots. Chef Jessie Griffiths, co-owner of buzz-generating Dai Due and Dai Due Taqueria in Austin, said, “The interest in local foods is a resurgence . . . not a new thing. Sourcing food locally is one of the oldest activities known to man.” Griffiths and his business partner Tamara Mayfield founded Dai Due 12 years ago as a butcher shop featuring naturally produced protein in response to the public’s growing interest in the source and quality of food. While the local food movement got its start in California, it is at home in Texas.
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LEGENDARY LIVING
