Culinary Practices and Wildlife Management

This chapter explores the intricacies of running a restaurant, focusing on the importance of hiring passionate cooks and the benefits of sourcing seasonal produce from local farmers. It also delves into the complexities surrounding the management of invasive species, particularly feral hogs, discussing their impact on food quality and wildlife regulations. The conversation highlights the ethical considerations in wildlife management, contrasting attitudes between Texas and California regarding predator conservation and the implications for local agriculture.