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Ep. 299: Poppin' Heads with Evan Hafer

The MeatEater Podcast

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I'd Noy Never Said That.

"I could do this for a couple of hours before i got sick of iti. Can se you plain game, like, i want to get all of it," he says. "And then you'rethinking about how delicious those things are, i don't care how hard it is to lift at thatod atis called popping heads" 'We have a boiler we use outside to boil, you know, people use some deep fried turkeys and crabs,' the chef adds. He also reveals his secret ingredient: green coffee beans from an Ethiopian farm.

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