The Wild Hog Conundrum with Tony Seichrist — WildFed Podcast #066

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In this episode:

Tony Seichrist | Owner & Head Chef at The Wyld

Podcast discussion:

  • Introducing Tony

  • Hog hunting in Georgia

  • On the invasive wild hog

  • Recapping this trip's hog hunt

  • The wild hog conundrum — hunting with reverence & respect, yet also with a goal of eliminating the species from the landscape

  • Utilizing meat from older animals

  • Tony's culinary background

  • A chef's tips for wild hog preparation

  • What it means to self-identify as a hunter

  • Closing thoughts on hogs

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Season 1 of WildFed is now available on outdoor channel!

Watch new episodes on Mondays at 7pm ET on Outdoor Channel. Check out the series trailer below!

Meet Tony Seichrist

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Tony Seichrist is the owner and chef at The Wyld Dock Bar and a lifelong fisherman and hunter. Growing up in an Italian-American family, food was a really important part of his childhood. Tony's illustrious career in the culinary world began with cooking under chef and author Hugh Acheson, a James Beard nominee, at the popular Five & Ten, in Athens, Georgia. He also studied at Ital Cook in Italy, earning a Masters in Regional Italian Cooking. Tony’s restaurant The Wyld features seasonal, coastal fare in a unique waterfront setting

Website | Instagram @tonyseichrist

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