Jim Harrison, the novelist and poet who died earlier this year at the age of 78, had a gargantuan, fearless appetite that would make both A.J. Liebling and Anthony Bourdain proud. He wrote about food—about eating, really— in a woolly, baroque style for Esquire’s “The Raw and the Cooked” column. He began one piece with this Hors d’oeuvre: “Distraught, I fled north with little more than a frozen wild pig’s head in the cooler for nutrition.” Our food and drink editor Jeff Gordinier joins David Brancaccio on the podcast this holiday week to discuss “The Days of Wine and Pig Hocks,” Harrison’s discursive gonzo account of a dreary nine-city book tour salvaged only by his epicurean wanderings: eggplant pizza in New York, jalapeños stuffed with crabmeat in Jackson Mississippi, and a three-pound poached, then roasted, pig hock—the best he ever had—in Milwaukee. Never mind the Bromo, Bon appétit.