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In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions.
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S3, EP2 "Wikwemikong, ON. - Traditional Ice Fishing with Nets"
Chuck drives to Wikwemikong First Nation in Ontario, where he learns how to ice fish the traditional way with a jigger; Russell, an experienced fisherman, teaches him all about the ice jigger, a device invented by Indigenous fishermen in the early.
"Kitsumkalum, British Columbia - Honey"
Chuck goes to Terrace to meet Frank and Cynthia Ridler who make fireweed honey, a sought-after product; he joins an all-women brigade of cooks to assist in preparing a spring banquet.
"Wendake, Quebec - Porcupine Hunting"
Chuck heads North to the Wendat community of Wendake to meet Isabelle Sioui and hunt porcupine the traditional way; Isabelle has hunted porcupine since childhood, and she sells its meat and beautifully handmade crafts to keep traditions alive.
S3, EP1 "Mashteuiatsh, QC: Moose Hunting in Winter"
Chuck travels to Mashteuiatsh to meet Frederick Raphaël and his son Charlie, both avid hunters; together, they drive to the family's chalet in Ashuapmushuan, where they practice one of their favorite wildlife activities: hunting and field dressing.
