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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.
"Whitehorse, Yukon Territory - Ice Fishing"
Chuck flies to the Yukon and meets 73-year-old Alfie, a local guide who knows the corner of the Yukon by heart; the duo sets off to a secret spot on an immense frozen lake known for its amazing fishing.
"Sioux Valley Dakota, Manitoba - Bison"
Chuck visits the Sioux Valley Dakota Nation in Manitoba where bison are being reintroduced after millions were slaughtered during colonization.
"Chisasibi, Quebec - Goose Hunting"
Chuck gets together with Ernest Webb of Chisasibi to learn how to hunt and cook wild goose. This is the meat that members prepare for birthdays, commemorations and ceremonies.
"Metepenagiag, New Brunswick -- Striped Bass Fishing"
Chuck visits Metepenagiag to fish for striped bass; he meets Stephen Paul, a local fisherman and guide; they catch two striped bass and gather fiddleheads.
"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.
"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.
