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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.
"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.
S3, EP10 "Inukjuak, North-of-Québec - Seal Hunting"
In Inukjuak, one of the largest communities in Nunavik, Chuck learns all about seal hunting; for local residents, seal and caribou are the two main sources of food.
S3, EP11 "Ekuanitshit, QC: pêche aux bourgots"
Eager to learn more about First Nations culinary traditions, Chef Chuck Hughes visits Canada's Aboriginal communities; Chuck discovers new supply techniques, cooks traditional recipes and becomes a privileged witness of this proud and nature-conscious people.
"Tofino, British Columbia -- Gooseneck Barnacles Harvesting"
Chuck is invited by Steven Dennis, who is among the few fishermen that harvest gooseneck barnacles; it is a little-known crustacean in Canada, but it is highly prized by connoisseurs, especially in Europe.
S3, EP9 "Mattagami First Nation, ON. - Harvesting, Fishing and Sharing with the Elders"
In Mattagami, Chuck meets Betty Naveau, a community member who shares knowledge and traditions with the younger generation; they take a trip to the woods to harvest medicinal plants and visit a hatchery that preserves the lake's fish population.
S3, EP8 "Mistissini, QC - Fishing Trip"
Chuck travels to Mistissini, where an extraordinary fishing experience awaits him on the largest natural lake in Quebec; he meets Conrad Mianscum, Mistissini's tourism planner, who tells him all about this growing community of close to 4,000 people.
