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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.
"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.
"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.
"Wolastoqiyik Wahsipekuk, Quebec - Sea Urchins Harvesting"
Chuck travels to the lower Saint-Lawrence community of Wolastoqiyik to meet chef Maxime Lizotte and to fish sea urchins which are abundant in the Saint-Lawrence River. Chuck takes a boat and heads to the water to harvest this delicious seafood.
"Vancouver, British Columbia - Food Truck"
Thanks to its temperate climate and cultural diversity, Vancouver has one of the best street food truck fleets in North America; Chuck heads to the city to meet two entrepreneurs who are reconnecting urban Indigenous populations with culinary.
