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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.
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.
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, EP7 "Natashquan, QC - Traditional Lobster Fishing"
Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.
S3, EP6 "Winnipeg, MB - Metis Culture and Food Desert"
Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.
