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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 -- Pheasant Hunting"
At the invitation of Malcolm Ward, Chuck goes to Metepenagiag to learn about pheasant hunting; it is a bird which had completely disappeared from the community's territory but was reintroduced about 10 years ago.
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.
S3, EP3 "Nipissing, ON.: Wild White Rabbit Snaring"
Chuck travels to Nipissing, where he learns how to build snares and hunt wild rabbit; during his visit, he meets Lana Chevrier, an Anishinaabe woman with a passion for cooking; Lana runs a local catering business that specializes in small game meats.
"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.
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.
