
In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions.

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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.
Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder; together, they follow a herd next to the water and cook their prey the traditional way.
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.
Chuck travels to the Yukon to learn about one of its most traditional hunts: the trapping of the lynx; Chuck meets Russell Burns, a Kwandlin Dün Nation member, who teaches him how to set up traps and cook this lean meat.