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.
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Chuck visits Kahnawà:ke to learn about corn; it is harvest day and members of the community have gathered to collect some corn and make a traditional soup.
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 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.
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.
Chuck visits the Sioux Valley Dakota Nation in Manitoba where bison are being reintroduced after millions were slaughtered during colonization.
Chuck heads North to the Wendat community of Wendake to meet Isabelle Sioui and hunt porcupine the traditional way; Isabelle has hunted porcupine since childhood and she sells its meat and beautifully handmade crafts to keep traditions alive.
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.
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.
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.
Chuck travels North to the Eeyou Nation and meets Jamie Moses, a member of the community and an expert on bear hunting; Chuck also takes part in a walking out ceremony.
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.
Chuck flies to the Yukon and meets 73-year-old Alfie, a local guide who knows the corner of the Yukon by heart; the duo sets off to a secret spot on an immense frozen lake known for its amazing fishing.
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.
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.
No episode description is available yet.
Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with tree.
Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.
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.
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.
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 favourite wildlife activities: hunting and field dressing.
No episode description is available yet.
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.
No episode description is available yet.
No episode description is available yet.
Chuck flies to the Yukon and meets 73-year-old Alfie, a local guide who knows the corner of the Yukon by heart; the duo sets off to a secret spot on an immense frozen lake known for its amazing fishing.
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.
Chuck travels North to the Eeyou Nation and meets Jamie Moses, a member of the community and an expert on bear hunting; Chuck also takes part in a walking out ceremony.
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.
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.
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.
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.
Chuck heads North to the Wendat community of Wendake to meet Isabelle Sioui and hunt porcupine the traditional way; Isabelle has hunted porcupine since childhood, and she sells its meat and beautifully handmade crafts to keep traditions alive.
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.
Chuck visits the Sioux Valley Dakota Nation in Manitoba where bison are being reintroduced after millions were slaughtered during colonization.
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.
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 visits Kahnawà:ke to learn about corn; it is harvest day and members of the community have gathered to collect some corn and make a traditional soup.
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.
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.
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.
