Chuck travels to Kitigan Zibi where he meets Cezin Nottaway. Conditions are perfect for Chuck to learn how to tap maple. With snowshoes tightened, they go on a search for the precious springtime liquid and come across an unexpected and delicious surprise.
Chuck travels to Iqaluit, an Inuit community in Nunavut. Escorted by Sheila and her husband Johnny, Chuck rides a snowmobile to a lake to go ice fishing. A sudden squall and technical issues prevent a catch. Even so, Chuck’s friends share their diet with him.
In Iqaluit, Chuck meets Solomon Awa, a well-known hunter. Solomon invites Chuck on a hunting expedition for ptarmigan. Chuck is glad to visit the Qajuqturvik Centre, where fighting food insecurity is their mission.
Chuck visits Pikogan, an Algonquin community near Amos in Quebec, where Israël, David and other local hunters invite him for a goose hunt and a BBQ.
Chuck visits Norma Condo, from the Mi’kmaq community of Gesgapegiac in Eastern Quebec. Norma invites Chuck to experience lobster fishing with fisherman Jeremy Jerome and his crew. Back on the beach, Norma shares traditional cooking techniques.
Chuck visits Gesgapegiac, a Mi’kmaq community in East Quebec. Alongside Stephen Jerome, Chuck visits a beautiful salmon river, learns about basket-making, fishes for salmon and cooks a traditional recipe.
Chuck travels to the Cree community of Waswanipi. Matthew Ottereyes, a skilled fisherman, takes Chuck to Waswanipi Lake to catch walleye. Matthew invites Chuck home to meet his wife Magguie, who is extremely knowledgeable in the cooking of walleye.
Chuck travels to the Atikamekw community of Manawan. Along with Odette, Thérèse and Menic, Chuck goes foraging for precious wild blueberries. The three women also introduce Chuck to the partridge hunt by making a traditional slingshot with him.
Chuck travels to Six Nations in Ontario, where several Iroquois Nations coexist. He meets Kitty, who works to preserve and share ancestral knowledge within her community. Chuck learns all the steps to prepare the "Three Sisters" soup, an Indigenous staple.
Chuck travels to Toronto to learn about urban Indigenous cuisine. He meets chefs Shawn Adler and Johl Whiteduck Ringuette, who are dedicated to bringing the Indigenous culinary scene to life by sharing their cultural history through food.
Chuck travels to Wikwemikong on Manitoulin Island. With his boat, Theodore Flamand takes Chuck to the site where he and his colleagues want to reintroduce wild rice, a flagship plant of the First Peoples' diets.
Chuck travels to Miawpukek and takes part in a moose hunt with Gregory Jeddore and other local hunters. They locate the moose using calling techniques from a helicopter and discuss preparation techniques of this highly-respected animal.
Chuck travels to Scotchfort, an Abegweit First Nation community on Prince Edward Island. Accompanied by Brezlyn and a special guest, Chuck takes part in an eel fishing trip. Chuck also meets Junior Peter-Paul, a community Elder who teaches him about oysters.
Chuck travels west to meet David Thusky, an Algonquin angler who connects with his family through ice fishing. Together, they travel to Rapid Lake by snowmobile to set up camp and start fishing. After a cold day, they grill their best catches!
Chuck travels to the Atikamekw community of Wemotaci, where he joins Roselin Awashish on a trapping adventure. Roselin teaches Chuck how to clean a white hare and make a traditional stew. Then, Roselin’s friends surprise Chuck with a moose they’ve hunted!
Chuck travels to Wolf Lake, where Brenda St. Denis and James Jr. St. Denis teach him how to trap and cook a beaver. He learns that it takes the right trap, careful positioning and patience. Afterwards, Chuck gets a taste of the community's traditional food!
Chuck travels to the community of Pikogan, where Alex Mapachee has invited him to fish. Using the traditional Anishinaabe cast-net fishing method, they sail through Lake Abitibi in search of pike. Later, Chuck receives a special recipe for fish tacos!
Chuck visits Bécancour, where he and Abenaki chef Lysanne O’Bomsawin create contemporary dishes using traditional ingredients. Then, Chuck meets Jacques Watso in Odanak and learns how to make Sagamité Watso, a soup from the community's culinary heritage.
Chuck meets Tommy Labelle at La Vérendrye Wildlife Reserve, where they hunt for wild turkey and fish for pike. The duo returns to the Labelle family home and enjoys a meal prepared by Grandpa Jean-Claude, the chef of the household.
Chuck visits Mashteuiatsh to fish landlocked salmon and learn about its importance to the community. Carine Valin and Jean-Pierre Verreault take Chuck fishing on Lac Saint-Jean and then prepare salmon in two ways. Chuck also tastes an ancient recipe!
Chuck travels north to meet Quentin Condo in Gesgapegiag, where they harvest clams on the beach and make a seafood clambake. When it's time to cook the clams they've harvested, Quentin shows Chuck a unique hot stone method.
Chuck travels to Odanak to meet Luc Nolett, who takes him fishing on Lac Saint-Pierre and teaches him all about sturgeon. This special fish is a symbol of the community. As Odanak's sturgeon master, Luc is in charge of smoking the fish for powwows and events.
Chuck visits Témiscamingue and learns about The Wild Basket, an initiative that brings traditional foraging techniques to future generations. He joins Tara Dantouze and Lindsay McLaren Polson to forage for nuts, berries, plants and mushrooms in the forest.
Chuck visits Resilience, a shelter located in his home city of Montreal. There he meets Nakuset, the woman who made it all happen. He also works with Maggie, a cook at the shelter, to prepare a delicious moose meat and wild rice ragout for community members.
Chuck visits the community garden in Kahnawake. With Kanerahtiio and his wife Raven, Chuck makes Haudenosaunee recipes using corn and strawberries, two culturally important ingredients. He can't leave without meeting seed keeper Steve Silverbear McComber!
Chuck visits the Dokis First Nation lands nestled within the flows of the French River. He meets Norman Dokis, an expert in nature interpretation for the area. Norman takes Chuck fishing and teaches him about junk fish, the forgotten species his ancestors ate.
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 a moose.
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 1900s.
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 travels to Baie-Trinité and 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 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 branches.
Chuck visits Winnipeg, 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.
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.
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.
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.
In Inukjuak, one of the largest communities in Nunavik, Chuck learns all about seal hunting. For local residents, seal and caribou are the two main sources of food.
In Ekuanitshit, Chuck learns all about harvesting and cooking whelk, a tasty sea snail. He meets Rita Mestokosho, a writer, poet and councillor for culture and education in the Innu Nation. Then, Chuck meets Guy Vigneault, the director of a 10-boat fleet.
Chuck travels to the prairies to hunt one of the region’s most emblematic animals, the elk. He joins the Yuzicapi family, who have been hunting elk for decades and have turned it into a tradition.
Chuck visits Nunavik, where he hunts muskox during the summer alongside a community Elder. Together, they follow a herd next to the water and then cook their prey the traditional way.
