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This product uses TMDB and the TMDB APIs but is not endorsed, certified, or otherwise approved by TMDB.
United States
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.
