Eager to learn more about their culinary traditions, Chef Chuck Hughes is welcomed into Indigenous communities with the hope of expanding his culinary horizons by being a privileged witness to the precious knowledge they keep.
Chuck travels to Kitigan Zibi where he meets Cezin Nottaway. Together they gather ingredients by first going sugarbushing for maple syrup. Upon searching for the precious springtime liquid, they unexpectedly discover a delicious surprise.
Chuck travels to Iqaluit, an Inuit community in Nunavut. He and Johnny Flaherty go ice fishing, when suddenly a squall moves in wreaking havoc on their ambitions. Even so, Chuck's new friends gladly share their diet with him.
In Iqaluit, Chuck meets Solomon Awa who invites Chuck on a hunting expedition for ptarmigan. Chuck also visits the Qajuqturvik Community Food Centre where fighting food insecurity is their mission.
Chuck visits Pikogan, an Algonquin community near Amos in Quebec, where Israel, David, and other local hunters invite him on a goose hunt, and later for a barbecue.
Chuck visits Norma Condo, from the Mi'kmaq community of Gesgapegiac in Eastern Quebec who invites him to experience lobster fishing with Jeremy Jerome and crew. Back on the beach, Norma shares her traditional cooking techniques.
Chuck visits Gesgapegiac, a Mi'kmaq community in East Quebec. Alongside Stephen Jerome, he fishes a beautiful river full of salmon, learns about basket-weaving, and cooks a traditional local recipe.
Chuck travels to the Cree community of Waswanipi where a skilled fisherman named Matthew Ottereyes takes Chuck to Waswanipi Lake to catch walleye. Matthew's wife Magguie is extremely knowledgeable about the cooking of walleye.
Chuck travels to the Atikamekw community of Manawan where Odette, Therese, and Menic take Chuck foraging for precious wild blueberries. The three women also introduce Chuck to a partridge hunt by making a traditional slingshot with him.
Chuck travels to Six Nations in Ontario where several Indigenous Nations coexist. He meets Kitty, who works to preserve and share ancestral knowledge within her community and learns 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.
