Chuck and the First Peoples' Kitchen

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 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 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 travels to the Yukon to learn about one of its most traditional hunts: the trapping of the lynx. He meets Russell Burns, a Kwandlin Dun Nation member, who teaches him how to set up traps and cook this lean meat known for its excellent flavour

Chuck flies into the Yukon and meets 73-year-old Alfie, a local guide who knows this 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 Metepenagiag to fish striped bass for the first time ever. He meets Stephen Paul, one of the best fishermen and guides in the area. The men fish two enormous striped bass and do some fiddlehead harvesting.

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.

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 traditions.

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 ten years ago.

Chuck visits Rapid Lake to see how maple sap is traditionally used. Tina Nottaway and her daughter Sigon welcome Chuck at their family's sugar shack and show him the different products made with maple syrup.

Chuck travels to the Nitasinan of Pessamit to meet Jean-Luc Kanape, a dedicated guardian of the territory. Jean-Luc has chosen a life of isolation to protect and care for the caribou herds that roam these lands year-round.

Chuck travels to Louisiana in the United States to meet Jason Pitre, a proud oyster farmer and member of the Houma Nation. He invites Chuck on his boat for an oyster harvesting experience and to navigate the labyrinthic Bayous

Chuck visits Edmonton, Alberta's capital and the city that has one of the biggest Indigenous populations in Canada. Chuck harvests and collects medicinal plants just outside the city and cooks at Chef Scott Iserhoff's brand new Indigenous restaurant.

Chuck travels to Unamen Shipu, a remote community on the Cote-Nord, where Edmond is waiting to take him lobster fishing. Together, they set out by boat to a nearby island, using a landing net to catch lobster while taking in the stunning waterfront views.

Chuck visits Walpole Island in Ontario to try perch fishing for the first time. His guide, Rocky Sands, has been hunting and fishing since childhood and is eager to share the experience with Chuck in his community