Chuck and the First Peoples' Kitchen - Season 4

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 goes to Terrace to meet Frank and Cynthia Ridler who make fireweed honey, a sought-after product. He also 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 visits the Sioux Valley Dakota Nation in Manitoba where bison are being reintroduced after millions were slaughtered during colonization.

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 is invited by Steven Dennis, an Ahousaht member of the Keltsmaht Nation that is among the very few fishermen who 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 Kahnawa:ke to leam about corn, one of the most iconic ingredients in Kanien:keha'ka culture. It is harvest day and members of the community have gathered at Three Sisters Mount Garden to collect some corn and make a delicious traditional soup.