Chuck & The First Peoples Kitchen

Chuck visits Iqaluit to experience the flavors of the Arctic and famous Arctic char.

In Iqaluit, Chuck experiences Ptarmigan hunting and visits Qajuqturvik centre.

Chuck visits Pikogan where he experiences goose hunting and cooks burgers with the hunters.

Chuck visits Gesgapegiac where he fishes and cooks lobsters over a wood fire, along with seaweed from the beach.

Chuck visits Gesgapegiac where he experiences Atlantic salmon fishing and cooking.

Chuck visits Waswanipi where he fishes and cook walleye.

Chuck visits Manawan where he learns how to make blueberry paste, and hunt partridge.

Chuck visits Six Nations where he learns how to make the “Three Sisters” soup.

Chuck visits Toronto and learn more about urban indigenous kitchen.

Chuck visits Wikwemikong and experiences wild rice recipes.

Chuck is invited in Miawpukek for a moose hunt with community members.

Chuck visits Scotchfort where he fishes and cook eel.

Chuck visits Rapid Lake, where he and David Thusky set up an ice fishing camp. After a cold day, they grill some fish!

Chuck travels to the Atikamekw community of Wemotaci, where he joins Roselin Awashish on a trapping adventure.

Chuck travels to Wolf Lake, where Brenda St. Denis and James Jr. St. Denis teach him how to trap and cook a beaver.

Chuck sails Lake Abitibi with Alex Mapachee, where they fish for pike using a traditional cast-net fishing method.

Chuck visits Bécancour and Odanak, where he learns to use traditional ingredients in contemporary dishes.

Chuck meets Tommy Labelle at La Vérendrye Wildlife Reserve, where they hunt for wild turkey and fish for pike.

Chuck visits Mashteuiatsh to fish landlocked salmon and learn about its importance to this Innu community.

Chuck meets Quentin Condo in Gesgapegiag, where they harvest clams on the beach and make a seafood clambake.

Chuck visits Odanak and meets Luc Nolett, who takes him fishing on Lac Saint-Pierre and teaches him all about sturgeon.

Chuck learns about The Wild Basket, an initiative that brings traditional foraging techniques to future generations.

Chuck visits Resilience, a shelter in Montreal, and works with staff to prepare a great feast for community members.

In Kahnawake, Chuck makes Haudenosaunee recipes using strawberries and corn, two culturally important ingredients.

Chuck visits the French River area, where Norman Dokis teaches him about the forgotten fish species his ancestors ate.