Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.

Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.

Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.

Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails

"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.

Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.

Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.

Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.

Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.

Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root.

Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.

Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.

Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.

Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.

Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.

Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails

"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.

Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.

Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.

Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.

Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.

Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root.

Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.

Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.

Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.

Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.

Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.

Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails

"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.

Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.

Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.

Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.

Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.

Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root.

Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.

Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.

Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.

Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.

Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.

Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails

"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.

Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.