Rich Francis visits the Mi?kmaq community of Lennox Island, PEI, where he discovers the "Pearl of the Malpeque Bay", Oysters! He will visit with Sarah Bernard, a local Cultural Liaison and cook, who will treat Rich to her family's famous Seafood Chowder. He'll also meet with "Captain Jimmy" Bernard, a Lennox Island Elder who has worked with archeologists who have uncovered ancient artifacts near Lennox Island buried by time alongside piles of oyster shells that carbon date to 10,000 years old! Together, they will teach Rich about the history and relevance of Oysters to the Mi'kmaq of PEI. Rich will also tour the Bideford Shellfish Hatchery with manager and Lennox Island's Head of Economic Development Mike Randall to get a glimpse into how the locals keep Malpeque Bay teeming with what is arguably one of the world's most famous oysters, and learn how the oyster industry is helping drive Lennox Island's economic future. And he'll head out on the bay with a local oyster harvester to "tong" a boatload of market-ready oysters, learning what goes into bringing this delicacy from the bay to the plate. With his culinary imagination sparked by the flavours found in the boreal forest of Lennox Island, Rich brings his new learnings to the firepit, inspired to create some new and exciting Oyster dishes for everyone to enjoy, including the viewers at home. Finally, he'll attend the Lennox Island celebrations of National Indigenous Peoples' Day as a special guest, preparing and handing out his unique oyster creations to the community and visitors celebrating together!

Rich Francis visits the Mi?kmaq community of Lennox Island, PEI, where he discovers the "Pearl of the Malpeque Bay", Oysters! He will visit with Sarah Bernard, a local Cultural Liaison and cook, who will treat Rich to her family's famous Seafood Chowder. He'll also meet with "Captain Jimmy" Bernard, a Lennox Island Elder who has worked with archeologists who have uncovered ancient artifacts near Lennox Island buried by time alongside piles of oyster shells that carbon date to 10,000 years old! Together, they will teach Rich about the history and relevance of Oysters to the Mi'kmaq of PEI. Rich will also tour the Bideford Shellfish Hatchery with manager and Lennox Island's Head of Economic Development Mike Randall to get a glimpse into how the locals keep Malpeque Bay teeming with what is arguably one of the world's most famous oysters, and learn how the oyster industry is helping drive Lennox Island's economic future. And he'll head out on the bay with a local oyster harvester to "tong" a boatload of market-ready oysters, learning what goes into bringing this delicacy from the bay to the plate. With his culinary imagination sparked by the flavours found in the boreal forest of Lennox Island, Rich brings his new learnings to the firepit, inspired to create some new and exciting Oyster dishes for everyone to enjoy, including the viewers at home. Finally, he'll attend the Lennox Island celebrations of National Indigenous Peoples' Day as a special guest, preparing and handing out his unique oyster creations to the community and visitors celebrating together!

Rich Francis visits the Mohawk community of Kahnawake, Quebec, where he discovers a prehistoric fish that's lived in the St. Lawrence as long as it?s been a river! He will visit with Eric "Dirt" McComber, a local fisherman, hunter and lacrosse coach, who will show Rich how he smokes and candies sturgeon, and will take Rich out on the river to learn the process involved in harvesting the often very large fish. He'll also meet with Brooke Rice, Eric's niece, who studies food security and nutrition at McGill University in Montreal. Together, they will teach Rich about the history and relevance of sturgeon to the Mohawk of the St. Lawrence river regions. With his culinary imagination sparked by the flavours found along the St. Lawrence, Rich brings his new learnings to the firepit, inspired to create some new and exciting sturgeon dishes for everyone to enjoy, including the viewers at home.

Rich Francis visits the Mohawk community of Kahnawake, Quebec, where he discovers a prehistoric fish that's lived in the St. Lawrence as long as it?s been a river! He will visit with Eric "Dirt" McComber, a local fisherman, hunter and lacrosse coach, who will show Rich how he smokes and candies sturgeon, and will take Rich out on the river to learn the process involved in harvesting the often very large fish. He'll also meet with Brooke Rice, Eric's niece, who studies food security and nutrition at McGill University in Montreal. Together, they will teach Rich about the history and relevance of sturgeon to the Mohawk of the St. Lawrence river regions. With his culinary imagination sparked by the flavours found along the St. Lawrence, Rich brings his new learnings to the firepit, inspired to create some new and exciting sturgeon dishes for everyone to enjoy, including the viewers at home.

Rich Francis visits the Inuvialuit community of Inuvik, NWT, where he's eager to learn about the largest wild animal harvested on Turtle Island- the Beluga Whale! He will visit with Jimmy Kalinek, a local guide and hunter, and his uncle Daniel Rogers, who harvests Beluga for the community. He'll also meet Hank Rogers, an Elder who has been harvesting whale for over 60 years! He will join them for a meal of Muktuk, the whale's skin lined with the first layer of the Beluga's fat, and Kilituk, dried whale meat dipped in rendered whale fat, and learn how these staples have kept the Inuvialuit fed and warm for as long as they've been on the Beaufort Delta, and how this important food source has helped shape the culture of the Inuvialuit people. Jimmy and Daniel will take Rich out to the coastal shallows off Kendall Island, to learn the process involved in harvesting the whale, which can be as long as 18 feet. He'll also meet Jimmy and Daniel's family at their Whale Camp, as processing the whale is a job that requires many hands and is often a family endeavour. Together, they will teach Rich about the history and relevance of Beluga to the Inuvialuit of the Beaufort Delta and the process of processing this large food source. With his culinary imagination sparked by the flavours found along the Delta, Rich brings his new learnings to the firepit, inspired to create some new and exciting Beluga dishes for everyone to enjoy, including the viewers at home.

Rich Francis visits the Inuvialuit community of Inuvik, NWT, where he's eager to learn about the largest wild animal harvested on Turtle Island- the Beluga Whale! He will visit with Jimmy Kalinek, a local guide and hunter, and his uncle Daniel Rogers, who harvests Beluga for the community. He'll also meet Hank Rogers, an Elder who has been harvesting whale for over 60 years! He will join them for a meal of Muktuk, the whale's skin lined with the first layer of the Beluga's fat, and Kilituk, dried whale meat dipped in rendered whale fat, and learn how these staples have kept the Inuvialuit fed and warm for as long as they've been on the Beaufort Delta, and how this important food source has helped shape the culture of the Inuvialuit people. Jimmy and Daniel will take Rich out to the coastal shallows off Kendall Island, to learn the process involved in harvesting the whale, which can be as long as 18 feet. He'll also meet Jimmy and Daniel's family at their Whale Camp, as processing the whale is a job that requires many hands and is often a family endeavour. Together, they will teach Rich about the history and relevance of Beluga to the Inuvialuit of the Beaufort Delta and the process of processing this large food source. With his culinary imagination sparked by the flavours found along the Delta, Rich brings his new learnings to the firepit, inspired to create some new and exciting Beluga dishes for everyone to enjoy, including the viewers at home.