Resume Rich Francis visits the Haudenosaunee community of Six Nations, Ontario, where he's eager to learn one of the most important food sources harvested on Turtle Island- White Corn! He will visit with Terrylynn Brant, a local farmer and seed keeper/seed security advocate, and her daughter Tawnya, also a chef who is pushing the boundaries of indigenous food in Canada, who have been harvesting and eating Corn their whole lives. He will join Tawnya for a preparation of some of her favourite corn dishes and will discuss the history of corn, a favourite among the Haudenosaunee, and learn how this staple food source has kept the Haudenosaunee fed and healthy for as long as they've been here, and how this important food source has helped shape the cultures of the Haudenosaunee people. Terrylynn will take Rich into her garden to learn the process involved in harvesting and processing the Corn, which can be quite a task! Tawnya will take him into the bush to forage and gather the plethora of wild foods that grow this time of year. With his culinary imagination sparked by the flavours found in the garden and in the bush, Rich brings his new learnings to the firepit, inspired to create some new and exciting Corn dishes for everyone to enjoy, including the viewers at home.

Resume Rich Francis visits the Haudenosaunee community of Six Nations, Ontario, where he's eager to learn one of the most important food sources harvested on Turtle Island- White Corn! He will visit with Terrylynn Brant, a local farmer and seed keeper/seed security advocate, and her daughter Tawnya, also a chef who is pushing the boundaries of indigenous food in Canada, who have been harvesting and eating Corn their whole lives. He will join Tawnya for a preparation of some of her favourite corn dishes and will discuss the history of corn, a favourite among the Haudenosaunee, and learn how this staple food source has kept the Haudenosaunee fed and healthy for as long as they've been here, and how this important food source has helped shape the cultures of the Haudenosaunee people. Terrylynn will take Rich into her garden to learn the process involved in harvesting and processing the Corn, which can be quite a task! Tawnya will take him into the bush to forage and gather the plethora of wild foods that grow this time of year. With his culinary imagination sparked by the flavours found in the garden and in the bush, Rich brings his new learnings to the firepit, inspired to create some new and exciting Corn dishes for everyone to enjoy, including the viewers at home.

Rich Francis visits the Mi'kmaq community of Membertou, Nova Scotia, where he'll be introduced to a fish that excites sports fishermen as much as sustenance fishermen- the Striped Bass. Known to the Mi'kmaq as Ji'kaw, it's commonly known along the Atlantic seaboard- from the St. Lawrence to the Carolinas- as the Striper!! He will visit with Clifford Paul, a local guide, harvester and wilderness management professional, who's been fishing and eating Striper his whole life. He will join Clifford and his family for a meal of Striper filets, done up in Clifford's own double-pan technique, and learn how this food source has helped shape the culture of the Mi'kmaq people. Clifford will take Rich to the stunning beach at Point Forchu in southwest Cape Breton, to learn the process involved in harvesting the Striped Bass; line-fishing through the crashing waves of the North Atlantic shore. Clifford will teach Rich about the history and relevance of Striped Bass to the Mi'kmaq of Cape Breton and the process of harvesting this important food source. With his culinary imagination sparked by the flavours found along the Atlantic Coast, Rich brings his new learnings to the firepit, inspired to create some new and exciting Striped Bass dishes for everyone to enjoy, including the viewers at home.

Rich Francis visits the Mi'kmaq community of Membertou, Nova Scotia, where he'll be introduced to a fish that excites sports fishermen as much as sustenance fishermen- the Striped Bass. Known to the Mi'kmaq as Ji'kaw, it's commonly known along the Atlantic seaboard- from the St. Lawrence to the Carolinas- as the Striper!! He will visit with Clifford Paul, a local guide, harvester and wilderness management professional, who's been fishing and eating Striper his whole life. He will join Clifford and his family for a meal of Striper filets, done up in Clifford's own double-pan technique, and learn how this food source has helped shape the culture of the Mi'kmaq people. Clifford will take Rich to the stunning beach at Point Forchu in southwest Cape Breton, to learn the process involved in harvesting the Striped Bass; line-fishing through the crashing waves of the North Atlantic shore. Clifford will teach Rich about the history and relevance of Striped Bass to the Mi'kmaq of Cape Breton and the process of harvesting this important food source. With his culinary imagination sparked by the flavours found along the Atlantic Coast, Rich brings his new learnings to the firepit, inspired to create some new and exciting Striped Bass dishes for everyone to enjoy, including the viewers at home.

Rich Francis visits the Mohawk community of Kahnawake, Quebec, where he discovers an ancient technique of spear-fishing one of his favourite fish- the Walleye! Joined by his friend Treena DeLormier, a Mohawk professor of Nutrition at McGill University, Rich will meet Christine. ZacharyDeom, Kanawake's Chief of Council, who will show Rich how she makes her famous "Mohawk Minestrone", her take on traditional corn soup. Local fisherman and ex-RCMP officer Billy Diabo will take Rich out on the river to learn the process involved in harvesting the fish with his version of the spear- the pitchfork! Together, they will teach Rich about the history and relevance of Walleye to the Mohawk of the St. Lawrence river and Great Lake 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 Mi'kmaq community of Lennox Island, PEI, where he discovers the Cadillac of shellfish, Lobster. He will visit with Gilbert Sark, a local drum keeper, medicine-man and historian of the community, who will teach him about the history and relevance of Lobster to the Mi'kmaq of PEI. He will also learn from Cultural Liaison Jamie Thomas about some very interesting methods of cooking a traditional Lennox Island meal, which sparks inspiration to create a spectacular dish that's likely never been made before. Rich embarks on a day of high- seas lobster fishing with local Fleet Captain Peter and his crew, Drew and Russell, to really understand what goes into getting one of these highly sought after crustations. In the end, Rich brings all of his new learnings to the firepit, and applies his magic, creating a new dish for everyone to enjoy, including the viewers at home.