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 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.

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.

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.

Rich Francis visits the Inuvialuit community of Inuvik, NWT, where he's eager to learn one of the most important food sources harvested on Turtle Island- the Caribou! He will visit with Jimmy Kalinek, a local guide and hunter, and his wife Diane, who have been hunting and eating Caribou their whole lives. He will join them for a meal of Caribou kidney, heart and tongue soup, a favourite among the Inuvialuit, and learn how this staple food source has kept the Inuvialuit fed and healthy for as long as they've been in the North, and how this important food source has helped shape the culture of the Inuvialuit people. Jimmy will take Rich out to the west coast of Richard's Island, to learn the process involved in harvesting the Caribou, which can be quite a task! Jimmy will teach Rich about the history and relevance of Caribou to the Inuvialuit of the Beaufort Delta and the process of processing this important 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 Caribou 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 one of the most important food sources harvested on Turtle Island- the Caribou! He will visit with Jimmy Kalinek, a local guide and hunter, and his wife Diane, who have been hunting and eating Caribou their whole lives. He will join them for a meal of Caribou kidney, heart and tongue soup, a favourite among the Inuvialuit, and learn how this staple food source has kept the Inuvialuit fed and healthy for as long as they've been in the North, and how this important food source has helped shape the culture of the Inuvialuit people. Jimmy will take Rich out to the west coast of Richard's Island, to learn the process involved in harvesting the Caribou, which can be quite a task! Jimmy will teach Rich about the history and relevance of Caribou to the Inuvialuit of the Beaufort Delta and the process of processing this important 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 Caribou 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 one of the more unique food sources harvested on Turtle Island- Canada's national animal- the Beaver! He will visit with Elder Big John Jerome, once an avid trapper and one of the only Elders in town who still prepares Beaver the traditional way. He will also visit with local trapper Doug Esagok, who still traps Beaver for its meat and pelts. He will join them for a meal of Beaver tail, the preferred cut of the Beaver's meat, and learn how this food source has complimented the Inuvialuit's diet throughout their centuries on the Delta. Doug will take Rich out to the estruaries of the MacKenzie River, to learn the process involved in trapping the Beaver, which requires a solid understanding of the animal's habits; and lots of patience. Big John and Doug will teach Rich about the history and relevance of Beaver to the Inuvialuit of the Beaufort Delta and the various ways this animal is harvested and prepared. 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 Beaver 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 one of the more unique food sources harvested on Turtle Island- Canada's national animal- the Beaver! He will visit with Elder Big John Jerome, once an avid trapper and one of the only Elders in town who still prepares Beaver the traditional way. He will also visit with local trapper Doug Esagok, who still traps Beaver for its meat and pelts. He will join them for a meal of Beaver tail, the preferred cut of the Beaver's meat, and learn how this food source has complimented the Inuvialuit's diet throughout their centuries on the Delta. Doug will take Rich out to the estruaries of the MacKenzie River, to learn the process involved in trapping the Beaver, which requires a solid understanding of the animal's habits; and lots of patience. Big John and Doug will teach Rich about the history and relevance of Beaver to the Inuvialuit of the Beaufort Delta and the various ways this animal is harvested and prepared. 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 Beaver dishes for everyone to enjoy, including the viewers at home.