Dan hatches a plan to de-pluck the mystery that shields the chicken industry. He brings Art to two organic free range farms located in the Cowichan Valley to source Vancouver Island,s best poultry and eggs. The meal Dan wings for his guests leaves them feeling a lot more than peckish. Bon appetite!

Art introduces Dan to Yellowknife's funky urban beat. After hooking a monster Pike on the recently thawed Great Slave Lake, Art makes a pit spot at a funky spice shop. Dismissed by local Dene as an overly bony fish, Art is determined to create a mouthwatering meal from his catch. Micisok!

Art sets out to learn the traditional means of baking Whitefish in clay - sourced from the Yellowknife River. But first he and Dan must survive a rocky boat ride across the Great Slave Lake to drop the nets. Once their seasickness subsides, Art and Dan celebrate a clay - baked dinner with local dene drummers - a truly authentic experience in the Northwest Territories! Micisok!

Dan hatches a plan to de-pluck the mystery that shields the chicken industry. He brings Art to two organic free range farms located in the Cowichan Valley to source Vancouver Island,s best poultry and eggs. The meal Dan wings for his guests leaves them feeling a lot more than peckish. Bon appetite!

From the shores of the River Severn Art and Dan learn how to catch glass eels from a tidal river. The guys also get a chance to see an eel hatchery in Gloucester. Then back to London for some delicious eel dishes. Bon appetite!

After a formal welcome at Smither's airport, Art and Dan are guided on a hunt by a Wetsuweten elder. Their aspirations to bag an elk are spoiled by a pair of cheeky black bears. All is not lost though thanks to a communal outpouring of generosity and Art's performance at an Aboriginal Day Festival. Micisok!

Sitting in in a blind, Art and Dan test their patience. With a quick stop off at a gorgeous orchard Art and Dan are ready to head back to the heart of London, to the country's best wild food restaurant Native, to feed some very lucky people! Bon appetite!

After a formal welcome at Smither's airport, Art and Dan are guided on a hunt by a Wetsuweten elder. Their aspirations to bag an elk are spoiled by a pair of cheeky black bears. All is not lost though thanks to a communal outpouring of generosity and Art's performance at an Aboriginal Day Festival. Micisok!

Art and Dan pay a visit to a Gitxsan fisherwoman in Hazelton, BC. They ride along with her as she checks the nets that feed hundreds of families in her community. Art and Dan are lucky enough to be gifted a Chinook and granted the honor of cooking at K'San historical village. Miciskok!

Sitting in in a blind, Art and Dan test their patience. With a quick stop off at a gorgeous orchard Art and Dan are ready to head back to the heart of London, to the country's best wild food restaurant Native, to feed some very lucky people! Bon appetite!

Set on the former grounds of the Duke of Buckingham, Dan takes Art to his old school, Stowe, to try and teach Art how to fly fish. A nearby farm provides just what they need to go with their catch. Visiting his old alma mater, Dan gets a chance to cook for people that once cooked for him. Bon appetite!

Art and Dan pay a visit to a Gitxsan fisherwoman in Hazelton, BC. They ride along with her as she checks the nets that feed hundreds of families in her community. Art and Dan are lucky enough to be gifted a Chinook and granted the honor of cooking at K'San historical village. Miciskok!

Art sidelines Dan with his plans to create a meatless meal. Once the shock subsides, the pair meet with a "meatless butcher" in Victoria as well as glean produce from local orchards and farms. They even study waste reduction from a seasoned dumpster diver. Once they're guests finish licking their plate, Art and Dan agree that gleaning is a delicious means of securing food and part of a long First Nations tradition of avoiding food waste. Miciskok!

It's not unheard of to have deer in a city, but the herds of deer in Richmond Park, London, are truly something to gawk at. A local butcher and a community garden offer some splendid treats to help Dan's dish. Let's hope he doesn't make too big of a mess in his mummy's kitchen. Oh dear!! Bon appetite!

Art and Dan travel up island to Cowichan Bay to do some spot prawn fishing. When their guide pulls up the traps, they're surprised to find an unexpected treat: a Pacific octopus! Not ones to waste by-catch, Art and Dan work together to create a fresh and delicious seafood meal served up at a beautiful seaside location! Yum!

It's not unheard of to have deer in a city, but the herds of deer in Richmond Park, London, are truly something to gawk at. A local butcher and a community garden offer some splendid treats to help Dan's dish. Let's hope he doesn't make too big of a mess in his mummy's kitchen. Oh dear!! Bon appetite!

Art and Dan head to Nunavut for their first time! Their three-day journey includes a trip out on the open ice for some Greenland turbot, meeting the "Blue Eyed Inuk," Simon Keenainuk, a musician famous throughout the Arctic, and traveling on a komatik to ice fish for Arctic char.

Art and Dan travel up island to Cowichan Bay to do some spot prawn fishing. When their guide pulls up the traps, they're surprised to find an unexpected treat: a Pacific octopus! Not ones to waste by-catch, Art and Dan work together to create a fresh and delicious seafood meal served up at a beautiful seaside location! Yum!

Dan takes Art to Spain to show him some food customs of rural villagers. The hosts get to know a local family and are put to work with butchering, cleaning, and making sausages. They help cook a traditional outdoor meal of fresh pork cuts and goodies from the garden.

Art and Dan head to Nunavut for their first time! Their three-day journey includes a trip out on the open ice for some Greenland turbot, meeting the "Blue Eyed Inuk," Simon Keenainuk, a musician famous throughout the Arctic, and traveling on a komatik to ice fish for Arctic char.

Art and Dan arrive in Iqaluit and while walking in the elements, are turned back by a blizzard. When the storm dies, they travel the hillsides hunting arctic hare. Later the hosts visit Sylvia Cloutier who gives them lessons on making aluk, an Inuit dessert of berries and caribou fat.

Dan takes the bull by the horns, taking Art on tour of Ronda, Spain to a practice bullring where fighting bulls are raised. They meet a practicing matador and later cook up a meal in a unique restaurant situated under the bleachers of a real bullring!

Art and Dan join a community-wide ptarmigan hunting contest and learn to bake using foraged Inuit ingredients like crowberries. They also visit the local soup kitchen where they whip up some ptarmigan stew. Art and Dan are both put to work feeding the hungry who have come in off the cold streets.

Dan takes the bull by the horns, taking Art on tour of Ronda, Spain to a practice bullring where fighting bulls are raised. They meet a practicing matador and later cook up a meal in a unique restaurant situated under the bleachers of a real bullring!

Dan has Art try his first tapas at a roadside restaurant in the mountains of Andalucia, which prompts them to make their own tapas but first, it's a firsthand lesson on wine. Not only do the hosts visit a famous vineyard and winery housed in an ancient convent, they are also invited to a wine festival in Moclinejo where they part-take in ceremonies.

Art and Dan join a community-wide ptarmigan hunting contest and learn to bake using foraged Inuit ingredients like crowberries. They also visit the local soup kitchen where they whip up some ptarmigan stew. Art and Dan are both put to work feeding the hungry who have come in off the cold streets.

The guys head out on the open ice to try their luck at seal hunting. Returning empty handed, the guys learn of an Elder known as the Laughing Chef, who has offered to give them some seal meat to cook with. At the Elder's Centre, Dan and Art cook up their seal dish, the Laughing Chef brings seal intestine soup and the Deputy Minister of Justice has delivers cupcakes with crowberry frosting.

Dan has Art try his first tapas at a roadside restaurant in the mountains of Andalucia, which prompts them to make their own tapas but first, it's a firsthand lesson on wine. Not only do the hosts visit a famous vineyard and winery housed in an ancient convent, they are also invited to a wine festival in Moclinejo where they part-take in ceremonies.

In Ibiza, Dan's summer childhood home, Dan and Art go spear fishing on the Mediterranean! With a big load of tropical fish, Dan decides they are going to make a seafood paella.

Art and Dan head to "The Blossoming Place" a nursery/community garden at the T'sartlip First Nation that feeds young students and teaches them about plants. The hosts cook Pulled BBQ'd Bandit with Lamb's Quarters potato salad, cooking rustic style over a campfire and some gas stoves. It's a seaside picnic to remember as the guests taste raccoon for the first time!

Dan and Art are trying the Ibiza signature dish Bullit de Peix (fish stew) and Dan decides to make his own version. First, they must go fishing. Dan teaches Art various techniques including fishing with bread. The guys are invited to cook at SOS, a family owned restaurant in Cala Llonga.

Art and Dan head to "The Blossoming Place" a nursery/community garden at the T'sartlip First Nation that feeds young students and teaches them about plants. The hosts cook Pulled BBQ'd Bandit with Lamb's Quarters potato salad, cooking rustic style over a campfire and some gas stoves. It's a seaside picnic to remember as the guests taste raccoon for the first time!

While walking along a Victoria harbor talking about eating an Indigenous diet in the city, Art decides to take Dan to the urban reserve of Songhees. The guys cook up a feast with an immense menu; stuffed moose heart, moose nose tacos, camas, huckleberry preserves, herbed bannock, bison tongue, moose marrow, and traditional Cherokee hickory nut soup.

Dan and Art are trying the Ibiza signature dish Bullit de Peix (fish stew) and Dan decides to make his own version. First, they must go fishing. Dan teaches Art various techniques including fishing with bread. The guys are invited to cook at SOS, a family owned restaurant in Cala Llonga.

The hosts are meeting Dan's friend Matt at one of the trendy beach restaurants of Ibiza and Matt challenges Dan to cook at his countryside estate. Dan accepts the offer and the guys immediately set out to gather ingredients. It's not a hunt nor are they fishing, they plan to gather all their goods from local markets and gardens!

While walking along a Victoria harbor talking about eating an Indigenous diet in the city, Art decides to take Dan to the urban reserve of Songhees. The guys cook up a feast with an immense menu; stuffed moose heart, moose nose tacos, camas, huckleberry preserves, herbed bannock, bison tongue, moose marrow, and traditional Cherokee hickory nut soup.

In this jointly led episode, Art and Dan head to Denman Island in search of crabs and oysters. They go crabbing and pick up fresh vegetables from farmer Sam of the Two Roads Farm. Dan handles the oysters while Art creates a seafood salad using plants and seaweed from local beaches. The enormous, colorful meal is a big success and a reflection of a "5-mile diet."

Art and Dan visit Peace River where they learn about the impact of the Site C dam project, hunt deer and pick berries.

Dan and Art travel to the scenic beaches of southern Wales to learn about traditional Welsh food.

Art and Dan visit Peace River where they learn about the impact of the Site C dam project, hunt deer and pick berries.

Art takes Dan to his home territory to introduce him to a caribou restoration project and an annual culture camp.

Dan and Art travel to the scenic beaches of southern Wales to learn about traditional Welsh food.

Art and Dan wander the Welsh saltmarshes, visit a leek farm, explore a castle and listen to a Welsh all-male choir.

Art takes Dan to his home territory to introduce him to a caribou restoration project and an annual culture camp.

Art brings Dan to Haida Gwaii to dig for razor clams, learn about the Haida potato and cook in a Haida longhouse.

Art and Dan go to Count Cork, where they hunt Sika deer and learn about Irish culture.

The hosts paddle a Haida war canoe, fish for halibut, pick wild cranberries and cook at the Haida Heritage Centre.

Art and Dan go to Count Cork, where they hunt Sika deer and learn about Irish culture.

When Dan and Art go to County Cork to fish, Art finds unexpected connections between Indigenous Peoples and the Irish.

The hosts paddle a Haida war canoe, fish for halibut, pick wild cranberries and cook at the Haida Heritage Centre.

Art and Dan visit Kahnawake to spearfish for sturgeon. They learn about Haudenosaunee corn and giant mushrooms.

When Dan and Art go to County Cork to fish, Art finds unexpected connections between Indigenous Peoples and the Irish.