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.

Art and Dan travel to Montreal to experience its diverse food scene.

Art and Dan go on a duck hunt in the Cowichan Valley and meet the head chef at the Cowichan Elder's Centre.

Dan and Art have a thoroughly British experience at Belvoir Castle.

Art and Dan go on a duck hunt in the Cowichan Valley and meet the head chef at the Cowichan Elder's Centre.

Art and Dan host a feast for some of the guests of episodes from the last five years and reminisce.

Dan and Art have a thoroughly British experience at Belvoir Castle.

Art takes Dan to a Northern BC community to hunt beaver. It's all a culture shock for Dan. He is taught to skin a beaver by an Elder, learns about edible plants, and participates in a friendly cook-off with community-minded women.

Art and Dan host a feast for some of the guests of episodes from the last five years and reminisce.

Dan takes Art to a formal UK style pheasant hunt in the Lincolnshire countryside in a 17th century manor. The local gamekeeper explains how the landscape has been transformed as the two attend a pheasant shoot.

Art and Dan go hunting on a Vancouver Island farm where deer have become a pest to local farmers. Art teaches Dan to track and what signs to look for as they build a hunting blind in the rain.

Art and Dan head to a small organic farm, which supplies some of the finest grass-fed beef in Canada. The boys wander through the Mill Bay Farmer's Market for ingredients before heading to the Oak Bay Beach Hotel to cook their meal.

Art and Dan go hunting on a Vancouver Island farm where deer have become a pest to local farmers. Art teaches Dan to track and what signs to look for as they build a hunting blind in the rain.

After witnessing a bison harvest Art teaches Dan to give thanks "Cree style". Art talks about traditional ethics, respect and belief systems around hunting. The boys head to the legendary Rolla Pub and end up offering a bison barbecue.

Art and Dan head to a small organic farm, which supplies some of the finest grass-fed beef in Canada. The boys wander through the Mill Bay Farmer's Market for ingredients before heading to the Oak Bay Beach Hotel to cook their meal.

Art and Dan explore British countryside pub culture and all of the culinary delights of UK's Somerset region. They visit the Natterjack Inn where the owners are treated to Dan's upscale version of bangers and mash.

After witnessing a bison harvest Art teaches Dan to give thanks "Cree style". Art talks about traditional ethics, respect and belief systems around hunting. The boys head to the legendary Rolla Pub and end up offering a bison barbecue.

Dan and Art learn how to catch salmon in the Sooke River. They find that this Salish technique takes all of the patience they can muster. The two are then taken to the T'souke smoke house to learn a local smoke barbecuing fish technique.

Dan takes Art on a journey to his London roots and to his early days under the tutelage of his master chef in the heart of Chelsea. This is Dan's element, and Art's nightmare - an extravagant, five-star restaurant.

Art takes Dan to BC's Northern Rockies to hunt moose; the iconic Canadian symbol and staple of many First Nations for countless generations. Dan learns a bit about what it takes to hunt moose and is miffed to learn this is the "easy" way.

Dan takes Art on a journey to his London roots and to his early days under the tutelage of his master chef in the heart of Chelsea. This is Dan's element, and Art's nightmare - an extravagant, five-star restaurant.

Dan takes Art to the English county of Devon to stay at a refurbished medieval farm and partake in the region's culinary gifts. Art and Dan are invited to cook a lamb dinner in the medieval kitchen.

Art takes Dan to BC's Northern Rockies to hunt moose; the iconic Canadian symbol and staple of many First Nations for countless generations. Dan learns a bit about what it takes to hunt moose and is miffed to learn this is the "easy" way.

Art shows Dan where he grew up eating wild snowshoe hares in a Northern BC community near Cowichan River. Dan learns how to snare wild rabbits and forage for plants with a local medicine woman.

Dan takes Art to the English county of Devon to stay at a refurbished medieval farm and partake in the region's culinary gifts. Art and Dan are invited to cook a lamb dinner in the medieval kitchen.

It's all about the expensive roe from giant, prehistoric fish as Dan leads Art on a fascinating journey through the entire rearing, harvesting and canning process as they get into tanks with the powerful sturgeon and help harvest.

Art and Dan create a modern version of a West Coast pit cook in the Nuuchanulth community of Estowista near Tofino. With the beautiful backdrop of the Pacific's long sandy beaches, our hosts are taught to harvest shellfish.

In the season 2 opener Dan takes Art on an excursion just 20 minutes outside of Victoria BC to get everything they need to make an absolutely exquisite goose lunch. Bon Appetit!

Art and Dan create a modern version of a West Coast pit cook in the Nuuchanulth community of Estowista near Tofino. With the beautiful backdrop of the Pacific's long sandy beaches, our hosts are taught to harvest shellfish.

Art takes Dan to the northern end of Vancouver Island in search of black bears. Art showcases one of his favourite meals at a traditional Metis gathering. Micisok!

In the season 2 opener Dan takes Art on an excursion just 20 minutes outside of Victoria BC to get everything they need to make an absolutely exquisite goose lunch. Bon Appetit!

In the icy waters off of Scotland, Dan recruits some help to dive for fresh scallops. Dan and Art brave the cold winds and rain to forage another rather surprising source of healthy seafood - there for the taking right on the beach. Bon Appetit!

Art takes Dan to the northern end of Vancouver Island in search of black bears. Art showcases one of his favourite meals at a traditional Metis gathering. Micisok!

Art and Dan visit Pikwakanagan First Nation where they meet an elder who shows them the ropes on his trap line. Even muskrat can be made into a meal that the community will come out for - even if Dan has difficulty eating this one! Micisok!

In the gorgeous highlands of West Scotland Dan and Art stalk for Roe Deer. And there's even a Piper on hand to pipe in Dan's traditional Scottish meal. Complete with haggis and Scotch. Bon Appetit!

A mile high in the Rocky Mountains in the middle of January, Art takes Dan snowshoeing, snowmobiling and for a walk on a lake to go ice fishing for trout. Micisok!