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So Yummy

Chuck travels to Mistissini, where an extraordinary fishing experience awaits him on the largest natural lake in Quebec; he meets Conrad Mianscum, Mistissini's tourism planner, who tells him all about this growing community of close to 4,000 people.

Chuck and the First Peoples' Kitchen

Mistissini, QC - Fishing Trip

Chuck visits Nutashkuan, where he learns how to go lobster fishing the traditional Innu way; during his visit, he meets Edouard Kaltush, who proudly shows him how to make an artisanal harpoon and how to cook bannock under the sand.

Natashquan, QC - Traditional Lobster Fishing

Chuck visits Winnipeg, Manitoba, home to the largest urban Indigenous population in Canada, and learns all about Métis cuisine; he meets with passionate Indigenous residents who help make the city a better place with the help of a community oven.

Winnipeg, MB - Metis Culture and Food Desert

Chuck heads to the Cree community of Nemaska to meet wildlife technician Anderson Jolly; Anderson eagerly shows Chuck how to hunt and prepare wild duck; back on the shore, they help James Wapachee and Elder Mary Jolly build a smoker with trees.

Nemaska, North-of-Québec - Duck Hunting

Chuck meets Norbert Fontaine, a skilled boat captain from the Innu community of Uashat Mak Mani-Utenam; Chuck joins Captain Fontaine and his sons on a snow crab fishing adventure, where he learns how to prepare bait for crab traps.

Baie -Trinité, QC: Snow Crab Fishing

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In a quest for knowledge, chef Chuck Hughes goes on a personal journey towards the rediscovery of First people's ancestral culinary traditions.

S3 E7 | Natashquan, QC - Traditional Lobster Fishing