What's On UEN-TV
Untamed Gourmet
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Newfoundland Moose with Jeremy CharlesWednesday, April 24
12:00 pm on FNX 9.3Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice. -
Vancouver Island Dungeness Crab with Robin JacksonFriday, April 26
12:00 pm on FNX 9.3Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms. -
Grey Highlands Rainbow TroutSaturday, April 27
12:00 pm on FNX 9.3Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root. -
Bc Interior FowlMonday, April 29
12:00 pm on FNX 9.3Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC's Shuswap Lake. -
Port Alberni Salmon FeastWednesday, May 1
12:00 pm on FNX 9.3Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire. -
Northwest Territories CaribouFriday, May 3
12:00 pm on FNX 9.3Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal. -
Cowichan Valley Mule Foot HogSaturday, May 4
12:00 pm on FNX 9.3Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog. -
Prince Edward Island LobsterMonday, May 6
12:00 pm on FNX 9.3Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection. -
Passamaquoddy Bay Shellfish with Chris AerniWednesday, May 8
12:00 pm on FNX 9.3Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails -
Lac La Ronge Lake Trout with Moe MathieuFriday, May 10
12:00 pm on FNX 9.3"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends. -
Qu'appelle Valley Mule Deer with Dickie YuzicapiSaturday, May 11
12:00 pm on FNX 9.3Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries. -
Kananaskis Ring-Necked Pheasant with Michael DekkeMonday, May 13
12:00 pm on FNX 9.3Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients. -
Newfoundland Moose with Jeremy CharlesWednesday, May 15
12:00 pm on FNX 9.3Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice. -
Vancouver Island Dungeness Crab with Robin JacksonFriday, May 17
12:00 pm on FNX 9.3Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms. -
Grey Highlands Rainbow TroutSaturday, May 18
12:00 pm on FNX 9.3Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root. -
Bc Interior FowlMonday, May 20
12:00 pm on FNX 9.3Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC's Shuswap Lake. -
Port Alberni Salmon FeastWednesday, May 22
12:00 pm on FNX 9.3Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire. -
Northwest Territories CaribouFriday, May 24
12:00 pm on FNX 9.3Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal. -
Cowichan Valley Mule Foot HogSaturday, May 25
12:00 pm on FNX 9.3Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog. -
Prince Edward Island LobsterMonday, May 27
12:00 pm on FNX 9.3Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection. -
Passamaquoddy Bay Shellfish with Chris AerniWednesday, May 29
12:00 pm on FNX 9.3Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails -
Lac La Ronge Lake Trout with Moe MathieuFriday, May 31
12:00 pm on FNX 9.3"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends. -
Qu'appelle Valley Mule Deer with Dickie YuzicapiSaturday, June 1
12:00 pm on FNX 9.3Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries. -
Kananaskis Ring-Necked Pheasant with Michael DekkeMonday, June 3
12:00 pm on FNX 9.3Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients. -
Newfoundland Moose with Jeremy CharlesWednesday, June 5
12:00 pm on FNX 9.3Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice. -
Vancouver Island Dungeness Crab with Robin JacksonFriday, June 7
12:00 pm on FNX 9.3Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms. -
Grey Highlands Rainbow TroutSaturday, June 8
12:00 pm on FNX 9.3Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root. -
Bc Interior FowlMonday, June 10
12:00 pm on FNX 9.3Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC's Shuswap Lake. -
Port Alberni Salmon FeastWednesday, June 12
12:00 pm on FNX 9.3Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire. -
Northwest Territories CaribouFriday, June 14
12:00 pm on FNX 9.3Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal. -
Cowichan Valley Mule Foot HogSaturday, June 15
12:00 pm on FNX 9.3Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog. -
Prince Edward Island LobsterMonday, June 17
12:00 pm on FNX 9.3Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection. -
Passamaquoddy Bay Shellfish with Chris AerniWednesday, June 19
12:00 pm on FNX 9.3Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails -
Lac La Ronge Lake Trout with Moe MathieuFriday, June 21
12:00 pm on FNX 9.3"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends. -
Qu'appelle Valley Mule Deer with Dickie YuzicapiSaturday, June 22
12:00 pm on FNX 9.3Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries. -
Kananaskis Ring-Necked Pheasant with Michael DekkeMonday, June 24
12:00 pm on FNX 9.3Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients. -
Newfoundland Moose with Jeremy CharlesWednesday, June 26
12:00 pm on FNX 9.3Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice. -
Vancouver Island Dungeness Crab with Robin JacksonFriday, June 28
12:00 pm on FNX 9.3Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms. -
Grey Highlands Rainbow TroutSaturday, June 29
12:00 pm on FNX 9.3Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root. -
Bc Interior FowlMonday, July 1
12:00 pm on FNX 9.3Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC's Shuswap Lake. -
Port Alberni Salmon FeastWednesday, July 3
12:00 pm on FNX 9.3Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire. -
Northwest Territories CaribouFriday, July 5
12:00 pm on FNX 9.3Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal. -
Cowichan Valley Mule Foot HogSaturday, July 6
12:00 pm on FNX 9.3Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
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Kananaskis Ring-Necked Pheasant with Michael DekkeMonday, April 22
12:00 pm on FNX 9.3Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients. -
Qu'appelle Valley Mule Deer with Dickie YuzicapiSaturday, April 20
12:00 pm on FNX 9.3Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries. -
Lac La Ronge Lake Trout with Moe MathieuFriday, April 19
12:00 pm on FNX 9.3"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends. -
Passamaquoddy Bay Shellfish with Chris AerniWednesday, April 17
12:00 pm on FNX 9.3Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails -
Prince Edward Island LobsterMonday, April 15
12:00 pm on FNX 9.3Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection. -
Cowichan Valley Mule Foot HogSaturday, April 13
12:00 pm on FNX 9.3Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog. -
Northwest Territories CaribouFriday, April 12
12:00 pm on FNX 9.3Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal. -
Port Alberni Salmon FeastWednesday, April 10
12:00 pm on FNX 9.3Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire. -
Bc Interior FowlMonday, April 8
12:00 pm on FNX 9.3Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake. -
Grey Highlands Rainbow TroutSaturday, April 6
12:00 pm on FNX 9.3Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root. -
Vancouver Island Dungeness Crab with Robin JacksonFriday, April 5
12:00 pm on FNX 9.3Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms. -
Newfoundland Moose with Jeremy CharlesWednesday, April 3
12:00 pm on FNX 9.3Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice. -
Kananaskis Ring-Necked Pheasant with Michael DekkeMonday, April 1
12:00 pm on FNX 9.3Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients. -
Qu'appelle Valley Mule Deer with Dickie YuzicapiSaturday, March 30
12:00 pm on FNX 9.3Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries. -
Lac La Ronge Lake Trout with Moe MathieuFriday, March 29
12:00 pm on FNX 9.3"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends. -
Passamaquoddy Bay Shellfish with Chris AerniWednesday, March 27
12:00 pm on FNX 9.3Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails -
Prince Edward Island LobsterMonday, March 25
12:00 pm on FNX 9.3Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection. -
Cowichan Valley Mule Foot HogSaturday, March 23
12:00 pm on FNX 9.3Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog. -
Northwest Territories CaribouFriday, March 22
12:00 pm on FNX 9.3Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal. -
Port Alberni Salmon FeastWednesday, March 20
12:00 pm on FNX 9.3Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire. -
Bc Interior FowlMonday, March 18
12:00 pm on FNX 9.3Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake. -
Grey Highlands Rainbow TroutSaturday, March 16
12:00 pm on FNX 9.3Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root. -
Vancouver Island Dungeness Crab with Robin JacksonFriday, March 15
12:00 pm on FNX 9.3Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms. -
Newfoundland Moose with Jeremy CharlesWednesday, March 13
12:00 pm on FNX 9.3Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice. -
Kananaskis Ring-Necked Pheasant with Michael DekkeMonday, March 11
12:00 pm on FNX 9.3Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients. -
Qu'appelle Valley Mule Deer with Dickie YuzicapiSaturday, March 9
12:00 pm on FNX 9.3Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries. -
Lac La Ronge Lake Trout with Moe MathieuFriday, March 8
12:00 pm on FNX 9.3"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends. -
Passamaquoddy Bay Shellfish with Chris AerniWednesday, March 6
12:00 pm on FNX 9.3Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails -
Prince Edward Island LobsterMonday, March 4
12:00 pm on FNX 9.3Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection. -
Cowichan Valley Mule Foot HogSaturday, March 2
12:00 pm on FNX 9.3Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog. -
Northwest Territories CaribouFriday, March 1
12:00 pm on FNX 9.3Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC's Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Kananaskis Ring-Necked Pheasant with Michael Dekke
FNX 9.3Upcoming Show Times:
12:00 PM on May 13, 2024
12:00 PM on Jun 3, 2024
12:00 PM on Jun 24, 2024
Past Show Times:
12:00 PM on Apr 22, 2024
12:00 PM on Apr 1, 2024
12:00 PM on Mar 11, 2024
Newfoundland's Jeremy Charles enjoys a hunt with family friends near his grandfather's hometown. There, they kill a moose, a partridge, and gather wild berries. The meal is served for his friends -- fishermen who sustain themselves on little more than local wild and gardened ingredients.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Newfoundland Moose with Jeremy Charles
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 24, 2024
12:00 PM on May 15, 2024
12:00 PM on Jun 5, 2024
12:00 PM on Jun 26, 2024
Past Show Times:
12:00 PM on Apr 3, 2024
12:00 PM on Mar 13, 2024
Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants. In the fall, he travels to Lac La Ronge where he harvests wild rice, chanterelle mushrooms, blueberries, and rosehips. Returning in the dead of winter, he nets lake trout, whitefish, and burbot through the ice.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Grey Highlands Rainbow Trout
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 27, 2024
12:00 PM on May 18, 2024
12:00 PM on Jun 8, 2024
12:00 PM on Jun 29, 2024
Past Show Times:
12:00 PM on Apr 6, 2024
12:00 PM on Mar 16, 2024
Chef Aaron Bear Robe operates the Aboriginal themed restaurant Keriwa Cafe in the bustling metropolis of Toronto. He escapes briefly for a peaceful retreat north of the city, where he fishes for rainbow trout, and gathers wild leeks, fiddleheads and ginger root.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Prince Edward Island Lobster
FNX 9.3Upcoming Show Times:
12:00 PM on May 6, 2024
12:00 PM on May 27, 2024
12:00 PM on Jun 17, 2024
Past Show Times:
12:00 PM on Apr 15, 2024
12:00 PM on Mar 25, 2024
12:00 PM on Mar 4, 2024
Chef Ilona Daniel travels Prince Edward Island with her Mi'kmaq friend foraging for razor and bar clams, oysters, lobster, sea lettuce, and pin cherries. She builds a sandpit steam oven with rocks and eelgrass on PEI's shores, and then buries the gathered ingredients in the sand where they slowly cook to perfection.
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Passamaquoddy Bay Shellfish with Chris Aerni
FNX 9.3Upcoming Show Times:
12:00 PM on May 8, 2024
12:00 PM on May 29, 2024
12:00 PM on Jun 19, 2024
Past Show Times:
12:00 PM on Apr 17, 2024
12:00 PM on Mar 27, 2024
12:00 PM on Mar 6, 2024
Swiss Chef Chris Aernis Rossmount Inn Restaurant changes its menu on a daily basis to accommodate the freshest ingredients land and sea has to offer. Chris dives for scallops in New Brunswicks Passamaquoddy Bay. He collects fiddleheads, samphire greens, cattail hearts, clams, and periwinkle snails
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Lac La Ronge Lake Trout with Moe Mathieu
FNX 9.3Upcoming Show Times:
12:00 PM on May 10, 2024
12:00 PM on May 31, 2024
12:00 PM on Jun 21, 2024
Past Show Times:
12:00 PM on Apr 19, 2024
12:00 PM on Mar 29, 2024
12:00 PM on Mar 8, 2024
"Sioux Chef," Dickie Yuzicapi, creates modern variations on traditional Aboriginal cooking. In summer and fall trips through Saskatchewan's Qu'Appelle Valley, he hunts a mule deer and rabbit. He combines these with gathered sage, chokecherries, and rosehips, which he serves to a few local friends.
Qu'appelle Valley Mule Deer with Dickie Yuzicapi
FNX 9.3Upcoming Show Times:
12:00 PM on May 11, 2024
12:00 PM on Jun 1, 2024
12:00 PM on Jun 22, 2024
Past Show Times:
12:00 PM on Apr 20, 2024
12:00 PM on Mar 30, 2024
12:00 PM on Mar 9, 2024
Chef Michael Dekker's Calgary restaurant Rouge, is world-renowned for using sustainable ingredients. He visits family friends on a ranch in Kananaskis to hunt Ring-Necked Pheasant. He combines the bird with Thistle Root and Greens, Saskatoon, Kinnikinnick, and Bear Berries.
Vancouver Island Dungeness Crab with Robin Jackson
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 26, 2024
12:00 PM on May 17, 2024
12:00 PM on Jun 7, 2024
12:00 PM on Jun 28, 2024
Past Show Times:
12:00 PM on Apr 5, 2024
12:00 PM on Mar 15, 2024
Sinclair Philips Sooke Harbour House, on Vancouver Island, features an edible landscape of over 200 herbs, greens, flowers, and vegetables. Chef Robin Jackson and restaurateur / forager Sinclair Philip search the areas seashore, forests, and rivers for salmon, crab, crayfish, seaweed, and mushrooms.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Bc Interior Fowl
FNX 9.3Upcoming Show Times:
12:00 PM on Apr 29, 2024
12:00 PM on May 20, 2024
12:00 PM on Jun 10, 2024
12:00 PM on Jul 1, 2024
Past Show Times:
12:00 PM on Apr 8, 2024
12:00 PM on Mar 18, 2024
Chef and instructor Ben Genialle creates a fusion of traditional Aboriginal and contemporary foods. He hunts duck, grouse, and snowshoe hare; and gathers skunk cabbage, gooseberries, and Oregon grapes near BC?s Shuswap Lake.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Port Alberni Salmon Feast
FNX 9.3Upcoming Show Times:
12:00 PM on May 1, 2024
12:00 PM on May 22, 2024
12:00 PM on Jun 12, 2024
12:00 PM on Jul 3, 2024
Past Show Times:
12:00 PM on Apr 10, 2024
12:00 PM on Mar 20, 2024
Chefs and cookbook authors Dolly McRae and Annie Watts forage for wild ingredients near their home in Port Alberni, BC. While Annie goes commercial fishing at night, Dolly gathers wild crab apples, kelp, and wild cherries. The mother/daughter team collaborates to create a traditional feast over an open fire.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Northwest Territories Caribou
FNX 9.3Upcoming Show Times:
12:00 PM on May 3, 2024
12:00 PM on May 24, 2024
12:00 PM on Jun 14, 2024
12:00 PM on Jul 5, 2024
Past Show Times:
12:00 PM on Apr 12, 2024
12:00 PM on Mar 22, 2024
12:00 PM on Mar 1, 2024
Chef Pierre LePage has a busy restaurant and catering business in Yellowknife. He forages for blueberries, fireweed, and morel mushrooms, and acquires both caribou and muskox meat, which highlights a shared outdoor meal.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.
Cowichan Valley Mule Foot Hog
FNX 9.3Upcoming Show Times:
12:00 PM on May 4, 2024
12:00 PM on May 25, 2024
12:00 PM on Jun 15, 2024
12:00 PM on Jul 6, 2024
Past Show Times:
12:00 PM on Apr 13, 2024
12:00 PM on Mar 23, 2024
12:00 PM on Mar 2, 2024
Chef Brock Windsor utilizes only local ingredients in his restaurant. Together with medicine woman Della Rice Sylvester, he combs the rainforests in Cowichan Valley, BC for blackberries, huckleberries, and lobster mushrooms. He combines these with his own domesticated wild ingredients like nodding onion, Jerusalem artichoke, and a smoked mulefoot hog.