Art introduces Dan to a reclaimed First Nation's clam garden located in BC's Gulf Island's National Park. After learning about the traditional means of cultivating and cooking clams, Art whips up a fire-roasted clam bake.
Dan takes Art to a small Gulf Island inhabited by as many goats as people. Dan assists a local farmer whose livestock is threatened by feral goats. Art and Dan must cook in a cramped double decker bus, despite this, the meal is not bad.
Art introduces Dan to Yellowknife's funky urban beat. After hooking a Pike on the thawed Great Slave Lake, Art makes a pit spot at a funky spice shop. Dismissed by local Dene, Art is determined to create a mouthwatering meal.
Dan hatches a plan to de-pluck the mystery that shields the chicken industry. He brings Art to two organic free range farms located in the Cowichan Valley. The meal Dan wings for his guests leaves them feeling no longer peckish.
Art sets out to learn the traditional means of baking Whitefish in clay- from the Yellowknife River. The two must survive a rocky boat ride across the Great Slave Lake. Once their seasickness subsides, they celebrate with dene drummers.
From the shores of the River Severn, Art and Dan learn how to catch glass eels from a tidal river. The guys also get a chance to see an eel hatchery in Gloucester. Then back to London for some delicious eel dishes.
Welcomed at Smither's airport, Art and Dan are guided on a hunt by a Wetsuweten elder. Their aspirations to bag an elk are spoiled by cheeky black bears. All is not lost though thanks to a the community's generosity.
Sitting in a blind, Art and Dan test their patience. With a quick stop off at a gorgeous orchard Art and Dan are ready to head back to the heart of London, to the country's best wild food restaurant, Native, to feed some very lucky people.
Art and Dan pay a visit to a Gitxsan fisherwoman in Hazelton, BC. They ride along as she checks the nets that feed hundreds of families in her community. Art and Dan are lucky to be gifted a Chinook and cook at K'San historical village.
Set on the former grounds of the Duke of Buckingham, Dan takes Art to his old school, Stowe, to try and teach Art how to fly fish. A nearby farm provides just what they need to go with their catch.
Art sidelines Dan with his plans to create a meatless meal. Art and Dan agree that gleaning is a delicious means of securing food and part of a long First Nations tradition of avoiding food waste.
It's not unheard of deer in a city, but the herds of deer in Richmond Park, London, are something to gawk at. A local butcher and community garden offer treats to help Dan's dish. Let's hope he doesn't make a big mess in his mum's kitchen.
Art and Dan travel to Cowichan Bay for some spot prawn fishing. When their guide pulls up the traps, they're surprised to find an unexpected treat: a Pacific octopus. Art and Dan work together to create a fresh and delicious seafood meal.
