Chef Tawnya’s team at Yawékon serves Haudenosaunee cuisine in Six Nations. When they run out of lyed corn to make soup, her sister Dakota struggles to find any for sale. Chef Tawnya sees how close to the brink her community is to losing this precious gift.

Expert paddlers Ellie Joseph and Michael Hill invite Chef Tawnya and Dakota for a sunrise paddle on the Grand River. Chef Tawnya reflects on her ancestors' resilience as she serves a fireside treat in the 17th-century Kanata Longhouse.

Yawékon Chef's Apprentice Ascension Harjo joins Chef Tawnya for a foraging trek and learns gardening from Cam Hill. Samantha Miller, another apprentice, discovers beekeeping at Mohawk Seedkeepers Gardens under the guidance of Terrylynn Brant.

Chef Tawnya and her father haul water to his home and tour the water treatment plant with Steve Lickers. Terrylynn shares insights on water conservation and Earthship technology, while the Hill-Lookinghorse family educates her on the river's looming threats.

Chef Tawnya teams up with Chef Rick Powless to re-Indigenize their palates, using pre-contact ingredients for a flavourful meal. Knowing how picky kids can be, they head to the Earthship to prepare a delicious, family-friendly feast for Rick’s family.

Chef Tawnya learned from her family that preparing for winter starts in the summer. She shares this knowledge by canning tomatoes with Samantha and making strawberry jam with 6-year-old Yonte’serontye’s, showing that anyone can learn to preserve food.