Coming to grips with his inner demons, Rich Francis travels to what he calls the Hollywood of Indigenous Reservations, Osoyoos, to cook with an ingredient he's never used before, cougar.

In the aftermath of a massive wildfire in 2016, Cezin Nottaway finds a deep connection between food and healing; she combines her signature bush cooking style with a traditional beaver tail recipe.

Shane Chartrand is at the iconic North Pacific Cannery, where Chinese, Indigenous and Japanese communities converged; Shane cooks a seal meat stew, gets a hand poked tattoo and prepares a salmon taster menu.

Following an epidemic of suicides and gun violence, youth of Maskwacis are rewriting their future; Rich Francis finds new meaning to reconciliation by cooking moose nose ragù and moose leg salad for the kids.

Braving a recent breakup, Shane Chartrand visits the Blood Tribe to cook a bison heart over an open fire; combining rare zhylem syrup harvested from balsam poplar trees, he finds new meaning in Indigenous cuisine.

A deadly annual horse race brings Cezin Nottaway to Nemiah Valley in British Columbia; struggling with her own insecurities, she finds a new sense of pride while learning to pit cook a deer and fire roast a salmon.