Food

Les Stroud's Wild Harvest

Season 2 teaches outdoor and culinary enthusiasts how to harvest and cook with wild, edible ingredients like cattail, mussels, pine mushrooms, and more. Travel with Les, star of the TV show Survivorman, and chef Paul Rogalski as they take viewers on a foraging adventure, gathering unexpected ingredients across the wilds of North America.

Banana Blossom

26m 23s

While staying at Aggressor Safari Lodge in Sri Lanka, Les discovers a versatile blossom that is colourful and bountiful, but not as sweet as Paul would think. Embracing this culinary challenge, Paul creates three dishes using local culinary influences and flavors.

Episodes

  • Banana Blossom: asset-mezzanine-16x9

    Banana Blossom

    S3 E311 - 26m 23s

    While staying at Aggressor Safari Lodge in Sri Lanka, Les discovers a versatile blossom that is colourful and bountiful, but not as sweet as Paul would think. Embracing this culinary challenge, Paul creates three dishes using local culinary influences and flavors.

  • Wood Apple: asset-mezzanine-16x9

    Wood Apple

    S3 E310 - 26m 37s

    While Les and Paul are visiting Sri Lanka, Les discovers an interesting hard-shelled fruit both on the tree and on the forest floor. Paul cooks something black, and a European classic, Sri Lankan style.

  • Deer Heart Lily: asset-mezzanine-16x9

    Deer Heart Lily

    S3 E309 - 26m 48s

    During their stay in Sitka, Alaska, Les and Paul learned about different types of local flora. Les was introduced to the false lily of the valley by a young local named Ryker Goddard, while Paul learned about wild snapdragons. Upon returning to their ship, the Queen Elizabeth, Paul and Les collaborated with chef Khem Singh, to create a special VIP dinner.

  • Milk Cap Mushrooms: asset-mezzanine-16x9

    Milk Cap Mushrooms

    S3 E308 - 26m 57s

    While in Oregon, Les and Paul connect with forger Adam Larue to harvest an unlikely bleeding mushroom with an off-putting name. Later this ingredient becomes the centre of some flavour experimentation where everything is not what it seems.

  • Blackberry: asset-mezzanine-16x9

    Blackberry

    S3 E307 - 26m 19s

    At Les's cottage in Ontario, the delicious and dark blackberries are the main focus of the story. Paul finds savory ways to use the flavorful fruit while Les heats up his forno the old-fashioned way… with fire.

  • Bull Kelp: asset-mezzanine-16x9

    Bull Kelp

    S3 E306 - 26m 43s

    Les and Paul leave the Queen Elizabeth to connect with kelp forager Lia Heifetz. After harvesting some kelp, and an eventful and educational lunch, the tandem return to the ship to meet sous chef Karin for another special collaborative meal.

  • Horseradish & Tumbleweed Mustard: asset-mezzanine-16x9

    Horseradish & Tumbleweed Mustard

    S3 E305 - 26m 8s

    Behind an urban mall, Les discovers an abundance of delicious roots and flowers, which he shares with Paul. Using his restaurant's kitchen, Paul gets to work crafting a meal with the newly discovered local flavors.

  • Chocolate Lily: asset-mezzanine-16x9

    Chocolate Lily

    S3 E304 - 26m 35s

    Les and Paul disembark from the Queen Elizabeth to meet Mario Benassi, an expert forager. They remain vigilant for bears while gathering chocolate lily bulbs. After a brief lunch on the shore, they return to the ship to rendezvous with Marius Cochintu, the sous chef. Together, they experiment with the novel ingredient to create unique culinary dishes.

  • Crab Apples: asset-mezzanine-16x9

    Crab Apples

    S3 E303 - 26m 16s

    While hiking in the local forest, Les stumbled upon remnants of an old homestead, including some ancient crab apple trees. After trying the crab apples himself, Les decided to bring his friend Paul to the trees to harvest some for his own experimentation. With some old culinary concepts, Paul created new flavors.

  • Sour Dock & Beach Parsley: asset-mezzanine-16x9

    Sour Dock & Beach Parsley

    S3 E302 - 26m 46s

    Using the Cunard Queen Elizabeth as home base, the tandem disembark in Sitka Alaska to meet local forger Mary Goddard to harvest sour dock and beach parsley. Later when back on the ship, Paul cooks with Executive Chef Roland while checking out the Hubbard glacier.

  • Chicken Of The Woods: asset-mezzanine-16x9

    Chicken Of The Woods

    S3 E301 - 26m 26s

    While hiking in a local forest, Les discovers a huge specimen of a well-known fungus. He brings it to Paul for some playful experimentation with this new type of chicken.

Schedule

  • Image
    Les Stroud's Wild Harvest: Rainbows & Fiddleheads: TVSS: Iconic

    Les Stroud's Wild Harvest

    Rainbows & Fiddleheads

    Friday
    Dec 6

    30 Minutes

    Exploring harvesting opportunities while at a remote fishing lodge in the Pacific Northwest; rainbow trout and fiddleheads.
  • Image
    Les Stroud's Wild Harvest: Sitka Spruce: TVSS: Iconic

    Les Stroud's Wild Harvest

    Sitka Spruce

    Friday
    Dec 13

    30 Minutes

    The sitka spruce tree.
  • Image
    Les Stroud's Wild Harvest: Maple & Milkweed: TVSS: Iconic

    Les Stroud's Wild Harvest

    Maple & Milkweed

    Friday
    Dec 20

    30 Minutes

    Maple trees and a sugar shack lead to maple syrup.

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