Episodes
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
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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. -
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Les Stroud's Wild Harvest
Sitka Spruce
Friday
Dec 13
30 Minutes
The sitka spruce tree. -
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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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