Jump to navigation Jump to content
The ingredients? Everything from moose, porcupine and beaver to lamb, sausages and caviar! Available On Demand for 10 days.
Art and Dan both create a modern version of a West Coast pit cook. With a beautiful backdrop of the majestic Pacific’s long sandy beaches, our hosts are taught to harvest shellfish by elders who’ve been doing it all their lives.
It’s all about the expensive roe as Dan leads Art on a fascinating journey through the entire rearing, harvesting and canning process as they get into tanks with the powerful sturgeon. (R)
Art is from the boreal forests of Northern BC. This week Art and Dan stay in a trapper’s cabin on the Cowichan River where Dan learns how to snare wild rabbits and forage for food plants with a local medicine woman.
