Chuck and the First Peoples Kitchen

Chuck and the First Peoples Kitchen (French: Chuck et la Cuisine des Premiers Peuples) is a documentary food and culture television series whose premiere first broadcast was on the Aboriginal Peoples Television Network (APTN) in 2020; in English on September 10;[3] in French on September 14.[2] Canadian celebrity chef Chuck Hughes hosts the show, visiting Canadian indigenous communities where he learns supply techniques and traditional recipes with the community members. The show is filmed in French and English. The show airs on APTN in French and in English.

Chuck and the First Peoples Kitchen
EnglishChuck and the First Peoples Kitchen
FrenchChuck et la Cuisine des Premiers Peuples
GenreDocumentary: Travel, Culture, Food
Created by
Presented byChuck Hughes
StarringChuck Hughes
Narrated byChuck Hughes
Country of originCanada
Original languagesEnglish
French
No. of seasons1
No. of episodes13
Production
Production locationCanada
Running time
  • 30-minute timeslot
  • 22 minutes long [2]
Production companiesAndicha Média, inc.[2]
Release
Original networkAPTN
Original release
  • English: September 10, 2020 (2020-09-10)
  • French: September 14, 2020 (2020-09-14)

Synopsis

Eager to learn more about culinary traditions used all over Turtle Island, Chef Chuck Hughes is welcomed into various Indigenous Communities in hopes of expanding his cooking horizons. Chuck is introduced to supply techniques, is taught traditional recipes, and becomes a privileged witness to precious knowledge shared by Indigenous peoples on their land.[4]

Episodes

Season 1
No.TitleOriginal air dateCanada viewers
(millions)
001"Kitigan:
  • Beaver and Maple Syrup
  • Castor et sirop d'érable"
TBATBD
Chuck meets Cezin Nottaway[5] in Kitigan Zibi, an Algonquin community in Quebec. With help from Cezin, Chuck learns how to tap maple. Walking through the maple trees, they look for maple water, the sap that maples offer during the spring. Following Cezin’s advices, Chuck boils the maple water until it reaches the maple syrup consistency. As an surprise, a young boy from the community has trapped a beaver. Chuck learns how to cook beaver over a fire and discovers the taste of a “real” beaver tail.
002"Iqaluit:
  • Arctic Char
  • Omble chevalier"
TBATBD
Chuck travels to Iqaluit, an Inuit community in Nunavut territory where he meets Johnny Flaherty. Chuck and John drive a snowmobile to an ice lake, to fish for Arctic char. Despite a sudden storm and mechanical problems, husband and wife Sheila and Johnny want to share a wide variety of the Inuit diet with Chuck, from bowhead whale, seal fat, sweet arctic shrimp and much more.
003"Iqaluit:
  • Ptarmigan
  • Lagopède"
TBATBD
Chuck meets Solomon Awa in Iqaluit, an Inuit community in Nunavut territory. Solomon is a well-known hunting expert[6] and he invites Chuck to join him and his daughter Josephene to try ptarmigan hunting. Ptarmigan is a partridge whose feathers turn white in winter.[7] Chuck is surprised to learn that Inuit commonly eat the ptarmigan raw.[8] Chuck also visits Qajuqturvik Centre, where he meets culinary chef Michael Lockley and his brigade of apprentice cooks and gives them a hand in the kitchen to help this centre’s mission to fight food insecurity.
004"Pikogan:
  • Wild Geese
  • Outardes"
TBATBD
Chuck visits Pikogan, an Algonquin community near Amos in Quebec, where he meets Israel, David and other local hunters who invite him for a goose hunt. Chuck realizes that he must be patient if he ever hopes to catch a goose as hunters only have a few attempts to shoot before the bird senses the danger and flies away. But Israel and David are determined to hunt geese and teach Chuck how their ancestors cooked the birds over a fire.
005"Gesgapegiac:
  • Lobster
  • Homard"
TBATBD
Chuck visits Norma Condo, from a Mi’kmaq community of Gesgapegiac in Quebec. Norma invites Chuck to try lobster fishing with Jeremy Jerome and his crew of fishermen. Norma takes inspiration from traditional techniques for her lobster cooking and uses elements readily around them, such as seaweed and sand.
006"Gesgapegiac:
  • Salmon
  • Saumon"
TBATBD
Chuck visits Gesgapegiac, a Mi’kmaq community in East Quebec. With Stephen Jerome, Chuck ventures to the edge of Cascapedia River, a salmon river.[9] Chuck also visits Stephen’s workshop where he makes handcrafted baskets[10] using traditional methods taught by his father, ensuring the craftsmanship of his ancestors is not forgotten. Stephen and his niece Angel share with Chuck how to cook salmon the traditional way and they offer recently harvested fiddleheads.
007"Waswanipi:
  • Walleye
  • Doré"
TBATBD
Chuck travels to northern Quebec in the Cree community of Waswanipi. With skilled fisherman Matthew Ottereyes, Chuck travels to Waswanipi Lake, hoping to catch walleye. Matthew invites Chuck home to meet his wife Magguie, who is extremely knowledgeable in the cooking of walleye. Magguie teaches Chuck her recipe for walleye and traditional bannock.
008"Manawan:
  • Blueberry Paste and Partridge
  • Pâte de bleuets et perdrix"
TBATBD
Chuck travels to the Atikamekw community of Manawan. Along with Odette, Thérèse and Menic, three women united by community and family ties, Chuck forages for wild blueberries. The three women also introduce Chuck to the partridge hunt by making a traditional slingshot from tree branches and elastics. Odette, Thérèse and Menic share with Chuck the secret of their blueberry paste and a traditional recipe to preserve the taste of the partridge.
009"Six Nations:
  • Soup of Three Sisters
  • La soupe des "trois sœurs""
TBATBD
Chuck meets Kitty in Six Nations, Ontario, where several Iroquois nations coexist.[11] Kitty works to preserve the ancestral knowledge of harvesting vegetables within her community. Chuck learns tips on to make a garden and goes through all the steps in the preparation of the soup of the "three sisters"; an staple of the aboriginal diet.[12]
010"Toronto:
  • Urban Indigenous Kitchen
  • Cuisine autochtone urbaine"
TBATBD
Chuck travels to Toronto, Ontario, where he meets Shawn Adler and Johl Whiteduck Ringuette, who are chefs.[13][14] They are dedicated to bringing the aboriginal culinary scene to life and they invite Chuck to their restaurants to discuss the cuisine of the First People and its influence within the community. Chuck discusses one of Chef Johl's long-term goals - a dedicated first First Nations neighborhood in Toronto.
011"Wikwemikong:
  • Wild Rice
  • Riz sauvage"
TBATBD
Chuck travels to Wikwemikong on Manitoulin Island in northern Ontario to meet Theodore Flamand. Theodore takes Chuck in his boat to the site where he and his colleagues want to reintegrate growing wild rice, one of the flagship plants of the First Peoples' diet.[15] Chuck also learns about the chaga, a mushroom with many properties.[16] Chuck witnesses the traditional harvesting of the wild rice and he discovers three ways culinary chef Hiawatha prepares it.
012"Miawpukek:
  • Moose Hunting
  • Chasse à l’orignal"
TBATBD
Chuck is invited to take part in a moose hunt with Gregory Jeddore and other local hunters in the community of Miawpukek in Newfoundland and Labrador. They locate the animals from a helicopter using calling techniques. Chuck learns about the traditional recipes and preparation techniques used for this animal, highly respected by hunters.
013"Scotchfort:
  • Eel
  • L'anguille"
TBATBD
Chuck travels to Scotchfort on Prince Edward Island, one of three communities of the Abegweit First Nation. Alongside Brezlyn, a young man very involved in his community, Chuck takes part in an eel fishing trip, an integral part of the Mi'kmaq diet.[17] Chuck also meets Junior Peter-Paul, a community elder with whom he has the chance to learn more about oysters as a food that once contributed to the survival of the Mi'kmaq[18]

Filming locations

Broadcast

Chuck and the First Peoples Kitchen is a series produced by Andicha Média, and broadcast in English and in French on APTN.

See also

References
  1. Episode 1
  2. aptn (September 2020). "Chuck et la cuisine des premiers peuples". APTN Corporate.
  3. "Indigenous chefs teach Chuck Hughes about culture and cuisine in new cooking travel show". CBC News. Retrieved 29 September 2020.
  4. "Chuck and the First Peoples Kitchen". Chuck and the First Peoples Kitchen Official Website. Archived from the original on 20 September 2020. Retrieved 29 September 2020.
  5. "Cezin Nottaway". Beside Media. Archived from the original on 22 April 2020.
  6. "Nunavut election: Iqaluit-Sinaa candidate profiles". CBC News. Archived from the original on 14 October 2013. Retrieved 29 September 2020.
  7. "Ptarmigan are built to thrive in the winter". Yukon News. Archived from the original on 16 November 2018. Retrieved 29 September 2020.
  8. "Traditional Animal Foods of Indigenous Peoples of Northern North America". Traditional Animal Foods of Indigenous Peoples of Northern North America. Retrieved 29 September 2020.
  9. "Cascapedia River". Cascapedia River. Archived from the original on 26 October 2017. Retrieved 29 September 2020.
  10. "Basket Making". Working it out together. Archived from the original on 1 May 2019.
  11. "Today". Onondaga Nation. Archived from the original on 4 May 2014.
  12. "Three Sisters Soup and other Indigenous food". CBC Kids. Archived from the original on 20 July 2017. Retrieved 29 September 2020.
  13. "Chef Shawn Adler shares what you need to know about foraging year-round in your own backyard". CBC Life. Archived from the original on 23 September 2019. Retrieved 29 September 2020.
  14. "NishDish". NishDish Official Website. Archived from the original on 19 April 2013.
  15. "Wiky project seeks to reestablish wild rice beds". Manitoulin Expositor. Retrieved 29 September 2020.
  16. "Chaga Health Benefits: 7 Reasons To Consume This Mushroom". Huffington Post. Archived from the original on 25 February 2017.
  17. "Eels in Mi'kmaq history and legend". Cape Breton Post.
  18. "Celebrating Mi'kmaq connection to fish and wildlife". Saltwire Network. Retrieved 29 September 2020.
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