Traveling into the wilderness, outdoor expert Les Stroud forages for wild edibles and chef Paul Rogalski turns them into culinary delights.
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Episode: 1 Mussels & Wild Radish
Episode: 2 Wild Ginger & Miner’s Lettuce
Episode: 3 Horsetail & Dandelion
Episode: 4 Milkweed & Cattail Flour
Episode: 5 Bass & Sweet Gale
Episode: 6 Grouse & Labrador Tea
Episode: 7 Matsutake & Wild Turkey
Episode: 8 Oak & Madrone
Episode: 9 Tall Blue Lettuce & Daisy
Episode: 10 Cattail & Pond Lily
Episode: 11 Lambsquarters & Raspberries
Episode: 12 Twisted Stalk & Wild Mint
Episode: 13 Douglas Fir & Buffaloberry
