Chuck and the First Peoples Kitchen facts for kids
Quick facts for kids Chuck and the First Peoples Kitchen |
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| Script error: The function "name_from_code" does not exist. | Chuck and the First Peoples Kitchen |
| Script error: The function "name_from_code" does not exist. | Chuck et la Cuisine des Premiers Peuples |
| Genre | Documentary: Travel, Culture, Food |
| Created by |
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| Presented by | Chuck Hughes |
| Starring | Chuck Hughes |
| Narrated by | Chuck Hughes |
| Country of origin | Canada |
| Original language(s) | English French |
| No. of seasons | 1 |
| No. of episodes | 13 |
| Production | |
| Production location(s) | Canada |
| Running time |
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| Production company(s) | Andicha Média, inc. |
| Release | |
| Original network | APTN |
| Picture format | HDTV widescreen |
| Original release |
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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; in French on September 14. 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.
Contents
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.
Episodes
Season 1
| No. | Title | Original air date | Canada viewers (millions) |
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| 001 | "Kitigan:
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TBA | TBD | |
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Chuck meets Cezin Nottaway 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.
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| 002 | "Iqaluit:
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TBA | TBD | |
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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.
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| 003 | "Iqaluit:
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TBA | TBD | |
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Chuck meets Solomon Awa in Iqaluit, an Inuit community in Nunavut territory. Solomon is a well-known hunting expert 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. Chuck is surprised to learn that Inuit commonly eat the ptarmigan raw. 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.
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| 004 | "Pikogan:
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TBA | TBD | |
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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.
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| 005 | "Gesgapegiac:
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TBA | TBD | |
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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.
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| 006 | "Gesgapegiac:
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TBA | TBD | |
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Chuck visits Gesgapegiac, a Mi’kmaq community in East Quebec. With Stephen Jerome, Chuck ventures to the edge of Cascapedia River, a salmon river. Chuck also visits Stephen’s workshop where he makes handcrafted baskets 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.
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| 007 | "Waswanipi:
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TBA | TBD | |
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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.
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| 008 | "Manawan:
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TBA | TBD | |
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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.
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| 009 | "Six Nations:
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TBA | TBD | |
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Chuck meets Kitty in Six Nations, Ontario, where several Iroquois nations coexist. 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.
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| 010 | "Toronto:
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TBA | TBD | |
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Chuck travels to Toronto, Ontario, where he meets Shawn Adler and Johl Whiteduck Ringuette, who are chefs. 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.
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| 011 | "Wikwemikong:
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TBA | TBD | |
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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. Chuck also learns about the chaga, a mushroom with many properties. Chuck witnesses the traditional harvesting of the wild rice and he discovers three ways culinary chef Hiawatha prepares it.
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| 012 | "Miawpukek:
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TBA | TBD | |
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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.
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| 013 | "Scotchfort:
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TBA | TBD | |
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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. 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
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Filming locations
- Iqaluit, an Inuit community in Nunavut territory, Canada
- Waswanipi, a Cree community in Quebec, Canada
- Pikogan, an Algonquin community in Quebec, Canada
- Manawan, an Atikamekw community in Quebec, Canada
- Kitigan Zibi, an Algonquin community in Quebec, Canada
- Wikwemikong on Manitoulin Island in northern Ontario, Canada
- Six Nations, in Ontario, Canada
- Toronto, Ontario, Canada
- Gesgapegiac, a Mi’kmaq community in Quebec, Canada
- Scotchfort, an Abegweit community on Prince Edward Island, Canada
- Miawpukek, Newfoundland and Labrador, Canada
Broadcast
Chuck and the First Peoples Kitchen is a series produced by Andicha Média, and broadcast in English and in French on APTN.
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