GIVE THE GIFT OF WILD HARVEST
Relive all the adventure and deliciousness of Wild Harvest Season 1 on DVD, available now in the online store. The perfect gift for any outdoor enthusiast!
SEASON ONE EPISODES
Season 1 of Les Stroud’s Wild Harvest can be viewed on your local PBS stations in the United States, and will soon be launching on National Geographic Asia.
Check your local listings for times. Regional blackouts may apply.
EPISODE 1: Mussels & Wild Radish
Location: Oregon Coast, USA
In the series opener, Les forages the beaches and tidewaters of the Oregon coast while Chef Paul sets up a kitchen on the beach. When Les reveals a bounty of wild mussels (and also surprises Chef Paul with a couple of ingredients he is unfamiliar with), Paul gets creative with his beach fire.
EPISODE 1: Mussels & Wild Radish
Location: Oregon Coast, USA
In the series opener, Les forages the beaches and tidewaters of the Oregon coast while Chef Paul sets up a kitchen on the beach. When Les reveals a bounty of wild mussels (and also surprises Chef Paul with a couple of ingredients he is unfamiliar with), Paul gets creative with his beach fire.
EPISODE 2: Wild Ginger & Miner’s Lettuce
Location: Oregon Forest, USA
Les navigates a cliff to explore an unusual patch of Miner’s Lettuce. Chef Paul gets his hands dirty harvesting cattail rhizomes, and after a quick lesson on starch extraction, he sees the potential and presents Les with three gingery courses of wild harvested flavor.
EPISODE 3: Horsetail & Dandelion
Location: Foothills of the Canadian Rockies, Canada
Just a short drive from the city of Edmonton, Alberta expert forager Les Stroud and Chef Paul Rogalski find themselves experiencing the natural life cycles of horsetail, and fireweed right where they grow. Add to this the bounty of dandelion and cattail and you have the makings of a delicious wild harvest!
EPISODE 3: Horsetail & Dandelion
Location: Foothills of the Canadian Rockies, Canada
Just a short drive from the city of Edmonton, Alberta expert forager Les Stroud and Chef Paul Rogalski find themselves experiencing the natural life cycles of horsetail, and fireweed right where they grow. Add to this the bounty of dandelion and cattail and you have the makings of a delicious wild harvest!
EPISODE 4: Milkweed & Cattail Flour
Location: Muskoka, Ontario, Canada
The milkweed plant is the natural life-sustaining domain of the monarch butterfly larvae who choose this wildflower as the only species to develop and grow upon. Sustainably harvested it also represents a wonderful broccoli like vegetable for Chef Paul Rogalski to experiment with. A short walk from expert forager Les Stroud’s own cottage, on the edge of the local gravel pit a prolific bounty awaits for our wild harvesters.
EPISODE 5: Bass & Sweet Gale
Location: Temagami, Ontario, Canada
Les finds himself immersed in a plethora of in season wild edibles when he paddles and explores the swamps and forests surrounding his cabin in the woods in Temagami, Ontario. Chef Paul is energized with so many ingredients to play with, including a Small Mouth Bass.
EPISODE 5: Bass & Sweet Gale
Location: Temagami, Ontario, Canada
Les finds himself immersed in a plethora of in season wild edibles when he paddles and explores the swamps and forests surrounding his cabin in the woods in Temagami, Ontario. Chef Paul is energized with so many ingredients to play with, including a Small Mouth Bass.
EPISODE 6: Grouse & Labrador Tea
Location: Athabasca River, Alberta, Canada
Just ahead of the winter snows Les and Paul find themselves enjoying the fresh cool winds and grey skies over the Athabasca River. Expert forager Les Stroud challenges Chef Paul Rogalski to his delight with the harvest of a ruffed grouse, rose hips, sweet clover and willow branches.
EPISODE 7: Matsutake & Wild Turkey
Location: Rogue River Valley, Oregon, USA
After a lucky find of a wild turkey in pristine condition expert forager Les Stroud heads out with a local mycologist to gather one of the worlds most sought after mushrooms; Matsutake aka “Pine Mushrooms”. Returning with an armload of mushrooms Les sits back and lets Chef Paul Rogalski blow his culinary mind with a simple dish of mushrooms on toast followed by the best turkey Stroud has ever tasted.
EPISODE 7: Matsutake & Wild Turkey
Location: Rogue River Valley, Oregon, USA
After a lucky find of a wild turkey in pristine condition expert forager Les Stroud heads out with a local mycologist to gather one of the worlds most sought after mushrooms; Matsutake aka “Pine Mushrooms”. Returning with an armload of mushrooms Les sits back and lets Chef Paul Rogalski blow his culinary mind with a simple dish of mushrooms on toast followed by the best turkey Stroud has ever tasted.
EPISODE 8: Oak & Madrone
Location: Grants Pass, Oregon, USA
In this episode of Wild Harvest, expert forager Les Stroud decides to challenge Chef Paul Rogalski with a harvest based solely on two trees; Oak and Madrone. With bark, berries, nuts, flour and even infused bourbon, Les leaves Paul and guest chef Joy Cyr with a tough culinary challenge.
EPISODE 9: Tall Blue Lettuce & Daisy
Location: Muskoka, Ontario, Canada
Showing that you need never travel farther than your own driveway expert forager Les Stroud takes a short walk and comes back to Chef Paul Rogalski with a delicate selection of gentle greens. Dodging massive lightening storms, Les and Paul work together on Stroud’s own deck to create the perfect wild harvest to compliment barbecued rib eye steak.
EPISODE 9: Tall Blue Lettuce & Daisy
Location: Muskoka, Ontario, Canada
Showing that you need never travel farther than your own driveway expert forager Les Stroud takes a short walk and comes back to Chef Paul Rogalski with a delicate selection of gentle greens. Dodging massive lightening storms, Les and Paul work together on Stroud’s own deck to create the perfect wild harvest to compliment barbecued rib eye steak.
EPISODE 10: Cattail & Pond Lily
Location: Temagami, Ontario, Canada
After a quick paddle and a lakeside lunch, Les gathers Pond Lily Tubers while Chef Paul harvests cattails. Les challenges Paul to rethink the traditional preparation of Pond Lily Tuber, and he does so while showcasing the attributes and potential of his cattail harvest.
EPISODE 11: Lambsquarters & Raspberries
Location: Headwaters Community Farm, Ontario, Canada
Chef Paul and Les visit a community farm jam-packed with harvesting options for expert forager Les, including honey from a large colony of bees. Paul is inspired by the spirit of the farm and creates brunch dishes with a combination of wild and domestic ingredients, designed to easily feed a community of helping hands.
EPISODE 11: Lambsquarters & Raspberries
Location: Headwaters Community Farm, Ontario, Canada
Chef Paul and Les visit a community farm jam-packed with harvesting options for expert forager Les, including honey from a large colony of bees. Paul is inspired by the spirit of the farm and creates brunch dishes with a combination of wild and domestic ingredients, designed to easily feed a community of helping hands.
EPISODE 12: Twisted Stalk & Wild Mint
Location: Boreal Forest, Alberta, Canada
Les and Paul enjoy a stay at Kevin’s “From The Wild” camp in the boreal forest in Northern Alberta. Les introduces Paul to techniques of harvesting wild black currants while secretly gathering some additional undisclosed foraged flavors. After the ingredient reveal Paul gets to work with a new twist on a classic mixed grill.
EPISODE 13: Douglas Fir & Buffaloberry
Location: Bow River Valley, Alberta, Canada
On the banks of the Bow River, just minutes from Chef Paul’s home, Les shows his foraging prowess. Paul utilizes his culinary garden and restaurant kitchen to prepare the final dishes of season one with some surprise ingredients from Les’ bounty.
EPISODE 13: Douglas Fir & Buffaloberry
Location: Bow River Valley, Alberta, Canada
On the banks of the Bow River, just minutes from Chef Paul’s home, Les shows his foraging prowess. Paul utilizes his culinary garden and restaurant kitchen to prepare the final dishes of season one with some surprise ingredients from Les’ bounty.
SEASON ONE EPISODES
Season 1 of Les Stroud’s Wild Harvest can be viewed on your local PBS stations in the United States, and will soon be launching on National Geographic Asia.
Check your local listings for times. Regional blackouts may apply.
Location: Oregon Coast, USA
In the series opener, Les forages the beaches and tidewaters of the Oregon coast while Chef Paul sets up a kitchen on the beach. When Les reveals a bounty of wild mussels (and also surprises Chef Paul with a couple of ingredients he is unfamiliar with), Paul gets creative with his beach fire.
Location: Oregon Forest, USA
Les navigates a cliff to explore an unusual patch of Miner’s Lettuce. Chef Paul gets his hands dirty harvesting cattail rhizomes, and after a quick lesson on starch extraction, he sees the potential and presents Les with three gingery courses of wild harvested flavor.
Location: Foothills of the Canadian Rockies, Canada
Just a short drive from the city of Edmonton, Alberta expert forager Les Stroud and Chef Paul Rogalski find themselves experiencing the natural life cycles of horsetail, and fireweed right where they grow. Add to this the bounty of dandelion and cattail and you have the makings of a delicious wild harvest!
Location: Muskoka, Ontario, Canada
The milkweed plant is the natural life-sustaining domain of the monarch butterfly larvae who choose this wildflower as the only species to develop and grow upon. Sustainably harvested it also represents a wonderful broccoli like vegetable for Chef Paul Rogalski to experiment with. A short walk from expert forager Les Stroud’s own cottage, on the edge of the local gravel pit a prolific bounty awaits for our wild harvesters.
Location: Temagami, Ontario, Canada
Les finds himself immersed in a plethora of in season wild edibles when he paddles and explores the swamps and forests surrounding his cabin in the woods in Temagami, Ontario. Chef Paul is energized with so many ingredients to play with, including a Small Mouth Bass.
Location: Athabasca River, Alberta, Canada
Just ahead of the winter snows Les and Paul find themselves enjoying the fresh cool winds and grey skies over the Athabasca River. Expert forager Les Stroud challenges Chef Paul Rogalski to his delight with the harvest of a ruffed grouse, rose hips, sweet clover and willow branches.
Location: Rogue River Valley, Oregon, USA
After a lucky find of a wild turkey in pristine condition expert forager Les Stroud heads out with a local mycologist to gather one of the worlds most sought after mushrooms; Matsutake aka “Pine Mushrooms”. Returning with an armload of mushrooms Les sits back and lets Chef Paul Rogalski blow his culinary mind with a simple dish of mushrooms on toast followed by the best turkey Stroud has ever tasted.
Location: Grants Pass, Oregon, USA
In this episode of Wild Harvest, expert forager Les Stroud decides to challenge Chef Paul Rogalski with a harvest based solely on two trees; Oak and Madrone. With bark, berries, nuts, flour and even infused bourbon, Les leaves Paul and guest chef Joy Cyr with a tough culinary challenge.
Location: Muskoka, Ontario, Canada
Showing that you need never travel farther than your own driveway expert forager Les Stroud takes a short walk and comes back to Chef Paul Rogalski with a delicate selection of gentle greens. Dodging massive lightening storms, Les and Paul work together on Stroud’s own deck to create the perfect wild harvest to compliment barbecued rib eye steak.
Location: Temagami, Ontario, Canada
After a quick paddle and a lakeside lunch, Les gathers Pond Lily Tubers while Chef Paul harvests cattails. Les challenges Paul to rethink the traditional preparation of Pond Lily Tuber, and he does so while showcasing the attributes and potential of his cattail harvest.
Location: Headwaters Community Farm, Ontario, Canada
Chef Paul and Les visit a community farm jam-packed with harvesting options for expert forager Les, including honey from a large colony of bees. Paul is inspired by the spirit of the farm and creates brunch dishes with a combination of wild and domestic ingredients, designed to easily feed a community of helping hands.
Location: Boreal Forest, Alberta, Canada
Les and Paul enjoy a stay at Kevin’s “From The Wild” camp in the boreal forest in Northern Alberta. Les introduces Paul to techniques of harvesting wild black currants while secretly gathering some additional undisclosed foraged flavors. After the ingredient reveal Paul gets to work with a new twist on a classic mixed grill.
Location: Bow River Valley, Alberta, Canada
On the banks of the Bow River, just minutes from Chef Paul’s home, Les shows his foraging prowess. Paul utilizes his culinary garden and restaurant kitchen to prepare the final dishes of season one with some surprise ingredients from Les’ bounty.
EPISODE 1: Mussels & Wild Radish
Location: Oregon Coast, USA
In the series opener, Les forages the beaches and tidewaters of the Oregon coast while Chef Paul sets up a kitchen on the beach. When Les reveals a bounty of wild mussels (and also surprises Chef Paul with a couple of ingredients he is unfamiliar with), Paul gets creative with his beach fire.
EPISODE 3: Horsetail & Dandelion
Location: Foothills of the Canadian Rockies, Canada
Just a short drive from the city of Edmonton, Alberta expert forager Les Stroud and Chef Paul Rogalski find themselves experiencing the natural life cycles of horsetail, and fireweed right where they grow. Add to this the bounty of dandelion and cattail and you have the makings of a delicious wild harvest!
EPISODE 4: Milkweed & Cattail Flour
Location: Muskoka, Ontario, Canada
The milkweed plant is the natural life-sustaining domain of the monarch butterfly larvae who choose this wildflower as the only species to develop and grow upon. Sustainably harvested it also represents a wonderful broccoli like vegetable for Chef Paul Rogalski to experiment with. A short walk from expert forager Les Stroud’s own cottage, on the edge of the local gravel pit a prolific bounty awaits for our wild harvesters.
EPISODE 5: Bass & Sweet Gale
Location: Temagami, Ontario, Canada
Les finds himself immersed in a plethora of in season wild edibles when he paddles and explores the swamps and forests surrounding his cabin in the woods in Temagami, Ontario. Chef Paul is energized with so many ingredients to play with, including a Small Mouth Bass.
EPISODE 6: Grouse & Labrador Tea
Location: Athabasca River, Alberta, Canada
Just ahead of the winter snows Les and Paul find themselves enjoying the fresh cool winds and grey skies over the Athabasca River. Expert forager Les Stroud challenges Chef Paul Rogalski to his delight with the harvest of a ruffed grouse, rose hips, sweet clover and willow branches.
EPISODE 7: Matsutake & Wild Turkey
Location: Rogue River Valley, Oregon, USA
After a lucky find of a wild turkey in pristine condition expert forager Les Stroud heads out with a local mycologist to gather one of the worlds most sought after mushrooms; Matsutake aka “Pine Mushrooms”. Returning with an armload of mushrooms Les sits back and lets Chef Paul Rogalski blow his culinary mind with a simple dish of mushrooms on toast followed by the best turkey Stroud has ever tasted.
EPISODE 8: Oak & Madrone
Location: Grants Pass, Oregon, USA
In this episode of Wild Harvest, expert forager Les Stroud decides to challenge Chef Paul Rogalski with a harvest based solely on two trees; Oak and Madrone. With bark, berries, nuts, flour and even infused bourbon, Les leaves Paul and guest chef Joy Cyr with a tough culinary challenge.
EPISODE 9: Tall Blue Lettuce & Daisy
Location: Muskoka, Ontario, Canada
Showing that you need never travel farther than your own driveway expert forager Les Stroud takes a short walk and comes back to Chef Paul Rogalski with a delicate selection of gentle greens. Dodging massive lightening storms, Les and Paul work together on Stroud’s own deck to create the perfect wild harvest to compliment barbecued rib eye steak.
GIVE THE GIFT OF WILD HARVEST
Relive all the adventure and deliciousness of Wild Harvest Season 1 on DVD, available now in the online store. The perfect gift for any outdoor enthusiast!
Looking for more outdoors and wild edible content? Check out Les Stroud’s Survivorman and Kevin Kossowan’s From the Wild.
Want to try your hand at recreating Chef Paul’s recipes from the show? Download your favourite recipe and have yourself a Wild Harvest feast at home.