GIVE THE GIFT OF WILD HARVEST
Relive all the adventure and deliciousness of Wild Harvest Seasons One, Two & Three on DVD, available now in the online store. The perfect gift for any outdoor enthusiast!
SEASON THREE EPISODES
Wild Harvest can be seen in the U.S. and Canada on American Public Television, PBS, Create TV, BBC First, Cottage Life, and The Weather Network.
In Asia, on National Geographic and in Europe on Matkanalen TV (Norway) and Godare TV (Sweden).
Stream all episodes of Seasons One, Two, and Three anytime on YouTube using the links below. Regional blackouts may apply.
S3 EPISODE 1: Chicken of the Woods
While hiking in a local forest, Les discovers a huge specimen of a well-known fungus. He brings it to Paul for some playful experimentation with this new type of chicken.
S3 EPISODE 2: Sour Dock & Beach Parsley
Using the Cunard Queen Elizabeth as home base, the tandem disembark in Sitka Alaska to meet local forger Mary Goddard to harvest sour dock and beach parsley. Later when back on the ship, Paul cooks with Executive Chef Roland while checking out the Hubbard glacier.
S3 EPISODE 3: Crabapples
While hiking in the local forest, Les stumbled upon remnants of an old homestead, including some ancient crabapple trees. After trying the crabapples himself, Les decided to bring his friend Paul to the trees to harvest some for his own experimentation. With some old culinary concepts, Paul created new flavours.
S3 EPISODE 4: Chocolate Lily
Les and Paul disembark from the Queen Elizabeth to meet Mario Benassi, an expert forager. They remain vigilant for bears while gathering chocolate lily bulbs. After a brief lunch on the shore, they return to the ship to rendezvous with Marius Cochintu, the sous chef. Together, they experiment with the novel ingredient to create unique culinary dishes.
S3 EPISODE 5: Horseradish & Tumbleweed Mustard
Behind an urban mall, Les discovers an abundance of delicious roots and flowers, which he shares with Paul. Using his restaurant’s kitchen, Paul gets to work crafting a meal with the newly discovered local flavours.
S3 EPISODE 6: Bull Kelp
Les and Paul leave the Queen Elizabeth to connect with kelp forager Lia Heifetz. After harvesting some kelp, and an eventful and educational lunch, the tandem return to the ship to meet Sous Chef Karin for another special collaborative meal.
S3 EPISODE 7: Blackberries
At Les’s cottage in Ontario, the delicious and dark blackberries are the main focus of the story. Paul finds savoury ways to use the flavourful fruit while Les heats up his forno the old-fashioned way… with fire.
S3 EPISODE 8: Deer Heart Lily
During their stay in Sitka, Alaska, Les and Paul learned about different types of local flora. Les was introduced to the false lily of the valley by a young local named Ryker Goddard, while Paul learned about wild snapdragons. Upon returning to their ship, the Queen Elizabeth, Paul and Les collaborated with Chef Khem Singh, to create a special VIP dinner.
S3 EPISODE 9: Bleeding Milk Caps
While in Oregon, Les and Paul connect with forager Adam Larue to harvest an unlikely bleeding mushroom with an off-putting name. Later this ingredient becomes the centre of some flavour experimentation where everything is not what it seems.
S3 EPISODE 10: Wood Apple
While Les and Paul are visiting Sri Lanka, Les discovers an interesting hard-shelled fruit both on the tree and on the forest floor. Paul cooks something black, and a European classic, Sri Lankan style.
S3 EPISODE 11: Banana Flower
While staying at Aggressor Safari Lodge in Sri Lanka, Les discovers a versatile blossom that is colourful and bountiful, but not as sweet as Paul would think. Embracing this culinary challenge, Paul creates three dishes using local culinary influences and flavours.
SEASON THREE EPISODES
Wild Harvest can be seen in the U.S. and Canada on American Public Television, PBS, Create TV, BBC First, Cottage Life, and The Weather Network. In Asia, on National Geographic and in Europe on Matkanalen TV (Norway) and Godare TV (Sweden).
Stream all episodes Wild Harvest anytime on YouTube using the links below. Regional blackouts may apply.
While hiking in a local forest, Les discovers a huge specimen of a well-known fungus. He brings it to Paul for some playful experimentation with this new type of chicken.
Using the Cunard Queen Elizabeth as home base, the tandem disembark in Sitka Alaska to meet local forger Mary Goddard to harvest sour dock and beach parsley. Later when back on the ship, Paul cooks with Executive Chef Roland while checking out the Hubbard glacier.
While hiking in the local forest, Les stumbled upon remnants of an old homestead, including some ancient crabapple trees. After trying the crabapples himself, Les decided to bring his friend Paul to the trees to harvest some for his own experimentation. With some old culinary concepts, Paul created new flavours.
Les and Paul disembark from the Queen Elizabeth to meet Mario Benassi, an expert forager. They remain vigilant for bears while gathering chocolate lily bulbs. After a brief lunch on the shore, they return to the ship to rendezvous with Marius Cochintu, the Sous Chef. Together, they experiment with the novel ingredient to create unique culinary dishes.
Behind an urban mall, Les discovers an abundance of delicious roots and flowers, which he shares with Paul. Using his restaurant’s kitchen, Paul gets to work crafting a meal with the newly discovered local flavours.
Les and Paul leave the Queen Elizabeth to connect with kelp forager Lia Heifetz. After harvesting some kelp, and an eventful and educational lunch, the tandem return to the ship to meet sous chef Karin for another special collaborative meal.
At Les’s cottage in Ontario, the delicious and dark blackberries are the main focus of the story. Paul finds savoury ways to use the flavourful fruit while Les heats up his forno the old-fashioned way… with fire.
During their stay in Sitka, Alaska, Les and Paul learned about different types of local flora. Les was introduced to the false lily of the valley by a young local named Ryker Goddard, while Paul learned about wild snapdragons. Upon returning to their ship, the Queen Elizabeth, Paul and Les collaborated with chef Khem Singh, to create a special VIP dinner.
While in Oregon, Les and Paul connect with forger Adam Larue to harvest an unlikely bleeding mushroom with an off-putting name. Later this ingredient becomes the centre of some flavour experimentation where everything is not what it seems.
While Les and Paul are visiting Sri Lanka, Les discovers an interesting hard-shelled fruit both on the tree and on the forest floor. Paul cooks something black, and a European classic, Sri Lankan style.
While staying at Aggressor Safari Lodge in Sri Lanka, Les discovers a versatile blossom that is colourful and bountiful, but not as sweet as Paul would think. Embracing this culinary challenge, Paul creates three dishes using local culinary influences and flavours.
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.
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.