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Les Stroud's Wild Harvest

Airing Saturdays at 7 p.m. beginning Nov. 7, 2020

LES STROUD'S WILD HARVEST explores the latest craze hitting restaurants and home kitchens: foraging wild foods in season from local sources. Host Les Stroud, the star of TV’s Survivorman, finds fertile natural locations to forage and harvest wild mushrooms, salad greens, spices and more. Then, he meets up with chef Paul Rogalski, who transforms the ingredients Les has found into a three-course meal — complete with wild coffee, wine or beer.

Episodes:

101 Mussels & Wild Radish
Airing Saturday, Nov. 7 at 7 p.m.

Expert forager Les Stroud and master Chef Paul Rogalski travel to the western shores of the United States to discover the wild harvest hiding within the tidal zone of Southern Oregon. Mussels, wild radish and sea weed are the fare of the day as Paul tells his ’story on a plate’ of where the land meets the sea.

102 Miner’s Lettuce & Wild Ginger
Airing Saturday, Nov. 14 at 7 p.m.

Deep in the gorge of Taylor creek expert forager Les Stroud leads Master Chef Paul Rogalski on a culinary voyage of discovery within a recently burned forest. Wild ginger steals the show after Les discovers a hidden cache of minor’s lettuce growing on the side of a cliff.


103 Horsetail & Spruce Tips
Airing Saturday, Nov. 21 at 7 p.m.

Just a short drive from the city of Edmonton, Alberta expert forager Les Stroud and Master 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 spruce tips and you have the makings of a delicious wild harvest!


104 Milkweed & Cattail Flour
Airing Saturday, Dec. 19 at 7 p.m.

The milkweed plant is the natural life-sustaining domain of the monarch butterfly larvae that 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 our wild harvesters.


105 Rock Tripe & Reindeer Moss
Airing Saturday, Dec. 26 at 7 p.m.

Expert forager Les Stroud finds himself with a plethora of wild edibles all in season as he paddles out and explores the swamps and forests around his cabin in the woods in Temagami, Ontario. Chef Paul Rogalski is energized by having so much to play with in the kitchen, all there to compliment the bounty of a small mouth bass.


106 Ruffed Grouse and Labrador Tea
Airing Saturday, Jan. 2 at 7 p.m.

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 Master Chef Paul Rogalski to his delight with the harvest of a ruffed grouse, rose hips, sweet clover and willow branches.


107 Matsutake & Wild Turkey
Airing Saturday, Jan. 9 at 7 p.m.

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 world’s most sought after mushrooms; Matsutake aka “Pine Mushrooms”. Returning with an armload of mushrooms Les sits back while master chef Paul Rogalski blows his culinary mind with a simple dish of mushrooms on toast followed by the best turkey Stroud has ever tasted.


108 Oak & Madrone
Airing Saturday, Jan. 16 at 7 p.m.

In this episode of Wild Harvest expert forager Les Stroud decides to challenge master 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.


109 Tall Blue Lettuce & Daisy
Airing Saturday, Jan. 23 at 7 p.m.

Showing that you might never need travel farther than your own driveway, expert forager Les Stroud takes a short walk and comes back to master chef Paul Rogalski with a delicate selection of gentle greens. Dodging massive lightning storms Les and Paul work together on Stroud’s own deck to create the perfect wild harvest to compliment BBQ rib eye steak.


Further Out:

110 Cattail & Pond Lily

111 Lamb’s Quarters and Raspberries

112 Twisted Stalk & Wild Mint

113 Douglas fir & Buffaloberry