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Traveling into the wilderness, outdoor expert Les Stroud forages for wild edibles and chef Paul Rogalski turns them into culinary delights.
Les Stroud
Mussels & Wild Radish
Cattail & Pond Lily
Lambsquarters & Raspberries
Twisted Stalk & Wild Mint
Douglas Fir & Buffaloberry
Wild Ginger & Miner’s Lettuce
Horsetail & Dandelion
Milkweed & Cattail Flour
Bass & Sweet Gale
Grouse & Labrador Tea
Matsutake & Wild Turkey
Oak & Madrone
Tall Blue Lettuce & Daisy