2x1 - Balsam Root & Sagebrush

May 2, 2022

Early spring in wine country presents challenges with regard to foraging.

2x2 - Foraged Plants from Europe

May 9, 2022

Foraging some stinging nettle; combining newly foraged items with domestic ingredients.

2x3 - Spring Beauty & Catnip

May 16, 2022

Les Stroud comes across a large patch of spring beauty while hiking in a coniferous forest; secret ingredient.

2x4 - Rainbows & Fiddleheads

May 23, 2022

Exploring harvesting opportunities while at a remote fishing lodge in the Pacific Northwest; rainbow trout and fiddleheads.

2x5 - Sitka Spruce

May 30, 2022

While still at the remote fishing lodge, Les tasks Paul to focus on one ingredient, which proves to be a good thing as the team finds themselves with interesting company both at the lodge and at Paul’s impromptu outdoor kitchen.

2x6 - Maple & Milkweed

June 6, 2022

Les shares his sugar shack and syrup-making expertise with Paul while gifting him a familiar and favorite foraged ingredient. The sweet results are created with fire.

2x7 - Trout Lily & Simple Syrup

Legendary comedian Ron James joins the team in harvesting a key ingredient for Paul’s culinary challenge. Rest assured, nothing fishy was going on as Les gifts Paul a red-colored syrup that is simply delicious. Trout lily and sumac are on the counter. Paul listens to Ron’s thoughts on his creations.

2x8 - Cattail & Balsam Fir

RV camping has its pleasures. Les & Paul hike a familiar area close by and get dirty, gathering a Wild Harvest staple, and Les introduces a new tree flavor to the mix. Paul’s RV camp cookery provides an exciting twist on a classic soup and dessert.

2x10 - Fiona's Farm

Les forages the ocean side with ethnobotanist Fiona Hamersley Chambers. The surprise they gathered, combined with items from Fiona’s farm, presents some colorful ingredients for Paul to work with.

2x11 - Tidal Pools

Special guest Fiona Hamersley Chambers guides the group to tidal pools where they responsibly harvest flavors of the pacific. Later, The Wild Harvest team enjoys a beachside RV and campsite, including Paul’s experimentation kitchen.

2x12 - Conch & Coconut

While visiting Belize, Les & Paul lodge on an Aggressor live aboard dive boat & meet corporate Chef Ed Mendoza, Les capitalizes on the opportunity to do some freediving & beach exploration. Paul brings Ed into his culinary challenge. Ed brings Paul into his on-deck kitchen. The tandem surprises Les with their collaborative creations, including a cacao-based hot sauce.

2x13 - Lionfish, Oregon Grape & Coconut

Wild harvesting takes place in the sea and on land. Les does his part to cull the exploding lionfish population in the Caribbean Sea. A curveball ingredient from Les’s pantry and a kitchen on the beach get Chef Paul and guest chef Vanessa Matute’s creative thoughts flowing.

2x14 - 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 flavors.