What happens when indigenous ingredients meet passionate food lovers? In this episode, we'll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn about how an aboriginal community keeps their outback traditions alive and thriving. We'll also visit a French-born chef as he forages for seaweed on the Irish coast, then hop over to Seattle, Washington, to dig for Geo duck, a large saltwater clam that can live up to 140 years and weigh up to ten pounds. Join us as we learn how the immediate accessibility of these indigenous foods, whether plant or beast, make for rich traditions and delicious cuisine.
