LES STROUD'S WILD HARVEST Season 2


#201 - Balsam Root & Sagebrush

Short
Early spring in wine country presents challenges for the team.

Long
In the heart of wine country, early spring can be a challenging time to forage. Les, Paul, and Kevin find themselves hiking the hillsides looking for more than a beautiful view. Les finds a couple of challenging ingredients for chef Paul. With some experimentation, Paul comes to the table with a creative twist to some classic dishes.

#202 - Foraged Plants From Europe

Short
Les shares his thoughts on weeds and teaches Paul some are delicious.

Long
While walking along an irrigation canal, Les tasks Paul to forage some stinging nettle. Paul combines the newly foraged items with some gathered by Les with domestic ingredients showcasing that they can work together in harmony. When all was said and done, Paul finds himself in the weeds.

#203 - Spring Beauty & Catnip

Short
Les finds a beauty patch of flowers and puts Paul to work.

Long
While hiking in a coniferous forest, Les comes across a large patch of Spring Beauty. After a respectful harvest, Les reveals a secret ingredient from his pantry for Paul, adding to his culinary challenge. As always, Kevin captures the moments in stunning detail.

#204 - Rainbows & Fiddleheads

Short
The team visits a fishing lodge in the visually stunning Pacific Northwest.

Long
While at a remote fishing lodge in the Pacific Northwest, the team explores the harvesting opportunities the area has to offer. Rainbow trout and unique fiddleheads are on the menu.

#205 - Sitka Spruce

Short
Les has Paul focus solely on one ingredient, the Sitka spruce tree.

Long
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.

#206 - Maple & Milkweed

Short
Maple trees, a sugar shack and patience are required for the team in this episode.

Long
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.

#207 - Trout Lily & Sumac Syrup

Short
Special guest Ron James joins the team for this not so simple culinary adventure.

Long
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.

#208 - Cattail & Balsam Fir

Short
While RV camping Les challenges Paul to something old and something new.

Long
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.

#209 - Juniper

Short
In the Rocky Mountains, Les and Paul focus on only one ingredient.

Long
Set in the area around Paul’s cousin’s cottage, Les and Paul focus on one indecent, at two different stages of growth. Paul reminisces about his past while cooking dinner. Les makes a cocktail. The team is surprised at the results of their experiments.

#210 - Fiona’s Forager Farm

Short
The team visits a seed farm on an Island off the west coast.

Long
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.

#211 - Tidal Pools

Short
Taking advantage of an Island setting, the team explores a rocky shore.

Long
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.

#212 - Conch, Coconut & Cacao

Short
In Belize Les & Paul connect with Aggressor Live Aboard Dive Boat’s Chef Ed Mendoza

Long
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.

#213 - Lionfish, Oregon Grape & Coconut

Short
Les does his part to cull the exploding lionfish population in the Caribbean Sea.

Long
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.

#214 - Horseradish & Tumbleweed Mustard

Short
Les visits Paul’s hometown where he forages urban flavors for the team.

Long
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.