I’m constantly flipping around the TV channels, looking for interesting programs to check out. One of those, Moosemeat & Marmalade, has been on my radar for a while. I’d always catch a stray few minutes here or there, not knowing too much about it. Now I do.
Season 6 of Moosemeat & Marmalade kicks off Tuesday at 8:30 p.m. ET on APTN, promising more adventures, stories, laughs and—of course—food.
Hosted by Art Napoleon and Dan Hayes, Moosemeat & Marmalade—offered in English, French and Cree— follows bush cook Art (the Moosemeat part of the equation) and the classically-trained chef Dan (the Marmalade) as they seek out culinary adventures worldwide. A slight tweak to this new season has the pair sticking to Western Canada, and I think that’s a good thing.
In Tuesday’s debut, the duo are in Victoria, hunting a critter many of us see loping around our backyard: the grey squirrel. After being given permission by an Elder to hunt the invasive species, Art and Dan are off to meet trapper Mike Webb. Mike, who hunts humanely, explains the greys took a shine to Vancouver Island and quickly began devouring songbirds and their eggs and destroying bird habitats. While they wait for some protein to be caught, the pair forage for sides like nettles before catching up with Emilee Gilpin, who schools Art and Dan on hunting the traditional way, with bow and arrow. Needless to say, Dan is not a natural, leading to many funny moments and gentle teasing. Nor is Art, as it turns out.
“Despite popular belief, not all Indians are good at bow and arrow or canoeing,” Art says to the camera. After collecting several squirrels and a tobacco ceremony, it was time to eat a chicken finger-inspired recipe with potatoes and a nettle salad.
Upcoming instalments feature trips across British Columbia and Saskatchewan, highlighting Indigenous food sovereignty, ethical and sustainable food preparation and practices, and inter-tribal food traditions.
Moosemeat & Marmalade airs Tuesdays at 8:30 p.m. on APTN.
Image courtesy of APTN.