Chuck visits Becancour where he meets Abenaki chef Lysanne O’Bomsawin, who draws inspiration from her Abenaki roots to create dishes that highlight traditional ingredients. It is spring and therefore the best time to harvest fiddleheads, a plant that used to be a big part of the diet of Indigenous people. Lysanne makes a wild rice salad turning this traditional ingredient into a more contemporary dish. Chuck meets Jacques Watso in Odanak and learns how to make The Sagamité Watso, a traditional soup from the culinary heritage of the community made from 9 varieties of beans, bleached corn, vegetables and secret spices.