Chuck visits Québec’s only Wolastoqey nation, Wolastoqiyik Wahsipekuk, to meet with chef Maxime Lizotte, who takes his guest on a tour around the river in search of the coastal plants that inspire his cooking.

Chuck then meets with the nation’s general manager Larry Jenniss, whose team is responsible for economic development, particularly within the fishing industry. Chuck hops aboard the community’s brand-new boat to take part in harvesting the delicious St. Lawrence sea urchin.

When Chuck returns, Maxime is waiting for him, ready to cook up the day’s catch. The local chef surprises his guest with a plate of sea urchin pasta carbonara, garnished with freshly harvested sea herbs.