2022

S1.E1 ∙ Le Lac

Thu, Dec 15, 2022

-This first episode reveals the passion that Fred Pellerin develops day after day for the forest, and at the same time, the commitment he makes to take good care of it. And it starts with his lake. Fred has already heard from his neighbors that his lake is eutrophying... Is this true? And how do you give it a facelift, in a natural and ecological way? With the help of biologist Pierre Magnan and his cousin Georges, Fred tries to bring his lake back to life. And in the company of Isabelle Picard, an ethnologist, we reflect on the importance of knowing our territory and our ancestors.

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S1.E2 ∙ Le bois

Thu, Dec 15, 2022

-Fred Pellerin's forest is a typically Mauritian one, with hardwoods and conifers of all kinds. In the company of colorful forestry technician Gilles Séguin, we try to learn more about the origins of Fred's forest, and the species that make it up. Then, Fred takes on the challenge of "heating" part of the population of Saint-Élie-de-Caxton (in Quebec, Canada) by supplying them with cordwood. With visual artists Ariane Plante and Annie Boulanger, Fred discovers his forest in a different way, and plays with the light and the points of interest of his land, to create what will become a trail map.

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S1.E3 ∙ La forêt nourricière

Thu, Dec 15, 2022

-We often reduce the forest to its wood. We say "forest" and we think of the tree. And yet... If we take the time to stroll a little between these verticalities, we discover a rich fauna and flora which evolve there. And if you take a closer look, you'll discover an amazing larder where every species can find something to eat, even humans. In the company of the coureurs des bois Ariane Paré-Le Gal and Gérald Le Gal, we gather "edibles" of all kinds, which we will then share with the community in a forest feast cooked by the chef of the Saint-Mathieu du Lac Inn, Samy Benabed.

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S1.E4 ∙ Les sucres

Thu, Dec 15, 2022

-In this episode, we will dive into the sugaring season. We will follow, with a particular angle, the production process, from the harvest of the maple water to the bottling of the syrup. We will document, in parallel, the forest that wakes up, the first buds and the snow melt. Fred Pellerin also has the idea of passing on his knowledge of sugars to newcomers to this universe. A family newly arrived from Moldavia comes to learn about the sugar ritual. And with historian René Beaudoin, we try to better understand the place and importance in our traditions of making sugar for generations.

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