Daniel dives into some Maine traditions by competing with bald eagles to catch alewives and tapping Birch trees for a dinner steeped in centuries of traditions; he tries to win over the locals who think alewives are no good to eat.
Daniel embarks on a journey to Hawaii where he meets Ku Keanini to understand the land and battle some bad juju to earn a meal. Later on, Ethnobotanist Nat Bledder takes Daniel into a jungle valley to forage plants for a wild salad.
Daniel hunts with Travis Condon to harvest two overlooked ingredients hiding under the Dakota soil. Linda Black Elk leads Daniel on a forage with her family and cooks a meal anchored in the indigenous ingredients of North America.
Daniel steps into the wild-food world of foraging-great Sam Thayer and the culinary universe of Chef Alan Bergo to explore the biodiversity and flavors of Wisconsin.
Back on Molokai, Daniel and Ku are culling the island's Axis Deer herd, capturing crabs with Ku's grandmother, making sea salt on the cliffs and bringing all their ingredients back to a classic Hawaiian Luau with friends and family.
A hundred miles out, over the continental shelf, Daniel chases swordfish on the Primary Search, and Captain Austin Ensor takes him crabbing and clamming on Maryland's coast.
Maine's expanded archery zone is a small coastal region dotted with islands; Daniel heads out to an uninhabited island in search of whitetails, and into the forest to gather some coveted fall mushrooms in the hopes of an autumn meal.
Winter in Maine has Daniel and Chef Tony Seichrist chasing snowshoe hares with beagles in the cold; final dinner pairs them with black walnuts Daniel harvests in Missouri with a 3rd generation company devoted to wild food.
