Canadian journalist Brandy Yanchyk travels to Victoria, British Columbia where she she forages for food with Cree-Metis Executive Private Chef Shirley Lang and ethnobotanist Tabitha Jones in a Douglas fir ecosystem forest. She uses lemony grand fir needles to season fish and Bannock; western red cedar for pesto, syrup, and salad dressings; oregon grapes to season red meats, and for sauces and syrups. Then Brandy joins Chef Shirley in her kitchen where they cook and enjoy wild sockeye salmon poached in cedar syrup and seaweed.