Chef Moe Mathieu uses local ingredients in his Saskatchewan restaurants foraged from the forests. In the fall, he travels to Lac La Ronge where the boreal forest meets the Canadian Shield. He harvests wild rice from the lake and chanterelle mushrooms, blueberries bursting with flavour, and rosehips packed with vitamin C from the forest some of which he will dry for future use. Traditionally, the fall menu for indigenous people was fish, berries fowl, and wild game, and today wild rice is an important source of income. Returning at the winter solstice where the Cree have done ice fishing for centuries, he nets lake trout, whitefish, and burbot through the ice. Back at the restaurant he prepares dishes balanced in flavour with the foods he has gathered.