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Season 2
Ray meets with Algonquin canoe maker Pinock Smith, one of the few people left who know how to craft birch bark canoes using traditional methods.
Ray meets with Algonquin canoe maker Pinock Smith, one of the few people left who know how to craft birch bark canoes using traditional methods.
Ray takes to the water in a canoe, a vessel which he finds ideal for getting closer to nature. He embarks on a journey through the Canadian wilds in the company of expert Ray Goodwin and
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Ray takes to the water in a canoe, a vessel which he finds ideal for getting closer to nature. He embarks on a journey through the Canadian wilds in the company of expert Ray Goodwin and travels down a river that once played an important part in the country's fur trade
Ray takes a journey into America's past as he travels in the footsteps of Jim Bridger, one of the mountain men who opened up the route to the Pacific Coast of America. Ray makes a bull
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Ray takes a journey into America's past as he travels in the footsteps of Jim Bridger, one of the mountain men who opened up the route to the Pacific Coast of America. Ray makes a bull boat using willow and buffalo skin and spends time with the Shoshone.
Traveling to Sweden, Ray braves the sub-zero temperatures of the north with the local Sami people and learns about their ancient traditions and folklore. He also observes how pine tar is
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Traveling to Sweden, Ray braves the sub-zero temperatures of the north with the local Sami people and learns about their ancient traditions and folklore. He also observes how pine tar is used in the manufacture of traditional skis and creates a meal of berries and fish for his friend Lars Falt
The survival expert returns to Britain, where he demonstrates his increased understanding of the changing seasons, marvelling at the opportunities to watch animals in their natural
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The survival expert returns to Britain, where he demonstrates his increased understanding of the changing seasons, marvelling at the opportunities to watch animals in their natural environment and pointing out the foods that are readily available in the wild.
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