Season 3

Brandy learns about the wines and islands of British Columbia while traveling through the southern Gulf Islands and parts of Vancouver Island on an expedition vessel with Maple Leaf Adventures.

In Southwestern Ontario, Brandy learns about the Underground Railroad and the history of the freedom seekers who came to Canada and helped build a large, vibrant Black community in the country.

In Quebec City, Brandy learns about Boreal Cuisine with Chef François-Emmanuel Nicol at his restaurant Tanière³. She then travels to Île d'Orléans to learn how to make strawberry jam with Vincent Paris at the Confiturerie Tigidou. Then, in Wendake, Brandy meets paddle maker Lara Sioui from Onquata to learn about Indigenous Tourism. She also visits the Huron Traditional Site - Onhoüa Chetek8e, Hôtel - Musée Premières Nations and goes on a canoe ride.

Brandy explores Kensington Market, tastes Indigenous cuisine, and makes Jerk Chicken and Kepeh in the city of Toronto, Ontario.

In British Columbia, Brandy makes Butter Chicken Poutine and South Indian cuisine while exploring Surrey’s Culinary Spice Trail. Then she tours Stanley Park with her Indigenous guide Candace Campo from Talaysay Tours.

In Alberta, Brandy explores Banff National Park in a vintage-style 1930s automobile with Open Top Touring. Then she tries Banff's fondue restaurant The Grizzly House and goes on a plant walk with her Indigenous guide Brenda Holder from Mahikan Trails.