Love cooking shows? Here's one with a B.C. focus that goes beyond the kitchen

Between Iron Chef, Cupcake Wars and countless others, there's no shortage of cooking shows on TV today but On The Coast food columnist Gail Johnson has a favourite with a strong B.C. connection.

Moosemeat & Marmalade is starting its second season of bringing together a traditional First Nations bush cook from northeastern B.C. and a classically-trained French chef from the U.K.

"One's a pro at skinning buffalo, while the other is used to serving up caviar," Johnson told On The Coast guest host Michelle Eliot.

"You've got these two extremely knowledgeable and skilled chefs whose backgrounds could not be more different. When you put them together in a kitchen, at a grocery store or out in the wilderness, you get some pretty entertaining exchanges."

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Art Napoleon is of Cree and Dane Zaa descent. Hespent his formative years on a reservation on Moberly Lake near Chetwynd.

Growing up, he and his family hunted for everything from rabbit to moose and would smoke meat and game in their own smokehouse. They would make jerky in the summer to last them through the winter and everything was cooked over a fire.

He's now based in Victoria, as is his partner Dan Hayes.

Johnson says together, they do more than cook. They hunt, fish and shop together and explore travel and First Nations spiritual ideas about food.

"Both have a great sense of humour, and they both have so much respect for each other, plus a lot of commonalities," Johnson said.

"They're both champions of sustainability and believe in knowing where your food comes from. And what's cool is that they both end up learning so much about each other's cultures and values and so do we viewers."

With files form CBC Radio One's On The Coast