The Heartbeat of Métis Culture on APTN

This Fall, APTN presents three series that showcase the richness of Métis culture through stories rooted in the land, community and traditional knowledge.

Through the new series Métis Foodies and new seasons of Michif Country (Season 5) and Red River Gold (Season 2), APTN continues to share authentic Indigenous stories told by the people who live them.

Together, these three series invite both Métis communities and audiences across Canada to discover stories rooted in authenticity, resilience and humanity.

Find premiere dates and learn more about each series below.

New Addition

The new series Métis Foodies (Season 1) is co-hosted by the late Paulette Duguay (left) and Suzanne André (right).

Métis Foodies
Season 1 — cultural documentary

Two Métis aunties set out to meet members of the Métis Foodies Facebook community. Suzanne André and the late Paulette Duguay travel across the Prairies, meeting families whose food traditions reflect their culture, resilience and identity. Through shared meals, stories and laughter, they celebrate the traditions and the people who keep Métis culture alive.

The Michif-language version of the series airs under the title Michif Foodies.

APTN premiere: September 4 (French) and September 24 (English)
APTN Languages: September 5 (Michif)

Returning Shows For A New Season

Red River Gold (S2) — adventure documentary

After celebrating their big find in the frozen marsh, Memphis, Goldie and Moose continue their treasure hunt. Evidence of an old Métis trading post turns up along the historic Dawson Trail, along with fresh rumours that the gold may have been hidden under an old building.

APTN premiere: September 24 (English)

Michif Country (S5) — cultural documentary

Renowned Indigenous chefs leave their kitchens behind to immerse themselves in Métis culture in the community of Saint-Laurent, Manitoba. Working alongside local hunters, trappers and fishermen, they learn about the traditions and knowledge that have sustained families for generations before creating feasts inspired by the day’s harvest.