Saturday

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: The recipe for these popular peanut butter cups hasn’t changed in nearly a century; five million roasted vegetable soufflés are baked every year; a former conductor has turned his grandma’s almond cookies into a nearly guilt-free snack; and, find out what it takes to make puttanesca pasta sauce by the barrel.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Visit the state-of-the-art factory that produces 1.5 billion chocolate truffles a year; meet the guilt-free muffin that’s as satisfying as it is healthy; retro Hot Tamales are still North America’s number one cinnamon flavored candy; and, layers of buttery dough and tangy cheese are the secret to light and flaky gourmet cheese crisps.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Find out how you can produce 500,000 chocolate bars a day; it takes 35,000 cashew nuts to make a single batch of the fudge-like candy called kaju katli; these crumbly melt-in-your-mouth cookies go by more names than a secret agent; and, this refreshing smoothie combines tropical flair with a host of health benefits.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: it takes just 12 hours to make 144,000 pints of this decadent ice cream; curry lovers go nuts for this irresistible blend of coconut and green beans; these champagne and strawberry lollipops will satisfy your adult cravings and the kid in you; and, featuring chocolate, peanut butter, and raspberry jam, these pigs are hunted by the big bad wolf and humans alike.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Tofurky is a tasty meat-free alternative to Thanksgiving turkey; these nutty and nutritious snack bars are guilt-free and packed with energy; the sparkly Shirley Temple is arguably the most famous kiddie cocktail ever; and, these one-bite snacks combine generations of love with almonds, cranberries, and decadent white chocolate

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: You’ll find a delectable chunk in nearly every spoonful of red velvet cake ice cream; more than half a million pumpkin spice granola bars are pumped out daily; breakfast becomes a nutty treat with the delectable spread that blends melted chocolate with freshly ground roasted almonds; and, it takes the oil from 24,000 lemons to make 100 batches of lemon burst cookies!

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: Planters cocktail peanuts are roasted in a giant oven called the ‘Big Daddy’; Betty Lou’s chocolate-covered snack bars contain freeze-dried vegetables; follow the assembly line that turns out 21 million crispy cream-cheese-filled jalapeno peppers every year; and, Old Montreal steak spice contains a secret blend of 20 herbs and spices.

From raw materials to finished products, Food Factory goes behind the scenes to reveal how our favourite foods are produced: A mother-daughter duo has perfected the recipe for gluten-free Nanaimo bars; 250,000 Chunks O’Fruti frozen strawberry fruit bars are produced every day; uncover the history behind savoury Shanghai dumplings and find out why it’s impossible to eat just one; and, these multicoloured retro fruit jellies have attracted a celebrity following.

Les Stroud is shipwrecked on the desert island of Tiburon. Part of the Sonoran desert, Tiburon is searing hot in the day and freezing cold at night. The coastline is a barren stretch with no source of freshwater. Les must distill seawater and scavenge for clams and oysters amongst the rocks and mud to survive. With the threat of stingrays in the shallow waters and coyotes hunting the shoreline, Les battles hunger, fatigue and loneliness in this ten-day survival ordeal.

Les Stroud is shipwrecked on the desert island of Tiburon. After 5 days of surviving on the shore, he treks in-land in search of food, water and shelter. In the mountainous desert landscape, Les must avoid packs of wild coyotes, scorpions and rattlesnakes. Alone and carrying heavy camera equipment, he is at risk of exposure and dehydration. Making fire to distill drinking water, he survives on clams and edible plants in this ten-day survival ordeal.

Les Stroud strands himself in the Norwegian mountains to survive for ten days taking little food, no water or gear, and no safety or camera crew. Does Les stay with his marooned car or push on to find help? Hauling 65 pounds of camera gear, Les makes due with what he has, builds crude shelter, eats what he finds, and proves it takes true will to survive.

Les Stroud is stranded in the Norwegian mountains. This will prove to be the most difficult survival expedition of Les’s twenty-year career. With no food or water, no safety or camera crew, Les must haul 65 pounds of camera gear down the slick wet mountainside in the hope of finding shelter. Scavenging what he can from the barren landscape, exhausted and starving, Les draws on his years of experience and the will to survive in order to make it the full ten days.

Through the perilous jungle Survivorman treks deep, with the help of a couple of local guides. Led off the beaten path he is deserted alone in this primordial landscape. Starting off the week sick with a parasite form the water, all of Les’s survival expertise will be tested for the next 7 days as food is scarce and shelter from the rain is hard to find in the deep jungles of Papua New Guinea

Temagami, pronounced “Te-MAWG-a-mee” is Ojibway for “deep water by the shore.” It’s located in northeastern Ontario and home of some of the oldest rocks on the face of the planet, old growth pine forests, clear deep lakes, and it boasts artifacts and stone drawings dating as far back as 6000 B.C. It was Grey Owl’s stomping ground and now, Survivorman’s.