Saturday

With Hurricanes Igor and Julia bearing down on the fleet, each captain has to make a decision to either stay on the fishing grounds and risk their crews’ lives for a paycheck, or head for the safety of the docks and deal with losing valuable fishing time. The 55-foot fiberglass Big Eye is no Grand Banks boat, and Chompers is forced to put his season on hold with just one haulback’s worth of fish in his hold. To add to his bad luck, Chompers is caught off guard when the brunt of the storm meets him at the dock in Trepassey. The crew of the Big Eye scrambles for hours to keep the boat from crashing into the rocks, but once docked, the tiny vessel isn’t secure. Battered by hurricane-force winds, a cleat securing the Big Eye to the dock gets ripped from of the side of the boat and nearly ends deckhand Woody’s season. On the Eagle Eye II, Captain Scotty is able to lay 40 miles of mainline in the soon-to-be tumultuous seas. After putting a small trip aboard the boat and coming to terms that his boat and crew are right in the way of the intensifying storm, Scotty makes the decision to play it safe and head to the dock to offload and ride out the storm. Unfortunately, Hurricane Igor, like Scotty, takes a turn for land, forcing the crew to batten down the hatches and hold on tight as the storm exerts its great strength at the dock. Distinguished veteran Linda makes a last-minute decision to follow the rest of the fleet to the docks when suddenly she receives a phone call informing her that the hurricane is headed for land rather than the fishing grounds. Despite this information, Captain Greenlaw decides to ride out the effects of Hurricane Igor. The 200-ton Hannah Boden finds itself in yet another vicious storm and Kenny Puddister is reminded of the nightmare he lived through while riding out the “Perfect Storm” on the Hannah Boden.

This season, Captain Linda is determined to be the top boat…whatever it takes. Hurricane Igor wasn’t a good enough reason to leave the fishing grounds, and her valiant decision has left her and her crew on the best fishing spot. Looking out for her crew’s best interests, Linda refuses to share her hot spot with any of the other captains and ends up with a stellar haul back putting her above the rest of the boats in the fleet. With a now empty fish hold, Scotty steams the Eagle Eye II back to the Grand Banks after riding out the hurricane at the docks. As they arrive back on the fishing grounds, Scotty finds Linda firmly planted on the spot he was fishing before the storm. Hoping Linda will return the favor, Scotty asks if he can share the sweet spot with her. To his dismay Linda declines, leaving him scrounging for a place to fish amongst a fleet of boats. Also on the Grand Banks searching for a spot to fish on the crowded fishing grounds is the Big Eye. Already behind the rest of the fleet and thousands of dollars in debt, Chomps and his crew are desperate to see some fish on the line. Knowing that Scotty has been successful in previous seasons, Chomps tries works with the Eagle Eye II in order to find the payday they are looking for. Scotty agrees but with one condition—a condition Chomps isn’t ok with. 1200 miles south on Georges Bank, the Frances Anne continues to pick away in hopes of putting a decent trip aboard the boat. Early into the haul, deckhand Lemmy suffers a severe injury, but it is quickly swept under the rug. Captain Slick has no time for crybabies and injuries. As the day progresses, Lemmy's pain becomes intolerable forcing the Frances Anne back to the dock earlier than crew expected.

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.

Los Angeles police officers pull over a punk rock girl.

An alleged speeder relies on a passenger for dubious legal advice.

A marijuana incident in Beverly Hills, California.

A "good girl" speeder shows off her "bad girl" piercing.

Officer Haselton pulls over one half of the rock group, Antagen.

A girl named Shabz has some dubious advice for the guys.

It's another summer day at the cottage and for brothers Kevin and Andrew, there's no better way to stay cool than with a quick dip in the lake followed by a scoop of ice cream. Of course, what would make it even better is if they didn't have to wait until they came back ashore to partake in tasty frozen treats. Starting with an old ice cream bike, the boys are attaching a table, benches, a soda fountain, and floatation to create a seaworthy ice cream parlour for serving up ice cream floats in the middle of the lake. Decorated in a fun shark theme, the BrojectsFloating Ice Cream Bike is sure to make everyone in the water scream for ice cream.

While brothers Kevin and Andrew may be a little short on food up at their lakeside cottage property, they're not starved for ideas on how to solve their dilemma. Since the foundation of a delicious sandwich is great bread, the boys are sinking their teeth into the Ultimate Bread Oven: a barrel-vault wood-fired brick oven that not only looks impressive but also produces exceptional artisanal loaves. Piling brisket and chicken into the smoker and whipping up a feast of homemade toppings, fillings and spreads, these bros are rising to the challenge -- better bring an empty stomach and plenty of beer!

Campfire sing-alongs are the highlight of the cottage experience for brothers Kevin and Andrew at their lakeside family retreat and this weekend, they've invited guests from all around the lake for the ultimate end-of-summer hootenanny. Always seeking new ways to make a splash, the bros are moving their fire pit from land to water and floating their jamboree out onto the middle of the lake. It's not going to be smooth sailing but they're going to try with a little help from their friends -- their engineer pal Walker is on the way and he's bringing his own brothers along for the ride. Time to tune that old guitar and grab a paddle, the Brojects Ultimate Floating Fire Pit is ready to rock!

Swimming in the lake is an essential part of the cottage experience but the brothers need a swim raft….the ultimate swim raft. Andrew and Kevin retreat to the drawing board eager to fix the situation. They quickly come to the conclusion that their new swim raft will need to be self-propelled so that it can be moored both at the shore as well as in the middle of the lake where the swimming is prime. Together with their engineer pal Walker, the boys decide to build the Ultimate Swim Raft, complete with benches, a cedar pergola, a hammock, a solar-powered motor, a trap-door cooler, a retractable anchor.

Brothers Andrew and Kevin have always wanted to combine their two favourite activities at the cottage: water sports and relaxing on their deck chairs. The boys concoct yet another one-of-a-kind Brojects creation: The Chair Ski – a deck chair on water-skis that can be towed at break-neck speeds with a motorboat. As always, Andrew wants to take it one step further and decides to add a jump, and as always, Kevin disapproves. Join the boys on as they embark on their wackiest (and wettest) adventure yet.

Brothers Andrew and Kevin want to create the ultimate Margherita and Margarita experience: fresh, piping-hot Neapolitan-style Margherita pizzas paired with tasty frozen Margarita cocktails. The brothers, after consulting with their engineer pal Walker, set about converting a potbelly charcoal BBQ into a pizza oven and an old exercise bike into the human-powered blender. With friends and family on the way, the boys are in a race against the clock to get their outdoor kitchen ready in time for the big party.

The pressure is on to bring up more gold as the shortened season goes over its midway point. But pushing the dredges too hard leads to massive problems that could threaten the whole operation.

With less than a week remaining in the shortest ice mining season on record, every crew is battling the clock. But just when they think it couldn’t get any harder, a massive Arctic storm descends on Nome.

With the end of the season in sight, one day remains for the miners to prove that the risks they took over the past month were worth the cost.

“Behind the Scenes” is an intimate one hour look at the making of the series, Survivorman Season One. We go behind the scenes of this ground breaking show, taking a look at never before seen footage, outtakes, and survival training. Les shows us how he films such incredible footage for the nine episodes of Season One, while surviving in some of the harshest climates in the world.

The genesis of the award-winning show Survivorman, Stranded: Summer is a one-hour special that chronicles Les's first time surviving for the cameras in August of 2001. With just two cameras, a few items and nd his wits, Les survives in the Canadian wild.

Launching a new genre of television coined Survival TV, Stranded: Winter chronicles Les Stroud's first time surviving for the cameras in the dead of winter. Les ventures to remote Northern Ontario to endure temperatures of -40 degrees F for a week alone.