There is no such thing as small water.
From the headwaters to the sea, former chef and lifelong angler Josh Crumpton fishes his way through America’s coastal, lake and river communities, trying the food and meeting the people to better understand life beside the water we all rely on.
Each episode is built around one watershed and the people who live and work along it. The fishing is real: wild fish on their own terms, with a local who knows the water leading the way. The food is honest: provisions gathered along the route and cooked at the water’s edge. And the people are the point.
Season One
In New Mexico’s high country, Josh follows the Gila, America’s first designated wilderness, from the galleries and kitchens of Silver City to a fire-scarred trout stream fighting its way back. An 1860s saloon, a rare native trout, and a solo push deep into a slot canyon few people ever see.
On California’s redwood coast, Josh fishes the Smith, the state’s last major undammed river, from emerald pools beneath old-growth giants to the estuary where it meets the Pacific. A working harbor, sea-run cutthroat, and a fireside meal that ties an entire watershed to one table.
