The Voyager with Josh Garcia - Season 3

Josh sails to Oahu and is immersed in the culture as he learns the customs and traditions of Hawaiian leis, joins a local chef to help prepare a popular Asian-style roll, and tests his stamina and rhythm while training to be a hula dance warrior.

Josh spends the day in Cabo San Lucas, Mexico, where he visits an artisanal glass factory, kayaks to the famous El Arco landmark and visits an organic farm, where he learns how to prepare a traditional salsa for an authentic farm-to-table experience.

Josh sails to Tallinn, Estonia, one of Europe's best preserved medieval cities to experience three different professions: apprenticing as a blacksmith's helper; training in full armor as a castle guard; and learning how to serve a feast.

Upon docking in Rotterdam, Netherlands, Josh takes an architectural walking tour, visits a unique cheese warehouse in the town of Gouda and the famous windmills of Kinderdijk, and discovers the historic connection his ship has with its namesake city.

Josh immerses himself in the culture of Maui, Hawaii: taking a ukulele lesson; preparing a traditional Hawaiian luau dish; mastering stand-up paddle boarding in Honolua Bay; going on a pineapple plantation tour.

Josh explores Aruba with a music lesson about the steel pan, the source of the distinctive Caribbean sound; plus, he visits a hot pepper farm, a national park, where he learns about the island's ancient people, and an aloe farm.

Josh cruises to Helsinki, Finland, where he learns saunas are everywhere, even in the most surprising places. Next, he heads to a unique park for a walk with one of Finland's iconic reindeer. Then, he takes a culinary walking tour.

Josh teams up with his fellow passengers to help Caribbean communities: building a playground of recycled tires on Roatán; planting trees at the Community Baboon Sanctuary on Belize; helping catch coral gametes in the coastal waters of Cozumel.

Josh immerses himself in the culture of St. Petersburg, Russia, with a ballet lesson; an architectural boat tour through the canals; the Mikhailovsky Ballet's warm-up and performance of "Le Corsaire"; a tour of the FabergeÌ Museum.

Josh sails to Costa Rica, where he visits a mascarada maker; meets an explorer of waterfalls; goes to a ranch where Spanish horses are raised and trained in the discipline of dressage; and learns to prepare a tuna dish using only local ingredients.

Josh recalls a few of his incredible experiences: kayaking to the famous El Arco landmark off Cabo San Lucas; attending a hula warrior dance school in Oahu; and building a playground out of recycled tires for a community center in Roatán, Honduras.

Josh cruises to Giardini Naxos to visit Opera dei Pupi, a nearly two-century-old marionette theater; gets a geology lesson by climbing one of Europe's active volcanoes, Mount Etna; explores Taormina; and learns to make caponata.

Josh visits a spice shop in Valletta, the capital of Malta; tours the palace museum at Fort St. Angelo; gets a lesson in abseiling to get a birds-eye view of the Blue Grotto; and learns to make Malta's classic fish soup, aljotta.

Josh voyages to Corfu, where he gets swept up in Old Town by a dance troupe doing the popular dance, syrtaki; learns to make baklava; gets a sailing lesson on a traditional Greek trehantiri; and learns about Corfu's olive trees and making olive oil.

Josh docks in Savona, Italy, a gateway to the Italian Riviera, and explores the nearby hill towns of Noli and Finalborgo by bike; explores an experiment in underwater farming; learns to make pansotti.

Josh visits Dubai in the United Arab Emirates, a city that can boast having the tallest building, the largest manmade island and the biggest choreographed water fountain in the world.

Josh recalls the many geological wonders that have astounded him on his travels, like Malta's Blue Grotto; the Fontein Cave in Aruba's Arikok National Park; Sicily's Mount Etna and more.

On his first voyage to Barbados, Josh takes a food tour with a local historian; visits a legendary cricket club to learn all about the game; and goes for a snorkeling adventure in a location known to be a habitat for sea turtles.

Josh arrives in the port city of Aqaba, Jordan, where he can see the countries of Egypt, Israel and Saudi Arabia, and meets with a local conservationist who takes him on a dive in the Red Sea; and learns to prepare Jordan's national dish, mansaf.

Josh explores Kuala Lumpur, climbing 272 steps to reach the largest of the Batu Caves; tours an elephant conservation center that rehabilitates, relocates and provides homes to injured and displaced elephants; and goes on a Malaysian food tour.

Josh looks back at entries in his journal about his voyage to Tallinn, Estonia, to learn about foods served during medieval times; touring a historic marketplace in Helsinki, Finland; and visiting a pineapple plantation in Maui, Hawaii.

Josh tours Auckland, New Zealand, the "City of Sails," climbing to the top of Harbour Bridge; visits a local farm that's famous for its sheep; takes a lesson in sailboat racing onboard New Zealand's most famous racing yacht.

Josh visits St. Lucia, learning the rainforest's importance to the island population and zip-lining across the tree canopy; tours St. Lucia's largest outdoor market, sampling the island's Creole cuisine; meets artists who carve with scavenged wood.

Josh voyages to Oman, touring the capital's elegant Grand Mosque, which holds 21,000 people; tries his hand at the craft of carpet weaving; visits a date farm; learns how to travel in the desert region of Sharqiya Sands from a Bedouin tribe member.

Josh visits Manila, the capital of the Philippines, taking a bike tour of the 400-year-old walled city of Intramuros; explores the smallest active volcano in the world with a volcanologist; gets a lesson in adobo cooking from a local Filipino chef.

Josh rereads his journal entries, remembering how fruits and vegetables are grown and cooked; visits a garden growing herbs in biodomes under the sea in Italy; learns how olives are harvested in Greece; takes part in a farm-to-table meal in Mexico.