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Speaker 1: Hello, and welcome to Savor Protection of I Heart Radio.

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Speaker 1: I'm Annie Reese and I'm Lauren Vogelbaum, and today we

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Speaker 1: have an episode for you about poutine or putine. I

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Speaker 1: think as you would say it, I think, yeah, I

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Speaker 1: think it's potent nikes. Yes, yes, this is interesting in

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Speaker 1: the light of our episode we just did on Gouda,

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Speaker 1: where it's just so accepted that there's this other pronunciation

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Speaker 1: that you might not ever question it. Yeah here in

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Speaker 1: the US, which is even doubly funny because Canadia, Canada

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Speaker 1: is not that far away. No, it's really right. There's

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Speaker 1: there's not even a really not even a notion separating us. Uh. Yeah,

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Speaker 1: and uh there is my ex boyfriend. Every time I

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Speaker 1: would bring up poutine in which I'm sorry, apologies in

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Speaker 1: advance what we're probably going to say poutine for the

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Speaker 1: most of it. Yeah, um, but every time I would

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Speaker 1: say it, he would bring up a joke from my

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Speaker 1: belief it was modern family. Um, where that main dude

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Speaker 1: that I don't know his name is. I don't know either,

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Speaker 1: but shiput someone out there nose that guy would say,

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Speaker 1: I'm not poutine it in my mouth, which folly for

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Speaker 1: that dude. Because it's delicious, right, Um, it is so

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Speaker 1: good and in fact, as we record this, it's a

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Speaker 1: very dreary, drizzly day. It's cold here in Atlanta early November,

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Speaker 1: which which is just a very like, like right, just

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Speaker 1: dreary fall day, the kind of thing that makes you

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Speaker 1: just want to build a pillow fort and crawl in

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Speaker 1: there and not come out until ring. Oh. Absolutely, it's

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Speaker 1: one of those days where you're like, I don't want

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Speaker 1: to go out. I just want to cover myself in blankets.

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Speaker 1: And I will tell you the poutine craving on a

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Speaker 1: day like this is off the chart. I want it

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Speaker 1: so bad that I feel like it would be perfect

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Speaker 1: right now. Yeah, yeah, I keep I keep thinking about

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Speaker 1: one of the one of the like like after work

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Speaker 1: happy our restaurants that we used to go to when

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Speaker 1: we were in the office. Uh nearby had a very

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Speaker 1: good pine and a very good like like both both

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Speaker 1: a beef one and a vegetarian mushroom one. The mushroom

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Speaker 1: one was the best. It was really good. It was good. Yes,

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Speaker 1: miss all of that. Oh me too, And I mean

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Speaker 1: it it's not clear I do love a good poutine. Um.

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Speaker 1: I think I've told this story before when my parents

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Speaker 1: and I we went to Tofino, Canada. I actually want

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Speaker 1: to go back. Um. It's a beautiful place. It's really small,

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Speaker 1: lots of storms. Um. I went out of my way

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Speaker 1: to make sure they got some like very obscure place

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Speaker 1: and this was It's a small enough place that they

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Speaker 1: had like two taxis, so you really had to plan okay, yeah.

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Speaker 1: Oh and they loved it too. They loved it. It's

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Speaker 1: hard for me not to get it when it's on

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Speaker 1: the menu. Um. And Canada was the last place I

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Speaker 1: traveled before quarantine really set in, I think right beginning

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Speaker 1: of March. For Yeah, in Montreal, and I had some

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Speaker 1: delicious poutine at La Bunkies, which is an institution there.

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Speaker 1: A lot of the articles you'll look up for poutine

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Speaker 1: has this like somebody from this restaurant or just a

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Speaker 1: mention of this restaurant. And yeah, yeah, I saw I

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Speaker 1: saw this name over and over and over again. Yes.

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Speaker 1: And it was cold and there was so much snow

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Speaker 1: outside and I was just eating this like warm. Oh

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Speaker 1: it was so good. It was so good. And I

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Speaker 1: love how many of you have written in about various

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Speaker 1: types of poutine you can find, like at the mall

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Speaker 1: or at different restaurants or like pizza and just all

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Speaker 1: these different poutines. Yes, I um, I've never been to

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Speaker 1: Canada or like i've I've like hopped over just enough,

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Speaker 1: like like like the other side of Niagara Falls, like

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Speaker 1: I've been to Canada. But like that's that's it. Um,

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Speaker 1: that is the extent of my transversal of the Canadian

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Speaker 1: the Canadian countryside. Um. So yeah, I A really really

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Speaker 1: really want to go. We keep hearing amazing things from y'all,

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Speaker 1: and um, oh man, there was one time that Bourdain

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Speaker 1: went there and everything looked glorious. Um, and I travel travel.

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Speaker 1: The other day, I missed being in airports. I hate

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Speaker 1: being in airports, but I was like, man, wouldn't wouldn't

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Speaker 1: it be great to be that that kind of stressed

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Speaker 1: out right now? I hear you and we do. We

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Speaker 1: do hear so many uh food suggestions from Canada sounds

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Speaker 1: so it does right goodness, So anyway, UM believe us,

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Speaker 1: believe us. Um it is on our list. But in

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Speaker 1: the meanwhile, in Canada, National Putine Day is April eleven,

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Speaker 1: and uh Putine Week, which is a restaurant festival focusing

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Speaker 1: on poutine, is the first week of February every year,

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Speaker 1: so we are so early. We are like way out

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Speaker 1: of the game. Got a runway, yeah, they say, um,

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Speaker 1: and do you can see past episodes we've done on

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Speaker 1: French fries, not yet potatoes, but several adjacent episodes, certainly

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Speaker 1: not on potatoes yet not not today, also past cheese episodes,

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Speaker 1: because we are gonna be talking about some cheese in here, definitely.

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Speaker 1: But I guess that brings us too our question. I

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Speaker 1: guess it does Putine. What is it? Well, putine or putine? Okay,

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Speaker 1: I'm so sorry I don't speak French. Um. Okay, I'm

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Speaker 1: just gonna go with putin yo uh. Poutine is a

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Speaker 1: dish composed of French fried potatoes, topped with gravy and

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Speaker 1: cheese curds and served hot. The cheese starts melting and

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Speaker 1: like stringing a little from the heat of the fries

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Speaker 1: and the gravy. It is a beautiful mess. It's like

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Speaker 1: nachos from the North. It's like getting a hug simultaneously

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Speaker 1: from every grandmother who was ever told a child you're

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Speaker 1: too skinny. Eat something. Um. It's crispy and tender and

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Speaker 1: chewy and like a little soggy and rich and savory

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Speaker 1: and salty. It is just such an amazing shareable comfort

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Speaker 1: food slash bar snack. Oh oh, it's so good as

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Speaker 1: always wonderful. Um. But but I suppose that that those

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Speaker 1: you know, that that's like three fairly basic ingredients. But

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Speaker 1: let's go into them a little bit. Um. The fries.

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Speaker 1: You want hand cut fries, um ideally uh, you know,

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Speaker 1: like thick, but not too thick, like maybe a quarter

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Speaker 1: inch that's about half a centimeter thick, so that, um,

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Speaker 1: they're they're good and crisp on the outside and just

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Speaker 1: fluffy tender on the inside. Annie is making the most

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Speaker 1: amazing faces through all of this, y'all. She's just so sad.

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Speaker 1: I'm so bad. Sorry, only a little more torture. Uh.

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Speaker 1: The gravy, Um, I suppose you could make them with

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Speaker 1: whatever kind of gravy you want, but the the usual

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Speaker 1: type is a brown gravy made with butter and flour

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Speaker 1: and stock, um to create a like medium bodied gravy

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Speaker 1: that will coat the surface of the fries and the curds. UM.

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Speaker 1: I've seen gravies that include bits of whatever the stock

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Speaker 1: was made with, like beef or mushrooms. Um. Or whatever. Uh,

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Speaker 1: the kurds. This is not an episode about cheese kurds. Uh,

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Speaker 1: but we we do, we do. But briefly, I feel

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Speaker 1: like we need to save that for when we get

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Speaker 1: to go to Wisconsin, because I know a number of

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Speaker 1: humans from Wisconsin who would just disown me if I

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Speaker 1: did not go to there before talking about it. Oh,

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Speaker 1: they have a cheese castle, laurnge cheese castle. The curds

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Speaker 1: the quick although, although I feel like we could get

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Speaker 1: away with going to a place in Canada. Yeah, in

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Speaker 1: Quebec as a substitute anyway, Okay, back to back to

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Speaker 1: cheese curds. So um. Briefly, cheese curds are a fresh

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Speaker 1: cheese product. They're they're what you get early in the

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Speaker 1: cheesemaking process for just about any type of cheese that

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Speaker 1: you're going to press into wheels or blocks and age,

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Speaker 1: like I'm like cheddar or gouda or palm or whatever. Um. So, so,

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Speaker 1: the first big step in cheesemaking is convincing the two

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Speaker 1: kind of basic components of milk, being the water and

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Speaker 1: the water soluble stuff, uh called the way to separate

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Speaker 1: out from the fat, and the fat soluble stuff called

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Speaker 1: the kurds um and then you drain the wet and

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Speaker 1: you go on to uh press and age the kurds

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Speaker 1: to preserve them. But in the case of cheese curds,

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Speaker 1: you're you're just taken those whole lovely clumpy lumpy kurds

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Speaker 1: um minus the way and selling them as fresh as possible. Um.

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Speaker 1: They'll be kind of a little like an unevenly shaped nuggets,

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Speaker 1: maybe the size of a finger joint or so. Um.

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Speaker 1: They've got a texture somewhere in between, like a like

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Speaker 1: a cheddar and a mozzarella maybe, And within the first

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Speaker 1: twelve hours or so after production, they'll squeak against your

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Speaker 1: teeth when you eat them. And that's due to these um,

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Speaker 1: these long elastic protein strands that are still all bundled

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Speaker 1: up together in them um at that time, when they're

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Speaker 1: that fresh. The cheese curds used for poutine are usually

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Speaker 1: creamy white in color. Um. You can get cheese curds

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Speaker 1: here in the States that are more likely to be

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Speaker 1: like yellow to orange um. But usually the poutine ones

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Speaker 1: are beautiful, creamy white. I am literally racking my brange

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Speaker 1: right now for where I can go. I've seen some

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Speaker 1: at your decab farmers Market, but I'm not sure how

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Speaker 1: fresh they are. Um, some folks, some folks go so

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Speaker 1: far as to recommend that you make your own fresh

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Speaker 1: cheese cards if you cannot find any in your area.

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Speaker 1: All right, yeah, yeah, there is an amazingly serious recipe, uh,

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Speaker 1: completely from scratch up on Serious Eats. Appropriately serious, I suppose.

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Speaker 1: Um that starts with, yes, making your own cheese cards

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Speaker 1: and making your own oxtail slash chicken stock to make

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Speaker 1: sure that your gravy is the right gravy. Wow, and

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Speaker 1: hand cutting your fries and doing the whole thing. Yeah.

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Speaker 1: So okay, so yeah yeah. If y'all need that level

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Speaker 1: of of of poutine completion in your life, check out

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Speaker 1: how to Make the Best Ultimate Poutine. I think that's

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Speaker 1: the title, yes, on serious seats dot com. That being said,

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Speaker 1: this is very often a food that people order out

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Speaker 1: rather than making at home. Yes, and uh it's it's often,

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Speaker 1: as I said, kind of like a bar snack, like

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Speaker 1: an accompaniment to alcohol, because it will kind of stop

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Speaker 1: everything up. Um and uh. And the that that traditional

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Speaker 1: recipe is really only the beginning. Um. It is pretty

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Speaker 1: infinitely customizable. You can get super fancy with it. Um

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Speaker 1: as we will discuss in our history outline. You can also, like,

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Speaker 1: I mean, I've seen all kinds of sauces added, like

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Speaker 1: you usually do, keep the gravy base, I think, but

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Speaker 1: then on top of that you could add like various

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Speaker 1: barbecue sauces I don't know, ranch sir, ratcha buffalo sauce,

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Speaker 1: maple syrup, a butter chicken sauce. Um toppings from salsa

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Speaker 1: and guac, to onions and peas, to pulled pork and bacon,

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Speaker 1: to fried cauliflower and fried chicken, to tater tots and

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Speaker 1: parog ease like, hey, did you need some more potato

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Speaker 1: on top of your potato? We've got that, yes. And

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Speaker 1: just by the way, all of the toppings I just

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Speaker 1: listed are from a single restaurant. You can get all

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Speaker 1: of those single restaurants that's from that's from the chain

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Speaker 1: smokes latiner e Um. Yeah, okay, alright, Well I guess

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Speaker 1: that brings us to the question what about the nutrition.

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Speaker 1: You know, this is a calorie dense food. For sure.

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Speaker 1: It's got protein and carbs and fat that will fill

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Speaker 1: you up and help keep you going. Um. But but yeah,

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Speaker 1: I'd say I'd say that that the level of fat

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Speaker 1: would probably put it in the treat category. Um, and

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Speaker 1: treats are nice. Have some treats, um, you know, eat

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Speaker 1: a vegetable, drink responsibly. Yeah. It was funny how many

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Speaker 1: people and the articles I was reading about this for like,

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Speaker 1: you know, I love poutine. I love it so much.

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Speaker 1: I only have it very rarely. Yeah, oh yes, I

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Speaker 1: will say, like on a I also read something about

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Speaker 1: you know why perhaps this all came together and get

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Speaker 1: back And I remember that day when I was eating

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Speaker 1: it at that place and it was so cold there

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Speaker 1: in Montreal. There's so much snow and it just felt

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Speaker 1: so hardy. It just felt so like worming and satisfying.

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Speaker 1: And yeah, I think I get it for multiple reasons.

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Speaker 1: I really stick to your ribs kind of dishes exactly exactly. Um,

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Speaker 1: we do have a few numbers for you, a few yeah. Um.

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Speaker 1: So there is a World Poutine Eating Championship and definitely

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Speaker 1: multiple poutine festivals. Yeah. At that World Poutine Eating Championship,

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Speaker 1: I believe that Joey Chestnut, who is a competitive eater

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Speaker 1: about town um town being the planet. Um, he's the

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Speaker 1: current eating record holder with twenty eight pounds down in

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Speaker 1: ten minutes in Wow, I just clutched my chair. WHOA, yeah,

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Speaker 1: I think I had about the same reaction. Um, I

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Speaker 1: think the I think the current world record for the

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Speaker 1: largest poutine was also set in Um, with a dish

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Speaker 1: weighing three thousand and thirty eight kilos that's approximate at

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Speaker 1: le six thousand, six hundred and nine pounds UM. Around

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Speaker 1: a third of that weight was cheese kurds uh, which

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Speaker 1: three cheesemakers split the duty of creating. It took about

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Speaker 1: twenty eight hours for each shop to create there like

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Speaker 1: third or so of the cheese. Some forty deep fryers

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Speaker 1: were used for the for the potatoes. UM and the

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Speaker 1: event which was in Warwick, which I hope i'm saying correctly.

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Speaker 1: I didn't look it up and I'm not gonna. I'm

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Speaker 1: so sorry. Um, it's in it's it's it's an it's

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Speaker 1: in a famed cheesemaking area um in Quebec. Uh. The

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Speaker 1: event took place in a in Warwick, Quebec, and was

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Speaker 1: raising funds for a collorrectal cancer prevention Hm. Wow, yeah,

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Speaker 1: that's a a lot of routine. It's it's more than

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Speaker 1: I would want to tackle alone. Yes, yes, yes, Oh. Also,

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Speaker 1: poutine is so popular in Canada that you can get

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Speaker 1: it at places like McDonald's or Burger King, which is

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Speaker 1: actually I think we've talked before, but this is one

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Speaker 1: of my fascinations is the specificities at these chain restaurants

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Speaker 1: different around the world. Sure, um, but that's not without

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Speaker 1: contention for multiple reasons. Sure. Oh yes, which we are

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Speaker 1: going to get into it our history section, which we

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Speaker 1: will in turn get into after we get back from

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Speaker 1: a quick break for a word from our sponsor. And

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Speaker 1: we're back, Thank you, sponsor, Yes, thank you, and yes

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Speaker 1: we are back with some controversy debates, another beloved national dish,

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Speaker 1: another controversial history. Um. In my mind, I'm saying that

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Speaker 1: in the same cadence that Doug slash Taka with t

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Speaker 1: T says that in Thora Narok another day, another Doug,

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Speaker 1: I gotta all mixed up cord, not Doug, excuse me,

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Speaker 1: but that's, you know, the general vibe I've gotten right

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Speaker 1: off the top. But many sources place the origins of

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Speaker 1: Putine in rural Quebec in the nineteen fifties. That's about

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Speaker 1: all that's agreed upon. As we said, current episode in

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Speaker 1: the future Potato episode, different time from the episode also separate. Yes,

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Speaker 1: but this one dish, that's what we're talking about. Let's

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Speaker 1: let's focus, folks, Let's focus. Yes, let's focus. Um. Also,

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Speaker 1: this is another fun with pronunciation episode, but we're going

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Speaker 1: to do our best. Um. Yes. So. One of the

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Speaker 1: most widely told visions of the story of the Story

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Speaker 1: of Poutine credits a restaurant called La Lou Tan Kirie

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Speaker 1: and Warwick in ninety seven or Um the sister restaurant,

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Speaker 1: possibly um Cafe E d l Um. Allegedly, a regular

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Speaker 1: patron named Eddie Lness was in a big hurry and

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Speaker 1: requested that the restaurant's owner, Fernand Leschance, put French fries

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Speaker 1: and cheese kurds in the same bag to save time.

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Speaker 1: The story goes that the restaurant owner looked in the

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Speaker 1: bag and called it poutine um or the Quebec was

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Speaker 1: slang for mess, or that he said the request was

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Speaker 1: going to make a damn mess um mysteries history. I

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Speaker 1: love how it's always like it was a regular patron,

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Speaker 1: he was in a hurry, put him in the same bag.

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Speaker 1: You know, you know it does save every time, I

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Speaker 1: guess because that is a common theme throughout these story. Yeah,

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Speaker 1: there are a lot of these dishes. It's just someone

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Speaker 1: was like, I don't have time for your cold cut plates.

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Speaker 1: This is what I have. It's going in one bag,

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Speaker 1: stack it up. Yes. Yes. So another restaurant, Le Roy's

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Speaker 1: You Step Out of Drummondville, owns a trademark for poutine. Oh.

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Speaker 1: In nineteen sixty four, the then owner, Jean Paul Roy

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Speaker 1: served with some label the first version of poutine as

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Speaker 1: most people think of it today being the fries, cheese

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Speaker 1: and gravy. Roy reportedly got the idea after observing a

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Speaker 1: lot of customers ordering a side of curds to go

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Speaker 1: with their fries and gravy dish, a dish he first

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Speaker 1: introduced in nine was kind of They're like, okay, go

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Speaker 1: to dish, and then people are ordering all the curds alongside.

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Speaker 1: He was like, wait a minute. Um. Employees say he

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Speaker 1: named it poutine for two reasons, one being that mess

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Speaker 1: um meaning we talked about earlier. The other being the

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Speaker 1: chef's name was t poo Um. Not surprisingly, the city

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Speaker 1: of Drummondville, they're tourism board really land into this, really

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Speaker 1: pushes the scenario. Yep. They got a really funny ad

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Speaker 1: you can you can watch about it. Um. Quick note

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Speaker 1: about the name. Some think it might actually have derived

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Speaker 1: from the English word for pudding or a different Quebec

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Speaker 1: word for stew. And somewhere I read even said bad stew,

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Speaker 1: but I wasn't sure what bad stupent. Yeah. According to

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Speaker 1: Marion Webster, the word in this context first appeared in

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Speaker 1: English in two which doesn't necessarily track with these stories

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Speaker 1: we're telling, but I guess sometimes it does take a minute, um,

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Speaker 1: for these things to take a firm grasp enough to

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Speaker 1: get into the Merriam Webster dictionary. Yeah. Or or certainly

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Speaker 1: like like you know, the word having been published in

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Speaker 1: in in French previous to that, um, but just not

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Speaker 1: in English, that's true. Um. Others think that poutine may

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Speaker 1: have been invented by one of Quebec's curd producing dairy farms.

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Speaker 1: One in particular, Princess partnered with a nearby restaurant called

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Speaker 1: Le Petite Fash to sell their curds at the counter.

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Speaker 1: Since the dairy didn't have a storefront of his own,

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Speaker 1: one of the restaurants regular customers but order the kurds

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Speaker 1: and mixed them with his fries. His creation was known

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Speaker 1: as the fifty fifty because it was half fries and

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Speaker 1: half curds. I love that. Um. Someone along the way

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Speaker 1: I got the idea to add gravy and the name

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Speaker 1: was changed to mixed. Um. I mean yeah, I mean

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Speaker 1: fries and cheese is a good combination. Oh yeah, since

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Speaker 1: it's sure? Sure, yes. As with many things, I feel

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Speaker 1: like any and all of these stories could certainly be accurate. Yes,

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Speaker 1: happening simultaneously. Um, and very very briefly, very very briefly,

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Speaker 1: Samuel desian Plaine founded Quebec City and introduced cows there

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Speaker 1: around sixteen ten. Arriving French settlers brought their love of

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Speaker 1: cheese and she's making traditions with them, and cheese and

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Speaker 1: dairy farms became an important part of that area's economy.

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Speaker 1: Historians think a glut of dairy in the nineteen fifties

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Speaker 1: in this area led to extra cheese kurds finding their

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Speaker 1: way in diners and shops across the region, which makes

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Speaker 1: sense that people would be like, how do we use these? Yes? Sure, yeah.

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Speaker 1: However it got started. Putine spread across Quebec and then

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Speaker 1: across Canada, with different restaurants putting their own spins on

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Speaker 1: it and trying out different topics. Putine made it to

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Speaker 1: Quebec City in nineteen sixty nine. In Montreal, bye, and

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Speaker 1: of course this is what we have records of. It

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Speaker 1: could have in there before then. Um by n it

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Speaker 1: was appearing at Canadian chains. At this point, it was

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Speaker 1: pretty widely available at things like food trucks, and I

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Speaker 1: think by then it had even already garnered this reputation

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Speaker 1: of sort of the late night food like snack food.

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Speaker 1: Um poutine could be found in other countries like the US, Russia,

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Speaker 1: and the UK. By the nineteen seventies, the dishes popularity

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Speaker 1: continued to grow, and in the two thousands it wasn't

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Speaker 1: uncommon to find it on menus at more upscale places

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Speaker 1: in Canada. One of the first instances, one of the

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Speaker 1: most well known instances of this was that a Montreal

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Speaker 1: restaurant named O p Decchan in two thousand two, when

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Speaker 1: customers could order foix grab poutine. I believe you can

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Speaker 1: still get it, and I I looked at my Montreal map,

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Speaker 1: uh for you know, I make my maps when I

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Speaker 1: go to a place, and I revisited it for this

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Speaker 1: episode just to be like, oh yeah, and it was

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Speaker 1: on there. I did not go, but I did. Okay,

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Speaker 1: you know, well, you can't get to everything every time.

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Speaker 1: It's true. This is true. Um, very I want to

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Speaker 1: touch on this very brief disco fries aside, which I've

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Speaker 1: never heard of disco fries. Have you heard of him, Lauren?

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Speaker 1: I have not? Yeah I had or not? It came

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Speaker 1: up in my reading for this. Yeah, yeah, So disco fries.

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Speaker 1: Um are these fries with gravy and mazzarella and cheese,

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Speaker 1: and they're often called America's version of poutine. The some

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Speaker 1: disagree with that assessment vehemently. They are believed to have

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Speaker 1: been invented in New Jersey or maybe New York in

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Speaker 1: the nineteen seventies, though some say it may have actually

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Speaker 1: been in the nineteen nineties. The name came from the

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Speaker 1: fact that disco fries were a favorite food of the

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Speaker 1: late night crowd. UM listeners, please write in with your experience,

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Speaker 1: but also like, this is just a very brief I

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Speaker 1: understand people have strong opinions about it. Yes, just saying

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Speaker 1: we had to touch on it because a lot of

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Speaker 1: people were like, yeah, yeah, yeah, there's this other fries

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Speaker 1: and gravy and cheese dish. We should mention it, but right, yeah,

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Speaker 1: that'll come back. We're only reporting. Yeah, no, no, no, no,

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Speaker 1: I understand, it's the whole thing. I just wanted to

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Speaker 1: be like, yep, understand. Um. Also, there is a from

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Speaker 1: something some articles I read, there's a something that's called

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Speaker 1: poutine also in Canada. But it's like dumplings with like

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Speaker 1: meat in the inside, and they're normally served around the

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Speaker 1: holidays and especially Christmas. Um, So that is also a

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Speaker 1: thing that exists. And also listeners, yeah that oh please

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Speaker 1: do it sounds so good. Any any dumpling news that

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00:26:51,000 --> 00:26:58,600
Speaker 1: you have for us, it's generally very very welcome. Um.

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Speaker 1: In the year two thousand and Canadian comedian Rick Mercer

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Speaker 1: interviewed a group of American politicians for a segment on

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00:27:05,680 --> 00:27:09,760
Speaker 1: his program This Hour Has Twenty two Minutes, including then

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Speaker 1: presidential candidate George W. Bush. Mercer made a comment about

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Speaker 1: Prime Minister Jean Poutine, and many, including Bush, responded, not

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Speaker 1: acknowledging that this was not in fact the name prime

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Speaker 1: minister at the time or like ever. But and this

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00:27:29,200 --> 00:27:33,639
Speaker 1: story made international news. And actually, um, it made international

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Speaker 1: news again because some of the reporters reporting on it. Um,

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Speaker 1: I thought that Bush had misunderstood the name Potent of

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Speaker 1: Russia Ladder putin It was the double a double controversy. Yes, yes,

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00:27:58,480 --> 00:28:02,680
Speaker 1: um so yeah, I guess that give some uh creed.

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Speaker 1: Credence isn't the word I'm looking for at all, but yeah,

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Speaker 1: it shows a light. It shines a light on how

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Speaker 1: we're not pronouncing it the way that they would pronounce it. Yes,

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Speaker 1: in Canada. Uh. In two thousand three, an organization of

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Speaker 1: health concerned parents in Toronto petitioned successfully to remove poutine

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Speaker 1: from school lunch menus mm hmmmm. I was like, yeah, yeah,

401
00:28:34,520 --> 00:28:38,880
Speaker 1: mixed emotions, right, I'm like, well, that's sad, that's sad,

402
00:28:38,920 --> 00:28:43,920
Speaker 1: but also like probably not unfair health wars. Yeah yeah

403
00:28:44,680 --> 00:28:48,840
Speaker 1: mhm uh. Then in two thousand and eight, the first

404
00:28:49,160 --> 00:28:54,600
Speaker 1: poutine focused chain, UM, the aforementioned Smokes launched UM. There

405
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Speaker 1: have since been others, including La Putinari and Puttini's House

406
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Speaker 1: of Putine Love It, which is wonderful. Um. Also, there

407
00:29:05,200 --> 00:29:08,040
Speaker 1: is a lot of cat activity in this episode. I

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Speaker 1: I'm not sorry, I find it delightful. As we said,

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Speaker 1: it's a cold jury day, yeah at welcome, Yeah, it's

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00:29:16,360 --> 00:29:19,400
Speaker 1: it's it's honestly pretty annoying because a lot of what

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Speaker 1: he's that. This is this is a great cat, and

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Speaker 1: he's just staring at me. M hmm, like ma'am, what

413
00:29:27,120 --> 00:29:30,680
Speaker 1: are you doing and why is it not petting me? Um?

414
00:29:30,720 --> 00:29:35,600
Speaker 1: But anyway back to poutine, Yes, um Chef Chuck Hughes

415
00:29:35,760 --> 00:29:39,480
Speaker 1: one in Iron Chef America competition with his entry of

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00:29:39,840 --> 00:29:44,959
Speaker 1: lobster poutine in two thousand and eleven, and blogger Naim

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00:29:45,120 --> 00:29:49,680
Speaker 1: Adam founded Poutine Week, in which you mentioned earlier. Um.

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Speaker 1: Thirty restaurants participated and people voted for their favorite poutine online.

419
00:29:54,400 --> 00:29:57,240
Speaker 1: I believe the statistic given was a hundred thous and

420
00:29:57,280 --> 00:29:59,960
Speaker 1: people voted in the first week or visited the web

421
00:30:00,040 --> 00:30:06,840
Speaker 1: site the first week. Um um. Then in Lays Potato

422
00:30:07,000 --> 00:30:10,840
Speaker 1: Chips had a bacon poutine flavor available only in Canada

423
00:30:11,120 --> 00:30:13,520
Speaker 1: after it placed as a finalist in there do us

424
00:30:13,520 --> 00:30:22,320
Speaker 1: a flavor contest? Alright, alright, you're like, I'll allow it.

425
00:30:23,000 --> 00:30:28,240
Speaker 1: Um And And around that time, poutine was really proliferating

426
00:30:28,400 --> 00:30:32,360
Speaker 1: in the United States, with lots of local restaurants trying

427
00:30:32,440 --> 00:30:36,360
Speaker 1: takes on the dish, from from poutine burgers to like

428
00:30:37,280 --> 00:30:41,280
Speaker 1: ramen fries topped with gravy and cheese cards all all

429
00:30:41,400 --> 00:30:46,680
Speaker 1: kind of all kinds of stuff. I'm so hungry. Um. Okay,

430
00:30:46,920 --> 00:30:53,240
Speaker 1: So stepping back a bit inve, Wendy's caused some controversy

431
00:30:53,680 --> 00:31:00,320
Speaker 1: when it started a quote poutitionum putd can it as

432
00:31:00,400 --> 00:31:03,400
Speaker 1: a national dish, and this didn't sit well with a

433
00:31:03,440 --> 00:31:07,280
Speaker 1: lot of folks in Quebec, giving Quebec's regional identity and

434
00:31:07,400 --> 00:31:11,160
Speaker 1: history of independence. On top of that, for several decades,

435
00:31:11,160 --> 00:31:14,040
Speaker 1: poutine was viewed as a dish for the poor. Um

436
00:31:14,120 --> 00:31:16,520
Speaker 1: and other parts of Canada made jokes about Quebec and

437
00:31:16,520 --> 00:31:21,280
Speaker 1: its poutine. It was kyle looked down upon. Yeah, yeah, yeah.

438
00:31:21,400 --> 00:31:24,440
Speaker 1: President Barack Obama added to this when he served Canadian

439
00:31:24,480 --> 00:31:28,520
Speaker 1: Prime Minister Justin Trudeau poutine in sixteen, saying we want

440
00:31:28,520 --> 00:31:30,920
Speaker 1: our Canadian friends to fill at home. And a lot

441
00:31:30,960 --> 00:31:34,080
Speaker 1: of articles we found researching this labeled it as a

442
00:31:34,120 --> 00:31:40,320
Speaker 1: Canadian dish, which is again this sort of point of contention. Contention, sure, yeah, um.

443
00:31:40,440 --> 00:31:43,480
Speaker 1: There there was a really fascinating paper that um, that

444
00:31:43,520 --> 00:31:45,600
Speaker 1: we saw referenced in a lot of the stuff that

445
00:31:45,640 --> 00:31:48,800
Speaker 1: we read and and that we also found and read

446
00:31:49,000 --> 00:31:52,920
Speaker 1: um called poutine dynamics UM. And this is from the

447
00:31:53,040 --> 00:31:57,640
Speaker 1: journal Cuisine. The Journal of Canadian Food Cultures published in

448
00:31:59,560 --> 00:32:04,520
Speaker 1: and it is just a really terrific academic paper about

449
00:32:04,560 --> 00:32:09,120
Speaker 1: all of all of these issues, um, the the entire Yeah,

450
00:32:09,200 --> 00:32:13,200
Speaker 1: just just social dynamics of this dish and how it

451
00:32:13,240 --> 00:32:16,920
Speaker 1: went from being you know, like kind of a food

452
00:32:17,040 --> 00:32:20,200
Speaker 1: that other people from outside the area might have made

453
00:32:20,240 --> 00:32:27,040
Speaker 1: jokes about, um, to something that's kind of nationally celebrated. UM.

454
00:32:27,200 --> 00:32:29,400
Speaker 1: It really reminded me of some of the conversations that

455
00:32:29,440 --> 00:32:32,400
Speaker 1: we have here in the States about foods that originated

456
00:32:32,640 --> 00:32:37,720
Speaker 1: in poor areas, usually from black cooks and chefs in

457
00:32:37,760 --> 00:32:40,200
Speaker 1: the South, and then have have made it to a

458
00:32:40,280 --> 00:32:43,800
Speaker 1: national stage and have been made much of after you know,

459
00:32:43,840 --> 00:32:48,360
Speaker 1: we spent years and years, you know, decades, centuries being like, oh,

460
00:32:48,440 --> 00:32:52,520
Speaker 1: you're eating chicken, right, and now we're like, heck, yeah,

461
00:32:52,640 --> 00:32:56,000
Speaker 1: Nashville hot fried chicken. Like, but I don't know, and

462
00:32:56,080 --> 00:32:59,360
Speaker 1: let's make it symbol right, and and and and that

463
00:32:59,480 --> 00:33:01,880
Speaker 1: kind of thing, and you know, and so like yeah,

464
00:33:02,000 --> 00:33:04,000
Speaker 1: and that was a side to Putine that not knowing

465
00:33:04,040 --> 00:33:08,320
Speaker 1: that much about Canadian culture or or Hippocas culture, UM,

466
00:33:08,360 --> 00:33:13,920
Speaker 1: I just had not heard about and so yeah, yeah, yeah,

467
00:33:14,040 --> 00:33:17,120
Speaker 1: it's really really interesting. UM. And there are a lot

468
00:33:17,160 --> 00:33:20,959
Speaker 1: of in these discussions. It does touch on a lot

469
00:33:20,960 --> 00:33:24,360
Speaker 1: of stuff that we talked about a lot on this show. Um.

470
00:33:24,400 --> 00:33:28,880
Speaker 1: And also I believe, I mean, this is still ongoing

471
00:33:28,920 --> 00:33:32,480
Speaker 1: and Quebec recently Canada recently I had like this whole

472
00:33:32,880 --> 00:33:35,400
Speaker 1: kind of forum on should Quebec be its own thing?

473
00:33:36,360 --> 00:33:41,280
Speaker 1: Um so yeah, yeah, it's it's definitely something that is

474
00:33:41,320 --> 00:33:46,800
Speaker 1: still ongoing. And uh, I can see like and why

475
00:33:46,880 --> 00:33:50,520
Speaker 1: that would be frustrating if you people make fun of

476
00:33:50,560 --> 00:33:52,440
Speaker 1: it and then all of a sudden they're like, oh

477
00:33:52,480 --> 00:33:55,360
Speaker 1: it's good and for a lot more money and it's

478
00:33:55,400 --> 00:34:03,360
Speaker 1: all of ours now right Yeah yeah, um, but that

479
00:34:03,440 --> 00:34:07,840
Speaker 1: being said, we would love to hear from anybody, um

480
00:34:07,920 --> 00:34:13,840
Speaker 1: as always in Quebec, in Canada, anyone at all. Poutine

481
00:34:13,920 --> 00:34:19,239
Speaker 1: is lovely. Yes, I do enjoy it so much so

482
00:34:19,400 --> 00:34:22,000
Speaker 1: and yeah, so so thank thank you all for for

483
00:34:22,080 --> 00:34:27,640
Speaker 1: sharing it with us. I am so glad whenever it

484
00:34:27,680 --> 00:34:31,799
Speaker 1: crosses my plate me as well. Well, it's like one

485
00:34:31,800 --> 00:34:33,880
Speaker 1: of those things I'm like, you open them in you

486
00:34:34,280 --> 00:34:37,480
Speaker 1: my eyes just immediately zero in on it and like

487
00:34:37,680 --> 00:34:41,560
Speaker 1: nothing else, nothing else matters. That's that's it. There could

488
00:34:41,600 --> 00:34:44,480
Speaker 1: be other amazing things on all the other pages. And

489
00:34:44,520 --> 00:34:47,279
Speaker 1: I'm like, what, like the lights dim and there's just

490
00:34:47,360 --> 00:34:52,280
Speaker 1: one spotlight and it's just done the poutine. Yeah that's great,

491
00:34:54,760 --> 00:34:58,760
Speaker 1: so good. Well, I hope that your poutine comes soon. Annie.

492
00:34:59,400 --> 00:35:02,680
Speaker 1: Oh me too, you too. I'm already like, where gonna go?

493
00:35:02,719 --> 00:35:06,200
Speaker 1: We're gonna go? How can I get it delivered? Um?

494
00:35:06,239 --> 00:35:08,040
Speaker 1: But yes, I think that's what we have to say

495
00:35:08,040 --> 00:35:11,480
Speaker 1: about it for now. It is. We do have some

496
00:35:11,640 --> 00:35:14,880
Speaker 1: listener mail for you, though. We do. After one more

497
00:35:14,920 --> 00:35:25,839
Speaker 1: quick break for a word from our sponsor, and we're back.

498
00:35:25,840 --> 00:35:31,480
Speaker 1: Thank you, sponsored, Yes, thank you, and we're back with me.

499
00:35:36,000 --> 00:35:44,279
Speaker 1: I'm gonna feel whenever I get or even happy. Yes,

500
00:35:45,239 --> 00:35:47,560
Speaker 1: Renee wrote, I was so excited to listen to your

501
00:35:47,640 --> 00:35:51,120
Speaker 1: Chopsticks episode. I waited an eager anticipation to see if

502
00:35:51,160 --> 00:35:53,560
Speaker 1: you had mentioned the one thing that is forever burned

503
00:35:53,600 --> 00:35:59,280
Speaker 1: into my brain. Do not stick your chopsticks into your food? Uh,

504
00:35:59,680 --> 00:36:03,200
Speaker 1: no way. My mother will find you and slap your

505
00:36:03,239 --> 00:36:08,040
Speaker 1: hand as she did mine. Her context, my mother is

506
00:36:08,160 --> 00:36:10,920
Speaker 1: Japanese and my father is a good old Southern gentleman.

507
00:36:11,400 --> 00:36:14,719
Speaker 1: My mother never really taught us any Japanese customs or language.

508
00:36:14,760 --> 00:36:17,000
Speaker 1: She left it up to my Caucasian army dad who

509
00:36:17,080 --> 00:36:21,879
Speaker 1: taught us the colorful Japanese phrases. So I never knew

510
00:36:21,920 --> 00:36:23,920
Speaker 1: that sticking your chapsticks in your rice or food was

511
00:36:23,960 --> 00:36:30,080
Speaker 1: taboo until that fateful day. Oh no, I jokingly stabbed

512
00:36:30,120 --> 00:36:33,920
Speaker 1: my chopsticks into my rice. It was then my quiet

513
00:36:33,960 --> 00:36:36,759
Speaker 1: mother gently slatched my wrist and told me never to

514
00:36:36,880 --> 00:36:41,320
Speaker 1: disrespect my ancestors like this. Oh no, I could actually

515
00:36:41,520 --> 00:36:45,280
Speaker 1: feel all my past ancestors looking upon me. Was shame,

516
00:36:46,320 --> 00:36:49,759
Speaker 1: since then I can't have any utensils sticking straight up

517
00:36:49,760 --> 00:36:52,920
Speaker 1: in anything. I discreetly and quietly pushed the spoons or

518
00:36:52,960 --> 00:36:56,160
Speaker 1: forks down to lay on their sides, as I still

519
00:36:56,239 --> 00:37:01,680
Speaker 1: fear they're disapproval. I know it's only for chopsticks, but

520
00:37:01,880 --> 00:37:06,279
Speaker 1: just in case, Oh absolutely. My father also taught us

521
00:37:06,280 --> 00:37:09,000
Speaker 1: how to use chopsticks. One day early on in my

522
00:37:09,080 --> 00:37:12,239
Speaker 1: learning um, we were at the only Japanese restaurant in

523
00:37:12,320 --> 00:37:15,920
Speaker 1: my small town, and I pulled apart the small wooden chopsticks,

524
00:37:15,920 --> 00:37:19,280
Speaker 1: and to my horror, watched this one stick, I swear

525
00:37:19,320 --> 00:37:23,359
Speaker 1: in slow motion blew across the room and squarely hit

526
00:37:23,360 --> 00:37:28,160
Speaker 1: a Japanese businessman in the head. Oh no, I felt

527
00:37:28,239 --> 00:37:33,080
Speaker 1: my ancestors shake their heads at me again and a

528
00:37:33,200 --> 00:37:36,560
Speaker 1: quick thing. I also own cooking chopsticks, which are longer

529
00:37:36,560 --> 00:37:39,680
Speaker 1: than eating chopsticks. Often I use them in place of tongs,

530
00:37:39,719 --> 00:37:41,960
Speaker 1: but I still give them a quick click click to

531
00:37:42,080 --> 00:37:45,000
Speaker 1: make sure they are working, like any normal human would

532
00:37:45,000 --> 00:37:50,320
Speaker 1: do with tongs. Again, I'm sure my ancestors put their heads,

533
00:37:50,680 --> 00:37:53,400
Speaker 1: their hands and their faces and shake their heads at me.

534
00:37:55,840 --> 00:37:58,720
Speaker 1: Always good to check. I mean, just because the spring

535
00:37:58,840 --> 00:38:02,760
Speaker 1: action in chopsticks is your hand doesn't mean you shouldn't

536
00:38:02,840 --> 00:38:09,719
Speaker 1: check it right. Yeah, you gotta warm up as Yes, yes,

537
00:38:10,239 --> 00:38:12,160
Speaker 1: there's so much I relate to you in this, even

538
00:38:12,239 --> 00:38:18,960
Speaker 1: like accidentally hitting someone with a straight chopstick feeling that

539
00:38:19,040 --> 00:38:24,239
Speaker 1: you've shaved your ancestors. I understand. M hm. But you

540
00:38:24,280 --> 00:38:29,799
Speaker 1: know you're doing just great, Renne. You are, you are,

541
00:38:30,040 --> 00:38:35,759
Speaker 1: We're you're You're trying. You're trying, We're all trying. It's

542
00:38:35,760 --> 00:38:40,840
Speaker 1: gonna be okay. Yes, uh, Kelsey wrote, I was excited

543
00:38:40,840 --> 00:38:43,680
Speaker 1: to see that the latest episode was or chatta. It's

544
00:38:43,680 --> 00:38:45,640
Speaker 1: what I always get at a Mexican restaurant if I

545
00:38:45,640 --> 00:38:48,440
Speaker 1: don't order margharita, and I had no idea it originated

546
00:38:48,480 --> 00:38:51,640
Speaker 1: in Africa slash Ancient Realm I always knew it to

547
00:38:51,680 --> 00:38:53,719
Speaker 1: be made with rice milk until I went to the

548
00:38:54,280 --> 00:38:58,040
Speaker 1: Las Fas festival in Valencia. This is a festival in

549
00:38:58,040 --> 00:39:01,040
Speaker 1: the spring in which organizations and can unity groups build

550
00:39:01,160 --> 00:39:04,040
Speaker 1: huge paper mache sculptures and burned them down at night

551
00:39:04,160 --> 00:39:07,320
Speaker 1: while everyone parties in the streets and sets off firecrackers,

552
00:39:07,800 --> 00:39:10,359
Speaker 1: and if you're me and my fellow American students, drink

553
00:39:10,400 --> 00:39:14,960
Speaker 1: sangria from a box with a straw. Anyway, late that night,

554
00:39:15,000 --> 00:39:17,520
Speaker 1: my friends and I were wandering down a busy street

555
00:39:17,520 --> 00:39:20,760
Speaker 1: of food stands after enjoying the festivities when I spotted

556
00:39:20,840 --> 00:39:25,480
Speaker 1: a little uh or chatta cart Catalan for or chatta.

557
00:39:25,680 --> 00:39:27,279
Speaker 1: I think I just said it pretty much the same way.

558
00:39:27,280 --> 00:39:30,279
Speaker 1: It's spelled differently anyway, and I just had to run

559
00:39:30,320 --> 00:39:33,000
Speaker 1: over and get some uh. This or chatta was made

560
00:39:33,040 --> 00:39:36,400
Speaker 1: from tiger nuts and was absolutely delicious and creamy and

561
00:39:36,440 --> 00:39:39,319
Speaker 1: cinnamony and went well with the little bun yellows a

562
00:39:39,400 --> 00:39:42,520
Speaker 1: small donuts my friend bought t L. D. R. Or

563
00:39:42,600 --> 00:39:44,719
Speaker 1: Chatta is delicious no matter what kind of milk it's

564
00:39:44,760 --> 00:39:48,480
Speaker 1: made of or where in the world you are. Ah,

565
00:39:48,480 --> 00:39:53,319
Speaker 1: that sounds lovely, Oh it does. Oh my goodness. I

566
00:39:53,440 --> 00:39:57,120
Speaker 1: love these festivals too. You all keep writing it about

567
00:39:57,200 --> 00:40:00,160
Speaker 1: I'm like, yes, yes, build a paper mache I then

568
00:40:00,400 --> 00:40:06,399
Speaker 1: burn it. Now have some more shoto while doing so. Yes,

569
00:40:06,760 --> 00:40:12,319
Speaker 1: little donuts of course sounds amazing. All of this, all

570
00:40:12,360 --> 00:40:16,719
Speaker 1: of it m mmmm well. Thanks to both of those

571
00:40:16,760 --> 00:40:18,440
Speaker 1: listeners for writing to us. If you would like to

572
00:40:18,440 --> 00:40:20,279
Speaker 1: write to us, we would love to hear from you

573
00:40:20,520 --> 00:40:23,640
Speaker 1: our emails Hello at savor pod dot com. We're also

574
00:40:23,680 --> 00:40:26,360
Speaker 1: on social media. You can find us on Twitter, Facebook,

575
00:40:26,400 --> 00:40:29,200
Speaker 1: and Instagram at savor pod, and we do hope to

576
00:40:29,239 --> 00:40:31,840
Speaker 1: hear from you. Savor is production of I Heart Radio.

577
00:40:31,960 --> 00:40:34,040
Speaker 1: For more podcasts from my Heart Radio, you can visit

578
00:40:34,080 --> 00:40:37,040
Speaker 1: the I Heart Radio app, Apple Podcasts, or wherever you

579
00:40:37,080 --> 00:40:39,960
Speaker 1: listen to your favorite shows. Thanks as always to our

580
00:40:40,040 --> 00:40:43,560
Speaker 1: superproducers Dylan Fagan and Andrew Howard. Thanks to you for listening,

581
00:40:43,560 --> 00:40:45,319
Speaker 1: and we hope that lots more good things are coming

582
00:40:45,360 --> 00:40:45,719
Speaker 1: your way