Stuff You Should Know: Short Stuff - "Poutine: Canada's Pride"

Release Date: March 26, 2025
Hosts: Josh Clark and Chuck Bryant
Produced by: iHeartPodcasts

Introduction

In this episode of "Short Stuff," hosts Josh Clark and Chuck Bryant dive into the delicious world of poutine, Canada's beloved national dish. They explore its origins, evolution, regional variations, and the cultural significance that has elevated poutine from a rural snack to a global culinary phenomenon.

The Origins of Poutine

Josh and Chuck begin by tracing the humble beginnings of poutine back to the 1950s in rural Quebec. Chuck credits sources like housestuffworks.com and the Canadian Encyclopedia for detailed information on poutine’s nutritional makeup and its early days.

Chuck Bryant (00:48): "Big thanks to housestuffworks.com, the Canadian Encyclopedia in Food and Wine magazine, for the information that I culled about Canada's national dish..."

The dish originally consisted of French fries topped with cheese curds and brown gravy. The combination was reportedly born out of necessity and ingenuity, providing a hearty meal suited to Quebec's cold winters.

Claimants to Poutine’s Creation

Several individuals and establishments claim to have invented poutine, all hailing from the Centre du Quebec region. The hosts highlight two notable contenders:

1. Fernand Lachance of Café Ideal (1957):

   • Origin Story: Fernand added cheese curds to fries at the request of a customer, Eddie Lyness, despite initial skepticism.
   • Evolution: To manage the messiness, Fernand introduced brown gravy to keep the dish warm when serving it on plates.

   Chuck Bryant (03:28): "He started serving it on a plate because it was such a mess... dumped some brown gravy on that stuff and said, how you like that for warm."

2. Jean Paul Roy of Leroy Jousup (1964):

   • Origin Story: Jean Paul began serving fries with a special sauce called "patot sauce" since 1958. Customers started adding cheese curds, leading him to officially incorporate them into the menu.
   • Challenges: Jean Paul had difficulty finding suitable containers for poutine in his province, necessitating a trip to Toronto for proper packaging.

Etymology and Naming

The term "poutine" has several proposed origins:

• Slang for "Messy": In Quebecois slang, "poutine" can imply messiness, aptly describing the dish's appearance.
• Derived from "Pudding": Another theory suggests the name stems from the English word "pudding," referencing a mix of various ingredients.

Josh Clark (05:19): "Poutine, actually the name of it is it essentially means messy or mess, at least in slang in Quebec..."

Spread and Popularity

Josh outlines the geographical expansion of poutine:

• 1969: Introduction to Quebec City at Ashton Snack Bar.
• 1983: Arrival in Montreal.
• 1980s-1990s: Adoption by major fast-food chains like McDonald's, Burger King, and Harvey's in Canada.

Josh Clark (06:34): "So what we do know is that it showed up from the more rural area of Centre du Quebec to Quebec City in 1969 at a place called Ashton Snack Bar..."

Regional and Modern Variations

As poutine gained popularity, numerous variations emerged:

• Italian Poutine: Features spaghetti sauce and sausage.
• Montreal Style: Incorporates smoked meat.
• Korean Poutine: Includes elements like smoked meat, adding an international twist.

Josh shares his personal experience with Montreal-style poutine, praising its taste while acknowledging purists' preference for the traditional version.

Josh Clark (10:12): "I had, but, you know. It was great. I mean, it's hard to mess up poutine in my opinion."

Criticism of Modern Twists

Chuck and Josh discuss the purist perspective, emphasizing that traditionalists prefer poutine without elaborate additions. They reference Chef Hugh Atchison's criticism of "disco fries" in the United States, which use shredded cheese instead of fresh curds, diluting the authenticity of the dish.

Chuck Bryant (10:39): "This disco fries thing is an abomination."

Elevated Poutine and Culinary Innovation

The early 2000s saw poutine embraced by upscale restaurants, leading to gourmet versions featuring foie gras, lobster, and braised beef. Josh mentions Martin Picard of Au Pied de Cochon as a pioneer in elevating poutine to haute cuisine.

Chuck Bryant (12:33): "They said, yeah, let's do that with poutine... he invented his foie gras poutine."

However, some chefs like Hugh Atchison argue that these innovations stray too far from poutine's roots, viewing the dish as simple comfort food.

Josh Clark (15:00): "And Hugh Atchison closes out his quote by saying, it's just really comforting garbage food."

Cultural Significance and Conclusion

The hosts conclude by affirming poutine's status as a cherished Canadian staple, encouraging listeners to experience authentic poutine in Quebec or attempt to recreate it at home. They highlight poutine's journey from a rural snack to a symbol of Canadian pride and culinary diversity.

Josh Clark (15:17): "But even so, that's my advice. Just maybe... enjoy it that way."

Final Thoughts

Josh and Chuck wrap up the episode by celebrating poutine's enduring legacy and its role in Canadian culture. They emphasize the importance of preserving the dish's traditional simplicity while appreciating the creative variations that continue to emerge.

Notable Quotes:

• Chuck Bryant (00:48): "Big thanks to housestuffworks.com, the Canadian Encyclopedia in Food and Wine magazine..."
• Josh Clark (05:19): "Poutine, actually the name of it is it essentially means messy or mess..."
• Chuck Bryant (10:39): "This disco fries thing is an abomination."
• Josh Clark (15:17): "But even so, that's my advice. Just maybe... enjoy it that way."

Recommendation:
For those eager to try poutine, the hosts recommend visiting Quebec to experience the authentic dish or seeking out reputable local restaurants that serve traditional versions. Additionally, experimenting with homemade poutine allows for customization while honoring its origins.

Explore More:
To delve deeper into the fascinating history and variations of poutine, tune into this engaging episode of "Short Stuff" on the iHeartRadio app, Apple Podcasts, or your preferred podcast platform.