For February’s issue of the magazine, digital editor Amy Brownlee scoured the city for different kinds of poutine, Canada’s most treasured culinary export. She brought along her husband Tim, a real life, dyed-in-the-maple-syrup Canadian, to judge the quality and authenticity of each restaurant’s offering. But we wanted to explore this cheese curd-gravy-fries combination more thoroughly, and ascertain poutine’s cultural relevance in Canada. So we sat down with Tim and Amy to eat poutine, explore its origins (surprise! there’s some debate over who created it), and learn about other Canadian delicacies (beaver tails are real and sound delicious). If you enjoy the podcast (or even if you don’t), make sure to subscribe to the Cincinnati Magazine podcast on iTunes.