• Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing
  • Image Credit: Steven J. Ewing

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Created For Canada, But Appealing To America?

Several years ago, poutine started showing up on the menus of a number of Detroit-area restaurants. For those unfamiliar with the Canadian specialty, it involves serving up french fries, gravy and cheese curds all in one artery-clogging heap. It's not really my thing, but the comfort-food dish has caught hold here in The D, and many absolutely swear by it. In a country where we happily serve Double Down sandwiches, and where competitive eating qualifies as sport, it's hard to believe le poutine

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