With glowing stomachs: Supporting our athletes by eating Canadian grub

As the world turns its eyes toward the Winter Olympics in Vancouver, it's the first time in recent memory that so many have focused so intensely on our silent neighbors to the north. So in the spirit of solidarity and good sportsmanship—and the assumption Canada's cuisine has so much more to offer than poutine—The A.V. Club searched the city to see if there were a few Canuck-friendly establishments serving cuisine similar to what you'd find up in maple-leaf country. Turns out, there weren't—you'll need to go up north for the true Canadian glory—but we got damn close.

Sourtoe
What is it: Pity the man who orders this drink at the Downtown Hotel in Dawson City, Yukon Territory, since it includes a dehydrated, salt-preserved human toe. Local rules dictate that the gruesome toe must touch the lips at least once while drinking a sourtoe. That's socialized health care for you. 
What event to watch when eating it: People throwing themselves into questionable situations with abandon and/or reckless disregard for the integrity of the human body? Ice hockey, of course.
Where to find it in the city: You’ll have a hard time finding a sourtoe in Chicago, but you can find other, less macabre substitutes. For a cocktail with the meaty goodness of a Mythbusters-approved human analog, try the Bacon Manhattan, made with bacon-infused Dewars, maple syrup, and bitters, at The Bristol (2152 N. Damen Ave., 773-862-5555). Moto (945 W. Fulton Market, 312-491-0058) also has a bacon-ethanol concoction called "The Gilded Pig" (bacon-infused bourbon and crème de cacao with orange chocolate bacon). It might not be as authentic, but bacon is far more palatable than the alternative.

Figgy duff
What is it: While "figgy duff" sounds like a fake obscenity, it’s actually a traditional Newfoundland pudding made by putting a mixture of raisins, bread crumbs, butter, and other ingredients in a bag and boiling it.
What event to watch when eating it: The biathlon. Like pudding, it's a classic in which disparate items form one soggy whole.
Where to find it in the city: The closest you’re likely to find here is a raisin-bread pudding. If you like that with a dose of whiskey sauce, head for Calypso Café, (5211 S. Harper Ave., 773-955-0229‎)—just be sure to wash it down with Crown Royal Canadian whiskey. 

Oreilles de crisse
What is it: A dish from Québec: deep-fried smoked pig jowls, with or without maple syrup for that touch of Canadian je ne sais quoi. 
What event to watch when eating it: Ski jumping. Facing a plate of unusual meat is a lot like finding yourself at the end of a ramp with a lot of speed and no brakes, though the landing is a lot easier to stick when you have a fork and a beer close at hand.
Where to find it in the city: If you have a desperate need to chew some pig face, think Italian. Guanciale, a sweet Italian bacon, is traditionally made from jowls. La Bocca Della Verita (4618 N. Lincoln Ave., 773-784-6222) uses guanciale in its spaghetti alla carbonara. If you're more the ski-jumping, to-hell-with-it type, Paulina Meat Market (3501 N. Lincoln Ave., 773-248-6272) carries pork cheekmeat for a more DIY slant.