They’re seeing stars over at the Globe and Mail this week, with the expansion of Michelin’s coverage in North America. Not everyone is happy with the Michelin system, and US chefs seem to be putting less stock in the ratings than their European counterparts - or at least, the ones not getting more than 1 star aren’t. Also in the Globe, Normand Laprise discusses the State of Emergency event in which Montreal chefs take part in a four-day event to feed the homeless, Wendy Leung reports that white truffles are having a tough year, and Beppi Crosariol looks at the wines of the west coast. And Alexandra Gill reviews Vancouver’s Mediterranean Grill.

At the Toronto Star, Jennifer Bain looks back at her favourite food items from the Royal Winter Fair, which include the baked apples in puff pastry (I ran a recipe for these over at The Fork in the Road a week or so ago), the HW614 pear, and a follow-up on her chestnut piece from a few weeks ago in which she discovers (no doubt with a little help from her friends here at TasteTO) the chestnut vendor outside Ricoh coliseum. Bain also interviews Jamie Oliver about his rise from naked chef to food advocate.

Also in the Star, Susan Sampson’s got a whole list of goodies at her What’s in Store column, and Gordon Stimmell looks at carbon positive wines;

Trucked in from Ironstone Winery in California but bottled in PET plastic bottles in Niagara, these wines are billed as “carbon-positive” because for each bottle sold, $2.50 goes to planting trees near Sudbury, beginning next year. The theory is each tree over its lifetime will soak up 650 pounds of carbon, thus balancing the CO2 emitted in shipping the wines. I am a tree hugger, but wouldn’t it be more environmentally friendly to use nearby Ontario grapes rather than truck the wine all the way from California? Just asking.

At the Toronto Sun, they’re getting ready for the Grey Cup, and Rita DeMontis has recipes for many things to do with pig, a recommendation to check out the Kingsbrae Diner for wings, and info about free Delissio pizzas.