What makes a place an authentic Irish pub?

• With St. Patrick’s Day on the horizon, it’s time to start scoping out Irish pubs. But as Toronto welcomes two new venues for green beer, anxiety climbs across the pond over the supposed extinction of authentic ale houses. A Dubliner reveals the qualities of a real Irish tavern. [New York Times]

• The investigation into the mystery meat heist shows that poultry stolen over the past few days has been packaged for resale in substandard conditions, making Toronto grocery aisles a hypochondriac’s nightmare. [Country Guide]

• Some like it hot: chili pepper products get a boost as consumers opt for such low-end luxury items as piquant potato chips. But be careful—research shows that the craving for the spicy experience may share attributes with addiction. [Providence Journal]

• Oakville’s Alicia Snell talks about how she lost 173 pounds in a whirlwind transformation from obese to fitness obsessed. Her secret weapon? Just the good ol’ Canadian Food Guide, and a hearty helping of self-denial, of course. [Hamilton Spectator]

• Forget happy pills—high spirits depend on nutritional intake. Jack Challem, the Canadian author of The Food-Mood Solution, explains the brain chemistry behind good and bad eating habits. [Toronto Star]