Corn beef and cabbage

Last night, a group of good friends celebrated St. Patrick's Day at our home, where we enjoyed the traditional holiday fare of "corn beef and cabbage." This annual food selection is one of my favorites. As is often the case with any tradition, my thoughts turned to the background and history for this meal.

There are numerous accounts online as to the origin of this dinner. Perhaps the most enlightening revelation was that if you were to have been in a Dublin, Ireland restaurant yesterday, this combination of meat and vegetables, would not have been an entree on most menus.

In the 1840s, Ireland experienced a national disaster known commonly as the "potato famine." During this period there was a tremendous loss of life from starvation. In one of the largest emigrations in history, a huge segment of the population immigrated to the United States. Census records indicate that the country's population declined from an estimated eight to three million during that terrible decade.

The impact upon our own country was significant. Yesterday all over this country, St. Patrick's Day and anything having to do with being "Irish," was celebrated with a sense of pride. That was far from the case back then.

Just like in our current times, immigrant groups like the Irish back then, were greeted with prejudice and distrust. This fear led to the famous term "NINA," which was an abbreviation for the words, "No Irish Needed Anywhere."

Fortunately, as has been the case throughout our history, the Irish adapted to our country through the practice we commonly refer to as the "melting pot." As each successive ethnic group of immigrants entered our country, they became a part of our national fabric. Perhaps more importantly, America always seems to have accepted parts of their culture, and then incorporated their practices into our way of life.

There were so many unique immigrant norms and values integrated into our way of life, and parts of our nation's culture, but I can think of none that exhibit this more, than in the multitude of different ethnic food selections. Travel to any major city in our country today, and you will find a variety of restaurants that include, Mexican, Chinese, Tai, French, Italian, Irish, English, Indian, and German, just to name a few.

The use and consumption of different foods did not always come from the old to the new world. Two of the planet's most important products, corn and potatoes, were discovered in the new world, during the age of exploration. It is hard to imagine our modern day world without these two western hemisphere staples.

The "corned beef" that has attached itself to the modern day St. Patrick's Day fare, was actually adapted by the newly arrived Irish immigrants, from already established Eastern European immigrants. According to several online sources, the most common meat that one would have found on the dinner table in Ireland would have been boiled bacon.

Immigrants of the Jewish background did not eat pork. According to Wikipedia, the term "corned beef," has nothing to do with corn. The term was a result of the corn sized "pickling salt granules," used to preserve beef brisket.

During the era of mass immigration into our country, Irish and Jewish immigrants lived in close proximity, in cities like New York. They melded their culture and foods, with countless other nationalities.

That is one of the great lessons we should never forget as Americans. We are all the descendants of immigrants. There is no such thing as a pure "American" culture. Our way of life is as multi-diverse, as a real fabric quilt.

If you were to have visited Kansas City yesterday, you would have witnessed a huge St. Patrick's Day celebration. There is always a big parade downtown, which culminates in the Westport area. One of the most famous of all venues in Westport is the legendary Irish pub, "Kelly's." The "wearing of the green," can be seen everywhere. In the parade, one of the most enjoyable sights, is seeing the many children, in "Irish" dance groups.

One common St. Patrick's Day practice involves green attire. When I was a kid in school, we were all supposed to wear something green on March 17. If we didn't, the punishment, allowed other kids to "pinch" us. I am uncertain where that idea came from, and I wonder if kids today still do that?

March 17 is celebrated because that is reputed to be the day of the actual death of Saint Patrick. He was actually from England, but became a missionary to Ireland, in the fifth century. Much about his life is more legend than fact. One example is the myth, that he banished all snakes from Ireland. True or not, there are no snakes on the island.

St. Patrick's Day is one of my favorite holidays. More than just the celebration, it always reminds me that spring is close at hand. If you have noticed around town of late, many of the trees have already bloomed. We can only hope there is no killing frost still to come.

Not everyone finds corned beef and cabbage to their liking. Some will enjoy another staple found in many taverns, pubs, and bars, around the country, "green beer."

The green connection is derived again from Saint Patrick. He is reported to have used a green "shamrock" with three leaves, to symbolize the Holy Trinity, during his missionary work. Thus, green is the color of St. Patrick's Day, and also the color of all things considered Irish.

I hope that all of you enjoyed some type of celebration for St. Patrick's Day yesterday. On our table we had corned beef, cabbage, potatoes, carrots, and corn muffins.

To make sure we held true to the tradition of the wearing of the greens, we added one special dessert, "key lime" pie. I am not sure what nationality that comes from, but it was most certainly Irish green enough for us!