Today Pittsburgh hosted it’s annual St. Patrick’s Parade! A national Irish holiday for all to celebrate and enjoy. St. Patrick’s Day started as an Irish Catholic “Feast Day” but as grown to become to see the holiday you see today. Yet, how exactly did we all decide on how the holiday would be celebrated? Why green? Why beer? Why corned beef and cabbage? I went on a personal research mission to get all those answers for you. I figured it’s nice to learn something new every once in a while, and why not leaner about a holiday that is so widely spread and enjoyed. So, here’s some secrets about the luck of the Irish.
Why Green?
Historically, “green” was chosen to be wore because Ireland used to be referred to as “The Emerald Isle.” Yet, that is not the only reason, the colors green and orange were worn in respects to the religious secs as well as representation for the Irish flag. My personal favorite, and urban legend is that green was to be worn so that you would be invisible to leprechauns so they wouldn’t pinch you or try and take your gold! Haha!
Why Beer?
Stouts and green beer have become a strange tradition that seems to be coming on stronger and stronger every year. The drink for the day began as a remembrance service for the death of Ireland’s favorite saint, St. Patrick the Patron Saint of Ireland. But mostly, I think the drink has caught on for the pure enjoyment and merriness of an Irish slosh. Drinks, music, and fun, a traditional Irish mixture for the holiday!
Why Corned Beef and Cabbage?
Usually known for meat and potatoes, why would the Irish change their tradition? Going back to the very beginning of Irish immigration into the United States and the first parade in NYC in 1762, everyone was bringing traditional dishes from their home land. Since pork was more expensive in the U.S. It was in the Jewish and Irish communities that Corned Beef was discovered. When cured and cooked properly, it tasted like Irish bacon and was much easier to afford. And even though potatoes were easy to buy in the area, cabbage was the same issue, it was just much more affordable for cash-strapped Irish families. When both the meat and veg are cooked in the same pot, you end up with a tasty traditional dish thats hearty and couldn’t be easier to make.
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