C.

“Corned” is a culinary term for food preserved in salt, and historically these large grains of rock salt were the size of corn kernels. Corned and cabbage has long been a staple of Saint Patrick’s Day celebrations, but contrary to popular belief, it is actually an America invention, according to the Smithsonian. For centuries, Irish citizens rarely ate beef in their home country, as cows were considered a sacred animal and were only killed for meat if they were too old to work the fields or produce milk. When Irish immigrants came to the US, the only beef they were able to afford was corned beef and purchased it almost exclusively from Kosher butchers. Today, what we know of as Irish Corned Beef and Cabbage is actually Jewish corned beef thrown into a pot with potatoes and cabbage. St. Patrick’s Day is Monday, March 17^th. Slainté!