+JMJ
Dear family,
As an Irish Catholic wife and mother, I often find myself reminiscing about the traditions and history that shape our faith, culture, and family celebrations.
With St. Patrick’s Day upon us, many across the United States will be cooking up a hearty plate of corned beef and cabbage, raising a glass, and celebrating all things Irish.
But have you ever wondered why this dish is so closely tied to the day of Ireland’s patron saint?
The story of corned beef and its journey from Ireland to America is a fascinating one—a tale of faith, hardship, resilience, and cultural adaptation.
***The Sacred Cow and the Ancient Irish Diet***
In Gaelic Ireland, cows were not merely livestock; they were symbols of wealth, sacred creatures revered for their role in the fields and in providing milk.
Unlike today, beef was not a common part of the Irish diet.
Meat from cattle was reserved for the wealthiest and only eaten during special celebrations.
When beef was consumed, it was preserved through salting—an ancient practice that, in Ireland’s earliest days, was done with sea ash from burned seaweed rather than traditional salt.
For centuries, pork was the meat of choice for the Irish, while dairy products sustained most of the population.
To this day, Irish bacon (more akin to what Americans call Canadian bacon) remains a staple.
No wonder I have such an affinity for bacon and butter—my ancestors would be proud!
***How the British Changed Irish Beef***
Ireland’s long history took a drastic turn when the English conquered the land and restructured its economy.
The British, unlike the Irish, were great consumers of beef, a habit that stretched back to their Roman occupiers.
As their population grew, they needed to import more beef, and Ireland—so close and fertile—was the perfect source.
However, in the 17th century, England passed the Cattle Acts of 1663 and 1667, prohibiting the export of live cattle from Ireland to England.
This meant that Irish farmers had to find new ways to sell their cattle, and thus, the Irish corned beef industry exploded.
It was the British who coined the term “corned beef” in the 1600s, referring to the large salt crystals—about the size of corn kernels—used to cure the meat.
Due to Ireland’s low salt tax, Irish producers could import high-quality salt at a fraction of the cost, making Irish corned beef highly desirable.
Ireland soon became the leading supplier of corned beef to Europe and the Americas, feeding the navies and colonies of Britain and France.
Ironically, despite producing some of the world’s finest corned beef, the Irish themselves could not afford to eat it.
Under British rule, most Irish Catholics were impoverished and lived on small plots of land, relying on one staple crop: the potato.
***The Great Hunger and the Irish Exodus***
By the early 19th century, the demand for Irish corned beef declined as North American colonies developed their own cattle industries.
But it was the catastrophic Great Famine of 1845–1852 that permanently altered Ireland’s course.
A devastating potato blight wiped out the primary food source for millions of Irish people, and with little help from the British government, they were left to either starve or flee.
More than a million Irish men, women, and children perished, and another million embarked on the harrowing journey across the Atlantic, seeking refuge in the United States.
They arrived destitute, grieving, and often unwelcome in their new land.
***The Irish in America: Finding Strength in Food and Friendship***
The Irish who settled in America faced deep discrimination.
“No Irish Need Apply” signs were common, and anti-Catholic sentiment was strong.
To survive, the Irish stuck together, creating vibrant communities, particularly in cities like New York and Boston.
With higher wages than they had in Ireland, they could finally afford meat—but not their beloved Irish bacon.
Instead, they turned to an old Irish export they had once been too poor to enjoy: corned beef.
But this was not the same corned beef that their great-grandparents had produced for the British.
The Irish immigrants were buying meat from Jewish kosher butchers, who specialized in curing brisket, a tougher cut of beef that required slow cooking.
This Jewish corned beef, when paired with cabbage (one of the cheapest vegetables available) and potatoes, became the Irish-American staple we now associate with St. Patrick’s Day.
The Irish and Jewish communities had much in common: both had faced persecution, both had been forced to leave their homelands, and both had deeply rooted cultural and religious traditions.
Living side by side in New York, they found kinship, even in their food.
***A Meal That Tells a Story***
And so, what began as an English-imposed industry in Ireland transformed into a symbol of Irish-American resilience.
When we gather around our St. Patrick’s Day tables, sharing corned beef and cabbage, we are not only celebrating our heritage but also the journey of our ancestors—their suffering, their perseverance, and their ability to adapt without losing their faith and identity.
Today, as we honor St. Patrick, I encourage you to head to Mass, giving thanks for the faith that sustained our ancestors through centuries of hardship.
Let us celebrate with family and friends, recalling not only the trials but the triumphs of those who came before us.
May we always remember that our faith, much like our heritage, is something to be cherished, defended, and passed down—just like a good recipe.
St. Patrick, ora pro nobis! 
Sending our love and prayers to our remnant family...Wendy, Walt and the entire Cukierski family
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-----From a physician we help...he sees to the medical needs of children no one else seems to be able to help 
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From providing necessary funds to actually having families stay with us...we DO what we say we do!
