St. Patrick was born to a wealthy family in Scotland and was kidnapped at the age of sixteen as a slave who was brought to Ireland. Originally called Maewyn Succat, he escaped captivity and briefly went back to Scotland. Succat returned to Ireland where he changed his name to Patrick and became a priest. From that point on, he was referred to as St. Patrick was given a feast in celebration. Foods such as cabbage and potatoes were less expensive for Irish immigrants who came to the United States while also being packed with nutrients. Cabbage was eaten alongside corned beef and potatoes were typically consumed mashed or boiled. These vegetables were able to grow easily in the weather conditions in Ireland and were able to produce a large quantity so that farmers could sell their crops while also having some leftover. Both farmers and crops thrived in these conditions. Corned beef was not necessarily a significant part of Irish culture in comparison to pork, however, beef became a more affordable meat option in the United States. Many immigrants at the time took more of a liking to beef than pork. As food for this celebration varies today in Ireland, Irish descendants continue to preserve Irish culture by eating cabbage and potatoes. Today, corned beef, cabbage, and potatoes remain the core foods for St. Patrick’s Day.
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