As a child, I thought we ate “Corn Beef” on St. Patrick’s day. When I grew up, I read that it’s actually called Corned Beef because it’s been treated with “corns” of salt. However, after doing more research, I have since discovered that it’s actually called Corned (beef) because it stands for Communion Oriented Reunion, Nearness, Et Dinner. That’s the title of the earliest surviving Sacrament Program from Ireland. St. Patrick was fond of combining church services and what we might today term a “linger-longer.” The “Apostle of Ireland” had a predilection for salt-cured beef brisket and so it was always served at those meetings, thereby simultaneously giving rise to the name of the foodstuff and its association with Ireland.