For 60 years, Chicago has turned its downtown river green to celebrate St. Patrick's Day. The annual tradition actually has its roots in a big problem for the city: sewage.
Irish cuisine has more to offer than just corned beef and cabbage. Award-winning Irish Chef and food writer Darina Allen shared a few of her favorite recipes.
To help humanize and bring historical perspective to the issue of immigration, the "No Irish Pub" turned away people based on two criteria: being Irish or wearing green to celebrate St. Paddy's Day.
The wearing of the red honors the patron saint of Sicily. But the real celebrating centers around extravagant altars filled with traditional food, religious symbols and tributes to loved ones.
Algae was long a part of Irish cuisine. Nutrient-rich, it helped some survive the Great Famine. Irish cooks reviving the practice say it's not just good for you – it's a zap of flavor from the sea.
The folks at Guinness have a polite request: Don't slurp the foamy head off their beer. It's essentially a nitrogen cap, they say, that's protecting the flavors underneath from being oxidized.
The patron saint of Ireland was born to high status in Britain, then stolen away by pirates as a teen. It's a life story with plenty of fodder to cook up an unexpected, historically inspired menu.
For an authentically Irish St. Patrick's Day meal, why not give the blaa a try? This roll from the town of Waterford is a protected Irish food heritage product, and the subject of fierce allegiances.
