Why do we Celebrate St. Patrick’s Day?

By: Share Townsend

St. Patrick’s Day is a feast day based on St. Patrick, the patron saint of Ireland who died on March 17th; that is why we celebrate the holiday on March 17th. He was Roman Catholic and was captured by Irish raiders and taken to be a slave. During his time being a slave he “found God”. God told him to flee to the coast and a ship would be waiting for him. He took the ship home and spent many years converting the pagan Irish to Christian. Today, there are many feasts, parades, celebrations, and symbols for St. Patrick’s Day. Some symbols include shamrocks, leprechauns, and wearing green. The shamrock is a three leaved plant that is the official flower of Ireland and believed to represent the Holy Trinity. Wearing green represents the country of Ireland.

Here is a recipe for Homemade Corned Beef and Cabbage from nourishingjoy.com


1 3-pound beef brisket, grass-fed
1 cup unrefined coarse sea salt
1/4 cup unrefined cane sugar (optional, no substitutes)
Pickling spice (recipe follows)
5 cloves of garlic, minced
2 cups whey or sauerkraut brine
2 cups celery juice

Pickling Spices:
3 bay leaves
1 stick cinnamon, broken into pieces
2 tablespoon mustard seeds
2 tablespoon whole coriander seed
2 tablespoons whole black peppercorns
1 tablespoon whole cardamom pods (optional)
1 tablespoon juniper berries
4 cloves

Rinse the brisket and pat it dry. Mix the salt, sugar, pickling spices, and garlic together in a small bowl, breaking up the bigger items with the back of a spoon (or use a mortar and pestle to make it easy). Rub as much of the mixture into the meat as possible, massaging it in if needed.

Place the brisket in a glass container or jar with a tight-fitting lid. Pour the whey and the celery juice over the brisket, along with any of the salt mixture that fell aside. If the brine does not cover the brisket entirely, add enough filtered water to cover it. Weigh it down if necessary with a plate or a jar filled with water. Once the meat is cured it is ready to cook.


Place your cured, rinsed corned beef in a slow cooker on top of one head of cabbage cut into 8 wedges (this will help the corned beef cook evenly and with the proper moisture). Pour 1 1/2 cups of water over and cook on low for 8-10 hours or on high for 5-6 hours until very tender and the meat shreds easily with a fork.


Bring a stockpot of water to a boil, then submerge the meat and simmer it very gently over low or medium-low heat until it’s fork tender – generally about 2 1/2 – 3 hours.






Warm Up:

30/25 cal machine

2 Rounds: 5 inchworms, 5 burpees, 15 air squats, 15 PVC PT

Finish with: 1 min Banded OH Distraction



Bench Press 8×2 EMOM

Lean: No Strength




Power Cleans (165/115)
Toes To Bar
Double Unders

Adv: 205/135



10 Rounds of 40/20 Bike
Rest 3 min
10 Rounds of 40/20 Row
Rest 3 min
10 Round of 40/20 Ski

Score is total cals.


Mobility Of the Day: Posterior Chain Smash (pg. 348)

Improves: Hip extension, Hip, Back and Knee Pain