The History of St. Patrick's Day explained:
How did such a fun day of green wearing, pinching, corned beef and cabbage eating celebration begin? Here's what we've gathered with a little bit of help from Wikipedia:
Little is known of Patrick's early life, except that he was born in Roman Britain in the fourth century, into a wealthy Romano-British family. His father was a deacon and his grandfather was a priest in the Christian church. At the age of sixteen, he was kidnapped by Irish raiders and taken captive to Ireland as a slave. Apparently, he was held somewhere on the west coast of Ireland, possibly Mayo, but the exact location is unknown. According to his Confession, he was told by God in a dream to flee from captivity to the coast, where he would board a ship and return to Britain. Upon returning, he quickly joined the Church in Auxerre in Gaul and studied to be a priest.
In 432, he said that he was called back again to Ireland, though as a bishop, to Christianise the Irish from their native polytheism. According to Irish folklore, one of his teaching methods included using the shamrock to explain the Christian doctrine of the Trinity to the Irish people. After nearly thirty years of evangelism, he died on 17 March 461, and according to tradition, was buried at Downpatrick. Although there were other more successful missions to Ireland from Rome, Patrick endured as the principal champion of Irish Christianity and is held in esteem in the Irish church.
Celebration and traditions
Wearing of the green
Originally, the colour associated with Saint Patrick was blue. Over the years the colour green and its association with Saint Patrick's Day grew. Green ribbons and shamrocks were worn in celebration of St Patrick's Day as early as the 17th century. Saint Patrick is said to have used the shamrock, a three-leaved plant, to explain the Holy Trinity to the pagan Irish, and the ubiquitous wearing and display of shamrocks and shamrock-inspired designs has become a feature of the day. In the 1798 rebellion, to make a political statement, Irish soldiers wore full green uniforms on 17 March in hopes of catching public attention. The phrase "the wearing of the green", meaning to wear a shamrock on one's clothing, derives from a song of the same name.
Celebrations by region
Saint Patrick's feast day, as a kind of national day, was already being celebrated by the Irish in Europe in the ninth and tenth centuries. In later times, he became more and more widely known as the patron of Ireland.Saint Patrick's feast day was finally placed on the universal liturgical calendar in the Catholic Church due to the influence of Waterford-born Franciscan scholar Luke Wadding in the early 1600s. Saint Patrick's Day thus became a holy day of obligation for Roman Catholics in Ireland. It is also a feast day in the Church of Ireland. The church calendar avoids the observance of saints' feasts during certain solemnities, moving the saint's day to a time outside those periods. Saint Patrick's Day is occasionally affected by this requirement, when 17 March falls during Holy Week. This happened in 1940, when Saint Patrick's Day was observed on 3 April in order to avoid it coinciding with Palm Sunday, and again in 2008, where it was officially observed on 14 March. Saint Patrick's Day will not fall within Holy Week again until 2160. However, the secular celebration is always held on 17 March.
In 1903, Saint Patrick's Day became an official public holiday in Ireland. This was thanks to the Bank Holiday (Ireland) Act 1903, an act of the United Kingdom Parliament introduced by Irish Member of Parliament James O'Mara. O'Mara later introduced the law that required that pubs and bars be closed on 17 March after drinking got out of hand, a provision that was repealed in the 1970s. The first Saint Patrick's Day parade held in the Irish Free State was held in Dublin in 1931 and was reviewed by the then Minister of Defence Desmond Fitzgerald.
In the mid-1990s the government of the Republic of Ireland began a campaign to use Saint Patrick's Day to showcase Ireland and its culture. The government set up a group called St Patrick's Festival, with the aims:
- To offer a national festival that ranks amongst all of the greatest celebration in the world
- To create energy and excitement throughout Ireland via innovation, creativity, grassroots involvement, and marketing activity
- To provide the opportunity and motivation for people of Irish descent (and those who sometimes wish they were Irish) to attend and join in the imaginative and expressive celebrations
- To project, internationally, an accurate image of Ireland as a creative, professional and sophisticated country with wide appeal.
The first Saint Patrick's Festival was held on 17 March 1996. In 1997, it became a three-day event, and by 2000 it was a four-day event. By 2006, the festival was five days long; more than 675,000 people attended the 2009 parade. Overall 2009's five-day festival saw close to 1 million visitors, who took part in festivities that included concerts, outdoor theatre performances, and fireworks. Skyfest forms the centrepiece of the festival.
The topic of the 2004 Saint Patrick's Symposium was "Talking Irish", during which the nature of Irish identity, economic success, and the future were discussed. Since 1996, there has been a greater emphasis on celebrating and projecting a fluid and inclusive notion of "Irishness" rather than an identity based around traditional religious or ethnic allegiance. The week around Saint Patrick's Day usually involves Irish language speakers using more Irish during Seachtain na Gaeilge ("Irish Language Week").
The biggest celebrations outside Dublin are in Downpatrick, County Down, where Saint Patrick is rumoured to be buried. In 2004, according to Down District Council, the week-long Saint Patrick's Festival had more than 2,000 participants and 82 floats, bands, and performers and was watched by more than 30,000 people.
Christian leaders in Ireland have expressed concern about the secularisation of St Patrick's Day. In The Word magazine's March 2007 issue, Fr. Vincent Twomey wrote, "It is time to reclaim St Patrick's Day as a church festival." He questioned the need for "mindless alcohol-fuelled revelry" and concluded that "it is time to bring the piety and the fun together.
Oysters have once again become the bivalve of the hour, the defining protein of the age, expressing everything we want life and food to be right now. Luxurious but unpretentious, decadent but healthful, oysters are the must-order—from the basis of le grand plateau de fruits de mer at a New York institution like Balthazar to seafood-centric newbies like The Ordinary in Charleston, South Carolina. Oysters are even quasi-wild and sustainable, not to mention downright good for the oceans. There’s something sweetly deceptive about their simplicity, too.
Five oyster species are farmed in the U.S. That’s all.
A handful of oyster farms still have the clean, shallow, brackish waters required for local species to spawn wild without human help, accounting for about 5 percent of all market oysters. But the vast majority of American growers buy seed from one of dozens of hatcheries on both coasts. Some are tiny, like the hatchery Jones operates out of an old shipping container, and some are much bigger, like Bay Shellfish Company in Florida.
All hatchery workers start the process like Jones does, bringing male and female oysters together in tanks, under conditions that induce them to spawn, and then nursing millions, or even billions, of larvae to a viable size that set to become “seed.” That seed—microscopic but adult-looking oysters—gets shipped to farmers who raise and brand it either with a geographical designation like Bluepoint or Wellfleet, or with a farm-specific trade name like Sweetwater, from California’s Hog Island Oyster Company.
The one-of-a-kind Totten Inlet C. virginica oyster is an East Coast species raised in Puget Sound.
The science behind oysters: 4th-gen shellfish farmer Paul Taylor and daughter Brittany inspect the Taylor Shellfish oysterseed nursery in Shelton, WA.
Nick Jones, Jones Family Farms, harvesting shellfish in Shoal Bay on Lopez Island.
After “aging” for two years, the shells are used to give oyster larvae a place to set and beome seed. Farmers plant this seed in their own waters and then mostly leave it alone, allowing it to feed on natural phytoplankton. Most of the oyster half shells that we slurp down with cold Sancerre—or iced vodka shots, as the case may be—were harvested between one and two years of age, having acquired a taste and texture unique to where they matured.
This is the so-called merroir effect, analogous to terroir in winemaking: Local maritime conditions, including salinity, local phytoplankton species, and tidal flow, give oysters from
each and every farm and region a distinctive character. After all, East Coast oysters like Malpeque (Prince Edward Island), Bluepoint (Connecticut and Long Island, New York), Wellfleet (Massachusetts), Rappahannock (Virginia), and Apalachicola (Florida) are all the same C. virginica species, only raised in different taste-defining localeThere was a time, of course—and not so long ago—when oystermen simply waded into the vast, clean tidal flats of great waters like the Long Island Sound and the Chesapeake and San Francisco bays, plucking up millions of wild oysters. The estuary of the lower Hudson River alone once had 350 square miles of wild-spawning C. virginica oyster beds, making preindustrial New York City the greatest oyster-consuming city of all time. But pollution, landfill, and overharvesting killed New York’s last wild beds by 1927. Out West, oyster-loving Gold Rush prospectors did the same, devouring all the native Olympia oysters first in San Francisco Bay and then clear up the coast to Washington, thanks to schooners that raked coves and then sailed quickly south. Inside Puget Sound, pulp mill pollution killed off almost all of the Olympia oysters until 1957, when the mills closed, and local waters rebounded.
-excerpt from article "Oysterland: A Journey to the Heart of Bivalve Country" by Daniel Duane 2/18/14. See link for full article : How oysters are farmed and processed
10 Places In The U.S. You’ll Want To Visit Right Now
From amber waves of grain to purple mountains majesty, if you haven’t seen these 10 U.S. gems, you’re missing out. Although, with so many daily nonstop flights out of NYC, you’ll see the fruited plains quicker than you’ll catch a cab on a rainy day.
Sarasota, FL was named #1 on this list by JetBlue on Buzzfeed in 2013! Just another accolade to add to the list of incredible honors that Sarasota and Siesta Key have received in the past years. Come and see what all the buzz is about!
Sarasota has a surprising art scene. There are tons of art galleries as well as an opera house. You can also rent a boat to go parasailing and scuba diving cheaply, something that is obviously rare for most vacationers.
See the full list at: ten placesin the us you'll want to visit right now
We took down all the dollars at SKOB for renovations and updates to the building. We saved a bunch, but we also sent $7600 to the bank!
We'd like to thank all of our incredible guests for their amazing contributions to making this such a success! We hope to add more $1 and make a new start to the SKOB $1 hanging tradition!
Small Business Saturday is a day dedicated to supporting small businesses across the country.
Founded by American Express in 2010, this day is celebrated every year on the Saturday after Thanksgiving.
This year, Small Business Saturday is on November 30th.
SKOB is a participant in Small Business Saturday and we encourage you to shop small and support local! Siesta Key has the local, smalltown feel and we hope to keep it that way!
Siesta Key Oyster Bar
5238 Ocean Blvd
Siesta Key, FL 34242
Siesta Key Oyster Bar likes to keep things fresh and exciting for our favorite customers! To do this, we use only the freshest ingredients and keep the menu fresh and new to always have something mouth-watering for you to try!
Chef Douglas has now prepared for us a Mahalo pizza with hawaiian flair and crispy crust to delight your tastebuds.
He has also made a new addition to the sandwich menu with a teriyaki glazed chicken breast topped with fresh avocado, called the Maui Wowie.
The third and limited time-item on the menu is the shrimp and avocado ceviche. This is an in-house family favorite. We can't wait to share it with you!
Come in today!
5238 Ocean Blvd
Siesta Key, FL 34242
Honored as a Top Performing Restaurant as Reviewed by Travelers on the World’s Largest Travel Site
Siesta Key, FL – 27, June, 2013 – Siesta Key Oyster Bar, to locals “SKOB”, announces that it has received a TripAdvisor® Certificate of Excellence award. The accolade, which honors hospitality excellence, is given only to establishments that consistently achieve outstanding traveler reviews on TripAdvisor, and is extended to qualifying businesses worldwide. Only the top-performing 10 percent of businesses listed on TripAdvisor receive this prestigious award.
To qualify for a Certificate of Excellence, businesses must maintain an overall rating of four or higher, out of a possible five, as reviewed by travelers on TripAdvisor, and must have been listed on TripAdvisor for at least 12 months. Additional criteria include the volume of reviews received within the last 12 months.
“SKOB is pleased to receive a TripAdvisor Certificate of Excellence,” said Beth Owen-Cipielewski, Owner at Siesta Key Oyster Bar. “We strive to offer our customers a memorable experience, and this accolade is evidence that our hard work is translating into positive reviews on TripAdvisor.”
“TripAdvisor is delighted to celebrate the success of businesses around the globe, from Sydney to Chicago, Sao Paulo to Rome, which are consistently offering TripAdvisor travelers a great customer experience,” said Alison Copus, Vice President of Marketing for TripAdvisor for Business. “The Certificate of Excellence award provides top performing establishments around the world the recognition they deserve, based on feedback from those who matter most – their customers.”
Joining the ranks of other great Bourbons, Knob Creek and Makers Mark, now you can taste Woodford Reserve yourself at SKOB! And, it was named official Bourbon of the 2012 Kentucky Derby.
We have donated to Venice High School Football, Easter Seals, A liver transplant victim, East Bay Little League, A 6 month old baby girl who needed a heart value operation, and this years Cancer event for David Rizzo. We take philanthropy very passionately and are honored to help our friends.