Since Katharine is in Wisconsin this week, Valene flies solo and brings Natalie Wyne from Colorado Premium. In light of St. Patrick’s day, they talk about anything and everything corned beef. They dive into the history, the process and even some of their favorite ways to cook it. We learn corned beef has evolved from the traditional corning with salt to a liquid based cure that is injected. Want to learn more about the corned beef you are eating for St. Patty’s day? Then, tune in! The podcast and corned beef will pair well with green beer, potatoes, and cabbage.