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Article: Corned beef confidential: Inside the North Side meat factory: Watch the `oysters'; smell the pickle room.
- Article from:
- Chicago Tribune (Chicago, IL)
- Article date:
- March 16, 2007
CopyrightCOPYRIGHT 2007 Chicago Tribune. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Emily Nunn
Mar. 16--About six weeks before St. Patrick's Day each year, Steve "Schmitty" Schmidt starts wear ing his green leprechaun hat and blinking shamrock bowtie to work. Not that he cares that much about St. Patrick's Day - he's not even Irish. Schmidt does, however, care about corned beef - a lot. Never mind that corned beef isn't necessarily Irish, either. The hat and tie are a purely benevolent gesture on his part, meant to foster enthusiasm among his colleagues. "I'm kind of a nut," he says. He has been making the brine-cured brisket at Vienna Beef since he was 16, having joined the company in the corned beef curing room, to help support ...
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Article: Corned Beef Is Big Biz for St. Pat's
AP Online;
March 13, 2007 ;
700+ words
... ... Day can mean only one thing: It's corned beef season. Production lines have been ... next Saturday's holiday draws near. Corned beef and cabbage is about as pure Irish a ... It wouldn't be a holiday without corned beef, and corned beef is twice as good on ...
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