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Margie divides her time between Garmisch-Partenkirchen, a town in the Bavarian Alps south of Munich, and Washington, D.C., which gives her plenty of time to taste and explore foods on both sides of the Atlantic. She formerly worked as a public affairs specialist at the Smithsonian’s National Zoo in D.C.

By Margie Gibson

Irish-American soda bread can have an Italian accent

Surely St. Patrick himself, born in Britain during Rome’s rule, reflected on his successful efforts to Christianize Ireland’s Celtic population. During his rumination, he feasted upon slices of iconic Irish soda bread topped with slabs of butter straight from cows grazing on Ireland’s green meadows. Soda bread, along with corned beef, cabbage and potatoes, are …

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