Spam Spam Long Live Spam

Allen Brisson-Smith / New York Times

Minnesota has three main items in their “contribution” world cuisine:

• SPAM
• Tater Tot Hot Dish
• The “Jucy Lucy”

I have to say that the New York Times has been on quite a roll lately.., and not just with their recent coverage of the financial meltdown.

NYT’s Andrew Martin talks about the current economic times being a potential boon for such retail items like SPAM from Austin, Minnesota.

Invented during the Great Depression by Jay Hormel, the son of the company’s founder, Spam is a combination of ham, pork, sugar, salt, water, potato starch and a “hint” of sodium nitrite “to help Spam keep its gorgeous pink color,” according to Hormel’s Web site for the product.

Because it is vacuum-sealed in a can and does not require refrigeration, Spam can last for years. Hormel says “it’s like meat with a pause button.”

During World War II, Spam became a staple for Allied troops overseas. They introduced it to local residents, and it remains popular in many parts of the world where the troops were stationed.

FULL ARTICLE HERE.