Spam…Wonderful Spam

Move over Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing, here comes Spam and Eggs. A story in The New York Times notes that production of that rectangular, meatlike object is booming because the times aren’t.

The article quotes a union spokesperson at Hormel’s Austin, MN plant as saying: “Spam seems to do well when hard times hit. We’ll probably see Spam lines instead of soup lines.”

I’ve had a long-standing fascination with Spam, particularly its quirky recipe contest. Who could resist Baked Apples with Spam Strusel (sic), for example? Perhaps the salty, pinkish cubes of “Something Posing As Meat” brings back childhood memories, as it was a reoccurring theme in my mother’s economical kitchen and a must during campouts. I still don’t remember if anyone in the family really liked it, but in those days, liking was not a priority. (To be honest, my mother was and is a fabulous cook, but frugality trumped all.)

Today’s food-dollar distribution is changing, and the days of wretched excess may be numbered. The article cites growth in products like pancake mixes, instant potatoes, rice and beans, macaroni and cheese, Jell-O, and Kool-Aid...and of course, Spam. Not to say that everything we target for the foreseeable future has to taste like a 1950’s church potluck, but right now: thrifty is nifty. So while there’s room for little touches of extravagance, for now, more-economical products speak, and sell, volumes. Maybe Johnny's Spamarama franchises will become the next QSR darling.

Gourmands of the world; don’t despair: SpamWorld has room for you, too. I recommend a 2006 Alamos Selección Pinot Noir with your Romantic Country Salad for Two with Pecan Crusted Spam and Sweet & Sour Dressing.

   –Lynn A. Kuntz