Spam Turns Serious and Hormel Turns Out More (Spam making a comeback)

nytimes. ^ | November 14, 2008 | ANDREW MARTIN

[dennisw]

Spam, a gelatinous 12-ounce rectangle of spiced ham and pork, may be among the world’s most maligned foods, dismissed as inedible by food elites and skewered by comedians who have offered smart-alecky theories on its name

But these days, consumers are rediscovering relatively cheap foods, Spam among them. A 12-ounce can of Spam, marketed as “Crazy Tasty,” costs about $2.40. “People are realizing it’s not that bad a product,” said Dan Johnson, 55, who operates a 70-foot-high Spam oven.

Hormel declined to cooperate with this article, but several of its workers were interviewed here recently with the help of their union, the United Food and Commercial Workers International Union Local 9. Slumped in chairs at the union hall after making 149,950 cans of Spam on the day shift, several workers said they been through boom times before — but nothing like this.

Spam “seems to do well when hard times hit,” said Dan Bartel, business agent for the union local. “We’ll probably see Spam lines instead of soup lines.”

Even as consumers are cutting back on all sorts of goods, Spam is among a select group of thrifty grocery items that are selling steadily.

Pancake mixes and instant potatoes are booming. So are vitamins, fruit and vegetable preservatives and beer, according to data from October compiled by Information Resources, a market research firm.

“We’ve seen a double-digit increase in the sale of rice and beans,” said Teena Massingill, spokeswoman for the Safeway grocery chain, in an e-mail message. “They’re real belly fillers.”

Kraft Foods said recently that some of its value-oriented products like macaroni and cheese, Jell-O and Kool-Aid were experiencing robust growth. And sales are still growing, if not booming, for Velveeta, a Kraft product that bears the same passing resemblance to cheese as Spam bears to ham.

[WorkingClassFilth]

For those without a plan, here’s a few tips:

http://fwp.mt.gov/mtoutdoors/HTML/articles/2007/braising.htm

You needn’t thank me, just consider a puplic service!

[dennisw]

Alchemy and lamb shanks...This website has got my attention. Accent on the alchemy

[WorkingClassFilth]

I think aging the animal carcass well before butchering also adds tenderness. This critter was hung for six days in the 30 degree range and was as limp as a noodle - maybe too aged. Nice rich flavor, though.

[CaptRon]

Looked up the recipe i have for the spread. put in the gerkins (or prepared pickle relish), 3 slices of ameican cheese, a little mayonnaise and give it a ride in the food processor.