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The article discusses the history of spam pork product based in the U.S., citing its flavors such as turkey spam, smoke-flavored spam, hot and spicy spam. The article also presents the poem "Ode to Soy Sauce & Fina'denne'" by Craig Santos Perez. First line: A wood carving of the last supper; Last Line: shaped bottle until it bows to us.

Answers readers' questions on Hormel Co.'s Spam meat product. Misconception on Spam's contents; Kenneth Daigneau's naming of Spam; Drafting of Spam for World War II; Comments on Spam from celebrities; Gift items involving Spam; Spam license plates; Spam as good bait; Spam and wine.

The article deals with the efforts of some chefs to counter the anti-Spam stigma to bring the meat to the U.S. dining scene. Topics covered include a brief background of spam which was first produced by Hormel Foods Corp. in Austin, Minnesota in 1937, the spread of spam in Great Britain and Asia and during World War II, and the adoption of spam by Taiwanese-American chef Andrew Chiou.

The article focuses on the popularity of Jay Hormel's Spam canned meat, which was introduced in 1937, as well as its role in winning World War II.

El artículo habla de Cinta Azul, S. A., una compañía de Costa Rica que especializa en embutidos, jamones y frijoles molidos enlatados. Tienen una alianza estratégica con la compañía norteamericana de tecnología de carnes Hormel Foods. La compañía es la única empresa en Centro América que exporta productos refrigerados. Se hablan de sus estrictas normas de calidad y de la operación de la compañía.

Focuses on the unpopularity of spam canned pork in Great Britain. Historical background; Causes of the spam's unpopularity.

The article focuses on chef's first impressions of preparing dishes consisting of the canned pork known as Spam. Chef Rick Moonen once made Spam and eggs for his friends and they said that it was one of the best meals they had ever ate. Chef Michael Fiorello made a pizza with Spam as one of the toppings.

Reports on the Spamarama, a Spam festival to be held in Austin, Texas on April 3, 2004. Details on the opening ceremony; Participation of Friends of Spam in the event; Highlights of the event.

Presents information on how to make a spam 'n' egg on toast. Description of the toast.

Reports that SPAM, the much-maligned pork product created by Hormel Foods Corp., will be served at the annual Remembrance Day luncheon hosted by the National Press Club in Ottawa in 1994. Idea of Larry MacDonald to honor SPAM for its role as a staple of Allied diets during the Second World War.

Evaluates Armour's Star Pork Brains in Milk Gravy. Pork brains as a fairly common sight in Southern United States; The author's less than enthusiastic opinion about the taste of the brains; The large amount of cholesterol in a single serving of pork brains.

The article examines the potted meat product Spam produced by Hormel Foods. The product was created in 1937, and has survived despite an unfavorable public image. Sales of Spam have increased significantly in 2007-2008. Spam is considered a so-called "inferior good," a product or service which becomes more desirable when consumers are suffering economically. Hormel executives express their displeasure at that concept.

This section provides information on advertising contests. The next name for Spam luncheon meat is suggested, after Spam manufacturer Hormel Foods Corp., complained about the way the product was referred to in the October 25, 1993 issue of Advertising Age. First Prize for contest #396, asking for Nike's first advertising campaign in the Michael Jordan retirement era, had the slogan: "Just Do It. Unless, of course, you've lost the motivation, then stand back and re-evaluate, but don't burn any bridges because someday, you might want to do it again, you know, if you feel like it."