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The article explores the processed canned meat Spam and its resurgence as of 2019. Noted is how it is being elevated to something that is served by chefs and featured in films including "Always Be My Maybe." A timeline of its history is provided, which cites its invention in 1937 in Austin, Minnesota, by the Hormel Foods Corp.

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 focuses on the food company Hormel, maker of the canned pork product Spam. Information is provided on Hormel's efforts to rebrand Spam after it became a synonym for junk electronic mail. Topics include the increase in Spam sales between 2009 and 2011, the origins of the name Spam, and the company's aggressive marketing tactics. INSET: You've Got Spam.

The article focuses on how chefs have created recipes incorporating Spam, which is canned pork, as their primary ingredient. Some of the chefs include Rick Moonen, a seafood chef in Las Vegas, Nevada, Michael Fiorello of Chicago, Illinois' Mercat a la Planxa restaurant, and Brandon Boudet of Dominick's in Los Angeles, California. Information on how the chefs incorporated spam into their course is also provided.

Presents the comment from Hormel Foods, maker of Spam, regarding the character Spa'am, an obnoxious pig in an upcoming Muppets movie by Jim Henson Productions. Hormel's lawsuit against Jim Henson Productions to force a name change.

The article presents a discussion on a new category of pork called premium pork. As per Rick Parker, director of marketing at Premium Standard Farms Inc., premium pork is pork that delivers a superior eating experience. To some extent, most retailers are offering some type of premium cuts in their meat case. But, according to Mike Witt, director of branded pork at Farmland Foods Inc., premium could have different meanings to different people. By and large, retailers are carrying premium cuts that might be seasoned or ready to season, or it could be further value-added, pre-cooked products. Then there are special trims or special packaging that would designate some pork products as premium.

The article reports on the progress of Smithfield Packing Co.'s case-ready program for packaging of pork. Smithfield's case-ready was introduced in the early 1990s. Although establishing a solid case-ready program has taken years, the future holds the promise of the success Smithfield's case-ready architects envisioned in 1990s. Some major retail partners have signed on to sell Smithfield case-ready pork. This is a very significant step in the industry's evolution of case-ready volume improvement. It is no secret that, while case-ready product is considered ideal in terms of food-safety and out-of- stock solutions at retail, the concept has not lived up to expectations for the industry in general.

The article reports that the British Broadcasting Corp. and British newspapers have been publicizing recipes for U.S. canned pork as of July 11, 1942.

SPAM: A BIOGRAPHY Carolyn Wyman. 1999; 134 PP. $15. Harcourt Brace and Company. The entire history, from Jay C. Hormel to Monty Python and the Internet, spiced tongue in gelatinous [...]

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.

Presents preparations for several canned meats. Vienna sausage; Spam; Potted-meat.

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.

Reports that Iowa hog farmers are urging makers of pork-and-beans products to lighten the fat content of their products.

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.

Evaluates the Spam golden honey grail product of Hormel Foods.

The article focuses on spam which is going bigtime and highstyle. The trademarked name will be appearing on Broadway this spring in the title of a musical called Spamalot, an adaptation of the movie classic Monty Python and the Search for the Holy Grail. Meanwhile, Spam has been going brie-and-chardonnay in the Far East, where Spam gift boxes are prized gifts and where a chain of restaurants highlighting Spam dishes operates units that flourish in upscale malls. The restaurant chain, SpamJam, features a menu ranging from the conventional (Spamburgers), the derivative (Spam Nuggets) and the inventive (Spam Spaghetti), to the faux-parodic (Spam Salad With Sesame Dressing) and the inexplicable (Spam Maki).

Reports the launch of a pork processing by Dalehead Foods at Ashton-under-Lyne, Manchester in Great Britain. Description of the factory capacity and equipments; Citations of the other factories of Dalehead Foods; Overview of the business history of Dalehead Foods.

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."