Friday, March 13, 2015


Winter is departing. Time to get back to the business of blogging. Do you realize we are hurtling through space at a speed of thousands of miles per hour? Imagine that measured in furlongs per fortnight.

I spend many a happy hour here, expanding my horizons, so to speak. Getting great ideas for parties.

Doomers take note: when the SHTF canned meats is all yer gonna have unless you shoot a squirrel or a gator or somethin'.

History of Spam
Hawaiians have a love affair with Spam - they eat it as a delicacy, adding it to soups and stews, treating it as a side dish for breakfast, and enjoying it as the main event for lunch and dinner. Residents of Hawaii consume more Spam than populations anywhere else in the world: More than four million cans every year, or an average twelve cans of Spam per person per year. In fact, Hawaii is so well associated with Spam that Hormel even introduced a limited edition "Hawaii" can in 2003.
The Hormel Company, in Austin, Minnesota, developed America's first canned ham in 1926. After the hams were cut, the company was left with thousands of pounds of nearly worthless pork shoulder. Jay C. Hormel, son of Hormel founder George A. Hormel, developed the ideas of using the pork shoulder in a new product called "Hormel Spiced Ham." Since the name was rather uninspiring, a contest for a new name was held at a New Year’s Eve party, with a $100 prize to the winner. The winning name was the name it goes by today - Spam. Kenneth Daigneau, an actor and the brother of a Hormel vice president Ralph Daigeau, won the contest.

During World War II, sales of Spam soared. In part because it requires no refrigeration, Spam was perfect for the military and became a standard K-ration for U.S. soldiers. Military personnel introduced it in Hawaii and elsewhere.

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