Talk of the Town: Spam for Thanksgiving? Where’s the wishbone?

Spam, that pink brick of meat in a can, is seeing sales increase, according to a recent story in The New York Times. Point fingers at the economy. Diners are looking for cheap ways to put meat on the kitchen table.

Other thrifty foods that are selling well across the country, many of which will fill you up, according to the Times story, include rice, beans, macaroni and cheese, pancake mixes, instant potatoes, Jell-O, Kool-Aid, fruit and vegetable preservatives, and beer.

At the Hormel Foods Corp. plant in Austin, Minn., two shifts of workers have been making Spam 24/7 since July, and they’ve been told the busy work schedule will continue indefinitely.

Austin even advertises itself as “Spamtown,” and it boasts 13 restaurants with Spam on the menu.

A rising segment of the public, it seems, does have a taste for Spam, which is available in several varieties, including Spam Low Sodium, Spam with Cheese and Spam Hot & Spicy.

Spam holds a special place in America’s culinary history, both as a source of humor and of cheap protein during hard times.

Invented during the Great Depression by Jay Hormel, the son of the company’s founder, Spam is a combination of ham, pork, sugar, salt, water, potato starch and a “hint” of sodium nitrate “to help Spam keep its gorgeous pink color,” according to Hormel’s Web site for the product.

The product has become part of many jokes and urban legends about mystery meat, which has made it part of pop culture and folklore.

Because it is vacuum-sealed in a can and does not require refrigeration, Spam can last for years. Hormel says, “it’s like meat with a pause button.”

During World War II, Spam became a staple for Allied troops overseas. They introduced it to local residents, and it remains popular in many parts of the world where the troops were stationed.

Spam developed a camp following in the 1970s, mainly because of Monty Python, the English comedy troupe. In a 1970 skit, a couple tried to order breakfast at a cafe featuring Spam in nearly every entree, like “Spam, Eggs, Sausage and Spam.” The diners were eventually drowned out by a group of Vikings singing, “Spam, lovely Spam, wonderful Spam.”

For those who wish to serve Spam at Thanksgiving, here’s a Turkey Spam recipe, thanks to the official Spam web site: Spam.com:

Turkey Pot Pie.

Ingredients:

1 (16-ounce) box phyllo dough;

1 (12-ounce) can Spam Oven Roasted Turkey, cut into small chunks;

1 (1 pound) package frozen mixed vegetables;

1 (10 3/4-ounce) can reduced fat cream of chicken soup;

1/2 cup skim milk;

1/4 teaspoon white pepper.

Directions: Preheat oven to 375 degrees F. In large deep dish pie plate, in a circular fashion, place six to eight layers of phyllo dough, spraying between each layer with nonstick cooking spray.

In bowl, stir together Spam, vegetables, soup, milk and white pepper. Pour over layered phyllo dough.

Place 10 additional layers of phyllo, in a circular fashion, over turkey mixture; spray between each layer with nonstick cooking spray. Fold edges of phyllo dough up and over the edge of the pie plate. Crimp edges and bake 25 to 30 minutes or until filling is hot and pastry is crisp and golden. If pastry begins to darken, cover edges with foil. Serves six.

Well done to Green Valley resident Esther A. Edwards, 90, who served as a private first class in the Army Air-WAC from February 1944 to December 1945. Edwards was born Esther Augusta Birkholz on March 11, 1918 in Wright City, Minn.

Edwards was recently honored with a plaque from The Women’s Memorial, a unique, living memorial honoring all military women (including Esther) past, present and future. It is the only major national memorial honoring women who have served in our nation’s defense during all eras and in all services.

The Women’s Memorial at Arlington National Cemetery includes an actively growing collection, including a library of nearly 1,000 books by and about military women, photograph and document archives, personal and military-issue artifacts, memoirs and oral histories.

Edwards, who served in World War II as a telephone switchboard operator, donated her uniform to the collection. Her orders to go overseas in 1945 were scrapped when she had to have an appendectomy.

For her service, she was decorated with the Army Good Conduct Medal, the Women’s Army Corps Service Medal and the American Campaign Medal.

After the service, Esther became a hair stylist for a few years, later marrying fellow veteran, Bill Edwards (now deceased) in 1950. They had two daughters and a son. She eventually went to work for Honeywell, where she worked for 27 years before retiring.

Esther now enjoys sewing, knitting and painting, and talking to her children, Denise Melikian, Cheri Nienkerk and son, Bill Edwards. She has two granddaughters — Erin Melikian and Chelsea Nienkerk.

rford@gvnews.com | 547-9740