This summer in ANSC 307 Meats, during our discussion of processed meats, one of the students had a question about SPAM® and what it was and how it was made. I told the class that I would see about getting some SPAM® from my friends at Hormel to sample in class. I sent an email to Dr. Jerry Cannon, one of my meat science colleagues at Hormel, to see if he could help out. Dr. Cannon said that he would be glad to send a “SPAM® Sampler” so… Read More →