Tomorrow's top chefs brought to you by...Spam?

The maker of Spam, meet America's elite chefs. Hormel Foods of Austin said today that it has partnered with the New York-based Culinary Institute of America "to prepare today's best and brightest" young chefs ...

[Frde]

How about "funding" food for the many MN Foodshelves instead of a bunch of Hoytie-Toytie chef wanna bes in New York? Put your money where it serves the many,not the few. Come on Hormel, do the right thing.

[Dean]

My DOGS won't even eat spam! That ought to tell you something!
That stuff is nasty and an embarrasment to Austin and Minnesota!

[Brockage]

Ah, the state food of Hawaii -- a little Spam, a little pineapple, a little sauce, and all on good bread -- a little bit of heaven. Way to go Hormel -- a great idea and sounds like fun.

[P T Bull]

Spam gets no respect, and I hated having to eat it as a main course when I was a kid. OTOH, somebody put some in scrambled eggs the other day, and it was really good--and I was astounded.

More of a garnish than an entree...

[STP Carrie]

I gotta agree with the 'SPAM is gross folks'. Just the sight of it makes me sure I will never ever consume any.

[Sarah]

I actually like Spam. I get the low sodium kind. It does help to stretch the food budget.