Spam is both a blessing and a curse to Hawaii cuisine.
It’s a blessing because it is an integral part of our culture, and culture is a beautiful thing. The story of how it became as vital as rice and pineapples to us is a colorful one involving World War II, rationing, and resilient Hawaiians who knew how to make that damn can of ground pork last forever.
It’s also a curse because, at the end of the day, it is a processed food and it only adds to the traditional, shitty diet of a lot of overweight Hawaii residents. And if you’re a chef in Hawaii who strives to showcase the island’s true edible bounty, you will undoubtedly have a strange relationship with Spam.
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