Spam Gumbo, Tacos—Even Cheesecake: My Visit to a Festival Saluting America’s Favorite Canned Meat

“You’ll be surprised how many good dishes come out of that stuff.”

Winners of the Isleton Spam Festival take hope the "Spamley Cup."Dave Gilson

Let our journalists help you make sense of the noise: Subscribe to the Mother Jones Daily newsletter and get a recap of news that matters.

In the winter of 1996, a flood hit Isleton, California. As residents returned to their homes and went through their kitchens, they found that the paper labels on their canned foods had disintegrated. The only identifiable product, thanks to its printed aluminum can, was Spam. For the past 20 years, the town of roughly 800 people on the Sacramento River has commemorated this postdiluvian miracle with an annual Spam Festival.

This year’s event, held on February 18, featured a hands-free Spam eating contest and an uncanned Spam toss. But the centerpiece was the cooking contest. Nearly 20 contestants vied for a chance to get their names inscribed on the Spamley Cup, serving up creations such as Spam tacos, Spam pasta, Spam gumbo, Spam tamales, deep-fried jalapeño Spam on a stick, Spam meat pies, Spamaroni and chesse, Spam jerky (“Sperky”), and Spam cheesecake. “There’s so many different dishes. It’s so versatile, you’ll be surprised how many good dishes come out of that stuff,” said Paul Steele, this year’s Spam King, dressed as a can of a Spam. “You know, believe it or not, Spam ice cream is pretty good!” (Listen to my audio postcard to hear about the festival in the Bite episode below.)

Though you may not want to know how it gets made, there is no denying Spam’s place in American cuisine. Since it introduced Spam in 1937, Hormel has sold more than 8 billion cans of its signature canned ham product. There are now 15 varieties, including Hot & Spicy and a Lite version. Spam is a beloved staple of Hawaiian cooking: The state has the nation’s highest per capita Spam consumption and hosts the annual Waikiki Spam Jam. It’s even gone upscale: San Francisco’s Liholiho Yacht Club serves “house-made Spam”.

As Ayalla A. Ruvio, an assistant professor of marketing at Michigan State University, has noted, Spam has “formed an emotional connection with its consumers, by tapping into American ideals like ingenuity and resourcefulness.” And some of Spam’s appeal stems from its legendary shelf life—in and out of the can. Spam Fest contestant named Gary, who’d prepared a couple of plates of Rocky Mountain Spam sliders (Spam, cheddar cheese, onions, ketchup, pickles, and milk—”I’m not sure where the milk comes from”), recalled: “My mother used to make ’em when we were kids and we were traveling. We’d have them in the car. And we discovered ultimately that they were as good set underneath the car seat for three or four days as when you made them.”

And the winner of this year’s Spam Festival cook-off? Spam Benedict with quail eggs.


This year, Isleton, California, held its 20th annual Spam Festival.

 Dave Gilson

Buffalo blue Spamaroni and cheese

Dave Gilson

“You’ll be surprised how many good dishes come out of that stuf,” said Spam King Paul Steele.

Dave Gilson

Rocky Mountain Spam sliders: Just like mom used to make

Dave Gilson


Thai chili and jalapeño Spam corndogs, served tailgate-style on an actual tailgate.

Spam cheesecake

Dave Gilson

Spam sliders paired with a nice bottle of red

Dave Gilson

Spam Fest winners get immortalized on the Spamley Cup. 

Dave Gilson


Headshot of Editor in Chief of Mother Jones, Clara Jeffery

It sure feels that way to me, and here at Mother Jones, we’ve been thinking a lot about what journalism needs to do differently, and how we can have the biggest impact.

We kept coming back to one word: corruption. Democracy and the rule of law being undermined by those with wealth and power for their own gain. So we're launching an ambitious Mother Jones Corruption Project to do deep, time-intensive reporting on systemic corruption, and asking the MoJo community to help crowdfund it.

We aim to hire, build a team, and give them the time and space needed to understand how we got here and how we might get out. We want to dig into the forces and decisions that have allowed massive conflicts of interest, influence peddling, and win-at-all-costs politics to flourish.

It's unlike anything we've done, and we have seed funding to get started, but we're looking to raise $500,000 from readers by July when we'll be making key budgeting decisions—and the more resources we have by then, the deeper we can dig. If our plan sounds good to you, please help kickstart it with a tax-deductible donation today.

Thanks for reading—whether or not you can pitch in today, or ever, I'm glad you're with us.

Signed by Clara Jeffery

Clara Jeffery, Editor-in-Chief

payment methods

We Recommend