Y A N K E E L O N D O N S T U D I O
Musings from a Yankee artist abroad in London...
...this is your primary text
...this is your primary text
SPAM
There are two Americans in the MFA cohort this year, and although we come from two distinctly different regions, a tropical island and a landlocked high desert, we have something in common: a love of SPAM; a keyhole to childhood meals and snacks. In my case, truncheons of SPAM tucked into the center of white rice rolls, covered with a blanket of seaweed were for an evening with a babysitter while my parents had the rare night out. Cubes stir-fried with "old" rice, scrambled eggs, peas and carrots for a quick lunch. Or slices simmered, with fermented soybean paste, potatoes and red chili, for a winter's day. Deng-jang jhigae was NOT the stew you'd invite your childhood friends over to have for dinner, but it is the stew that I ask my mother to make when I visit. It will have been almost 2 years when I next see my parents, due to the pandemic. So I find myself making my own version, but it won't be the same.
For one thing, my can of All-American SPAM was made... in Denmark.
For one thing, my can of All-American SPAM was made... in Denmark.
