I have never understood why there could even be a debate about Spam, but taking my own family as an example, I suppose it should be expected. My family is divided. My Mom and I can't stand the sight or smell of what looks like, well, Spam. Dad and sisters, on the other hand, absolutely love the stuff, and in fact, will do what I consider an act of utter I-don't-know-what, eat Spam "raw," straight out of the can.

I am absolutely intrigued that there has to be a sizeable enough contingent of Spam-lovers that almost 6 billion cans of the processed meat have been produced since its introduction into the world. Inspired by an article by Brad Schleicher and Stephanie Shapiro in the Baltimore Sun last week, I wondered, "Do people who claim to like Spam really like how it tastes? What is it about the stuff that is so appealing? Or even a little bit appealing?"

Schleicher says he loves it. In fact, he describes his first childhood memory of it: "I loved the strong aroma, the rich flavor and the smooth and creamy texture. That moment for me was a lot like the one most kids experience eating their first ice-cream sundaes, except that my food wasn't a sundae. It happened to be cold processed ham and pork."

On the other (more sensible, in my opinion) hand, Shapiro hates Spam. She says, ""Spam was the color of the 1950s: preternaturally pink, a slightly speckled flesh tone shared by Caucasians and pigs. When fried, Spam acquired an even more unfortunate hue, kind of like a radioactive tongue."

So I ask you, dear Slashfood readers, about Spam. Do you love it? Or, do you, like me, hate it?

Summer heat may get the craving for ice cream going in some, but to kids, it often means that they'll have a chance to get a frozen novelty from the ice cream man at the park. Frozen novelties are the brightly-colored, not-quite-ice-cream creations that kids love, often studded with rock-hard gumballs. They're more likely to call them ice pops, or something to that effect, than "frozen novelties," though they're usually more interested in whether they'll be able to get their favorite flavor or cartoon character than in the name. Artist Meredith Allen was inspired by summer and ice pops, but instead of eating them, she created a photo series of melting pops. All of the pieces are interesting (you can order prints of them online), but you might be inspired to try to take some shots of your own, too.

Snack cakes are a hot-button issue for a lot of people, especially if the controversy over snackable wedding cakes is any indication. They represent a classic comfort for as most people had them during childhood. Even if your parents kept them out of the house and out of your lunchbox, chances are good that you were able to indulge once in a while at the home of a friend. From Twinkies to jam-filled krimpets, everyone has a favorite. If I had to guess, though, I would say that any kind of cream-filled chocolate cupcake is the favorite for most people.

Ding Dongs and Ring Dings are actually the same thing: a chocolate covered, cream-filled cupcake. Though sold under different brand names, Hostess and Drake's, respectively, they are produced by the same company. Hostess also sells their Ding Dongs as King Dons in some states, where there was a competitor with a similar name and they wanted to avoid confusion. The when the competitor went out of business, they tried to return to selling only Ding Dongs, but there was such an outcry, that they kept the King name. Little Debbie also makes a similar product, called a Devil Square and Tastykake makes a cream-filled chocolate cupcake, though only their Kandy Kakes are fully covered in chocolate, not their cupcakes.

Some people swear that they can taste the difference between these products, but I think that it's unlikely. Packaging doesn't impart any flavor into the cake within. Personally, I think that Tastykake makes the best of the bunch, though I'll take a Butterscotch Krimpet over a cream-filled cupcake any day.

If people would only look to the cookie all our problems would be solved." - Jerry Seinfeld, Seinfeld (The Dinner Party)

Black and White cookies are one of the best things to ever come out of New York City, where they are so popular that they could be the city’s food mascot, with thin crust pizza running a close second. At first glance, the cookie looks relatively simple, but achieving Black and White perfection isn’t, well, black and white.

A real Black and White cookie has a thick, cakelike base. It is softer than a cookie and lacks the chew that a sugar cookie – which many bakers unfortunately choose to use as their base – would have. It also is not nearly as sweet as a sugar cookie, an important element because the cookie has to stand up to the sweetness of the icing on top without overwhelming the taste buds. The icing on the top of the cookie is a key element in the Black and White, not just because it creates the color pairing that gives the cookie its name. The icing – not frosting – is a relatively thin layer of chocolate or vanilla that is poured smoothly onto the cake-like cookie. A thick glob of overly buttery or sugary frosting would upset the balance of flavors – not to mention that it just wouldn’t taste that great on a cookie.  

Are your kids already requesting a trip to Disney World for their summer vacation, or maybe you haven't decided where to go for some rest and relaxation this year? There is no reason not to factor food into the equation and if you're looking for something really fun, the Disney Pop Century Resort in Florida may be just the ticket. Not only can you relive just about every trend of your childhood at the brightly colored complex, but the food is just as exciting as the architecture. Retro-chic classic comfort foods, like fried chicken and mashed potatoes are served in a TV tray, and tye-dyed colors swirl through timeless favorites like cheesecake and fluffernutter sandwiches. All the food is served in a casual, food court-style setting, which makes it perfect for families with small children, offering something for everyone.

While I was searching for wedding cupcake photos for my last post, I came across this great picture. Hostess has never looked so artful, so wedding-worthy. If you've planned a Super Bowl wedding, you could do worse than to stock up on cupcakes and Sno-balls and Twinkies and re-create this bad boy. Extra points for triple Twinkie tiers, I think...

Could Wonder Bread is going the way of so many other empty carbohydrates, disappearing into the annals of pop culture? So says NPR's Morning Edition. The company that makes the stuff, as well as Hostess Cupcakes, Twinkies, and other preservative-packed goodies, filed for bankruptcy protection last year. Interstate Bakeries has closed eight factories across the country and won't be selling Wonder Bread to Oregon and Washington starting next month.

The company blames low-carb diets and the new FDA requirements for labeling products which contain trans-fatty acids. In my opinion, the market for white bread is declining due to the wide availability of fresh-baked, artisan breads and the changing tastes (i.e., to "good") of the Pacific Northwest population. Despite my snooty foodieness, though, the slow extinction of Wonder Bread makes me a little sad.