Seems a logical question to me. There is a Spam museum in Minnesota
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Why should York have a scrapple museum?
Eddie,
This is the running joke about scrapple in several of the York restaurants. Not serious of course...But who imagined there was a spam museum?
"Some men see things that are and ask why, Others Dream things that never were and ask why not." Several folks take credit for this statement.
York.
Rhymes with "Pork", principal ingredient of scrapple.
Wikipedia sez:
"Scrapple and panhaas are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish." (Anyone else ever stood on the platform at the Railroad Museum in Lancaster and watched the horse-drawn farming activities of the Amish across the way??)
" Scrapple is primarily eaten in the southern Mid-Atlantic region of the United States (Delaware, Maryland, South Jersey, Pennsylvania, Virginia, and Washington, D.C.)." I'd say York, geographically speaking...NOT the EDTCA meets!..., is right in there.
Fun factoid from this source: "Scraps of meat left over from butchering, not used or sold elsewhere, were made into scrapple to avoid waste." Or, "everything but the oink." Bleah!
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Re Minnesota's "SPAM" museum... I can attest that "SPAM" (no relation to the cyber pests) is hallowed in the 'sota. In the mid 1980's my corporate career took a sharp veer to the international travel side. One of the key hubs for travel to the Orient was Minneapolis on the now-defunct Northwest Airlines. My first wander through the waiting areas of that airport were a 'SPAM' experience, to say the least. SPAM this, SPAM that, here SPAM. there SPAM, ...I felt like Monty Python!!! I was so...amused?...by the in-your-face honorarium awarded SPAM in that airport, that, while waiting for my next flight, I sent SPAM postcards to several folks back home...and especially to the (now former) wife who thought their product, SPAM Lite, was a ROTFLMAO to end all ridiculosity!
Now, as an old phart that has genetically surpassed the lifespan of both parents, I've fully embraced the wonders of a SPAM meal/recipe. It was one of those memorable family meals of childhood...right up there with hot dogs (no buns), chipped beef on toast (S.O.S.), codfish cakes, and fried liver. Mmmmm...yummy.
But, scrapple? 
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Ah, well...we are a funny lot, are we not?
KD
@dkdkrd posted:Now, as an old phart that has genetically surpassed the lifespan of both parents, I've fully embraced the wonders of a SPAM meal/recipe. It was one of those memorable family meals of childhood...right up there with hot dogs (no buns), chipped beef on toast (S.O.S.), codfish cakes, and fried liver. Mmmmm...yummy.
But, scrapple?
Yeah, it's sort of one of those things you either grew up with, or you have no good answer to the question, "Why??"
I grew up in Cambridge on Maryland's Eastern Shore (where my father's family was from), and my mother's family was from just west of Philadelphia, so scrapple was a staple in our household, but even across the Bay in the rest of Maryland, scrapple was much less acceptable in polite company. OTOH, on the Eastern Shore, there's an annual Apple/Scrapple Festival (no, not scrapple made of apples as I first surmised, just a joint local celebration of the apple harvest and scrapple, featuring scrapple sandwiches and apple pie a la mode among other related items) in Bridgeville, DE. Back when I was still riding, the local HOG chapter did a bike run each year to the festival. Yum, indeed!
SPAM……Smoked Pork And MMMMMMM!
While we're on the subject of esoteric things, barely related to trains if at all, along similar lines we also need a museum (in western PA though) dedicated to those of us, or our relatives or ancestors including my late beloved grandmother, who use the term "Yunz" or "Yoonz" instead of "Y'all", as in:
@jaygee posted:And to all this excellence...I must add one item. You want really awesome scrapple, or even bacon for that matter...get yourself a grill press. This little flat iron gizmo looks like a pre-steam clothes iron. You heat it up in your skillet, and then apply the scrapple. cover with the press for about five mins. on medium heat. Flip the scrapple and re-apply the press for say another two minutes....and - BOOM ! - yunz got it better than ever before! Works good on sausage patties too, plus other stuff.
See this link for the above example:
or this link for a nicely eloquent comeback:
What the devil is a "yunz"? (2/4/15) | Hot Water
Mike
My father's family going back to as early as 1800 was from a small town about 45 minutes south of York. I asked him about scrapple once. His response was something like this:
Your grandmother would make scrapple and on the first day when it was fresh it tasted okay.
The second day your grandmother would refry it and we would have it again. It didn't taste nearly as good.
The third day your grandmother would make it into some kind of casserole. I usually tried to find a way to stay outside playing later so I could avoid eating it.
Perspective is everything?
Well they don’t call it the scrapple museum, they call it the Cemetery, and there are monuments all over the place.
Spam is a VERY popular food in Hawaii, and is used in many dishes for breakfast, lunch, and dinner. Our garden railroading group on Oahu often enjoyed beachside lunch wagon Spam plate lunches when we met. It is still popular with me here in Ohio, and I often have fried Spam with eggs and toast for breakfast, as well as an occasional Spam sandwich for lunch while working on the magazine or just watching the trains run.
I was in the Navy (1970-74), and Spam was unbelievably popular in the Philippines as well.
But for those of us from the mid-Atlantic, scrapple was something we really missed, and something we looked forward to on leave. My own personal favorite is Kirby - Halloway in Delaware.
As to its health benefits, my old man is 95, and has it for breakfast every morning.
I never had Spam or Scrapple. I used to like SOS when I was in the Air Force 1949-1953.
