OF SALT
By Kathryn Sussman
FABULOUSLY GLOBAL FLAKES: USA: Jacobsen Salt Co- On the shores of the Oregon coast, Kickstarter funded entrepreneur, Ben Jacobsen hand harvests sea salt from Netarts Bay. Scotland: Hebridean Sea Salt- Move over Maldon and Cornish sea salt (both from the UK), there is a new player in town from the Isle of Lewis, one of the Hebridean Islands on the North East coast of Scotland. Portugal: D’Aveiro- The 45km Aveiro Lagoon is separated by a sand dune from the Atlantic Ocean and is prized for the collection of fleur de sel along the coast. France: Sel de Guerande- 2000 year old salt marsh located in Southern Brittany on the Atlantic Ocean. Iceland: Saltverk- Located between two fjords on the Reykjanes peninsula produced with geothermic energy. Slovenia: Piranske Soline- In the Sečovlje Salina Nature Park, on the Slovenian/Croatian border lies a 700 year old salt pan which is used to harvest sea salt from the Northern Adriatic.
MARK BITTERMAN: ON SALT Food writer, Author and Owner of The Meadow When did the pendulum swing and people start paying attention to trading up in the salt category? About five years ago, when we first opened the store, there was tremendous interest but also tremendous skepticism in artisan salt. Today, I’ve seen that skepticism completely evaporate. What are the most common questions you get asked about salt? Some of the questions I get asked frequently are: Can
you really taste the difference between artisan salt and refined salt? How many salts do I need? Is artisan salt healthier than refined salt? Is it expensive? As a consumer, what is the best way to demystify salt choices? Pick three salts that you can use for your everyday cooking. I suggest Fleur de Sel or a Sel Gris for all purpose cooking. That same Fleur de Sel can also be used as your all-purpose finishing salt. Sel Gris is a great finishing salt for meats, roasted vegetables, and other roasted foods. The third salt I suggest is Flake Salt. It’s great on fresh greens or salads, and adds visual or textual pizzazz to any dish.
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