Homemade pretzels. Photo by Donna Turner Ruhlman.
3 salts that are self harvested. Photo by Carri Thurman.
Photo by Donna Turner Ruhlman
Bob del Grosso sent me the link to this article in Scientific American on salt by Melinda Wenner Moyer and I read it with a sense of finally. Increasing evidence that nobody really knows what they're talking about when they're talking about salt, except that it has different effects on different people. Given that its fundamental to our existence (without it we literally die) and that it helped to create both stable stationary societies and world travel (food preservation and therefore surplus in a community or on a ship), our main failure would be to undervalue its importance and power. It is powerfully good and useful; but also, anything so powerful can be used harmfully (as in our processed foods).
Page 29 of Charcuterie, written unabashedly in 2005
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