Salt of the Sea: The way salt has always been harvested . . .
When my daughter Hannah shlepped home several kilos of salt from Britanny, after experiencing real salt with her French family on a foreign study program, she triggered a minor obsession for me: I can never again cook with, or even eat, processed "salt." The stuff that pours when it rains is just as refined as white sugar or white flour and equally destructive to health (and taste!). I love the damp graininess of my coarse Celtic salt and I crave the deep flavors it brings out in my food.
This NYT article describes a current revival of the traditional Portuguese ways harvesting one of our most essential food elements:
I am a wife and mother,
student and teacher,
cook and midwife,
artist and writer . . .striving for Nourishing in all realms. This often involves piecing together information, analysis, resources from all over: hunting and gathering for the elements of a real and sustaining life.