Food Farmer Earth

A weekly series about our food and sustainable agriculture.

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Coming Next: Rediscovering Salt

Tuesday in the Kitchen: Ben Meyer of Grain & Gristle shows how easy it is to cure and smoke pork belly at home, and how wonderfully different it tastes from store bought bacon.

Wednesday: to the Field: Ben Jacobsen of Jacobsen Salt, who after having discovered finishing salt while in Denmark, set out to make a salt like no other, and start his own salt company.

Thursday:  Food Wisdoms with Mark Bitterman, author of Salted: A Manifesto on the World’s Most Essential Mineral, shares his knowledge of the different finishing salts throughout the world that he sells in his store.

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