Food.Farmer.Earth Newsletter: Artisan Salt

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in the Kitchen: How to Make Homemade Cured and Smoked Bacon

Ben Meyer of Grain & Gristle demonstrates how to cure and smoke pork belly into bacon you can store, and cook up later for enjoyment in this video from Food.Farmer.Earth’s YouTube channel. The homemade bacon you will make will likely be better tasting than anything you may find in your supermarket.

to the Field: Harvesting Salt from the Ocean

Ben Jacobsen is serious about his salt. This isn’t simply someone’s hobby or particular passion, this is a serious entrepreneurial effort to produce a world-class finishing salt from the waters of the Oregon coast, and turn his start-up company, Jacobsen Salt, into a successful enterprise.

A finishing salt is precisely as the name implies; it’s used directly on foods that have been cooked, or are otherwise ready to eat. Jacobsen describes his salt as a “flake” salt, that has “a very clean briny taste” with a wonderful (non-bitter) finish to the food. As he talks about in this video from Food.Farmer.Earth’s YouTube channel, there are only 6 flake salt harvesters in the country, and his is the only commercial finishing salt manufacturing operation in Oregon.

Food Wisdoms: The World of Artisanal Salt, According to Mark Bitterman

To describe Mark Bitterman as an artisanal salt evangelist is the equivalent of describing the sun as a bright object in the sky. Bitterman’s book, Salted: A Manifesto on the World’s Most Essential Mineral, is a 300 page hardcover tome that is considered an authoritative, and comprehensive guide to the world of artisan salt.

At his local boutique store, The Meadow, Bitterman sells about 150 different varieties of finishing, curing, and infusion salts; as well, chocolates, and other artisan related wares. He takes us on a visual world tour of some of his fine and exotic salts, and shares his fervent belief that “salt is our friend” too.

Next week on Food.Farmer.Earth: Micro Crops

  • Chef Annie Cuggino (of Veritable Quandary) demonstrates how to turn simple ingredients into a special meal – Salmon Gravlax with Creme Fraiche.
  • Then, we’ll meet Stacey Givens (of The Side Yard), who decided she needed her own plot of land to farm while cooking for a restaurant with a rooftop garden.
  • Plus, Stacey will talk about what it means to sell ‘chef-to-chef.’

From micro-greens to oysters, a preview of upcoming Food.Farmer.Earth stories.

The Weekly Roundup

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