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.
