Home-made salt, crystallized in a baking pan.
Have you ever wondered where salt comes from? Â There it is, cheap as dirt, on our grocery store shelf–but how is it produced? Â And where? Was it as easy to nab in Colonial America? Â I’ve been pondering over these questions recently, so I decided to find out; as well as make my own salt from a local New York waters near Coney Island.
And then—I kid you not—I had salt. Big, beautiful crystals along the bottom and sides of the pan. Although I knew it was science, it seemed like magic. A half-liter of liquid yielded approximately two tablespoons of salt. Will I be using it to top my salted caramel sundae or to encrust my grass-fed steak? Absolutely not—do you have any idea what they dump in the waters around New York City?
Read the full article here, on Hudson Made, a new online retailer focused on products produced in the Hudson River Valley.
