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Speaker 1: Hello, and welcome to Savor production of iHeart Radio. I'm

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Speaker 1: Annie Reees.

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Speaker 2: And I'm Lauren vocal Baum, and today we have a

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Speaker 2: classic episode for you about salt.

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Speaker 1: Yes, oh, I ran out of salt the other day, Lauren.

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Speaker 2: Oh no, oh, that's the worst thing.

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Speaker 1: It was not good.

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Speaker 3: And it was one of those things where somebody had

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Speaker 3: purchased for me because they're very kind to know. I

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Speaker 3: never go to the grocery store. That's a huge thing

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Speaker 3: of salt, okay, And I think I just I flew

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Speaker 3: too close to the sun and the sun.

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Speaker 2: I've never run out wow, Yeah.

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Speaker 1: And I definitely did.

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Speaker 2: It was a real wake up call, don't. I don't

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Speaker 2: cook nearly as often as you do. But I kind

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Speaker 2: of like fancy salts are thing that I've received as

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Speaker 2: gifts a whole bunch in my life, and so I

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Speaker 2: don't think. I'm not sure I could run out of

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Speaker 2: salt if I tried.

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Speaker 1: Listen, take it from me, don't push it, lord.

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Speaker 2: I've definitely run out of like of like plain salt,

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Speaker 2: and like, like my roommate came in and was like,

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Speaker 2: why why are you like like stir frying with this

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Speaker 2: like black sea salt and I'm like, I don't ask

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Speaker 2: me questions like that.

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Speaker 1: This is all that I do have fancy salts. You're right,

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Speaker 1: I do have those. It was a plain salt. I

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Speaker 1: ran out. But the situation is is rectified.

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Speaker 2: Oh good, good, good good. I'm glad. I'm glad. That's important.

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Speaker 2: Got two big things of salt, perfect perfect.

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Speaker 1: Yes. Was there any reason this one was on your

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Speaker 1: mind to bring back?

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Speaker 2: Nope? Zero percent. Uh no, I was just sort of

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Speaker 2: going through the archive and it wasn't a plant.

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Speaker 1: I love it. You know, you've got to have your rules,

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Speaker 1: you gotta have your code.

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Speaker 2: Yeah, yeah, yeah. And this one, this one is interesting.

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Speaker 2: We get to talk with a local salt purveyor, Susie Sheffield,

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Speaker 2: of a beautiful briny sea, and so that's a fun conversation.

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Speaker 2: We originally recorded this back in twenty eighteen, published in April,

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Speaker 2: so I don't know when. I don't know when. We

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Speaker 2: recorded it.

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Speaker 1: When we were moving offices and cleaning out essentially our

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Speaker 1: old office, I found a bunch of the swag she

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Speaker 1: gave us, including like frisbees and stuff. I have so

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Speaker 1: many frisbees and I can't remember the last time I

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Speaker 1: played frisbee. But I've been thinking about it lately.

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Speaker 2: Okay, yeah, I've been. I've been pet sitting for a

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Speaker 2: very excited dog and she loves a frisbee. So if you,

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Speaker 2: I mean, you know, I want you to also play frisbee.

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Speaker 2: But like just if you need, right, if you need

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Speaker 2: to offload like one or ten or something like that,

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Speaker 2: then then let me know.

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Speaker 1: I thought you were gonna be like if you need

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Speaker 1: a frisbee partner.

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Speaker 2: Oh, I mean that too, I mean, come on over, Like.

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Speaker 3: Yeah, I often feel like my friends are like, let's

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Speaker 3: go outside, Annie, come on. I don't mind it. It

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Speaker 3: comes from a place of love. But noted, noted, I

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Speaker 3: do have several frisbees. So if you need one, oh,

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Speaker 3: I've got you.

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Speaker 2: Yeah, thank you, thank you. If she choose through the

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Speaker 2: one that we have, like within the next couple days,

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Speaker 2: then I'll let you know.

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Speaker 3: Put up the emergency frisbee signal. Yeah absolutely. Okay, well

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Speaker 3: I guess we should let past Annie and Lauren take

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Speaker 3: it away.

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Speaker 2: Hello, and welcome to food Stuff. I'm Anni Eries and

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Speaker 2: I'm Lauren Vogelbaum. And today we're talking about one of

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Speaker 2: those basics of culinary everything.

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Speaker 1: Everything. Yeah, salt, salts, not the movie.

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Speaker 3: No, as you would guess watch watching listening to a

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Speaker 3: food podcast, we are not talking about the Angelina Julie

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Speaker 3: Twenten movie.

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Speaker 2: I mean, I guess we could have.

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Speaker 1: I have never seen it, but I could, I could guess.

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Speaker 1: I think what goes on?

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Speaker 2: I have I don't remember that being a film, but

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Speaker 2: I'm sure. I'm sure it happened.

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Speaker 1: Yeah it does.

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Speaker 4: One.

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Speaker 3: Salt is so such a big thing that the Oxford

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Speaker 3: English Dictionary has four pages of references to salt. When

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Speaker 3: that beats all other foods. Oh my goodness, Uh, how

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Speaker 3: big a thing it is.

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Speaker 4: Yeah.

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Speaker 2: Yeah, it's also just really integral to a lot of history,

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Speaker 2: like a lot of things without salt. Well, aid, I

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Speaker 2: guess none of us would technically be alive, but b uh, yeah,

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Speaker 2: just just all kinds of technologies have been driven by

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Speaker 2: the quest for salt. This is true.

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Speaker 3: And this is a special episode because we got to

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Speaker 3: talk to local Atlanta salt expert Susie Sheffield of Beautiful

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Speaker 3: Briny Sea.

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Speaker 2: Yes, a maker of dry goods, including a number of

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Speaker 2: salt blends.

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Speaker 3: Yes, And you'll get to hear a bit of that

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Speaker 3: interview at the end. And they were so gracious and

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Speaker 3: we got to try so many salt samples.

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Speaker 2: Oh, it was beautiful.

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Speaker 3: They sent us home with like a goodie bag, Yes,

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Speaker 3: a frisbee, a frisbee.

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Speaker 2: Think, thank thank you so much to them. And uh yeah,

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Speaker 2: one of the first times that I've that I've heard

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Speaker 2: someone speak about the flavor of different salts the way

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Speaker 2: that she does.

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Speaker 3: So it's really it's really great. And also, Susie, if

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Speaker 3: you're listening, don't panic about the health bit that's coming

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Speaker 3: up front. Oh yeah, because it's always better to for

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Speaker 3: your your health and for the taste of food to

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Speaker 3: use salt at home, to cook your own food if

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Speaker 3: you can, if you have time.

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Speaker 2: Yeah, and sparingly, and perhaps in blends to bring out

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Speaker 2: other flavors.

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Speaker 1: Perhaps perhaps in delicious, delicious blends.

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Speaker 3: But now perhaps we should go ahead and answer answer

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Speaker 3: that question, Lauren.

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Speaker 2: Oh, salt salt? What is it?

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Speaker 1: It's a big question. It is.

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Speaker 2: There are lots of types of salt, but in general,

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Speaker 2: what we're talking about is sodium chloride. Yeah, sometimes sometimes

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Speaker 2: called table salt, sometimes the most common. It's also called halite,

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Speaker 2: which is salt's mineral name, which is also sometimes called

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Speaker 2: rock salt. Rock salt is generally not food grade, and

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Speaker 2: you probably should not lock it. It might contain mineral

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Speaker 2: or bacterial impurities that would not be good for you,

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Speaker 2: but it is great for getting a content cold enough

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Speaker 2: to make ice cream or for melting the ice on

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Speaker 2: your sidewalk.

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Speaker 1: Ah.

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Speaker 2: Yeah, and despite what the seasoning aisle of your very

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Speaker 2: fancy local grosser might lead you to believe, there are

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Speaker 2: just three basic types of food grade salt got table salt,

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Speaker 2: sea salt, and kosher salt. Table salt is that fine grained,

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Speaker 2: clear to white, highly standardized stuff that you'll find in

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Speaker 2: salt shakers across the land. It's been processed to remove

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Speaker 2: mineral impurities and probably contain some kind of like non

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Speaker 2: clumping agents such as calcium phosphate, and also maybe idine

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Speaker 2: or other dietary additives. More on that in a second Okay.

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Speaker 2: Sea salt can be coarse or fine or flaky, depending

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Speaker 2: on how the crystals are grown and harvested and processed,

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Speaker 2: and it can come in a whole bunch of different

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Speaker 2: colors depending on what trace minerals exist in the evaporation

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Speaker 2: ponds or chambers where it's made. Iron oxide from volcanic

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Speaker 2: clay or keroteene algae might be the reason that a

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Speaker 2: salt is pink. Charcoal or sulfuric compounds can make salt black,

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Speaker 2: and sea clay or wood smoke can produce gray salts.

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Speaker 2: These can change the flavor of the salt a little

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Speaker 2: bit in terms of the minerals, or quite a lot

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Speaker 2: in terms of the smoke, depending on you know what

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Speaker 2: exactly is involved. Yeah, and kosher salt is coarse grained

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Speaker 2: and again clear or white. It is also processed to

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Speaker 2: remove impurities, but generally does not contain additives. It's called

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Speaker 2: kosher salt because it's used in making meats kosher. It

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Speaker 2: draws out the blood really quickly. Oh, we'll have to

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Speaker 2: do a whole other episode on koshering.

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Speaker 1: Oh yeah, we absolutely should.

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Speaker 2: Sure. Yeah. Quick cooking tip keep the size of your

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Speaker 2: salt's crystals in mind when you're cooking, because flakes and

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Speaker 2: fine crystals are best in situations like baking and finishing,

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Speaker 2: when you want to disperse the salt evenly and let

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Speaker 2: it dissolve quickly. Coarser grains don't smoosh in with each

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Speaker 2: other as much as finer grains wills, so if you're

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Speaker 2: measuring coarse grained salt, for a recipe that calls for

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Speaker 2: table salt, then you might need to add more of it. Okay,

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Speaker 2: sodium by itself is just highly volatile and chlorine is toxic,

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Speaker 2: but the two together are necessary for life in humans

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Speaker 2: and other animals.

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Speaker 1: How can this be?

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Speaker 2: I know, I thought I thought I was supposed to

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Speaker 2: eat less salt.

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Speaker 1: Yeah, that's what I hear.

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Speaker 2: Well, I mean you probably should, But the sodium in

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Speaker 2: salt is necessary for a few different bodily functions. It

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Speaker 2: helps your cells and organs maintain their proper fluid balance.

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Speaker 2: It's used in the contraction and relaxation of your muscle fibers,

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Speaker 2: you know, like including your heart, important stuff like that.

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Speaker 2: And it also transmits nerve impulses. So you need some

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Speaker 2: sodium in your diet, and since sodium molecules are fickle,

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Speaker 2: the best way for us to get it is via salt. Also,

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Speaker 2: on the good end, some salt helpfully comes iodized. That

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Speaker 2: that is, with small amounts of iodine added during manufacture.

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Speaker 2: And iodine is another essential mineral that our bodies cannot make,

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Speaker 2: so we have to get it from our food. Our

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Speaker 2: thyroid gland uses iodine to make the hormone thyroxin, which

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Speaker 2: sounds great, and it is great. It then uses that

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Speaker 2: thyroxin to help control just a whole bunch of different

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Speaker 2: bodily functions breathing, heart rate, metabolism, body weight. When we

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Speaker 2: don't get enough iodine, the thyroid enlarges and becomes overactive

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Speaker 2: in this attempt to grab up more, causing a goiter

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Speaker 2: to form. That's a kind of bulge at the front

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Speaker 2: of the neck where the thyroid is located, and thyroid

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Speaker 2: in that condition cannot make enough thyroxin, which can throw

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Speaker 2: off all of those functions I mentioned, and even worse,

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Speaker 2: it can stunt physical and mental growth in children. So, yeah,

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Speaker 2: idine is found naturally in seawater, and so if you're

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Speaker 2: eating seafood or vegetables that were grown on land that

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Speaker 2: was once a seabed frequently like coastal areas or other

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Speaker 2: low lying areas, can get enough on your own. But

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Speaker 2: for folks who live inland or at higher elevations and

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Speaker 2: who do not import a lot of food, hyperthyroidism can

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Speaker 2: be a serious problem. It was such an epidemic in

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Speaker 2: some parts of the United States in the nineteen twenties

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Speaker 2: that we started idizing salt because a it's easily done,

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Speaker 2: and b salt is predictably consumed by everybody. Yeah, yeah,

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Speaker 2: it's everywhere. In developing areas of the world. Stuff like

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Speaker 2: fluoride and folic acid are similarly added to salt for

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Speaker 2: public health purposes. But you only need a tiny amount

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Speaker 2: of salt to get your sodium, maybe as little as

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Speaker 2: like two hundred milligrams per day. Oo the average American

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Speaker 2: eats about three four hundred milligrams per day.

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Speaker 3: That's a little bit higher than two hundred miligrams, just

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Speaker 3: a tiny bit, just a little bit. According to the CDC,

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Speaker 3: high salt consumption might come out to twenty billion dollars

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Speaker 3: a year in health costs. The research behind that number

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Speaker 3: is disputed, though worth noting.

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Speaker 2: But it's a high amount, it is. And the problem

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Speaker 2: with salt is that when you eat too much of it,

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Speaker 2: your kidneys try to flush the excess sodium out through

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Speaker 2: your urine. But if they still can't flush enough, that

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Speaker 2: sodium can build up in the fluid between your cells

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Speaker 2: and your body will try to dilute it by holding

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Speaker 2: onto water, which increases the volume of the fluid between

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Speaker 2: your cells and the volume of your blood, and that

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Speaker 2: puts pressure on your blood vessels and makes your heart

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Speaker 2: work harder to pump all that blood, and eventually, with

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Speaker 2: continued exposure, this can harden the walls of your blood vessels,

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Speaker 2: creating high blood pressure and increasing your risk of stuff

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Speaker 2: like heart attack, heart failure, and stroke. Yeah, not good times.

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Speaker 2: Studies into how much salt is too much are also conflicting,

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Speaker 2: but most public health organizations agree that eating over two

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Speaker 2: three hundred milligrams a day will have negative impacts on

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Speaker 2: your health. That's about a tea spoon, and it's also

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Speaker 2: about two thirds of what the average American eats, so

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Speaker 2: reduced by a third, y'all okay, especially if you like

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Speaker 2: many of us, eat a lot of processed and heavily

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Speaker 2: salted foods in restaurants and at home, perhaps especially through snacks,

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Speaker 2: fast food, processed meats, and prepared meals, either box store frozen.

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Speaker 1: Yeah.

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Speaker 3: I had this favorite meal as a kid, and it

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Speaker 3: was a mushroom feted Gini alfredo and a bag.

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Speaker 5: Oh.

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Speaker 3: And I remember the day when I realized that one

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Speaker 3: the serving size there were three servings in there, and

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Speaker 3: I was reading it as if it was one. If

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Speaker 3: it was one, so multiply everything by three and the

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Speaker 3: salt before multiplied was two three hundred.

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Speaker 2: Oh right, my goodness.

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Speaker 1: And then that was the last time I ever ate it. Like,

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Speaker 1: even as a kid, I knew, oh wow, that's too

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Speaker 1: much good for you.

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Speaker 2: Yeah, that's great. I tend to salt as one of

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Speaker 2: the things I tend to ignore. But after doing this research,

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Speaker 2: I'm like, oh man, this is going to impact my

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Speaker 2: rum and habit.

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Speaker 1: Well it also, I remember the saturated fat.

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Speaker 3: It was like seventy great a saturate that there were

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Speaker 3: other problems in the salt. It was enough for a

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Speaker 3: high school me to say to say, oh, you know what,

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Speaker 3: maybe I shouldn't be eating this.

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Speaker 2: Don't like it that much anymore? Yeah, yeah, yeah. The

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Speaker 2: best way to cut down on salt is to prepare

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Speaker 2: your own snacks and meals from fresh ingredients, though of

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Speaker 2: course that can be super expensive in terms of money

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Speaker 2: and or time. So just if your family has a

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Speaker 2: history of heart trouble, read your food labels, choose unsalted

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Speaker 2: or less salted foods, and add your own pizazz at home. Yeah,

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Speaker 2: you're pretty much guaranteed to use less than what would

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Speaker 2: be in pre seasoned foods, and you can also cut

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Speaker 2: back a little bit by experimenting with herbs and spices,

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Speaker 2: or step down off of pure salt by using seasoning plens.

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Speaker 2: But now, if you're asking yourself, all that health stuff

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Speaker 2: is terrifying. But what I'm here to learn is something

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Speaker 2: not terrifying.

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Speaker 1: I was asking myself.

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Speaker 2: That, Well, it's not really a question, but I thank

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Speaker 2: you for going with me on it. I appreciate the yes.

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Speaker 2: And so let's talk about how so is made generally

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Speaker 2: less terrifying. There is the mining involved of Salt exists

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Speaker 2: in two basic forms in nature, as rocks or halite

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Speaker 2: and dissolved in the ocean. Ocean water is salty because

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Speaker 2: of the water cycle. Rain and runoff collect sodium and

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Speaker 2: chloride on their way to the ocean, where the salt

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Speaker 2: collects when water evaporates to start the whole process over again.

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Speaker 2: Lakes generally don't get salty because they generally have outlets

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Speaker 2: to to keep their water flowing in fresh like a

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Speaker 2: good rap song.

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Speaker 1: Yeah, yeah, I see what you did there.

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Speaker 2: Halite is formed by deposits of salt from ancient oceans

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Speaker 2: that have been buried during hundreds of thousands of years

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Speaker 2: of tectonic plate shifts, which is pretty badass when it

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Speaker 2: is get right to it. Halite is mined the way

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Speaker 2: that other minerals are, via shafts that are drilled and

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Speaker 2: rooms cut out into the deposits, and the halite, like

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Speaker 2: I said, is usually used as rock salt. Most table

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Speaker 2: salt is created by something called solution mining. This is

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Speaker 2: where you find a salt deposit on the surface and

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Speaker 2: erect a well over it, then inject water down into

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Speaker 2: the salt to dissolve it. You pump out the resulting brine,

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Speaker 2: take it to a factory where the brine can be

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Speaker 2: treated to remove any impurities, and then you evaporate the

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Speaker 2: water out in vacuum pans.

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Speaker 1: Vacuum pans, oh yeah, ooh.

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Speaker 2: High pressure, high heat, goodteps. The remaining salt is dried

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Speaker 2: into crystals and then refined, and sea salt, as you

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Speaker 2: may have guessed, starts with sea water or salty lake water.

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Speaker 2: Occasionally you build shallow pools or trays, fill them with

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Speaker 2: salt water and let the sun evaporate the water out.

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Speaker 2: When the salt reaches the right thickness for what you're

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Speaker 2: going for, you harvest it, then wash and refine it

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Speaker 2: to the crystal size that you want. And traditionally the

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Speaker 2: harvest is done by hand, which is why some sea

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Speaker 2: salts can be very expensive.

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Speaker 1: Ah okay, yeah, Well.

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Speaker 3: That's our basic intro of salts, of this massive topic.

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Speaker 1: But we've got a lot of history.

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Speaker 2: For you, we do. But first we've got a word

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Speaker 2: from our sponsor, and we're back. Thank you sponsor.

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Speaker 3: Yes, all right, here we go, salt, human history, humans,

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Speaker 3: who what it is? I'm still trying to figure that out.

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Speaker 3: That is a different podcast, but on this podcast we're

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Speaker 3: going to talk about salt. And humans have been producing

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Speaker 3: salt through salt winning as far back as the Neolithic area.

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Speaker 2: Wow area area.

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Speaker 3: That's a different thing the Neolithic era, but we were

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Speaker 3: gathering it from where it could be found tens of

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Speaker 3: thousands of years previous. Our early ancestors would follow trails

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Speaker 3: to salt licks blazed by animals and under human feet.

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Speaker 3: These paths turned into roads with villages alongside them. At first,

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Speaker 3: getting enough salt from the surface wasn't a problem, but

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Speaker 3: once humanities diet pivoted from salt rich meat two more

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Speaker 3: cereals and grains, getting enough of the stuff grew difficult,

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Speaker 3: and this made salt quite the pricey commodity, and it

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Speaker 3: led to the creation of several of the world's first

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Speaker 3: major trade routes yeah and first major roads too. One

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Speaker 3: of the earliest known instances of salt cultivation traces back

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Speaker 3: to six thousand BCE China at Lake Lake yung Chung.

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Speaker 3: During the dry season, water from the lake evaporated, leaving

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Speaker 3: salt flats ripe for picking sure harvesting. Several wars were

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Speaker 3: fault over control of this lake, perhaps probably most definitely

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Speaker 3: in part due to the salt. The first written record

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Speaker 3: of Chinese salt production surfaces around eight hundred BCE, but

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Speaker 3: in this writing are tails of salt production going back

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Speaker 3: over AE thousand years, when salt gatherers would put seawater

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Speaker 3: in clay pots and boil the water until all that

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Speaker 3: remained was salt. This was the same method later used

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Speaker 3: in Southern Europe and the Roman Empire. Further written records

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Speaker 3: indicate that around four hundred and fifty BCE, the Chinese

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Speaker 3: were producing salt using iron pans, and the process was

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Speaker 3: similar to that of the clay pot. For the most part,

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Speaker 3: early Chinese salt was used in the making of condiments

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Speaker 3: like we kind of talked about in ketchup paste or sauces,

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Speaker 3: including an early fermented fish and soybean sauce that was

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Speaker 3: the precursor to soy sauce.

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Speaker 2: Yeah, soy sauce is going to be a good topic.

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Speaker 1: It is.

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Speaker 3: Chinese governor Lee being figured out in two fifty two

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Speaker 3: BCE that the salt brine was coming from underground and

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Speaker 3: instructed miners to drill for the first brine wells. The

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Speaker 3: workers sometimes got sick and died seemingly randomly, or an

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Speaker 3: explosion or shafts of fire would take out several workers

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Speaker 3: at once. Soon, whispers and rumors of evil spirits from

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Speaker 3: the underworld were blamed for these deaths.

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Speaker 2: Oh, I think that's fair at that and totally Yeah.

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Speaker 3: These rumors rose to such prominence two large wells gained

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Speaker 3: reputations as.

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Speaker 1: Hell Mouths hell MOUs Lauren.

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Speaker 3: And each year the local governors would make offerings to

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Speaker 3: the well to keep the evil at bay.

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Speaker 2: Yeah, that was probably ineffective. Oh yeah, probably, I cent

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Speaker 2: you or so.

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Speaker 3: Later in one hundred CE, people were setting fire to

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Speaker 3: this invisible substance and using it for cooking, even making

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Speaker 3: mud insulated bamboo tubes situated over the holes where they

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Speaker 3: knew this invisible stuff was coming out to pipe it,

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Speaker 3: to pipe it, and they would put it in these

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Speaker 3: sheds called boiling houses. And inside these boiling houses were

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Speaker 3: iron pots filled with brine which was boiled down into

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Speaker 3: salt crystals with the mysterious invisible stuff.

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Speaker 1: Oh wow, natural gas.

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Speaker 2: Natural gas.

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Speaker 3: Yeah, this was probably the first time it was ever used.

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Speaker 3: Salt production also led China to develop the percussive drilling,

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Speaker 3: the most high tech drilling method for several centuries.

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Speaker 1: So they were headed away, yeah, way ahead.

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Speaker 2: To this day, China is still the leading producer of salt.

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Speaker 1: Oh.

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Speaker 3: The ancient Egyptians figured out salt's usefulness and preservation, and

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Speaker 3: they employed their knowledge of this during mummification.

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Speaker 1: Ah so cool.

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Speaker 3: Mummies shipped down the Nile were tax in the same

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Speaker 3: category as salted meats.

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Speaker 2: That's a little bit okay.

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Speaker 3: Yeah, tombs for rich folks going back over four thousand

396
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Speaker 3: years have been found to contain salted birds or fish,

397
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Speaker 3: similar to what the ancient Chinese had going on. Salt

398
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Speaker 3: was gathered from lake beds or nile marshes, then combined

399
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Speaker 3: with water and orven and then mixed with fish parts

400
00:22:02,080 --> 00:22:06,000
Speaker 3: to make a fish sauce that was very, very popular.

401
00:22:06,800 --> 00:22:10,160
Speaker 3: One ancient record praised there is no better food than

402
00:22:10,200 --> 00:22:15,719
Speaker 3: salted vegetables. I might agree, Oh yeah, I know. That's

403
00:22:15,760 --> 00:22:18,800
Speaker 3: pretty much the same process was used for preserving the mommies.

404
00:22:18,920 --> 00:22:22,520
Speaker 3: Oh well, the body is placed in natron, which is

405
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Speaker 3: known as divine salt, covered it entirely over for seventy days,

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Speaker 3: never longer seventy days.

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Speaker 2: That's it.

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Speaker 3: By two thy eight hundred BCE, the Egyptians were trading

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Speaker 3: their salted fish. The Phoenicians followed suit in eight hundred BCE.

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00:22:39,960 --> 00:22:41,800
Speaker 3: China was in on the salt trade game by at

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Speaker 3: least eighteen hundred BCE. In sixth century BCE, England towns.

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Speaker 3: The England towns were formed near where salt could be found,

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Speaker 3: and this is where the suffix witch wich what comes from.

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Speaker 3: But at least by at least four hundred CE, northern

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00:23:00,000 --> 00:23:03,520
Speaker 3: Europeans were getting salt from mines near Salzburg, which translates

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Speaker 3: to salt town.

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00:23:06,240 --> 00:23:09,600
Speaker 1: I get so excited about these like words.

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Speaker 2: Especially yeah, yeah, that anomology show someday, someday will happen

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Speaker 2: one day, Lauren.

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Speaker 3: These mines weren't very stable, the ones near Salzburg, and

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Speaker 3: it wasn't uncommon for miners to find perfectly preserved bodies

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Speaker 3: of their predecessors.

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Speaker 1: Oh that's a little terrifying.

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Speaker 3: Yep Rome was also built near salt, and the first

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Speaker 3: road they constructed to reach their saltworks after they moved

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Speaker 3: it a bit further away, was named Via Salaria the

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00:23:37,000 --> 00:23:42,240
Speaker 3: Salt Road. As far back as sixth century BCE, Roman

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00:23:42,320 --> 00:23:45,920
Speaker 3: leaders controlled the salt trade in the empire, and during

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Speaker 3: times of turmoil or poverty, Roman officials would make sure

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Speaker 3: the price of salt was low to keep people calm,

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00:23:53,760 --> 00:23:56,560
Speaker 3: except during the Punic Wars, when a high salt tax

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Speaker 3: was used to fund the military. The tax was based

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00:24:00,080 --> 00:24:03,240
Speaker 3: off of your home's distance from the salt mine, and

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Speaker 3: the fellow who determined this was no joke called the Sultanator.

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Speaker 2: Sultanator, the Sultanator. I don't even have a pun prepared

436
00:24:14,640 --> 00:24:14,960
Speaker 2: for this.

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Speaker 3: I have a great visual in my head, but that

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Speaker 3: doesn't help anybody.

439
00:24:18,560 --> 00:24:18,639
Speaker 2: No.

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00:24:19,520 --> 00:24:24,000
Speaker 3: Well, nonetheless, we'll work on it right in if you've

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Speaker 3: got one Sultanator pun and some more etymology, the Roman

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Speaker 3: word for salts, saal, is closely related to the goddess

443
00:24:32,960 --> 00:24:36,040
Speaker 3: of health solace because they would use it not only

444
00:24:36,040 --> 00:24:39,840
Speaker 3: to preserve meats, but also to preserve your health as

445
00:24:39,880 --> 00:24:43,800
Speaker 3: an antiseptic. Sal is also where the word salary comes

446
00:24:43,840 --> 00:24:47,040
Speaker 3: from and the word soldier. A soldier's pay used to

447
00:24:47,080 --> 00:24:50,639
Speaker 3: have a salt component unless the soldier wasn't cutting it,

448
00:24:50,720 --> 00:24:53,280
Speaker 3: and his pay would be slash because he wasn't worth

449
00:24:53,440 --> 00:24:59,000
Speaker 3: his salt. This phrase also derived from the practice of

450
00:24:59,000 --> 00:25:04,160
Speaker 3: buying slaves with in both Italy and Greece. Salad also

451
00:25:04,240 --> 00:25:08,240
Speaker 3: comes from the Roman word for salt, because the Romans

452
00:25:08,240 --> 00:25:09,399
Speaker 3: would salt their lettuce.

453
00:25:10,000 --> 00:25:10,359
Speaker 1: Yeah.

454
00:25:10,840 --> 00:25:14,720
Speaker 3: Salting the earth comes from the ancient practice of militaries

455
00:25:14,760 --> 00:25:18,360
Speaker 3: making sure crops couldn't grow back by piwing the fields

456
00:25:18,359 --> 00:25:18,879
Speaker 3: with salts.

457
00:25:19,440 --> 00:25:19,680
Speaker 1: Yeah.

458
00:25:20,880 --> 00:25:23,520
Speaker 3: A large salt deposits had already been mined in India

459
00:25:23,560 --> 00:25:27,119
Speaker 3: prior to Alexander the Great's arrival. The Aztec and Maya

460
00:25:27,160 --> 00:25:30,520
Speaker 3: traded salt pre Columbus too. And before we've talked about

461
00:25:30,560 --> 00:25:34,159
Speaker 3: Venice and the influence it wielded over the spice trade,

462
00:25:34,200 --> 00:25:37,680
Speaker 3: and it was no different with salt trade with Constantinople

463
00:25:37,720 --> 00:25:38,679
Speaker 3: in particular, made.

464
00:25:38,560 --> 00:25:40,120
Speaker 1: Them quite rich.

465
00:25:41,400 --> 00:25:44,320
Speaker 3: Those in Power and China were also doing their best

466
00:25:44,359 --> 00:25:46,720
Speaker 3: to take control of the salt trade in their country.

467
00:25:46,960 --> 00:25:51,600
Speaker 3: By first century CE, Emperor JOODI organized a group to

468
00:25:51,640 --> 00:25:55,320
Speaker 3: discuss the salt and iron monopoly, which was documented in

469
00:25:55,359 --> 00:25:59,160
Speaker 3: the Discord Discourse on Salt and Iron. By the first

470
00:25:59,280 --> 00:26:02,440
Speaker 3: entry cees all accounted for half of the Chinese state's revenue.

471
00:26:02,800 --> 00:26:03,119
Speaker 1: Yeah.

472
00:26:03,640 --> 00:26:06,679
Speaker 3: By four century SEA, the Chinese suspected a link between

473
00:26:06,680 --> 00:26:09,679
Speaker 3: iodine deficiency and goiters, so they were already they.

474
00:26:09,520 --> 00:26:09,959
Speaker 2: Were on it.

475
00:26:10,080 --> 00:26:14,040
Speaker 3: Yeah, if we look at Africa. By sixth century CE,

476
00:26:14,560 --> 00:26:17,439
Speaker 3: Moorish traders would use salt to pay for an ounce

477
00:26:17,480 --> 00:26:20,840
Speaker 3: of gold, and until nineteen thirty five, salt slabs were

478
00:26:20,920 --> 00:26:25,880
Speaker 3: a currency in Ethiopia. Wow, Marco Polo, it's all tales

479
00:26:25,920 --> 00:26:28,399
Speaker 3: of salt coins with Genghis Khan's face on them in

480
00:26:28,440 --> 00:26:32,199
Speaker 3: twelve ninety five. Other uses for salt started popping up

481
00:26:32,200 --> 00:26:34,800
Speaker 3: in the eighteenth century, including the invention of a method

482
00:26:34,840 --> 00:26:38,160
Speaker 3: to get sodium carbonate in seventeen ninety two, which led

483
00:26:38,160 --> 00:26:38,800
Speaker 3: to soda water.

484
00:26:39,040 --> 00:26:40,080
Speaker 2: All right. Yeah.

485
00:26:40,160 --> 00:26:42,960
Speaker 3: By eighteen fifty, that's where fifteen percent of the salt

486
00:26:43,000 --> 00:26:47,520
Speaker 3: in France was going. Ah, very popular. Yeah, salts and

487
00:26:47,800 --> 00:26:50,760
Speaker 3: high taxes on salt. That was one of the many

488
00:26:50,840 --> 00:26:55,520
Speaker 3: grievances that led to the French Revolution. Much later, in

489
00:26:55,560 --> 00:26:59,240
Speaker 3: the nineteen thirties, the British solely controlled and profited from

490
00:26:59,520 --> 00:27:03,879
Speaker 3: Indian salt production, and Gandhi protested by leading a large

491
00:27:03,920 --> 00:27:07,000
Speaker 3: group to the coast to make their own their own

492
00:27:07,080 --> 00:27:09,040
Speaker 3: salt in the Salt March to Donde.

493
00:27:09,240 --> 00:27:10,800
Speaker 1: Wow Yeah.

494
00:27:11,160 --> 00:27:15,600
Speaker 3: In eighteen hundreds France, Napoleon called for a deep dive

495
00:27:15,720 --> 00:27:20,639
Speaker 3: and the connection between goiters an iodine defficiency, which produced

496
00:27:20,680 --> 00:27:24,000
Speaker 3: the first scientific evidence and led to the recommendation of

497
00:27:24,040 --> 00:27:29,680
Speaker 3: Iodie's salt. In eighteen thirty three, French scientist Bi Courtois

498
00:27:29,680 --> 00:27:31,760
Speaker 3: first isolated iodine from I.

499
00:27:31,800 --> 00:27:32,800
Speaker 1: Know, I said iodine.

500
00:27:33,040 --> 00:27:34,680
Speaker 3: Laura and I have been doing this the whole time,

501
00:27:35,080 --> 00:27:38,040
Speaker 3: iodine from the burnt remains of seaweed a couple of

502
00:27:38,040 --> 00:27:41,800
Speaker 3: decades earlier, in eighteen eleven. The reason Napoleon pushed for

503
00:27:41,840 --> 00:27:44,400
Speaker 3: this was to get to the bottom of why large

504
00:27:44,400 --> 00:27:47,960
Speaker 3: swaths of men from certain regions were being rejected from

505
00:27:48,000 --> 00:27:52,320
Speaker 3: military service. It would become commercially available in the States

506
00:27:52,320 --> 00:27:55,280
Speaker 3: in the nineteen twenties. I'd a salt in early America.

507
00:27:55,400 --> 00:27:58,800
Speaker 3: The first patent for salt production went to Massachusetts, which

508
00:27:58,840 --> 00:28:01,919
Speaker 3: would continue to produce salt for two hundred years. The

509
00:28:01,960 --> 00:28:04,680
Speaker 3: main reason the Erie Canal opened was mainly to speed

510
00:28:04,760 --> 00:28:06,160
Speaker 3: up the transportation of salt.

511
00:28:06,400 --> 00:28:06,720
Speaker 2: Wow.

512
00:28:06,920 --> 00:28:10,720
Speaker 3: Yeah, h salt was such an important resource during the

513
00:28:10,760 --> 00:28:14,160
Speaker 3: American Civil War. Any man on the Confederate side willing

514
00:28:14,200 --> 00:28:16,880
Speaker 3: to work in salt production was waived of military service,

515
00:28:17,200 --> 00:28:20,320
Speaker 3: particularly after the Union captured Confederate salt works.

516
00:28:20,359 --> 00:28:21,040
Speaker 2: Oh wow yeah.

517
00:28:21,119 --> 00:28:22,280
Speaker 1: Yeah.

518
00:28:22,320 --> 00:28:24,959
Speaker 3: But lately, due to those health things we mentioned earlier,

519
00:28:24,960 --> 00:28:26,480
Speaker 3: salt has taken a.

520
00:28:26,440 --> 00:28:29,400
Speaker 1: Bit of a hit in popularity. But I would say,

521
00:28:29,520 --> 00:28:35,320
Speaker 1: like fancy or salt is way on the rise. Yeah, yeah, yeah, which.

522
00:28:35,119 --> 00:28:36,680
Speaker 2: Is which is nice. It's nice to have options.

523
00:28:36,960 --> 00:28:39,760
Speaker 1: It really is, it really is. So that's kind of a.

524
00:28:40,280 --> 00:28:42,360
Speaker 2: Whirlwind of history.

525
00:28:42,560 --> 00:28:46,680
Speaker 1: Yes, Yes, there's a lot out there about salt.

526
00:28:47,040 --> 00:28:52,320
Speaker 2: Yeah. And the reasons why salt was this important, in

527
00:28:52,360 --> 00:28:55,040
Speaker 2: addition to being a thing that we literally need to

528
00:28:55,280 --> 00:28:58,000
Speaker 2: make our bodies work, is that it's got a couple

529
00:28:58,000 --> 00:29:00,800
Speaker 2: other really cool properties. And we will get into those

530
00:29:01,120 --> 00:29:03,840
Speaker 2: after one more quick break for a word from our sponsor,

531
00:29:13,960 --> 00:29:16,280
Speaker 2: and we're back. Thank you sponsor, Yes, thank you.

532
00:29:16,680 --> 00:29:20,800
Speaker 1: Okay, we eat a lot of salt, yes, we've established this, yes,

533
00:29:21,000 --> 00:29:24,680
Speaker 1: but we actually use more of it to salt roads

534
00:29:24,960 --> 00:29:25,680
Speaker 1: during the winter.

535
00:29:25,880 --> 00:29:27,160
Speaker 2: We absolutely do. We do.

536
00:29:27,520 --> 00:29:30,400
Speaker 3: Adding salt to roads lowers the rate of accidents by

537
00:29:30,440 --> 00:29:33,920
Speaker 3: over eighty percent, which is a big deal, especially because

538
00:29:34,680 --> 00:29:38,320
Speaker 3: Andrew Prevention decide snow covered roads can cost a state

539
00:29:38,480 --> 00:29:41,720
Speaker 3: up to seven hundred million dollars a day here in the.

540
00:29:41,720 --> 00:29:43,840
Speaker 2: US, and like lost workforce and stuff like that.

541
00:29:43,920 --> 00:29:47,840
Speaker 3: Yeah. Yeah, so it does have a lot of these

542
00:29:47,960 --> 00:29:50,520
Speaker 3: fascinating sort of chemical properties.

543
00:29:50,680 --> 00:29:52,040
Speaker 1: And I ran across.

544
00:29:53,120 --> 00:29:56,560
Speaker 3: It's like a it's a Smoky the Bear esque mascot name.

545
00:29:56,640 --> 00:29:58,800
Speaker 1: Old Salty, Old Salty. See looks.

546
00:29:58,840 --> 00:30:00,640
Speaker 3: I guarantee you what your pick string in your head

547
00:30:00,680 --> 00:30:04,000
Speaker 3: is what it is. He's got like a grizzly beard

548
00:30:04,080 --> 00:30:07,200
Speaker 3: and a pipe, and his slogan is never gamble in

549
00:30:07,240 --> 00:30:13,560
Speaker 3: an unsalted robe, Old Salty.

550
00:30:13,360 --> 00:30:17,760
Speaker 2: Old Salty. I think, Oh, man, if you weren't copyright protected,

551
00:30:17,760 --> 00:30:19,720
Speaker 2: which I'm sure he is, then he would be a

552
00:30:19,760 --> 00:30:22,360
Speaker 2: new character in our food stuff.

553
00:30:22,160 --> 00:30:24,400
Speaker 1: Bill, yes, that we're building out.

554
00:30:25,040 --> 00:30:30,560
Speaker 2: Yeah. I cannot tell you how old Salty works, but

555
00:30:30,760 --> 00:30:33,160
Speaker 2: I can tell you the reasons behind some of these

556
00:30:33,240 --> 00:30:37,120
Speaker 2: chemical and physical properties it salt has, because it really

557
00:30:37,200 --> 00:30:42,160
Speaker 2: is kind of a miracle worker. Yeah. When salt forms

558
00:30:42,200 --> 00:30:45,480
Speaker 2: a solution with water, it changes the temperature at which

559
00:30:45,600 --> 00:30:50,239
Speaker 2: the water or the solution really freezes and boils. So

560
00:30:50,680 --> 00:30:54,080
Speaker 2: salt water freezes at a lower temperature than regular water does.

561
00:30:54,200 --> 00:30:57,320
Speaker 2: That's why salt is applied to roads. It forms a

562
00:30:57,360 --> 00:31:01,640
Speaker 2: solution with the ice and keeps that salt liquid at

563
00:31:01,800 --> 00:31:05,440
Speaker 2: below freezing temperatures. That's why you also might add salt

564
00:31:05,480 --> 00:31:07,400
Speaker 2: to the ice bath that you use to chill the

565
00:31:07,440 --> 00:31:10,120
Speaker 2: bowl of an old fashioned ice cream maker. As the

566
00:31:10,120 --> 00:31:13,360
Speaker 2: salt melts the ice, the solution gets colder than it

567
00:31:13,560 --> 00:31:18,040
Speaker 2: was because the physical process of melting releases heat energy.

568
00:31:18,480 --> 00:31:22,360
Speaker 2: So it goes like a few like noticeably degrees colder

569
00:31:22,600 --> 00:31:25,160
Speaker 2: and will therefore help your ice cream form up faster.

570
00:31:25,440 --> 00:31:26,240
Speaker 1: Well, thanks salt.

571
00:31:26,360 --> 00:31:30,520
Speaker 2: Yeah. Also, salty water boils at a higher temperature than

572
00:31:30,560 --> 00:31:34,040
Speaker 2: regular water. It won't make a pot of water boil faster,

573
00:31:34,760 --> 00:31:36,560
Speaker 2: but it will make it boil hotter.

574
00:31:37,000 --> 00:31:38,480
Speaker 1: Oh so, if you're, for.

575
00:31:38,480 --> 00:31:40,960
Speaker 2: Example, dropping pasta into it, it's going to cook a

576
00:31:41,000 --> 00:31:43,640
Speaker 2: little bit quicker, which is exactly what you want for

577
00:31:43,960 --> 00:31:46,720
Speaker 2: something for like a good Aldente pasta, because if you

578
00:31:46,800 --> 00:31:49,600
Speaker 2: leave it in there, it just gets soggy. Nobody wants, right,

579
00:31:49,840 --> 00:31:53,960
Speaker 2: Nobody wants soggy pasta. Do you remember the olive garden conundrum.

580
00:31:54,040 --> 00:31:56,760
Speaker 2: The olive garden conundrum, that's what I'm calling it. What, No,

581
00:31:56,880 --> 00:31:57,360
Speaker 2: I don't know.

582
00:31:57,440 --> 00:32:00,440
Speaker 1: It was like an economic I feel kind of bad

583
00:32:00,480 --> 00:32:02,160
Speaker 1: for all of ourn. Not that I like oliver Ourn, but.

584
00:32:02,920 --> 00:32:06,800
Speaker 3: They weren't putting salt in their water to boil it.

585
00:32:06,960 --> 00:32:10,800
Speaker 3: And it's like such a basic thing. There's some economic

586
00:32:11,360 --> 00:32:14,719
Speaker 3: they call it the olive garden something, oh, where they

587
00:32:14,760 --> 00:32:17,480
Speaker 3: would have been saving money and producing a better product

588
00:32:17,760 --> 00:32:21,160
Speaker 3: had they done this simple stet. Oh.

589
00:32:21,240 --> 00:32:24,440
Speaker 1: I don't want to hit on on olive gardens. Oh,

590
00:32:24,480 --> 00:32:26,840
Speaker 1: I kind of do much longer, So let's move on.

591
00:32:27,200 --> 00:32:30,360
Speaker 2: Yeah. Another one of the amazing properties of salt is

592
00:32:30,400 --> 00:32:34,240
Speaker 2: that it is hygroscopic uh huh, which is a fancy

593
00:32:34,240 --> 00:32:38,280
Speaker 2: way of saying that it attracts water molecules. Crystals of

594
00:32:38,320 --> 00:32:41,760
Speaker 2: salt actually absorb molecules of water the way that a

595
00:32:41,760 --> 00:32:46,000
Speaker 2: towel does, or even more hardcore than a towel does. Really,

596
00:32:46,040 --> 00:32:50,840
Speaker 2: because the salt will keep absorbing water until it dissolves

597
00:32:50,880 --> 00:32:54,240
Speaker 2: into a salt water solution. Your average bath towel will

598
00:32:54,280 --> 00:32:57,480
Speaker 2: not do that, No, ma'am. No, If it does, I'm

599
00:32:57,520 --> 00:33:00,880
Speaker 2: not sure who you even call at that point ghostbusters

600
00:33:00,920 --> 00:33:06,360
Speaker 2: if they were clearly obviously and this not the Ghostbusters,

601
00:33:06,360 --> 00:33:09,160
Speaker 2: but the hygroscopic thing is why salt is such a

602
00:33:09,200 --> 00:33:12,320
Speaker 2: good preservative. Okay, I'm gonna I'm gonna unpack that a

603
00:33:12,360 --> 00:33:16,600
Speaker 2: little bit. When food spoils, it means microorganisms have started

604
00:33:16,640 --> 00:33:18,800
Speaker 2: eating your food before you had a chance to get

605
00:33:18,800 --> 00:33:22,520
Speaker 2: to it. That a makes it gross and b makes

606
00:33:22,560 --> 00:33:26,080
Speaker 2: it possibly hazardous to eat, because those microorganisms might produce

607
00:33:26,160 --> 00:33:29,440
Speaker 2: toxic byproducts, either in the food or in your body

608
00:33:29,480 --> 00:33:31,680
Speaker 2: if you if you eat them for once, this is

609
00:33:31,680 --> 00:33:33,760
Speaker 2: a non triumphant cry of bacteria.

610
00:33:33,800 --> 00:33:34,080
Speaker 1: Poop.

611
00:33:34,240 --> 00:33:42,360
Speaker 2: It's like a poop. Oh yeah, But those microorganisms need

612
00:33:42,440 --> 00:33:45,240
Speaker 2: water to live, just like you and me. There's a

613
00:33:45,240 --> 00:33:48,120
Speaker 2: lot of water in fresh foods, and in chemistry, this

614
00:33:48,200 --> 00:33:51,840
Speaker 2: is measured in what's called the product water activity. It's

615
00:33:51,880 --> 00:33:55,040
Speaker 2: it's a number that signifies how many free water molecules

616
00:33:55,040 --> 00:33:58,480
Speaker 2: are present in the given food. Many fresh foods have

617
00:33:58,520 --> 00:34:01,200
Speaker 2: around ero point nine to nine water activity. If you

618
00:34:01,280 --> 00:34:05,000
Speaker 2: lower that to point nine four, most disease causing bacteria

619
00:34:05,040 --> 00:34:08,359
Speaker 2: cannot grow, and around point nine to one most any

620
00:34:08,400 --> 00:34:11,440
Speaker 2: bacteria cannot grow. Molds are a little bit hardier. You've

621
00:34:11,440 --> 00:34:15,160
Speaker 2: got to go below like point eight zero. But you

622
00:34:15,160 --> 00:34:19,280
Speaker 2: can achieve this through salt curing. When you put salt

623
00:34:19,320 --> 00:34:22,440
Speaker 2: on a food, it'll draw water molecules out of the

624
00:34:22,440 --> 00:34:25,760
Speaker 2: food until it forms a salt water solution. The solution

625
00:34:25,840 --> 00:34:29,120
Speaker 2: will then, via the process of osmosis, work to balance

626
00:34:29,200 --> 00:34:32,000
Speaker 2: the molecules of salt inside and outside of the food,

627
00:34:32,400 --> 00:34:35,120
Speaker 2: meaning that salt goes in and water goes out to

628
00:34:35,160 --> 00:34:39,160
Speaker 2: the surface where it can evaporate. Salt also messes with

629
00:34:39,200 --> 00:34:42,239
Speaker 2: microorganisms in another way. It can disrupt the activity of

630
00:34:42,239 --> 00:34:45,360
Speaker 2: their enzymes and even weaken the molecular structure of their DNA,

631
00:34:45,960 --> 00:34:47,920
Speaker 2: which makes it pretty hard for them to like thrive

632
00:34:48,040 --> 00:34:48,800
Speaker 2: and reproduce.

633
00:34:49,400 --> 00:34:52,719
Speaker 1: Yeah, I imagine, so yeah, not good.

634
00:34:52,880 --> 00:34:57,280
Speaker 3: I keep thinking about this at Seinfeld episode where George's

635
00:34:57,400 --> 00:35:00,759
Speaker 3: dad he was like a chef for the army and

636
00:35:00,880 --> 00:35:04,799
Speaker 3: Vietnam and he got this shipment of bad meat and

637
00:35:04,840 --> 00:35:06,920
Speaker 3: he was trying to hide that it did spoil, and

638
00:35:06,960 --> 00:35:09,200
Speaker 3: he put like so much salt and seasoning on it,

639
00:35:09,600 --> 00:35:12,640
Speaker 3: and then everybody got sick, and he you know, he

640
00:35:12,680 --> 00:35:13,839
Speaker 3: was having like flashbacks.

641
00:35:13,880 --> 00:35:14,279
Speaker 1: It was playing.

642
00:35:14,360 --> 00:35:16,560
Speaker 3: It was some movie I haven't seen that they were parroting,

643
00:35:16,880 --> 00:35:18,560
Speaker 3: but it stuck with me.

644
00:35:19,840 --> 00:35:21,080
Speaker 2: I bet it was apocalypse.

645
00:35:21,120 --> 00:35:25,720
Speaker 1: Now probably it probably was further research.

646
00:35:25,960 --> 00:35:28,560
Speaker 3: Different thing, absolutely, but we do have a little bit

647
00:35:28,560 --> 00:35:31,520
Speaker 3: more about one of the things I really wanted to know,

648
00:35:32,120 --> 00:35:34,319
Speaker 3: salt's connection to religion and superstition.

649
00:35:34,640 --> 00:35:36,520
Speaker 2: Yeah, yeah, it's not just a well I mean, I'm

650
00:35:36,560 --> 00:35:38,400
Speaker 2: not the only one who would call it a miracle worker.

651
00:35:38,600 --> 00:35:39,520
Speaker 1: No, no, you're not.

652
00:35:40,040 --> 00:35:45,560
Speaker 3: Throughout history, salt has held an almost supernatural importance. According

653
00:35:45,600 --> 00:35:49,239
Speaker 3: to Homer, salt was divine, and I said that was

654
00:35:49,280 --> 00:35:53,960
Speaker 3: such a like attitude, I didn't need to Plano called

655
00:35:54,000 --> 00:35:58,280
Speaker 3: it a substance dear to the gods. From the Bible

656
00:35:58,640 --> 00:36:02,840
Speaker 3: the Vidgus two thirteen, with all thine offerings, thou shalt

657
00:36:02,880 --> 00:36:06,759
Speaker 3: offer salt. There's also, of course, ye are the salt

658
00:36:06,760 --> 00:36:09,799
Speaker 3: of the earth, which denotes the worthy members of the

659
00:36:09,960 --> 00:36:10,680
Speaker 3: Christian flock.

660
00:36:11,320 --> 00:36:12,920
Speaker 1: And the biblical story of Lot.

661
00:36:13,360 --> 00:36:15,280
Speaker 3: He and his family are fling the city of Sodom

662
00:36:15,640 --> 00:36:18,640
Speaker 3: and he they're all instructed to never look back, but

663
00:36:18,880 --> 00:36:21,960
Speaker 3: Lot's doubtful wife did just that and turned into a

664
00:36:22,000 --> 00:36:27,000
Speaker 3: pillar of salt. A later, though, salt seemed to get

665
00:36:27,000 --> 00:36:30,959
Speaker 3: back in Christianity's Good Book. Oh man, I was so

666
00:36:31,000 --> 00:36:33,040
Speaker 3: proud of myself when I wrote that I.

667
00:36:33,000 --> 00:36:36,240
Speaker 1: Was like, Eddie, you're really making it work today.

668
00:36:37,880 --> 00:36:39,719
Speaker 3: In early rooms, salt was placed on the lips of

669
00:36:39,719 --> 00:36:44,080
Speaker 3: an eight day old infant a baptismal ceremony, which evolved

670
00:36:44,160 --> 00:36:46,440
Speaker 3: to the placing of a salt morsel in the baby's

671
00:36:46,440 --> 00:36:49,600
Speaker 3: mouth to make sure the whole thing really took Oh good, Yeah,

672
00:36:49,880 --> 00:36:52,080
Speaker 3: because it's a preservative. The Jewish people saw it as

673
00:36:52,120 --> 00:36:56,400
Speaker 3: a symbol of the everlasting covenant between God and Israel,

674
00:36:56,760 --> 00:37:00,520
Speaker 3: and the salt as a purifier thing. Is probably where

675
00:37:00,560 --> 00:37:03,360
Speaker 3: the trope you see in horror and supernatural entertainment of

676
00:37:03,360 --> 00:37:06,200
Speaker 3: making a circle of salt are placing salt at the doors,

677
00:37:06,200 --> 00:37:09,160
Speaker 3: in the windows, and this will protect you from malevolent

678
00:37:09,239 --> 00:37:14,759
Speaker 3: ghost or spirits. Buddhism and Shintoism holds similar beliefs about

679
00:37:14,760 --> 00:37:17,560
Speaker 3: the cleansing aspects of salt. In the Shinto right of

680
00:37:17,800 --> 00:37:21,080
Speaker 3: sumo wrestling, a handful of salt is tossed in to

681
00:37:21,120 --> 00:37:24,239
Speaker 3: the center of the ring before the wrestlers enter, and

682
00:37:24,480 --> 00:37:27,760
Speaker 3: for Buddhist tradition, salt is tossed over the shoulder before

683
00:37:27,760 --> 00:37:30,000
Speaker 3: returning to your home after a funeral to get rid

684
00:37:30,040 --> 00:37:32,240
Speaker 3: of any evil spirits that are riding on your back.

685
00:37:32,760 --> 00:37:35,520
Speaker 2: So yeah, salt tossing goes on in these Yeah. I think.

686
00:37:35,520 --> 00:37:37,040
Speaker 2: I think there's gonna be another one in a second.

687
00:37:37,400 --> 00:37:38,720
Speaker 1: Yeah.

688
00:37:38,920 --> 00:37:41,239
Speaker 3: I totally forgot until I was doing this research that

689
00:37:41,280 --> 00:37:47,040
Speaker 3: my mom gave me a purifying Himalayan salt lamp for Christmas.

690
00:37:47,160 --> 00:37:47,480
Speaker 4: Is here.

691
00:37:48,080 --> 00:37:50,440
Speaker 1: Yeah, Oh wow, I like it. It's pretty.

692
00:37:50,760 --> 00:37:52,320
Speaker 2: Yeah, yeahs are beautiful.

693
00:37:52,560 --> 00:37:52,799
Speaker 1: Yeah.

694
00:37:52,920 --> 00:37:53,480
Speaker 2: Yeah.

695
00:37:54,160 --> 00:37:57,879
Speaker 3: In Ozark superstition, it's a widely held belief that the

696
00:37:57,920 --> 00:38:02,000
Speaker 3: devil hates salt. Okay, and therefore which is eat very

697
00:38:02,000 --> 00:38:05,120
Speaker 3: little salt. So people would observe how much much salt

698
00:38:05,120 --> 00:38:07,640
Speaker 3: you ladies be eaten. Oh and if you weren't eating

699
00:38:07,680 --> 00:38:10,400
Speaker 3: that much salt, it could be in some serious trouble.

700
00:38:11,719 --> 00:38:12,040
Speaker 2: Oh No.

701
00:38:14,200 --> 00:38:19,960
Speaker 3: Eventually this religiosity took on a more supernatural aspect. You

702
00:38:19,960 --> 00:38:23,520
Speaker 3: would cry over spilled salt, for example, because it meant

703
00:38:23,760 --> 00:38:24,920
Speaker 3: in pending doom.

704
00:38:25,160 --> 00:38:25,319
Speaker 2: Oh.

705
00:38:25,760 --> 00:38:29,719
Speaker 3: Leonardo da Vinci even depicted this in his painting of

706
00:38:29,800 --> 00:38:34,680
Speaker 3: the Last Supper with the spilled Salt cellar. And yeah,

707
00:38:34,760 --> 00:38:36,000
Speaker 3: I didn't know that's what that was.

708
00:38:36,400 --> 00:38:39,120
Speaker 1: And then I read this. While I'm reading what I wrote,

709
00:38:39,480 --> 00:38:40,400
Speaker 1: I wrote this thing that I.

710
00:38:40,440 --> 00:38:44,560
Speaker 3: Read, Oh my gosh, to dispatch this bad omen the

711
00:38:44,600 --> 00:38:46,799
Speaker 3: subject of the spilled salt would pinch some between the

712
00:38:46,840 --> 00:38:48,960
Speaker 3: fingers and toss it over the left shoulder.

713
00:38:49,200 --> 00:38:51,480
Speaker 1: The left side was where all the bad spirits were

714
00:38:51,480 --> 00:38:54,160
Speaker 1: hanging out. Clearly anything and you could get worse things

715
00:38:54,120 --> 00:38:54,920
Speaker 1: than bad spirits.

716
00:38:55,400 --> 00:38:57,880
Speaker 3: I'm going to guess that's where the tossing the salt

717
00:38:57,880 --> 00:38:59,520
Speaker 3: over the shoulder for good luck, or to word off

718
00:38:59,520 --> 00:39:03,080
Speaker 3: bad luck comes from. But I never found anything definitive

719
00:39:03,360 --> 00:39:06,760
Speaker 3: about that. And a further note about the salt seller,

720
00:39:06,960 --> 00:39:10,480
Speaker 3: which is sort of a tub for salt. Until the

721
00:39:10,640 --> 00:39:15,160
Speaker 3: late eighteenth century, according to Amy Vanderbilt's Complete Book of Etiquette,

722
00:39:15,680 --> 00:39:18,640
Speaker 3: social status at banquets was determined by where the guests

723
00:39:18,640 --> 00:39:24,960
Speaker 3: sat in relation to the usually very fancy silver salt seller. Yeah,

724
00:39:25,000 --> 00:39:27,279
Speaker 3: so the host and any distinguished guests were seated at

725
00:39:27,280 --> 00:39:31,040
Speaker 3: the head of the table or above the salt. The

726
00:39:31,080 --> 00:39:35,719
Speaker 3: further below the salt you were, the less important you were, and.

727
00:39:35,880 --> 00:39:37,840
Speaker 1: You might as well just go, oh man, you're at

728
00:39:37,840 --> 00:39:38,720
Speaker 1: the other end of the table.

729
00:39:38,920 --> 00:39:40,839
Speaker 2: Duly noted. If I ever want to deliver a really

730
00:39:40,840 --> 00:39:44,920
Speaker 2: good like seventeen hundred sick burn, okay.

731
00:39:45,680 --> 00:39:47,920
Speaker 3: No one gets it, but in your head you're like, ah,

732
00:39:49,840 --> 00:39:54,160
Speaker 3: they'll never know. There are a couple of theories about

733
00:39:54,160 --> 00:39:57,360
Speaker 3: where the phrase grain of salt comes from, One involving

734
00:39:57,400 --> 00:40:01,560
Speaker 3: our old friend plenty Yeah. His writings described a recipe

735
00:40:01,560 --> 00:40:04,480
Speaker 3: for a poison that called for a grain of salt

736
00:40:05,280 --> 00:40:09,240
Speaker 3: to as an antidote, meaning you can take the threats

737
00:40:09,239 --> 00:40:13,040
Speaker 3: of being poisoned less seriously, or with a grain of salt.

738
00:40:14,200 --> 00:40:15,279
Speaker 1: Yeah.

739
00:40:15,960 --> 00:40:20,160
Speaker 3: A different version of the story, Roman General POMPEII allegedly

740
00:40:20,160 --> 00:40:24,000
Speaker 3: would swallow small portions of a bunch of different poisons

741
00:40:24,480 --> 00:40:26,960
Speaker 3: in an effort to make himself immune, and instead of

742
00:40:26,960 --> 00:40:29,440
Speaker 3: a spoonful of sugar, he used some salt to.

743
00:40:29,440 --> 00:40:31,359
Speaker 1: Help the poison go down. Ah.

744
00:40:31,560 --> 00:40:36,160
Speaker 3: Yeah, sure, I prove the taste of anything. It could

745
00:40:36,160 --> 00:40:38,680
Speaker 3: also be a mistranslation, and Latin it could translate to

746
00:40:38,760 --> 00:40:41,600
Speaker 3: either with a grain of salt or with a grain

747
00:40:41,640 --> 00:40:42,000
Speaker 3: of wit.

748
00:40:42,400 --> 00:40:45,960
Speaker 2: Oh yeah, that actually makes a lot more sense than

749
00:40:46,000 --> 00:40:48,959
Speaker 2: any of those other things. It probably is that feel

750
00:40:49,040 --> 00:40:51,240
Speaker 2: really silly, now, don't.

751
00:40:51,040 --> 00:40:55,040
Speaker 1: Feel silly, Lauren. As for the phrase salty a.

752
00:40:56,480 --> 00:40:59,880
Speaker 3: Meaning irritated, it dates all the way back to nineteen

753
00:41:00,120 --> 00:41:03,080
Speaker 3: thirty eight, all right, but it was first submitted to

754
00:41:03,239 --> 00:41:06,440
Speaker 3: Urban Dictionary in two thousand and two. It's more modern

755
00:41:06,520 --> 00:41:10,440
Speaker 3: usage is thought to have originated in online gaming communities.

756
00:41:11,080 --> 00:41:13,919
Speaker 2: Huh yeah, cheers to whoever brought that one back.

757
00:41:14,160 --> 00:41:16,759
Speaker 1: Yeah, I know, I'm like nineteen thirty eight.

758
00:41:17,680 --> 00:41:21,240
Speaker 3: Aside from religion, there are so many fairy tales with salts,

759
00:41:21,239 --> 00:41:23,879
Speaker 3: almost all of which having some aspect of salt being

760
00:41:24,320 --> 00:41:27,880
Speaker 3: worth as much as, if not more than, gold, or

761
00:41:27,920 --> 00:41:29,040
Speaker 3: why the seas are salty.

762
00:41:29,080 --> 00:41:31,240
Speaker 1: It usually involves some kind of revenge.

763
00:41:31,600 --> 00:41:31,880
Speaker 2: Ah.

764
00:41:31,960 --> 00:41:35,320
Speaker 3: Yeah, So if you're interested in food and stuff fairy

765
00:41:35,360 --> 00:41:37,680
Speaker 3: tales about salt, they are out there.

766
00:41:37,920 --> 00:41:44,600
Speaker 2: Oh more fairy tales for our story hours, I know, perfect, Yes, okay, great,

767
00:41:44,880 --> 00:41:46,280
Speaker 2: make a catalog.

768
00:41:46,440 --> 00:41:49,600
Speaker 3: And a couple of days ago for Laura and I

769
00:41:49,680 --> 00:41:50,960
Speaker 3: not probably for you listening.

770
00:41:51,080 --> 00:41:51,520
Speaker 2: Probably not.

771
00:41:51,600 --> 00:41:54,200
Speaker 3: That's a weird time thing that happens with podcasting. Lauren

772
00:41:54,239 --> 00:41:56,359
Speaker 3: and I we got to going on food stuff field trip.

773
00:41:56,520 --> 00:41:56,680
Speaker 1: Ah.

774
00:41:57,160 --> 00:42:00,480
Speaker 2: She's so great. So many opportunities around Atlanta, yeah, they are,

775
00:42:00,680 --> 00:42:04,240
Speaker 2: there are And we got to go visit beautiful Briny

776
00:42:04,360 --> 00:42:08,000
Speaker 2: Sea where they make salts and also.

777
00:42:07,800 --> 00:42:11,920
Speaker 3: Blends and other dry goods. Oh yeah, sprinkles sugar. Yeah,

778
00:42:11,960 --> 00:42:15,120
Speaker 3: it was lovely. We got to talk to the founder, Susie.

779
00:42:15,320 --> 00:42:16,920
Speaker 3: She was fantastic, and we got to try a out

780
00:42:16,920 --> 00:42:17,239
Speaker 3: of salt.

781
00:42:17,480 --> 00:42:20,439
Speaker 2: Oh yeah, eleven different kinds of salt. Yeah, seven kinds

782
00:42:20,440 --> 00:42:21,400
Speaker 2: of salt and four blends.

783
00:42:21,760 --> 00:42:22,479
Speaker 1: It was really great.

784
00:42:22,520 --> 00:42:25,480
Speaker 3: It was great to hear someone so passionate talk about

785
00:42:25,640 --> 00:42:26,919
Speaker 3: salt like it was wine.

786
00:42:26,920 --> 00:42:27,879
Speaker 1: And that was my favorite part.

787
00:42:27,920 --> 00:42:30,360
Speaker 2: Oh yeah, like a like a perfume, Like a perfumer

788
00:42:30,400 --> 00:42:33,359
Speaker 2: would discuss different scent notes. So yeah, so we have

789
00:42:33,880 --> 00:42:35,520
Speaker 2: some of that interview for you to listen to.

790
00:42:38,000 --> 00:42:40,839
Speaker 4: All right, So, hi, who are you?

791
00:42:41,239 --> 00:42:44,239
Speaker 5: Cez Sheffield might have a company called Beautiful Briny Sea

792
00:42:44,440 --> 00:42:48,440
Speaker 5: in Atlanta's historic Grant Park, and you.

793
00:42:48,400 --> 00:42:51,360
Speaker 2: Guys produce a whole bunch of salt blends and sugar

794
00:42:51,400 --> 00:42:54,880
Speaker 2: blends and sprinkles and dry goods.

795
00:42:54,760 --> 00:42:55,920
Speaker 4: Is the way I like to think of it.

796
00:42:56,000 --> 00:42:59,000
Speaker 5: So I've always been involved in food. I actually at

797
00:42:59,000 --> 00:43:01,160
Speaker 5: a restaurant for seven teen years, and when I moved

798
00:43:01,200 --> 00:43:05,239
Speaker 5: back to Atlanta, my hometown, I knew I didn't want

799
00:43:05,239 --> 00:43:07,080
Speaker 5: to have a restaurant, and I tried to think of

800
00:43:07,120 --> 00:43:11,560
Speaker 5: the most shelf stable venture where it could still work

801
00:43:11,600 --> 00:43:14,480
Speaker 5: with fresh ingredients and farmers and local markets. And so

802
00:43:15,239 --> 00:43:18,719
Speaker 5: salts seem to be a perfect a perfect starting point

803
00:43:18,760 --> 00:43:22,480
Speaker 5: and it's actually become a palette to me. So a

804
00:43:22,560 --> 00:43:25,239
Speaker 5: way to kind of express things and evoke flavors that

805
00:43:25,280 --> 00:43:29,560
Speaker 5: I want or create items that kind of tell a story.

806
00:43:30,200 --> 00:43:34,640
Speaker 2: So I'm like slightly salt overwhelmed. Right now. We're sitting

807
00:43:34,680 --> 00:43:38,040
Speaker 2: here in front of a spread of it looks like

808
00:43:38,080 --> 00:43:42,800
Speaker 2: you've got four salt blends and I can't count six types.

809
00:43:43,080 --> 00:43:47,120
Speaker 4: Six we bring in. It's sort of like a laboratory

810
00:43:47,160 --> 00:43:47,520
Speaker 4: back there.

811
00:43:47,600 --> 00:43:50,560
Speaker 5: Any type of salt, anything that I read about, anything

812
00:43:50,600 --> 00:43:52,000
Speaker 5: that I find, you know, we just kind of bring

813
00:43:52,040 --> 00:43:55,000
Speaker 5: it in, figure out it's like where it hits on

814
00:43:55,040 --> 00:43:58,840
Speaker 5: a salt scale, and then what it's finishes. So but

815
00:43:58,920 --> 00:44:01,080
Speaker 5: we use the salt that I and all of our blends.

816
00:44:01,360 --> 00:44:04,680
Speaker 5: It's an Atlantic Ocean salt. The water's harvested off the

817
00:44:04,680 --> 00:44:08,120
Speaker 5: coast of Brazil. It's solar evaporated, and I like it

818
00:44:08,120 --> 00:44:11,600
Speaker 5: because it's slightly salt forward, but it has an immaculately

819
00:44:12,120 --> 00:44:15,040
Speaker 5: clean finish, so it just picks up anything you blend

820
00:44:15,080 --> 00:44:15,279
Speaker 5: with it.

821
00:44:15,360 --> 00:44:21,279
Speaker 2: So yeah, for like a good like neutral salt, but

822
00:44:21,360 --> 00:44:24,000
Speaker 2: there are all kinds of other different I mean, you're

823
00:44:24,040 --> 00:44:25,480
Speaker 2: talking about salt in the way that I don't think

824
00:44:25,480 --> 00:44:28,719
Speaker 2: I've ever heard anyone speak with with flavor profiles.

825
00:44:29,400 --> 00:44:32,600
Speaker 5: Salt is just I mean, like wine, it imparts the

826
00:44:32,640 --> 00:44:34,480
Speaker 5: flavor of the lay of the land that it's surrounded

827
00:44:34,480 --> 00:44:38,440
Speaker 5: in salt. All salt does come from seawater. It all

828
00:44:38,440 --> 00:44:40,480
Speaker 5: comes from the ocean. But you have to understand, like

829
00:44:40,560 --> 00:44:44,120
Speaker 5: some oceans are ancient and or just like big rock

830
00:44:44,160 --> 00:44:47,279
Speaker 5: beds now, so the pin Himalayan for example, and the

831
00:44:47,320 --> 00:44:51,080
Speaker 5: Bolivian salt, those are just harvested from ancient, ancient oceans.

832
00:44:51,800 --> 00:44:53,960
Speaker 5: We have surface oceans the water that we see now,

833
00:44:54,239 --> 00:44:56,399
Speaker 5: that's where you get that large variety like your mald

834
00:44:56,400 --> 00:44:57,680
Speaker 5: In salt, all the flake salts.

835
00:44:57,719 --> 00:44:58,240
Speaker 4: You see.

836
00:44:58,480 --> 00:45:02,759
Speaker 5: There is one interesting company, Dickinson in West Virginia. They

837
00:45:02,800 --> 00:45:07,200
Speaker 5: have an ancient ocean underground and they actually like pipe

838
00:45:07,239 --> 00:45:10,719
Speaker 5: it in and then uh solar evaporate it. But it's

839
00:45:10,800 --> 00:45:14,399
Speaker 5: it's it's it's fascinating. So that's that's one company that's

840
00:45:14,400 --> 00:45:16,120
Speaker 5: really interesting to read. Just like in the Jacobs and

841
00:45:16,160 --> 00:45:20,400
Speaker 5: Salt Company, he's gathering water from the Pacific Northwest in

842
00:45:20,880 --> 00:45:24,560
Speaker 5: Oregon and then he kettle boils it, which is fascinating,

843
00:45:24,600 --> 00:45:25,960
Speaker 5: makes these beautiful flakes.

844
00:45:26,200 --> 00:45:30,399
Speaker 2: I'm I'm curious about how just how the harvesting works.

845
00:45:30,400 --> 00:45:33,120
Speaker 2: How do you I mean you're are you growing your

846
00:45:33,120 --> 00:45:35,840
Speaker 2: own crystals and then back in Yes.

847
00:45:36,000 --> 00:45:39,240
Speaker 5: There they're different processes like these. They're they're mind salts,

848
00:45:39,280 --> 00:45:43,120
Speaker 5: which you know you were getting the mineral deposit from

849
00:45:43,160 --> 00:45:45,520
Speaker 5: an ancient ocean and at the bottom of the mountain

850
00:45:45,800 --> 00:45:46,960
Speaker 5: or inside a mountain.

851
00:45:46,680 --> 00:45:47,680
Speaker 4: It's truly mined.

852
00:45:48,040 --> 00:45:52,200
Speaker 5: Then you have some of these flake salts gathering the

853
00:45:52,200 --> 00:45:55,560
Speaker 5: sea water and putting it on trays and then solar

854
00:45:55,600 --> 00:46:00,600
Speaker 5: evaporating it. They're also there techniques where you gather the seawater,

855
00:46:01,160 --> 00:46:05,680
Speaker 5: you let it settle, and then boil it. So in

856
00:46:05,840 --> 00:46:09,239
Speaker 5: old text you can see big cauldrons of boiling water

857
00:46:09,360 --> 00:46:11,680
Speaker 5: and at the end the residue. Your byproduct is your salt.

858
00:46:12,280 --> 00:46:17,480
Speaker 2: So and the size of the grains is fascinating to

859
00:46:17,560 --> 00:46:20,640
Speaker 2: me and has so much to do with how it

860
00:46:20,640 --> 00:46:23,000
Speaker 2: dissolves in your food or in your mouth. How does

861
00:46:23,040 --> 00:46:25,239
Speaker 2: that go into your process of figuring out what to

862
00:46:25,280 --> 00:46:25,920
Speaker 2: do with stuff.

863
00:46:26,160 --> 00:46:28,840
Speaker 5: Well, I prefer a kosher size grain. It's just the

864
00:46:28,840 --> 00:46:30,160
Speaker 5: way I've learned to cook. And I think a lot

865
00:46:30,239 --> 00:46:35,040
Speaker 5: of people do. Fine salt, you know, is great for finishing,

866
00:46:35,400 --> 00:46:37,880
Speaker 5: and some of them like a flur to sell or

867
00:46:37,920 --> 00:46:41,200
Speaker 5: like the cell gree here, they're naturally like a finer grain.

868
00:46:41,440 --> 00:46:44,279
Speaker 5: They're softer and they hold a lot of moisture. With

869
00:46:44,360 --> 00:46:47,120
Speaker 5: our truffle salt, we use a flur to sell for

870
00:46:47,160 --> 00:46:49,200
Speaker 5: that reason. It's just the moisture kind of traps that

871
00:46:49,880 --> 00:46:51,160
Speaker 5: really distinct, really.

872
00:46:50,960 --> 00:46:53,000
Speaker 4: Strong flavor of the mushroom.

873
00:46:53,680 --> 00:46:56,560
Speaker 5: But then your flake salts, that's what's really wonderful about

874
00:46:56,560 --> 00:46:58,239
Speaker 5: cooking with them. You just grab it and you can

875
00:46:58,320 --> 00:47:00,920
Speaker 5: break it into the size grain that you like. And

876
00:47:01,000 --> 00:47:04,440
Speaker 5: some naturally, like some of these, especially the two Hawaiians,

877
00:47:04,440 --> 00:47:08,240
Speaker 5: some will naturally just break into like a kosher size,

878
00:47:08,239 --> 00:47:10,080
Speaker 5: if you will, grain, and some, like I was saying,

879
00:47:10,160 --> 00:47:13,520
Speaker 5: or more sugary, more sandy. But the flake salt's really

880
00:47:13,600 --> 00:47:16,439
Speaker 5: fun to work with. It's hard to They're actually great

881
00:47:16,440 --> 00:47:18,879
Speaker 5: with cocktails too, because it'll kind of float and then

882
00:47:19,160 --> 00:47:21,279
Speaker 5: and and dissolve a little, so you have sort of

883
00:47:21,320 --> 00:47:24,640
Speaker 5: this layer of and sometimes you know, you do want

884
00:47:24,680 --> 00:47:26,960
Speaker 5: you do want that crunch of salt when you're cooking,

885
00:47:27,040 --> 00:47:29,120
Speaker 5: you know, if you wanted it as a finishing, but

886
00:47:29,200 --> 00:47:31,640
Speaker 5: somewhere throughout the meal you're like, oh, hello, you know,

887
00:47:31,760 --> 00:47:33,640
Speaker 5: so that's pleasant. Yeah, So that's great to work with

888
00:47:34,920 --> 00:47:38,480
Speaker 5: the flake salts for that reason. So you were asking earlier,

889
00:47:38,560 --> 00:47:42,200
Speaker 5: like how each salt is distinct and different. Just think

890
00:47:42,239 --> 00:47:44,719
Speaker 5: of like a wine region or why you know, like

891
00:47:45,160 --> 00:47:48,319
Speaker 5: if you are eating a goat cheese, where the goats

892
00:47:48,360 --> 00:47:53,280
Speaker 5: have been eating alfalfa and alfalfa and clover and lavender,

893
00:47:53,560 --> 00:47:57,759
Speaker 5: those those those things come through. So these dried up

894
00:47:57,840 --> 00:48:01,640
Speaker 5: if you can imagine, like how rich and dense like

895
00:48:01,680 --> 00:48:05,120
Speaker 5: these mind salts where the ocean and all the fossils,

896
00:48:05,160 --> 00:48:08,359
Speaker 5: and I mean, so it's really fascinating just how each

897
00:48:08,400 --> 00:48:10,120
Speaker 5: one distinctly tastes different.

898
00:48:10,640 --> 00:48:13,720
Speaker 2: Why sea salt rather than manufactured salt.

899
00:48:14,320 --> 00:48:15,680
Speaker 4: I mean not that it's not manufactured, I.

900
00:48:15,680 --> 00:48:18,719
Speaker 5: Suppose, but it's just so pure and so clean and

901
00:48:18,920 --> 00:48:23,319
Speaker 5: has such a distinct personality. And salt is used for

902
00:48:23,400 --> 00:48:27,080
Speaker 5: many things and has been since the beginning of time.

903
00:48:28,000 --> 00:48:31,759
Speaker 5: For one, you know, it's a preservative. It's you know,

904
00:48:32,000 --> 00:48:34,279
Speaker 5: not to be confused, it's not like a seasoning. It's

905
00:48:34,320 --> 00:48:37,480
Speaker 5: actually a flavor enhancer. I like to think of it

906
00:48:37,520 --> 00:48:40,520
Speaker 5: in two forms, like a flavor enhancer but also a

907
00:48:40,560 --> 00:48:43,560
Speaker 5: flavor moderator. Like I just like if you think of

908
00:48:43,600 --> 00:48:47,480
Speaker 5: the human body, our sodine potassium pump keeps every function

909
00:48:47,640 --> 00:48:50,320
Speaker 5: and every organ and every system in check.

910
00:48:50,880 --> 00:48:52,440
Speaker 4: So just like if you have.

911
00:48:53,400 --> 00:48:56,040
Speaker 5: Like a dish and you're trying to, you know, figure

912
00:48:56,040 --> 00:48:57,400
Speaker 5: it out, or if it's a little too acidic or

913
00:48:57,400 --> 00:48:59,080
Speaker 5: a little too sweet, or if it's bitter, or if

914
00:48:59,320 --> 00:49:01,839
Speaker 5: all the ingredients are in there proportionately, but it's just

915
00:49:01,920 --> 00:49:05,560
Speaker 5: not working. Salt just transforms. That makes things happen. It

916
00:49:05,600 --> 00:49:08,319
Speaker 5: pulls pulls things together. And as far as being a

917
00:49:08,360 --> 00:49:14,759
Speaker 5: flavor enhancer, think of like the best summer tomato and

918
00:49:15,120 --> 00:49:18,440
Speaker 5: when you take a bite, it's like equal parts sweet

919
00:49:18,719 --> 00:49:21,160
Speaker 5: and acidic, and it's just fabulous. And if you put

920
00:49:21,200 --> 00:49:23,080
Speaker 5: a little bit of salt on it, it's that much

921
00:49:23,120 --> 00:49:25,440
Speaker 5: more fabulous. But it doesn't change the way it tastes,

922
00:49:25,800 --> 00:49:27,000
Speaker 5: just makes it a little bit bigger.

923
00:49:27,160 --> 00:49:30,600
Speaker 2: So and how do you how do you how do

924
00:49:30,640 --> 00:49:32,719
Speaker 2: you work with that when you're creating these blends.

925
00:49:33,040 --> 00:49:34,840
Speaker 5: Well, the reason, like I was saying, the reason that

926
00:49:34,880 --> 00:49:38,359
Speaker 5: I chose this Atlantic the Brazilian Ocean salt from when

927
00:49:38,360 --> 00:49:41,479
Speaker 5: it it naturally breaks into this sort of kosher sized grain,

928
00:49:42,480 --> 00:49:44,839
Speaker 5: it's flavor, it's there's there's a little punch of salt

929
00:49:44,920 --> 00:49:47,880
Speaker 5: up front, but then after that it's super clean. So

930
00:49:48,320 --> 00:49:50,399
Speaker 5: it's I know, I always know where it's going to hit.

931
00:49:50,560 --> 00:49:52,920
Speaker 5: So it's it's just like a blank canvas. Every time

932
00:49:52,960 --> 00:49:54,279
Speaker 5: I kind of want to tell a story or every

933
00:49:54,320 --> 00:49:56,560
Speaker 5: time I want to create a blend, I just I

934
00:49:56,600 --> 00:49:58,239
Speaker 5: know exactly what my baseline is.

935
00:49:58,880 --> 00:50:01,600
Speaker 2: So could you talk about the blends that we have

936
00:50:01,640 --> 00:50:02,120
Speaker 2: here today?

937
00:50:02,400 --> 00:50:02,720
Speaker 4: Sure?

938
00:50:02,880 --> 00:50:07,400
Speaker 5: When I when I first started the company, it was rosemary, lavender, mushroom,

939
00:50:07,400 --> 00:50:09,640
Speaker 5: and pink peppercorn. Those are my four flavors. It's just

940
00:50:10,840 --> 00:50:15,520
Speaker 5: super basic. But then one day I thought, you know,

941
00:50:15,640 --> 00:50:17,520
Speaker 5: I'm just gonna try and make a blend. So without

942
00:50:17,560 --> 00:50:19,839
Speaker 5: even thinking, I just kind of came up with this

943
00:50:20,000 --> 00:50:21,840
Speaker 5: first flavor that you see here, and I was like,

944
00:50:21,840 --> 00:50:23,239
Speaker 5: you know what, this is my first one. It's going

945
00:50:23,280 --> 00:50:25,319
Speaker 5: to have to have a fabulous name. And I woke

946
00:50:25,400 --> 00:50:28,200
Speaker 5: up one morning it's like, okay, magic unicorn. So for

947
00:50:28,239 --> 00:50:34,600
Speaker 5: no reason, for no reason, but it's smoke, paprika, garlic, rosemary, meer, lemon,

948
00:50:34,719 --> 00:50:36,960
Speaker 5: and a little celery and it's just sort of an

949
00:50:36,960 --> 00:50:40,960
Speaker 5: all purpose flavoring with the sea salt and the great thing,

950
00:50:41,120 --> 00:50:43,360
Speaker 5: you know, the salt preserves the herbs and spices herbs

951
00:50:43,400 --> 00:50:46,520
Speaker 5: and spices and fuse the salt and then once this,

952
00:50:46,719 --> 00:50:48,640
Speaker 5: you know, once I started playing around in getting more

953
00:50:48,760 --> 00:50:53,080
Speaker 5: ingredients in the studio, and I decided to start kind

954
00:50:53,120 --> 00:50:55,600
Speaker 5: of going on food memories or food stories or my

955
00:50:55,680 --> 00:50:57,160
Speaker 5: favorite things that I like to eat, and kind of

956
00:50:57,160 --> 00:51:01,440
Speaker 5: recreating it through the salt. So French picnic is kind

957
00:51:01,480 --> 00:51:02,319
Speaker 5: of everything I like.

958
00:51:02,320 --> 00:51:02,440
Speaker 2: Like.

959
00:51:02,719 --> 00:51:05,080
Speaker 5: Once I was asked to describe my cooking, SELLE just

960
00:51:05,440 --> 00:51:07,520
Speaker 5: out came French picnic because I love the sort of

961
00:51:07,520 --> 00:51:10,080
Speaker 5: discipline of a French kitchen. But then you just the

962
00:51:10,120 --> 00:51:13,640
Speaker 5: idea of a picnic and just the whimsy and the

963
00:51:13,680 --> 00:51:20,080
Speaker 5: creativity behind just preparing this meal. So I think charcrudery, grain, mustard,

964
00:51:20,080 --> 00:51:23,480
Speaker 5: which I just love any kind of mustard, fresh herbs

965
00:51:23,520 --> 00:51:27,480
Speaker 5: of course always. So this is Dijon mustard, garlic, herb

966
00:51:27,760 --> 00:51:32,120
Speaker 5: du Provence, some pink peppercorn, and it just has that

967
00:51:32,160 --> 00:51:34,919
Speaker 5: sort of tang from the mustard. The garlic is there,

968
00:51:35,040 --> 00:51:37,200
Speaker 5: and then the herbs are subtle. You can tell each one,

969
00:51:37,239 --> 00:51:39,319
Speaker 5: but at the same time you can't. So it's one

970
00:51:39,360 --> 00:51:42,040
Speaker 5: of my favorites to work with. And then this one,

971
00:51:42,080 --> 00:51:45,960
Speaker 5: this is called campfire. And I grew up every summer

972
00:51:46,600 --> 00:51:48,400
Speaker 5: we would spend in western North Carolina. I went to

973
00:51:48,400 --> 00:51:52,640
Speaker 5: camp there all my life and we'd go camping and

974
00:51:52,680 --> 00:51:54,960
Speaker 5: my parents had a house. And so I mean since

975
00:51:55,040 --> 00:51:57,680
Speaker 5: literally like I was probably three years old, I'm that

976
00:51:57,920 --> 00:52:01,000
Speaker 5: part of western North Carolina, the ancient Blachon Mountains, and

977
00:52:01,440 --> 00:52:04,760
Speaker 5: there's certain like the smells, especially because of the hemlock

978
00:52:04,840 --> 00:52:07,879
Speaker 5: forests there. It's just it has a distinct smell, and

979
00:52:07,960 --> 00:52:11,760
Speaker 5: so I wanted to create this flavor. It's it's got cuman,

980
00:52:11,880 --> 00:52:14,680
Speaker 5: so that's kind of earthy like the forest floor. It's

981
00:52:14,719 --> 00:52:18,319
Speaker 5: got sumac, which is that sour note in there from

982
00:52:18,360 --> 00:52:23,480
Speaker 5: just reminiscent of like BlackBerry picking. It's got chilis just

983
00:52:23,520 --> 00:52:27,799
Speaker 5: sort of like they campfire. So and it surprisingly like

984
00:52:27,840 --> 00:52:30,399
Speaker 5: with the sumac and the cuman, which sometimes a little

985
00:52:30,480 --> 00:52:32,640
Speaker 5: cuman for me goes a long way. But I'm okay

986
00:52:32,680 --> 00:52:34,279
Speaker 5: with it in there because all of those flavors kind

987
00:52:34,280 --> 00:52:34,800
Speaker 5: of work together.

988
00:52:35,000 --> 00:52:38,640
Speaker 2: So this is slightly off the topic of salt. But

989
00:52:39,760 --> 00:52:42,640
Speaker 2: so you're you're talking about working with scent memories and

990
00:52:42,840 --> 00:52:45,160
Speaker 2: stuff like that. Can I can I ask if you

991
00:52:45,200 --> 00:52:48,520
Speaker 2: have any foods that you're just completely nostalgic for.

992
00:52:49,280 --> 00:52:51,759
Speaker 5: I grew up with a great mom cook. My mom

993
00:52:51,880 --> 00:52:55,759
Speaker 5: just made just like great, simple, basic things, and you know,

994
00:52:57,000 --> 00:53:00,440
Speaker 5: in the summer. I think anything over rice, like stewed tomatoes, okra,

995
00:53:00,640 --> 00:53:03,880
Speaker 5: corn peas, all these kind of simple late summer Southern dishes.

996
00:53:04,600 --> 00:53:07,480
Speaker 5: That's one sort of comfort food to me always. I

997
00:53:07,520 --> 00:53:12,560
Speaker 5: love anything with anything that can have a vinegarrette or

998
00:53:12,560 --> 00:53:15,080
Speaker 5: a little bit of acid to it, any sort of dish.

999
00:53:15,120 --> 00:53:17,960
Speaker 5: I love the all this fermentation happening now, and like

1000
00:53:18,000 --> 00:53:20,279
Speaker 5: the sourness of foods and like with the you know,

1001
00:53:20,360 --> 00:53:24,160
Speaker 5: sour beers even which actually the Wrecking Bar here in town,

1002
00:53:24,239 --> 00:53:27,760
Speaker 5: they come over, they found this speaking of like different

1003
00:53:27,800 --> 00:53:30,359
Speaker 5: salts and different flavors. They came in and it took

1004
00:53:30,400 --> 00:53:33,239
Speaker 5: them literally like ten minutes to figure out what they wanted.

1005
00:53:33,239 --> 00:53:36,040
Speaker 5: They tasted all of these salts, so they took three

1006
00:53:36,080 --> 00:53:37,960
Speaker 5: and blended it together, and that's what they used to

1007
00:53:37,960 --> 00:53:40,320
Speaker 5: make their goza and the salinity.

1008
00:53:40,360 --> 00:53:41,160
Speaker 4: And you can tell.

1009
00:53:40,960 --> 00:53:43,200
Speaker 5: Exactly what they were going forward because they were i

1010
00:53:43,239 --> 00:53:45,000
Speaker 5: mean beer nerding it up big time. But they were

1011
00:53:45,040 --> 00:53:47,040
Speaker 5: great salt nerds, like they did a great job. They

1012
00:53:47,040 --> 00:53:49,680
Speaker 5: just went boom boom boom, blended it, got the portions

1013
00:53:49,760 --> 00:53:52,000
Speaker 5: just right. And so they come over with you know,

1014
00:53:52,080 --> 00:53:54,160
Speaker 5: we have an open door policy here with all the

1015
00:53:54,239 --> 00:53:57,840
Speaker 5: chefs and the bar programs. But they they walked right

1016
00:53:57,880 --> 00:53:59,640
Speaker 5: downe and knew exactly what they wanted and did it

1017
00:53:59,719 --> 00:54:01,160
Speaker 5: after just tasting one second.

1018
00:54:01,320 --> 00:54:03,200
Speaker 4: So sorry to get off topic, but that's how I

1019
00:54:03,239 --> 00:54:06,439
Speaker 4: go at all. No, that's great, that's yeah.

1020
00:54:08,239 --> 00:54:10,040
Speaker 1: Is there a lot of experimenting that goes on.

1021
00:54:10,080 --> 00:54:12,120
Speaker 3: How do you work out like the ratios and blimbs

1022
00:54:12,160 --> 00:54:12,879
Speaker 3: and stuff like that.

1023
00:54:13,280 --> 00:54:15,200
Speaker 5: Well, I am a terrible This is why you will

1024
00:54:15,200 --> 00:54:17,600
Speaker 5: never want me to bake anything for you. I'm a terrible,

1025
00:54:18,040 --> 00:54:21,560
Speaker 5: terrible measure. I don't I don't. I just come in

1026
00:54:21,600 --> 00:54:23,279
Speaker 5: and kind of make it up as I go along. Well,

1027
00:54:23,360 --> 00:54:25,160
Speaker 5: then of course having the company kind of have to

1028
00:54:25,760 --> 00:54:29,920
Speaker 5: have a little structure. But so for for all of

1029
00:54:29,960 --> 00:54:32,480
Speaker 5: these favors, like everyone has its different story about how

1030
00:54:32,520 --> 00:54:34,480
Speaker 5: it was created, Like I was either craving a flavor

1031
00:54:34,480 --> 00:54:37,120
Speaker 5: and wanting to create a food memory, or there's a

1032
00:54:37,200 --> 00:54:42,120
Speaker 5: happy accident or but mostly like magic unicorn, first try

1033
00:54:42,200 --> 00:54:44,720
Speaker 5: got it, write everything down, French picnic.

1034
00:54:44,760 --> 00:54:45,319
Speaker 4: It took months.

1035
00:54:45,360 --> 00:54:48,120
Speaker 5: I would throw it out. Try something oh too much lavender?

1036
00:54:48,200 --> 00:54:50,360
Speaker 5: Oh wait, pink peppercorn. But I don't want the texture,

1037
00:54:50,440 --> 00:54:51,920
Speaker 5: so you know, and I want the sweetness of the

1038
00:54:51,920 --> 00:54:54,520
Speaker 5: pink peppercorn. I don't want the I don't want the

1039
00:54:55,120 --> 00:54:57,279
Speaker 5: pepper to even translate, you know, but I do like

1040
00:54:57,320 --> 00:54:59,960
Speaker 5: that color, and I do like that after sweetness, especially

1041
00:55:00,080 --> 00:55:01,920
Speaker 5: the pink peppercorn. And I was trying to find a

1042
00:55:01,920 --> 00:55:05,080
Speaker 5: way for a while, like how to take all the

1043
00:55:05,080 --> 00:55:07,480
Speaker 5: skin off the peppercorn, and I actually found way, so

1044
00:55:07,560 --> 00:55:10,239
Speaker 5: we do we'd like sit and like scrape all the

1045
00:55:10,239 --> 00:55:12,680
Speaker 5: skin off so you have that residual sweetness, but you

1046
00:55:12,680 --> 00:55:15,919
Speaker 5: don't have like the pepper competing with the salt.

1047
00:55:16,080 --> 00:55:20,200
Speaker 4: So and I totally already forgot what you asked, so sorry,

1048
00:55:21,440 --> 00:55:22,480
Speaker 4: oh oh the recipes.

1049
00:55:22,760 --> 00:55:25,080
Speaker 5: So yeah, it's it's sort of it's sort of like,

1050
00:55:25,160 --> 00:55:27,279
Speaker 5: you know, shoes, Like you buy shoes and then you

1051
00:55:27,280 --> 00:55:28,160
Speaker 5: need an outfit to go with it.

1052
00:55:28,239 --> 00:55:30,000
Speaker 4: Later you have an outfit and you need to find shoes.

1053
00:55:30,200 --> 00:55:32,799
Speaker 5: So it's just sort of like, you know, what's what's

1054
00:55:32,880 --> 00:55:35,440
Speaker 5: next and when when I if I let a flavor go,

1055
00:55:35,560 --> 00:55:37,600
Speaker 5: then I'll have to think of the next flavor that

1056
00:55:37,640 --> 00:55:41,120
Speaker 5: I want. But what's been really interesting and one of

1057
00:55:41,160 --> 00:55:45,000
Speaker 5: the most exciting and unexpected parts about this for our collaborations,

1058
00:55:45,840 --> 00:55:50,879
Speaker 5: and the first one of the very first was there's

1059
00:55:50,920 --> 00:55:53,959
Speaker 5: a wonderful store in New York City called fishs Eddie

1060
00:55:54,840 --> 00:55:57,239
Speaker 5: and it's on the Broadway in sixteenth I think.

1061
00:55:57,920 --> 00:55:59,880
Speaker 4: But Julie, the owner.

1062
00:56:00,200 --> 00:56:02,759
Speaker 5: Is I was at a trade show, my first trade show,

1063
00:56:02,800 --> 00:56:04,200
Speaker 5: so I was all buttoned up and trying to be

1064
00:56:04,280 --> 00:56:09,080
Speaker 5: extra on the ball, and she's like seasoned retail wizard,

1065
00:56:09,360 --> 00:56:12,160
Speaker 5: so she she kind of was circling the booth and

1066
00:56:12,200 --> 00:56:15,719
Speaker 5: then she walked up to me and she said, so

1067
00:56:15,880 --> 00:56:18,000
Speaker 5: do you do can you make special blends?

1068
00:56:18,000 --> 00:56:18,840
Speaker 4: Do you do cuss mortars?

1069
00:56:18,880 --> 00:56:20,719
Speaker 5: And I was like sure, you know, never having done

1070
00:56:20,760 --> 00:56:23,480
Speaker 5: one before. And she said, okay, well I need Assault.

1071
00:56:23,520 --> 00:56:25,680
Speaker 5: It's New York and I need Assault that's Jewish.

1072
00:56:25,800 --> 00:56:26,400
Speaker 4: Can you make me?

1073
00:56:27,480 --> 00:56:30,920
Speaker 5: And I said yes, yes, of course, And so that's

1074
00:56:30,920 --> 00:56:35,040
Speaker 5: where we came up with the everything bagel salt and

1075
00:56:35,040 --> 00:56:38,920
Speaker 5: and so then I'm trying to think that people call

1076
00:56:38,960 --> 00:56:41,440
Speaker 5: all the time like and just wanting like can you

1077
00:56:41,480 --> 00:56:41,719
Speaker 5: do this?

1078
00:56:41,719 --> 00:56:42,080
Speaker 4: Can do that?

1079
00:56:42,239 --> 00:56:44,520
Speaker 5: And if if the answer is either yes, of course

1080
00:56:44,640 --> 00:56:46,960
Speaker 5: or I don't know, come on in and let's figure out.

1081
00:56:47,360 --> 00:56:52,920
Speaker 5: We've started partnering with Delta, and their executive chef came

1082
00:56:52,920 --> 00:56:55,400
Speaker 5: in yesterday and he just had this long list of

1083
00:56:55,400 --> 00:57:00,839
Speaker 5: words like Spanish things like umami or so we would

1084
00:57:00,880 --> 00:57:03,560
Speaker 5: just sit and like make these flavors. So we he

1085
00:57:03,640 --> 00:57:09,839
Speaker 5: left with about fourteen different blends. Paul Calvert at Ticondrega

1086
00:57:09,880 --> 00:57:13,799
Speaker 5: Club a couple of months ago he was working on

1087
00:57:13,840 --> 00:57:16,080
Speaker 5: a cocktail and he said, can you make me a

1088
00:57:16,160 --> 00:57:17,080
Speaker 5: kafir lime salt?

1089
00:57:17,080 --> 00:57:17,920
Speaker 4: And I was like sure.

1090
00:57:18,040 --> 00:57:20,280
Speaker 5: But then my next steps are like, you know, do

1091
00:57:20,320 --> 00:57:21,760
Speaker 5: you want do you want a flake salt? Do you

1092
00:57:21,760 --> 00:57:23,440
Speaker 5: want it to sink? Do you want it to garnish?

1093
00:57:23,440 --> 00:57:25,160
Speaker 5: Do you want it to garnish the outside of the glass.

1094
00:57:25,200 --> 00:57:27,960
Speaker 5: So there are these fun like little formulas like but

1095
00:57:28,000 --> 00:57:29,760
Speaker 5: you really literally make it up as you go along.

1096
00:57:29,760 --> 00:57:31,520
Speaker 5: So I send them three samples. Do you want it

1097
00:57:31,560 --> 00:57:33,480
Speaker 5: to be, you know, a sweet finish? Do you want

1098
00:57:33,480 --> 00:57:35,400
Speaker 5: to you know, punch in the face finish? You know?

1099
00:57:35,440 --> 00:57:37,600
Speaker 5: And so he we kind of had the conversation back

1100
00:57:37,640 --> 00:57:39,160
Speaker 5: and forth and I made him three samples and he

1101
00:57:39,200 --> 00:57:41,480
Speaker 5: picked the one he liked. So it's always fun, That's

1102
00:57:41,480 --> 00:57:43,600
Speaker 5: what I'm saying. The salt is just this perfect canvas

1103
00:57:43,600 --> 00:57:49,880
Speaker 5: to play with. And but as far as a nailing,

1104
00:57:49,920 --> 00:57:52,320
Speaker 5: like a formula or something, I just say, it's sort

1105
00:57:52,320 --> 00:57:54,800
Speaker 5: of sort of sort of like you would I guess,

1106
00:57:54,880 --> 00:57:58,320
Speaker 5: you know, uh, with artists, like there's always unfinished work

1107
00:57:58,680 --> 00:58:01,400
Speaker 5: or you know, you like when people come in.

1108
00:58:01,440 --> 00:58:03,320
Speaker 4: We have people come in and make their in blends

1109
00:58:03,360 --> 00:58:03,760
Speaker 4: all the time.

1110
00:58:03,800 --> 00:58:05,920
Speaker 5: And my first rule is like, do not try to

1111
00:58:05,960 --> 00:58:08,680
Speaker 5: rescue what you're making, like if if you don't like it,

1112
00:58:08,720 --> 00:58:11,320
Speaker 5: like please dump it out like there's no there's no sense.

1113
00:58:12,520 --> 00:58:13,480
Speaker 4: So that's always fun.

1114
00:58:13,480 --> 00:58:16,440
Speaker 5: But people make some great stuff, like really great stuff

1115
00:58:16,560 --> 00:58:17,960
Speaker 5: and just out of nowhere.

1116
00:58:18,040 --> 00:58:23,720
Speaker 2: So I got a lot of crazy ingredients back there. Yeah,

1117
00:58:23,720 --> 00:58:25,160
Speaker 2: this is this might be a big ask off the

1118
00:58:25,160 --> 00:58:27,200
Speaker 2: top of your head. You could you just like like

1119
00:58:27,360 --> 00:58:29,840
Speaker 2: list off like what you've got back there, like like

1120
00:58:29,880 --> 00:58:31,480
Speaker 2: what what what are you playing with in your palette?

1121
00:58:32,200 --> 00:58:35,680
Speaker 5: I mean, it's it's constantly evolving. I mean, well, if

1122
00:58:35,720 --> 00:58:38,600
Speaker 5: it's it's sort of like going through someone's drawer if

1123
00:58:38,640 --> 00:58:40,240
Speaker 5: you reach like behind, like of course we have all

1124
00:58:40,280 --> 00:58:42,320
Speaker 5: the aliums up front, but then if you reach behind,

1125
00:58:42,400 --> 00:58:45,120
Speaker 5: we have cedar tips and then so it's sort of

1126
00:58:45,120 --> 00:58:48,200
Speaker 5: like going through somebody's kitchen cabinet, which I invite everyone

1127
00:58:48,240 --> 00:58:50,080
Speaker 5: to please come over at anytime we have an open

1128
00:58:50,160 --> 00:58:53,000
Speaker 5: or Plus it's more fun that way. Like just you

1129
00:58:53,400 --> 00:58:57,320
Speaker 5: get inspiration from anything, like just and I'll call or

1130
00:58:57,320 --> 00:59:00,280
Speaker 5: get online or look through catalogs and source of some

1131
00:59:00,280 --> 00:59:03,400
Speaker 5: of that, or like the long Pepper, which is like

1132
00:59:03,600 --> 00:59:06,640
Speaker 5: multiple personality disorder, Like I'm still trying to figure out

1133
00:59:06,680 --> 00:59:07,240
Speaker 5: how to work with that.

1134
00:59:07,320 --> 00:59:07,960
Speaker 4: Women, it's like.

1135
00:59:08,000 --> 00:59:10,479
Speaker 5: Sour and then it's hot and then it goes away

1136
00:59:10,480 --> 00:59:12,400
Speaker 5: and that comes back to get you and so you know,

1137
00:59:12,480 --> 00:59:14,640
Speaker 5: So we have tons of little jars of things like

1138
00:59:14,680 --> 00:59:18,440
Speaker 5: that Terry Coble at the Wrecking Bar brought us. He

1139
00:59:18,560 --> 00:59:21,120
Speaker 5: smoked some beets and then dehydrated them. So we have

1140
00:59:21,360 --> 00:59:26,080
Speaker 5: dehydrated smoked beats, so you can imagine the smokiness and

1141
00:59:26,080 --> 00:59:28,120
Speaker 5: then you're like awesome, oh whoa hea tho sweet and

1142
00:59:28,160 --> 00:59:29,880
Speaker 5: then you know so and then the green the tips

1143
00:59:29,880 --> 00:59:32,040
Speaker 5: were still on them, so there's that green or baceous.

1144
00:59:32,080 --> 00:59:33,520
Speaker 4: So it's like all sorts of things.

1145
00:59:33,560 --> 00:59:37,840
Speaker 5: So anything and everything is back there, and people bring

1146
00:59:37,880 --> 00:59:40,200
Speaker 5: us stuff all the time. We have service berries growing

1147
00:59:40,200 --> 00:59:42,480
Speaker 5: out front, so once those are ready, I'm gonna dry some.

1148
00:59:42,600 --> 00:59:46,000
Speaker 5: We'll see what that's like. So every day something different,

1149
00:59:46,000 --> 00:59:48,480
Speaker 5: which is great. That's why I love this palette that

1150
00:59:48,640 --> 00:59:49,520
Speaker 5: salt provides.

1151
00:59:49,880 --> 00:59:56,440
Speaker 1: So that's fun, yeah, exciting. How many do you how

1152
00:59:56,480 --> 00:59:57,720
Speaker 1: many blends have you made?

1153
00:59:58,000 --> 01:00:02,240
Speaker 5: You know, we have fourteen blends that we make. We

1154
01:00:02,360 --> 01:00:08,080
Speaker 5: have about seven or eight collaborations with our one of

1155
01:00:08,080 --> 01:00:11,160
Speaker 5: our biggest partners, and I say partnered in the truest

1156
01:00:11,160 --> 01:00:14,840
Speaker 5: sense because we just have we have such a great

1157
01:00:14,840 --> 01:00:18,360
Speaker 5: working relationship as Williams Sonoma, which all of these partnerships

1158
01:00:18,400 --> 01:00:22,080
Speaker 5: happened totally organically, like we were a tiny company Williams Cinema.

1159
01:00:22,120 --> 01:00:24,040
Speaker 5: I was here at eight o'clock one night and I

1160
01:00:24,040 --> 01:00:26,360
Speaker 5: got an email from this girl who saw something about

1161
01:00:26,360 --> 01:00:29,120
Speaker 5: a farmer's market post and she said, oh, would you

1162
01:00:29,120 --> 01:00:32,680
Speaker 5: mind sending samples. I was like, yes, big, big, fancy company,

1163
01:00:32,840 --> 01:00:35,320
Speaker 5: and so I ran. I ran to FedEx because it

1164
01:00:35,360 --> 01:00:37,280
Speaker 5: was an eight thirty cut off, and I dropped in

1165
01:00:37,280 --> 01:00:40,320
Speaker 5: the mail. And then pont City Market opened and AsSalt

1166
01:00:40,480 --> 01:00:45,640
Speaker 5: ended up there and now we have close to twenty

1167
01:00:45,720 --> 01:00:47,920
Speaker 5: skews with them. But when I say they're wonderful to

1168
01:00:47,960 --> 01:00:50,440
Speaker 5: work with this, because like they're just like can you

1169
01:00:50,480 --> 01:00:53,000
Speaker 5: do this, Like let's have a conversation about this, and

1170
01:00:53,040 --> 01:00:54,920
Speaker 5: what they like to do with all their products, everything

1171
01:00:55,000 --> 01:00:57,080
Speaker 5: kind of tells the story. So like one time I

1172
01:00:57,080 --> 01:00:59,040
Speaker 5: even get an email, Sam, can you do some Portland

1173
01:00:59,120 --> 01:00:59,840
Speaker 5: Portland stuff?

1174
01:01:00,040 --> 01:01:01,640
Speaker 4: I was like Okay, So you.

1175
01:01:01,640 --> 01:01:03,720
Speaker 5: Just kind of it's just this fun conversation you have

1176
01:01:03,800 --> 01:01:06,120
Speaker 5: with yourself, you have with each other, you have with yourself,

1177
01:01:06,120 --> 01:01:09,880
Speaker 5: with your food memories or your travel memories. So and

1178
01:01:09,920 --> 01:01:15,360
Speaker 5: then Delta, you know, since they're located here, we had

1179
01:01:15,400 --> 01:01:19,600
Speaker 5: this woman call us because she saw that she called

1180
01:01:19,600 --> 01:01:21,080
Speaker 5: the one eight hundred number and then she liked at

1181
01:01:21,080 --> 01:01:22,680
Speaker 5: the cana, was like, oh, you're in Atlanta. She had

1182
01:01:22,720 --> 01:01:24,920
Speaker 5: gotten a can of our Friends Forever, which is I

1183
01:01:24,920 --> 01:01:26,840
Speaker 5: forgot to bring that out. We should have brought Friends Forever. Oh,

1184
01:01:26,880 --> 01:01:29,920
Speaker 5: that's a fun story. She she came and just like, oh,

1185
01:01:30,000 --> 01:01:31,400
Speaker 5: I see you're in Atlanta. Do you mind if I

1186
01:01:31,400 --> 01:01:34,000
Speaker 5: swing by? So she came and like her workout clothes

1187
01:01:34,040 --> 01:01:37,160
Speaker 5: and walked in, and then when she was in the back, she's.

1188
01:01:37,000 --> 01:01:39,680
Speaker 4: Like, so I work for Delta.

1189
01:01:40,320 --> 01:01:43,320
Speaker 5: We do all their sky club experiences, like do you

1190
01:01:43,360 --> 01:01:45,360
Speaker 5: guys mind coming and bringing lunch Friday and telling us

1191
01:01:45,360 --> 01:01:49,000
Speaker 5: your story and so yes, and we did, and so

1192
01:01:49,080 --> 01:01:52,000
Speaker 5: now we were partnering with them to make all these

1193
01:01:52,120 --> 01:01:57,240
Speaker 5: really cool flavors for their sky club. So because said

1194
01:01:57,280 --> 01:01:58,440
Speaker 5: the guy came in the other day and we had

1195
01:01:58,440 --> 01:02:00,360
Speaker 5: a great time just make up.

1196
01:02:01,200 --> 01:02:03,240
Speaker 4: I mean, he left with sacks of ideas.

1197
01:02:03,280 --> 01:02:08,400
Speaker 2: So yeah, Friends Forever is the one that's uh, honey,

1198
01:02:08,440 --> 01:02:10,800
Speaker 2: honey and salt honey, and how do you how do

1199
01:02:10,800 --> 01:02:11,960
Speaker 2: you do the honey granules?

1200
01:02:12,080 --> 01:02:15,480
Speaker 5: Well, so it's it's spun honey that's been dehydrated and

1201
01:02:15,520 --> 01:02:16,200
Speaker 5: then it's ground on.

1202
01:02:16,280 --> 01:02:18,000
Speaker 4: And I did not make it for myself.

1203
01:02:18,040 --> 01:02:21,200
Speaker 5: I made it for my sweetheart, who loves sweet and

1204
01:02:21,240 --> 01:02:23,920
Speaker 5: savory and I want those two as far apart as possible.

1205
01:02:24,040 --> 01:02:26,600
Speaker 5: So it's called Friends Forever, and it's honey in salts

1206
01:02:26,640 --> 01:02:31,000
Speaker 5: like hugs and tears and you know so, but yeah,

1207
01:02:31,040 --> 01:02:33,360
Speaker 5: it's it's my least favorite, I'm not afraid to say,

1208
01:02:33,400 --> 01:02:35,160
Speaker 5: but it's it's a lot of people's favorite.

1209
01:02:35,240 --> 01:02:40,200
Speaker 4: So very simple. It's simple, you know.

1210
01:02:40,280 --> 01:02:43,200
Speaker 5: I mean just the history of salt itself is fascinating.

1211
01:02:43,280 --> 01:02:49,880
Speaker 5: I mean, salt wars, a million, bazillion literary references in salt,

1212
01:02:51,240 --> 01:02:54,640
Speaker 5: just the whole salt trade in general currency. Salt is

1213
01:02:54,640 --> 01:02:57,240
Speaker 5: a form of currency. It's just fascinating. I encourage anyone

1214
01:02:57,240 --> 01:02:59,480
Speaker 5: to study, I mean, in basic the basic form of

1215
01:02:59,560 --> 01:03:04,920
Speaker 5: human life, salt. So and you know, people can spell,

1216
01:03:05,160 --> 01:03:08,840
Speaker 5: you know, literary references and ancient things. But my favorite,

1217
01:03:08,920 --> 01:03:10,840
Speaker 5: especially for what I do for a living is R. W.

1218
01:03:10,920 --> 01:03:14,280
Speaker 5: Apple Junior. He was the travel and food critic for

1219
01:03:14,320 --> 01:03:19,840
Speaker 5: The Times forever. Uh to for a contemporary quote without

1220
01:03:20,120 --> 01:03:21,800
Speaker 5: without salt, life would be impossible.

1221
01:03:21,920 --> 01:03:24,600
Speaker 4: Without pepper, life would be impossibly dull. And I've always

1222
01:03:24,640 --> 01:03:30,800
Speaker 4: loved that, So yeah.

1223
01:03:29,440 --> 01:03:35,160
Speaker 1: I agree. And that brings us to the end of

1224
01:03:35,200 --> 01:03:38,400
Speaker 1: this classic episode. We hope that you enjoyed it as

1225
01:03:38,520 --> 01:03:41,280
Speaker 1: much as we did, and as much as we enjoyed

1226
01:03:42,160 --> 01:03:44,800
Speaker 1: all of the salts we got to try and talk about.

1227
01:03:45,320 --> 01:03:48,560
Speaker 2: Yeah oh yeah, oh and we and we did. We

1228
01:03:48,600 --> 01:03:53,840
Speaker 2: did get to go back and do that salt blending situation,

1229
01:03:54,240 --> 01:03:56,760
Speaker 2: and we made we made a couple of really delicious

1230
01:03:56,760 --> 01:03:59,040
Speaker 2: ones that we never followed up about, so they never

1231
01:03:59,320 --> 01:04:02,800
Speaker 2: like never like got our own well at that point

1232
01:04:02,840 --> 01:04:05,440
Speaker 2: food stuff, but now savor salt blend. I guess we

1233
01:04:05,480 --> 01:04:06,120
Speaker 2: could go back.

1234
01:04:06,760 --> 01:04:08,360
Speaker 1: We could. It was really good. It was meant for

1235
01:04:08,480 --> 01:04:10,120
Speaker 1: like a bloody Mary kind of.

1236
01:04:10,240 --> 01:04:13,840
Speaker 2: Yeah situation, and it was kind of bloody Mary flavored.

1237
01:04:14,360 --> 01:04:17,560
Speaker 1: It was very good. I was I was impressed, but

1238
01:04:17,760 --> 01:04:19,200
Speaker 1: probably shouldn't have been, but hey.

1239
01:04:19,560 --> 01:04:21,720
Speaker 2: Yeah, oh it was really fun. It was way too

1240
01:04:21,800 --> 01:04:25,000
Speaker 2: much fun. I just want to go, Yeah, pour salt

1241
01:04:25,280 --> 01:04:28,320
Speaker 2: into tiny dishes again, it felt.

1242
01:04:28,120 --> 01:04:33,040
Speaker 1: Very like science experiment. It was fun. Yeah. Well perhaps

1243
01:04:33,040 --> 01:04:33,600
Speaker 1: in the future.

1244
01:04:33,640 --> 01:04:38,160
Speaker 3: Perhaps in the future, Laura, but for now. If you

1245
01:04:38,320 --> 01:04:41,200
Speaker 3: listeners would like to email us, you can. Our email

1246
01:04:41,280 --> 01:04:42,920
Speaker 3: is hello at savorpod dot com.

1247
01:04:43,040 --> 01:04:45,000
Speaker 2: We are also on social media. You can find us

1248
01:04:45,000 --> 01:04:47,800
Speaker 2: on Twitter, Facebook, and Instagram at saver pod and we

1249
01:04:47,840 --> 01:04:50,760
Speaker 2: do hope to hear from you. Savor is production of iHeartRadio.

1250
01:04:51,000 --> 01:04:53,120
Speaker 2: For more podcasts from my heart Radio, you can visit

1251
01:04:53,160 --> 01:04:56,560
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

1252
01:04:56,560 --> 01:04:59,640
Speaker 2: your favorite shows. Thanks as always to our super producers

1253
01:04:59,720 --> 01:05:02,440
Speaker 2: Dylan Fagan and Andrew Howard. Thanks to you for listening,

1254
01:05:02,480 --> 01:05:04,200
Speaker 2: and we hope that let's mar good things are coming

1255
01:05:04,240 --> 01:05:12,320
Speaker 2: your way.