Salt has come up quite a few times in this season from episode number one when I was talking

with Jonathan Townsend about how they would have procured salt in colonial times to the

episode with Warty Harmon when we talked about fermentation and how important salt is in

those jars of sauerkraut or pickles that you're making.

And it's come up, I think in almost every other episode, whether it's been about dehydrating

or canning or cheese making, basically salt is a non-negotiable part of food preservation.

Now, whenever I talk about salt publicly, well, ever since last year at least, I kind of

have to laugh.

So last year I did a salt episode with Daryl of Redmond Salt, it was episode number 133,

it was really good.

He is a wealth of info.

You might want to go back and check it out if you want more in-depth info about all

things salt.

Anyway, to follow that up, I wrote a blog post to go with it and I answered a lot of common

salt questions in that blog post.

And one thing that you do when you're writing is you want people to be intrigued enough

when they start reading your article to keep reading, it's just biting 101, right?

And so I started off the article with kind of a funny tongue-in-cheek statement.

I said, I have banned salt shakers from my kitchen table.

And what I meant by that was that salt is so important to me when I'm cooking.

That I go above and beyond to make sure the food that I'm serving is well seasoned before

it goes to the table.

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