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Pat Shingleton: "Pass the Salt"

1 year 1 month 1 day ago April 21, 2016 Apr 21, 2016 Thursday, April 21 2016 April 21, 2016 4:10 AM in Pat Shingleton Column
By: Pat Shingleton

Salt farming depends on the weather and for French artisan farmers it’s a time tested labor of love. A combination of abundant sunshine, heating the land and persistent wind creates a surface high tide in Guerande, France. Clockwise circulation from the high enhances an area of marshy meadows, also known as the “Cote Sauvage.” Europeans have harvested salt from the earth and in this location since the ninth century.  Salt farmers, also known as paludiers use the same technique and the same tools to collect this caviar of salt. The collection process begins with a wooden gate that traps the sea water into the marsh. When the correct amount of water flows at the correct rate, a maze of clay walls promotes slow evaporation. After a month, the water seeps into shallow pools and salt appears. I will continue to showcase this process in Friday's column.

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