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"Salt of the Earth"

3 years 5 months 4 days ago April 27, 2013 Apr 27, 2013 Saturday, April 27 2013 April 27, 2013 2:00 AM in Pat Shingleton Column
By: Pat Shingleton


You may be using a variety of "salts" for this final weekend in April. Salt farming depends on the weather and for French artisan farmers; it's a labor of love. The wind and the sun's heat creates a high tide in Guerande, France; an area of marshy meadows, also known as the "Cote Sauvage." Europeans harvested salt from this area since the ninth century and salt farmers or paludiers use the same technique and 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.


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