"Salt of the Earth-Part II"
In addition to tides, sunny warm days are the key ingredients in salt farming. Continuing our Saturday column, salt farmers, known as paludiers, collect the gourmet of all salts for use in renowned restaurants worldwide. Once a wooden gate traps the sea water, a collection of clay walls promotes slow evaporation. Seepage leads to shallow pools and the appearance of the salt. Salt farmers use a tool, resembling a swimming pool skimmer to drag what looks like a lattice of thin ice into a wicker basket. After skimming the top, the evaporation process continues, leaving the clay-bottomed basin loaded with coarse grey salt. Natural salt is less acidic and less sharp than industrial salts and the paludier's harvest of 60 tons of salt relies on wind, water and sun
Desktop NewsClick to open Continuous News in a sidebar that updates in real-time.
North Baton Rouge businesses pitch to investors for chance at check
Concerned over construction project handling
Vice President Pence pays surprise visit to Denham Springs couple
BRPD dealing with fewer applicants, increase in open positions
Vice President Mike Pence speaks to Port Allen crowd