Pat Shingleton: "Pass the Salt"
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.
Desktop NewsClick to open Continuous News in a sidebar that updates in real-time.
East Iberville overcomes 14 point deficit to claim 1A State Title
LSU radio crew calls road games from home
Southeastern caps off historic weekend with sweep of Mississippi Valley
Central's Ethaniel Rizan big on size and heart
Baton Rouge CC gets huge win over Louisiana Community Christian