Our next stop is Sicily, Italy where Sale Marino di Trapani (Sea salt of Trapani) is harvested along the coastal pans of Trapani, Paceco and Marsala. Here it is an age-old tradition for local melon and garlic farmers to spend their summers working in the salt pans as harvesters of this indigenous salt. The hot […]
One of the most rare salts I have come across in my research is Asin Tibuok sa Albur, or “Unbroken Salt of Albuquerque” which is an artisanal sea salt produced by traditional methods in the small town of Albuquerque on the island of Bohol, Philippines. It is so rare because of it’s long, involving process […]
Korean Bamboo Salt or “Jukyeom” is also a sun dried salt, but the authentic process that happens after harvest is what gives this salt it’s unique qualities. First, sun dried salt from the western coast of Korea is packed into bamboo stalks that are at least 3 years old or more and sealed with the […]
Careers through Culinary Arts Program names Karen Brosius as new president The Careers through Culinary Arts Program (C-CAP) and Board Co-Chairs Marcus Samuelsson, award-winning chef and owner of the acclaimed Red Rooster Harlem restaurant and cookbook author, and Mark Weiss, chief investment officer of RFR Holding LLC, proudly announce that Karen Brosius has been appointed […]
Creating a Tomato Community and Culture There’s no doubt about it, Joe Cannistraci is passionate about tomatoes. You could even say tomato sauce runs in his veins. Born in New York and raised in the Garden State of New Jersey, Cannistraci first started growing tomatoes with his Sicilian grandfather in his large backyard garden. And […]
Hawaii also offers several different types of salt, and because Hawaii is an island of its own, the waters near Hawaii impart their own distinctive flavor to the salt which cannot be found anywhere else in the world. All of the salts that come from Hawaii are produced through solar evaporation, but with the use […]
Our first region of France brings us several different types of sea salt. Fleur de Sel, meaning “Flower of Salt” is the finest one can purchase if you can afford it at $15-20 per pound. It is so costly because of the method of harvest. Fleur de Sel is harvest from tidal pools off the […]
Since we are the “World” Tomato Society, I would like to cover a topic that people all around the world can relate to that goes hand in hand with tomatoes – salt. There are probably over 50 types of salt, but not all of them are edible. Some are used for health remedies, traditional ceremonies, […]
The newly revamped Ranch delivers a wholesome good time, not to mention one unique Bloody Mary dish When driving down the Pacific Coast Highway toward the quintessential California beach town of Laguna, those dreamy visions of a mountain escape don’t readily come to mind. After all, getting there requires wending past a festive beach strewn […]
Tomatoes in in a quintessentially Japanese dish Hyotei, a three Michelin-starred kaiseki restaurant in Kyoto, has served some of the same dishes to travelers of the nearby Nanzen-ji temple for hundreds of years. That’s not to say that Chef Yoshihiro Takahashi lacks imagination, but rather speaks to the reverence for tradition in Japanese culture. Opened 400 […]
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