Here & Now's Robin Young speaks with Richard Pacelle, professor of political science at the University of Tennessee, to find some answers.
Fancy salts are popping up in gourmet stores across the country. Here & Now Resident Chef Kathy Gunst brings a sampling of gourmet salts for Robin Young and Jeremy Hobson to try.
Gunst says these are not salts to use in cooking, but rather as a last minute addition.
“What’s great is that it gives you control over your seasoning. The idea behind a lot of these is that you make salt a deliberate act, as opposed to just throwing tons of it in and then afterwards being like ‘oh, woops…too much.'”
To learn more or to buy any of these salts, Gunst recommends:
Salt Traders / Didi Davis Food