Pat Shingleton for April 17, 2008
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Continuing our repeated report from Wednesday, about 200 French salt farmers, known as paludiers, who collect the gourmet of all salts for renowned restaurants worldwide. Once a gate traps the sea water, clay walls promotes slow evaporation. Seepage leads to shallow pools and the appearance of the salt. With a tool that resembles a swimming pool skimmer, farmers gently 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 sharper than industrial salts. The paludiers’ harvest of 60 tons of salt relies on wind, water and the sun.
Fastcast: Warmer.
