Smoked Sea Salt // Bulls Bay Saltworks // McClellanville, SC
On every table, in every takeout bag, on every pantry shelf: shakers and packets, boxes and bags. Salt: ubiquitous and placeless. It’s everywhere, so it comes, it seems, from nowhere. But the funny thing about salt, is despite the industrial-scale machinations that dust it so liberally into our lives, it’s damn low-tech to make. One part seawater, two parts sun. Oh yeah, and the most important part — a person. At Bull’s Bay, that’s Rustin and Teresa Gooden, who wade out into the South Carolina seashore (a national wildlife refuge no less — the water’s filtered by delicious Bulls Bay oysters), to harvet seawater they then dry under the southern sun and smoke over oak chips. After all that work, these crystals deserve a proper setting: like a homemade artisanal pretzel.