[Scpg] -SBOrgGdn- making salt

[lbsaltzman at aol.com]

I would think the salt would have to be sterilized if it came from most coastal waters off the U.S.? Santa Barbara waters sure have a lot of bacteria present.


-----Original Message-----
From: Christa Backson <christa at cecmail.org>
To: Owen Dell <odell at silcom.com>; sbperm2006 at googlegroups.com
Cc: sbogc at yahoogroups.com; sbfoodfuture at googlegroups.com; sb-simplicity-circle at lists.riseup.net; Scpg at arashi.com; Google Group FF <Fossil-Free-Landscaping at googlegroups.com>; SBEEC at yahoogroups.com
Sent: Mon, 28 Jul 2008 12:36 pm
Subject: RE: -SBOrgGdn- making salt







http://rchrd.com/weblog/pivot/entry.php?id=33
Here is an interesting photo and comentary of the salt flats in the Bay
area. I've passed by these many times in my travels north. Pretty
exposed and raw. They must sterilize it somehow after it is harvested. ~
Christa


-----Original Message-----
From: SBOGC at yahoogroups.com [mailto:SBOGC at yahoogroups.com] On Behalf Of
Owen Dell
Sent: Saturday, July 26, 2008 7:32 PM
To: sbperm2006 at googlegroups.com
Cc: sbogc at yahoogroups.com; sbfoodfuture at googlegroups.com;
sb-simplicity-circle at lists.riseup.net; Scpg at arashi.com; Google Group FF;
SBEEC at yahoogroups.com
Subject: -SBOrgGdn- making salt

Hi all,

Has anyone ever made salt from ocean water? Is it safe to do? The latest
issue of Sunset Magazine has (believe it or not) extensive coverage of a
One Block Diet experiment. They mention making salt, and say that it
takes 3 quarts of sea water to make 1/2 cup of salt. 
I'm intrigued and would like to try it. I assume you just go get some
ocean and let it evaporate, probably in a glass baking dish. But if
anyone has any experience with this I'd love to hear about it. We could
have a salt person at each foodshare, keeping us all supplied.

The Sunset article and related info can be linked at http://
oneblockdiet.sunset.com/. Hats off to them for going all rad on us.

Owen

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COUNTY LANDSCAPE & DESIGN...............................805 962-3253
FAX...............................................................805
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E-
MAIL......................................................odell at silcom.c
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