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@cecmail.org>
To: Owen Dell <odell@silcom.com>; sbperm2006@googlegroups.com
Cc: sbogc@yahoogroups.com; sbfoodfuture@googlegroups.com; sb-simplicity-circle@lists.riseup.net; Scpg@arashi.com; Google Group FF <Fossil-Free-Landscaping@googlegroups.com>; SBEEC@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@yahoogroups.com [mailto:SBOGC@yahoogroups.com] On Behalf Of
Owen Dell
Sent: Saturday, July 26, 2008 7:32 PM
To: sbperm2006@googlegroups.com
Cc: sbogc@yahoogroups.com; sbfoodfuture@googlegroups.com;
sb-simplicity-circle@lists.riseup.net; Scpg@arashi.com; Google Group FF;
SBEEC@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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