Pacific Flake, Bryon Duty

If you love salt (like I do) then you will read entire books about Salt — like the book written by Mark Kurlansky entitled Salt: A World History.  And then — you will also be completely intrigued when you hear there is a local businessman making a living extracting water from Humboldt Bay and turning into the most beautiful flakes of snow — ok, he’s making salt — but really it looks like beautiful snowy crystals when it settles out of the brine solution.  Where is he doing this?  Out in the new industrial park in Samoa — his neighbors are Taylors Seafood and they are raising up baby oysters — and supplying Bryon with water quality analysis so he can be assured that his salt is pure and fabulous.

Of course I had to go visit his plant — and then he kindly gave me some samples.  Now this is some beautiful stuff — and you might want to save it for a finishing salt — or to sprinkle on some lovely salted caramels (yes please!) but you just might be tempted to return and purchase the giant restaurant size container of salt like I did.  My husband says the salt is sweeter than kosher salt and he is probably right — he is one of those “super tasters” you hear about, they can’t tolerate hot foods (poor babies) but they have more taste buds and can distinguish more flavors than the rest of us.  I do enjoy it and you might too — keep an eye out for it at the North Coast Co-op; Eureka Natural Foods; and Wildberries.  Ultimately it will be available in other stores as well.

Listen here

Pacific Flake website

Henry’s Olives, Henry Robertson

Oh Henry and I go way back — back to the days when he was a full time woodworker and I was taking wood shop classes at the College of the Redwoods.  I was pretty tentative with the equipment — and Henry was pretty patient trying to get me to be more confident and to finish my project (a shaker style cabinet…it took ages to finish…teaching me the importance of really loving a project if you are going to spend years working on it…)

So, of course, when Jessica Eden and I first started Food for Thought — he was one of the first people that was interviewed about his olive business.  Now, after 7 years — I figured it was time to re-visit Henry’s Olives and talk to him about many of the additional products he has added to his line.

Listen Here

Henry’s Olives website

Master Food Preservers 2017 Training Program

I think everyone knows that I have a soft spot for the Master Food Preserver Program — For me, it all started when I first learned about the program back in the early 1980’s.  I was going to college at Humboldt State University and down in Alameda, my mom enrolled in the program.  The next thing I knew she was shipping up pasta she had made and talking about pickles and jerky — when I was home the next summer she dehydrated onions in the basement…so yes, we all make mistakes!

I was downright jealous — I wanted to be a Master Food Preserver (MFP) with the University of California — but Humboldt didn’t have a program.  So I started talking to Food Guru Joyce Houston about what it might take to get a program off the ground here in Humboldt — and along with Deborah Giraud from the UC, Lauren Fawcett from the North Coast Co-op, and most importantly Lifetime Master Food Preserver Lee Ann Moore (then Duclo), we made it happen.  In 2012 we graduated the first class and it has been going ever since, with over 40 people to be volunteers sharing information on safe home food preservation.

But, to become an MFP — there is quite a bit of training involved.  Orientation is January 21, 10am-12pm at the UC Cooperative Extension Office. Classes are Saturdays and Mondays, February 4 – March 13. Saturdays 9am-4pm and Mondays 5:30pm-8:30pm. Class location: Bear River Community Kitchen in Loleta. Graduation will take place on March 13, 5:30pm-8:30pm at the UC Cooperative Extension Office in Eureka. For an application you can contact the University of California Cooperative Extension Office at 445-7351.

To hear more about being an MFP and the 2017 training, listen here to an interview with Joyce Houston and Christine Lewis.