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Mark Bitterman, a self-proclaimed Selmelier, is more than a little bit obsessed with salt. Step into The Meadow, his jewel-box of a store in the West Village of Manhattan (or the original location in Portland, Oregon) and be taken on a journey to the bottom of lakes and seas, across mountains and salt flats, and through deserts on camelback to explore the vastly wide—and largely unknown—world of salt.   View Here>>

Many of us probably take a product like salt for granted because it's available everywhere and it's cheap. Therefore, most of us would never even think of creating a high-end food and gift business based on salt. One business has actually found success in doing so however. That's because the owners managed to market themselves by properly seasoning their story. View Here>>

Professor Chocolate from Nuumte Oote on Vimeo. Professor Chocolate is Neill Alleva and Rob Monahan, two elementary school science teachers who can also school you in everything you need to know about finding your favorite gourmet chocolate treats in New York City.     View Here>>

Savour Salt-the seasoning of the senses A new major study of 3,681 people published last week in the Journal of the American Medical Association has again seriously undermined the prevailing attitude among media and public health officials. It found no correlation between moderate salt intake and hypertension.   View Here>>

 Cooking with Salt Blocks are Hot - or ColdAS I PULL the Himalayan pink salt bowl from its wrappings, I'm struck by the sheer weight of the thing. Cool to the touch like marble, it reminds me of a rose-quartz mortar. Just to be sure, I lick my finger, swipe and taste. Definitely salt. Still, I'm undecided about whether to cook in this beauteous bowl or put it on a pedestal and admire it.View Here>

A couple weeks ago, I was delighted to be invited to a Himalayan Salt Block Cooking Class at The Meadow, an artisan salt shop on Mississippi Avenue. I’ve been wanting to check out The Meadow for quite some time as my husband and I fancy ourselves foodies and I was glad to finally have the opportunity to do so.The Meadow is five years old and was started as a flower and salt shop by Mark Bitterman. Shortly after opening, he added wine and chocolate to their offerings. It’s hard not to be charmed by the shop (or by the entire wall of fancy chocolate bars)View Here>

It's the most universal of ingredients and the one most easily overlooked. From Sel Gris to flake salt, Mark Bitterman argues that the better you know your salt, the better every meal will turn out.View Here>

Salty, Bitter, Flowery, and SweetWhile walking down the West Village’s Hudson Street one day last fall, a new shop caught our eye. A formerly vacant space was once again full of life—bursting forth with brightly-colored flowers and tall shelves filled with, of all things, chocolate and salt. Once we actually entered The Meadow, we discovered that it was even better than we had initially thought! The Meadow sells more than 100 (yes, a hundred!) varieties of salt, some of the most beautiful and unique flowers I’ve ever seen, an amazing variety of chocolates, and, in the back, an extensive collection of cocktail bitters.View Here>

Author Spotlights: Salted by Mark Bitterman I wrote Salted because I was frustrated—or maybe appalled is the better word. There was not a single book out there that seriously examined the different salts produced by different people around the world. Salt is the first ingredient, the most universal ingredient, the most powerful ingredient. For ten millennia salt has been made by virtually every society in every corner of the globe, where it reigned supreme over entire cultures. Every salt was a unique reflection of the world’s diverse peoples.View Here>