June Field Trip!
My connection with Sokol Blosser traces its roots back 30 years, to the day I dropped out of college, moved to France, and smooth-talked my way into a job restoring a chateau on a fringe of the Pyrenees. It was there that I discovered something remarkable. I thought it would be nice to introduce myself and my company, The Meadow, via the story of this discovery. I won’t share the stories that are still recalled with mixed horror and amusement by French villagers today: stories entitled “Some Cracked Ribs" or “Two Inches of Plaster Dust" or “The Homicidal Peacock." It wasn’t all calamity. I hunted wild boar in a thick fog at dawn, mastered a legendary cassoulet recipe from the village over the mountain, and foraged chanterelles with loggers.
I met Alison Sokol Blosser because I wrote a book called Salted—a Manifesto on the World’s Most Essential Mineral, with Recipes.The book won a James beard Award, and that nudged me into a gig co-hosting a diner in New York where Alison was pouring some mythical pinot noir. So it was salt and wine that brought us together. Here’s the story, pulled straight from my first book, of how I fell in love with salt.