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Media
Media
Click link to view ABC's L ocalish segment on us!
A dash of salt makes most everything taste better. Karen Rogers takes us to a Cape May greenhouse where they're hand-harvesting from the sea.
By Karen Rogers
"Anybody can go down to the ocean, dip a bucket in and burn it down to a pretty salt with fossil fuels from the Middle East," Bitterman says. "But the challenge of making salt in a sustainable way is an important one to address. And if [Cape May Sea Salt Co. is] doing it solar, which is the hard way and the right way, and they've got a flaky salt that's local - that's badass. That's cool. That's a triple whammy."“
Salt Expert Mark Bitterman
“Consumers and chefs seem to agree. The first Cape May Sea Salt was sold commercially in 2015; now, it’s carried by more than 60 retailers, including Whole Foods Market, in Philadelphia, New Jersey, and New York and by wholesalers like East Amwell–based food hub Zone 7 and Philly’s Samuels & Son seafood distributor.
BY ALEX JONES
Thomas, who, with his wife, Stephanie, owns Windy Acres Farms in Ocean View, where the partners evaporate local sea water in a huge greenhouse.
By Diane Stopyra
