Aug 31 2016

Taking it Slow

Almost 200 years ago, William Dickinson began producing salt at their family farm in Malden, West Virginia. In 2013, 7 generations later, sister and brother team Nancy Bruns and Lewis Payne began J. Q. Dickinson Salt-Works to honor the family tradition. Nancy & Lewis will be presenting “7 Generations of Innovation” on September 28 to talk even more about what they’ve done to preserve the values and legacy of their family businesses.

In a world consumed with bigger, faster, cheaper, J. Q. Dickinson Salt-Works goes against the grain, making small batch, artisanal salt, produced over a length of time determined by the whims of the West Virginia sun.  And, it’s not about the money—it’s about honoring a family tradition spanning some seven generations and bringing an unparalleled product to the culinary world.

The salt is gleaned from an ancient ocean trapped below the Appalachian Mountains of the Kanawha Valley in West Virginia. It’s dried slowly, with the help of the sun and the gentle mountain breezes rolling through the valley. The result is a gorgeous crystal that’s all natural, mineral rich, contains a lower sodium content than most salts on the market and makes just about anything taste better.

Nancy is a chef by training with over 20 years of culinary experience. She oversees sales while Lewis looks after operations.

Click here for their blog on the process used to harvest their salt, or click here for a video explanation.

Click here for their video “Heritage is Our Guide”.

You won’t want to miss their presentation – register today!

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