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 present “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. Taking it slow and honoring tradition is standard operation here.

In a world consumed with bigger, faster, cheaper, J. Q. Dickinson Salt-Works goes against the grain. They make small batch, artisanal salt, produced over a length of time determined by the whims of the West Virginia sun. And, in the end, the business is not about making money. The brother and sister duo focus on honoring a family tradition spanning some seven generations and bringing an unparalleled product to the culinary world.

You Can’t Rush Nature

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. It also contains a lower sodium content than most salts on the market and as a result, 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. You can also learn about their process by watching this 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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