Today is day one of a new culinary journey. You might remember that I created Savor the Salt: Life Needs Flavor to document artisan foods, culinary travel, and kitchen adventures. I’ve long been a proponent of cooking to the fullest, incorporating the myriad flavors of the world to make dinnertime interesting and meals satisfying. Let’s face it. Cooking is fun!
When I chose my blog title “Savor the Salt” it was meant to be a metaphor for flavor. Used sparingly, salt can enhance many foods. My motto: life needs flavor.
Salt is often a primary seasoning or a finishing touch in dishes from every culture. According to the magnificent food history timeline compiled by reference librarian and food historian Lynne Olver (1958-2015), our ancestors began using salt in their foods as early as Neolithic times. Thousands of varieties of salt and salt blends exist, from the ordinary iodized table salt first distributed in 1924 to pyramid shaped crystals of Cyprus. Salt shops extoll the virtues of individual salts harvested from mines and salt beds in remote corners of the world. Books dig deep into the history of its often infinitesimal distinctions of taste and texture.
In my kitchen alone, countless varieties of salt fill my spice shelves. Alderwood smoked sea salt, soy salt, Himalayan pink salt, fleur de sel, chocolate salt, black Hawaiian salt, and more. Each has a purpose, and each has a signature flavor.
Cardiovascular Disease, Heart Failure and Blocked Arteries
Today, the title “Savor the Salt” will take on new meaning and give this blog fresh purpose. Why? When a doctor utters the words “cardiovascular disease,” “reversible heart failure” and “blocked arteries” you stop and pay attention. The health wake-up call rings in loud and clear.
I am changing the way I cook for everyone I love and care about to do my part in making our lives healthier – and keep us all around for a good long time.
So, going forward, the emphasis of this blog will be on SAVOR rather than salt. Salt in recipes will be used sparingly, if at all. Salt might be used as a finishing touch – or not. We’ll be creative with flavors.
Heart health and longevity take priority and salt as seasoning is no longer the best option. Our daily diet needs to shift to low cholesterol, low fat, and low sodium options. To maintain heart health, lose weight, reduce cholesterol, and generally improve our overall physical and mental well-being, our household will be redefining all of our cooking, in the kitchen and on the grill, to more health-conscious options.
Today, a new phase of my own culinary education commences, and I’ll share the lessons I learn here. Pantry purge and restocking must happen. Favorite recipe recreation begins.
And let’s savor the new flavors we discover together!