The New York Times has a fascinating article on how salt is made the traditional way in Portugal. Artisinal salt makers using salt marshes called salinas are reviving centuries-old traditions, as most salt-making goes large-scale and commercial.
We're two Midwestern omnivores, L and M, who are trying to eat food from every country in the world (at restaurants in both the US and abroad). Eating the World is where we update our global restaurant and food adventures. We are based in Cleveland, Chicago and beyond.