Episode 102: Salt with Darryl Bosshardt of Redmond Inc, Part 1

Monday, July 16, 2018
We are delighted to have Daryl Bosshardt of Redmond Inc on today's Part 1 episode. He tells us about the background of salt, the history and science behind salt, and how the sea bed of salt was discovered in Redmond, Utah and how Real Salt came to be. We shout-out a listener whose wife loves cast iron, chat about Pourfect measuring cups, and get excited about cheese mayo.

Let's taco 'bout it!


Photo courtesy of Autri Taheri

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!

  • Food Nerd Shoutout: Thanks to @yeathatputnam58 for sharing a story about your wife's cast iron collecting, especially the Krusty Korn Kob Wagner Sidney, during our cast iron giveaway with Dutch Oven Daddy last week.

Krusty Korn Kob Wagner pan
  • Let's Dig Into the Kitchen Drawer: Winter loves this gift, the 9-piece Pourfect measuring cups, that she received from a friend years ago. The 1 1/2 cup and 2 cup measures are easily the best thing when she's baking. Winter's ranking: 5 out of 5 stars.
  • Welcome to Darryl Bosshardt from Redmond to talk about salt and especially, Real Salt.

Darryl Bosshardt of Redmond

  • The book Salt: A World History tells about how salt, or sodium chloride, is essential for life and how it was used to pay a salary in Roman times.
  • What are the differences between the salt we consume? Back in the day, we used salt a lot to preserve our food and we consumed a lot more salt even per our earlier episode on Canning.
  • A lot of magnesium can be pulled off the Great Salt Lake in Utah. Magnesium chloride and sodium chloride are generally pulled off to use for other purposes, then a chemical is added to the leftover sodium chloride to repel moisture (to prevent it from being hygroscopic), which creates a different type of salt from what we once had.
  • Harvesting salt from the ocean or salty bodies of water entails pulling off the water and letting it evaporate till it reaches about 26% where it will precipitate out.
  • Winter went to a salt tasting with caterer and businesswoman Mary Crafts of Culinary Crafts and it was a huge difference between our usual table salt versus Himalayan Salt and Real Salt.
  • There are ancient sea beds found in Pakistan, Bolivia, and Utah.

Photo courtesy of Monika Grabkowska

  • Darryl tells us how the salt bed that is found in Redmond, Utah was discovered.
  • He would easily choose the clay over the salt if he had to choose between the two, because the clay is harder to come by. 
  • Horses aren't made to live in a stall or paddock. Per Mike in the equine division at Redmond, salt and clay will save horses' lives everyday. Rein Water (a salt and clay mixture) is added to water for horses.
  • Join us next week for Part 2 of our interview with Darryl!
  • Introducing Interesting Ingredients: By the way, we didn't do a video for sunchokes because they're not in season right now. Anyway, Sharon talks about Cheese Mayonnaise, which she heard from our friend Anna-Marie from Beauty and the Beets. We're going to give it a try this week! Watch out for it on the Hungry Squared Podcast Facebook page. Have you liked our page?

Run Time: 47 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

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