Salt - its pretty important stuff.  Its caused more wars than any other white powder. It is so important to civilization that our word salary is directly derived from the entomological root of salt - people used to get paid in  NaCL.

Today there is a different war over salt, one that the New York Times recently highlighted. In this case, the city of New York, NY is taking aim at the high levels of salt in processed foods. As Michael Rhulman puts it: “It can’t be said enough—the salt we season our fresh food with ain’t the salt that’s the problem. ”

Our society struggles with salt shaker guilt only to find NaCL creeping in from every angle. As foodies are we particularly susceptible to the briny beast but also acutely aware of its magic. Salt is what makes bacon possible after all.

Here’s our #Foodie question(s) of the day - how conscious are you of your salt intake and has it effected the way you cook?