J.Q. Dickinson Salt Works: Appalachian Salt-Making Runs in Their Blood

A 7th generation salt-making family harvests an all-natural salt by hand, from an ancient ocean trapped below the Appalachian Mountains of the Kanawha Valley in West Virginia. One could say salt-making runs in their blood. They are seventh-generation salt-makers, brother and sister Nancy Bruns and Lewis Payne. They share a common love of food, farming and family. Their salt is completely organic and naturally derived. They are family owned, and they believe that treating the earth and our environment with care will allow their family and yours to live off the land for many years to come.  They use the power of Mother Nature to produce their salt, and are always looking for ways to reduce their carbon footprint. They are passionate about their local community of Kanawha County, West Virginia, and will continue to work to support the initiative to encourage West Virginians to eat healthier. Awareness of the land and where our food is sourced is deeply connected to a healthy community.  They donate profits from our farm-to-table event series "Celebrating the Season" to organizations that help this cause. You can read more about the health benefits of eating unrefined salt at Health Radar and Splendid Table.