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| Wilfredor, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0> via Wikimedia Commons |
A recent article in the New York Times talks about the production and culinary use of different kinds of salt. It's a reasonable article, as far as it goes:
https://www.nytimes.com/2024/01/02/dining/salt.html
