As regular readers know, I'm a big fan of using sea salt from a variety of regions in cooking, if for no other reason than the fine distinction it makes in meat rubs and finishing vegetables. Salt turns me on. So I'm tickled by this interview with author, Mark Kurlansky, who has written a book on the cultural and political importance of pork. Who knew it could cure zombies?
H/T: Food and Think, Smithsonian