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J.Q. Dickinson Salt-Works, WV
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Email Address: jacki@centralmassorganics.com
About Us
One could say salt-making runs in our blood. We are seventh-generation salt-makers, brother and sister Nancy Bruns and Lewis Payne. We share a common love of food, farming, and family.

Our brine is naturally sourced from an ancient, untouched sea called the Iapetus Ocean (predating the Atlantic) trapped below the Appalachian mountains. Our salt is free of contaminants and heavy metals that may be found in other oceans. Gleaned from the earth by an underground brine aquifer, the salt is then processed naturally using the power of the sun and gentle mountain breezes. The result is a beautiful crystal that enhances the flavor of any dish.

Our salt is a testament to what the earth can provide us when we use it with care; the natural properties of this salt come straight from the earth. Our salt is naturally high in minerals and contains no preservatives or artificial additives. J.Q. Dickinson salt celebrates the beauty and purity of farming, and its connectedness to our families and communities. Our salt is farm-to-table in its truest form — a means of sharing, from our family to yours.

William Dickinson, of Bedford County, Va., became one of our nation’s first economic and geographic pioneers. He saw a potential business opportunity on the far side of the Allegheny Mountains in Kanawha County, Va., where he had heard that people were boiling brine from springs for the resulting salt. In 1813 Dickinson invested in “salt properties” along the Kanawha River in the Appalachian Mountains and was making salt by 1817. The industry flourished in western Virginia and the town of Malden became “the salt making capital of the east”.

Today, two seventh-generation descendants of William Dickinson, siblings Nancy Bruns and Lewis
Payne, have reinvented this storied tradition, transforming the process by using natural and environmentally friendly concepts to produce small-batch finishing salt. On the very same family farm where William Dickinson lived and made salt, Nancy and Lewis have recaptured salt from this pristine 400 million year old ancient sea below the Appalachian Mountains. The brine is evaporated in special sun-houses and hand harvested, to create a perfect farm-to-table salt for any type of dish. Read more about our past in this History Tour of Old Malden.
Practices
Our brine is naturally sourced from an ancient, untouched sea called the Iapetus Ocean (predating the Atlantic) trapped below the Appalachian mountains. Our salt is free of contaminants and heavy metals that may be found in other oceans. Gleaned from the earth by an underground brine aquifer, the salt is then processed naturally using the power of the sun and gentle mountain breezes. The result is a beautiful crystal that enhances the flavor of any dish.

Our salt is a testament to what the earth can provide us when we use it with care; the natural properties of this salt come straight from the earth. Our salt is naturally high in minerals and contains no preservatives or artificial additives. J.Q. Dickinson salt celebrates the beauty and purity of farming, and its connectedness to our families and communities. Our salt is farm-to-table in its truest form — a means of sharing, from our family to yours.

94.5% sodium chloride, 3% calcium, 1% magnesium, 1.5% trace minerals, including potassium.

No heavy metals, such as mercury, arsenic or lead, are present — many of which may be found in other sea salts.
You can read more about the health benefits of eating unrefined salt at Health Radar and this
Splendid Table interview with Mark Bitterman, selmier (salt expert).


Geology

Iapetus Ocean (400-600 Million years old): pre-dates the Atlantic Ocean. A pristine ancient sea,
located deep under the Appalachian Mountains. We are the only salt in Northern America made
from this type of source.