One of the best things about the curling lifestyle is not being tied to the alarm clock. And if one might be getting up at 5 am, it’s because you want to, not because you have to go work for the man.
A couple of weeks before our locavore dinner, even though salt was on the exceptions list, I decided that I wanted local salt for our meal. After I couldn’t find any locally sourced salt for purchase, the very very kind sous chef at The Herbfarm told me how they made theirs. So, I dragged Sparklepants and the dogs out of a nice warm bed at the cracka to go collect 45 gallons of sea water.
It was really really foggy, but so peaceful and serene and kind of like a movie. Maybe it’s because no one else was awake, and those who were awake would be going to work and not at a beautiful state park.
While we were going home, the fog burned off, so we decided to take a little detour to stop and smell the flowers (and get a snack).
Salty and delicious. And I was so proud.
Then my salt bubble popped. Sparklepants asked me to really think about the environmental impact of making our own salt: sure, it didn’t arrive on a jet, but . . . we did drive at least an hour to and from the ocean (in our non-fuel efficient car) and used natural gas to boil off the water as opposed to salt flats that just use the sun to evaporate the water. Yeah, I might be willing to concede that local might not always be the most sustainable.
But it was still fun, dammit.