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Pamela Wood introduces readers to the June 1976 Bicentennial Salt Magazine, discussing the work that her students put into the book.

Living out in West Peru, Mary Turner always has stories to share. Kelly Emery visits Turner and learns how to make butter on a churn.

Along the beach, Arden Davis collects Irish sea moss, something he claims most people do not know about. Kim Lovejoy and Mary White speak to Davis about the process of sea moss harvesting.

Heading down to the wharf at three o'clock in the morning, Herbert Baum is ready to learn about lobstering from his father and Dave Burnham. Baum documents the work that lobsterman do on their boats and how they got into the business.

When Fran Ober learned how expensive cottage cheese was, she decided to speak to her grandmother, Eleanor Nedeau about how it is made. Ober documents the process of making cottage cheese.

Karen Gelardi and others explore how the islands off Cape Porpoise have retained their gemlike beauty.

With a background in chemical engineering, Lincoln Sennett borrowed ideas from honey packing companies to build his own honey production plant. Erin Post documents the history of Swan's Honey, originally owned by Harold Swan, and the work that goes into the business.

With a curiosity on how to build boats in bottles. Howard Doane and Bill Shook speak to Richard Nickerson about his craft. Doane and Shook document Nickerson's process of building the boats and placing them in the bottles.

Prior to the release of The Salt Book, Pamela Wood speaks to readers about the contents of the book and the release parties.

Back cover for the October 1986 Salt Magazine.

Front cover for the Salt 2006-2007 Magazine.