Isle of Salt


Four-mile-long Ne­tarts Bay, a pro­tected es­tu­ary an hour and a half west of Port­land on the Oregon coast, is an ideal spot to har­vest salt, be­cause the water is so pris­tine. “There are very few fresh­wa­ter inputs,” ex­plains Ben Ja­cob­sen, founder of Ja­cob­sen Salt. This means both that the water has more salin­ity, and that there’s less fer­til­izer and pes­ti­cide runoff to pol­lute the bay. “Then there are the oys­ters and clams that fil­ter the water,” says Ja­cob­sen. The bay is pro­tected by a long, club-shaped slice of land known as Ne­tarts Spit.

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