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.