On todays THE FOOD SEEN, Ben Jacobsens relationship with salt began in Denmark, not while growing up in Vermont baking fresh bread and watching his mothers spinach soufflé rise. He was studying for an MBA, when his then girlfriend gave him the gift of finishing salt. From then on, Ben would splurge on small packets of Scandinavian salt that hed never be without. Upon moving back to the states, Ben started an experiment in Portland, Oregon, one that took 2 1/2 years of trail and error until Jacobsen Salt Co. was finalized on 2011. He found the watersof Netarts Bay, already know for its amazing oysters, perfect for thousands of gallons to be turned into his own brand of hand-harvest sea salt. Now, chefs around the country use his salt as an important component to a dish, the same way Ben sprinkles it on the simple things, like eggs and toast in the morning. This program has been sponsored by The International Culinary Center. Image by John Valls Image by Jeff Scott Shaw Its just nice to bring good salt with you wherever you go. [23:55] Its very difficult to make good salt at home. [30:15] --Ben Jacobsen on The Food Seen