Worth Their Weight

After returning home to Newfoundland, having worked in kitchens around the world, Peter Burt reconnected with Robin Crane, who he first met in high school. Together, they mastered sea-salt harvesting and continue to experiment with new flavours, such as green alder and smoked juniper. Photo by Crystal Fudge.
Clockwise from top left: Burt and Crane funnel ocean water into large vessels before boiling it for two days until it reaches very high salinity. After that, they move the water into specialized vessels called “slow pots,”...
...which continue to heat and evaporate the water at a very low temperature for up to eight days. They then harvest, dry and package the salt. Photos by Heather Nolan.
Burt and Crane, partners in life and in business, look out at Trinity Bay from the shores of Bonavista, Nfld., the place where they harvest the salt for their Newfoundland Salt Company. Photo by Crystal Fudge.