Today’s historical oddity: Long-time New York Times food critic Craig Claiborne was a salt addict, of the most extreme kind. By his own admission, young Craig would drink the brine from jars of pickles and even drink the salted water being drained from homemade ice cream freezers! He only gave up his addiction on doctor’s orders, when in middle age he developed high blood pressure and heart problems. To me, having a salt addict critiquing food sounds a bit like having a blind man flying a plane, but hey, who am I but an humble peasant, a mere lowly toiler in the culinary gardens?
Categories
Jon Peirce Editorial Services 