I happen to have the good fortune to work closely with folks in the food industry in the US. While walking through the office my eye happened upon a copy of “Food Technology” magazine from May 2010 with a large photo on the front of flaked salt and the caption title “REDUCING SODIUM.” Of course I quickly leafed through the first couple pages of this publication and within moments learned of the New York City group, the National Salt Reduction Initiative. We have discussed this group (at least tangentially) before, and of course our position is that this movement should focus its efforts on the salt in processed foods, rather than salt intake generally.

WELL, right in the first couple paragraphs of my new favorite magazine, I came across a statistic that I had not seen before – only 11% of sodium in Americans’ diets comes from their own addition to food. On the other hand, a whopping 80% is added to foods before they are even sold to consumers! Based on this information, it is not difficult to extrapolate there would be a significant reduction in Americans’ sodium intake if we just ate more meals prepared in the home kitchen. In this way we control the amount and type of salt added to our foods, thus reducing our overall sodium intake.

The “Food Technology” article points out that there is a movement in the packaged food industry to offer reduced sodium products (yeah, this is obvious). However, pre-packaged foods are just one piece of the sodium intake pie chart – just think of all those meals you eat at restaurants (yikes, look-out) and fast-food franchises (one of these will certainly put a dent in your daily sodium diet).

Preparing your own meals certainly is a way to know how much salt is in your food, and so let our naturally unrefined sea salts and blends entice you to venture into your home kitchen and reduce your sodium intake at the same time…

My first Beyond the Shaker recipe had to include the Hot Habanero Blend.  The bottle beckoned to me with its warm colors and smell.  After consulting BeyondtheShaker.com, I picked Chicken Tacos.  The directions were simple and I’ve never met a taco I didn’t like.

While sautéing the peppers an inviting smell filled the kitchen.  After cooking the chicken, the moment I’d been waiting for arrived.  Adding the Habanero Blend!  It hit the pan and the meal was transformed.

Before I could even get the tacos on the plate I had to dig in.  Although I was nervous I couldn’t take the heat, this blend left my lips smoldering and waiting for the next bite.

The meal served on my wedding china.  If this isn’t a special occasion, I don’t know what is.

We are very excited about all of the positive buzz Beyond the Shaker has received in the media. Here is a sampling of some of those media highlights over the last year. Thanks again everyone for your support!

MEDIA HIGHLIGHTS


Detroit Business (dbusiness Journal), “Snapshot,” October 2010
“..in 25 to 30 stores, multiple restaurants and…sales are global.”

ChicagoMag.com: Dish, August 20, 2009
“Look into Beyond the Shaker, a locally based company that offers a line of chef-crafted, mostly organic gourmet salt blends, such as Herb Garden Blend…and other variations that sound like types of pot.”

NBC Chicago News, “Worth Its Salt,” August 14, 2009
Beyond the Shaker’s website taught me “that the word “salary” comes from the Roman word “salarium,” which referred to paying their soldiers with salt. Great dinner party conversation.”

Fashion Meets Food (food blog), March 10, 2010
“Beyond the Shaker Gourmet Salts are made in Michigan, and are absolutely divine! If you love giving your meat or bread some flavor seriously check out Beyond the Shaker.”
 

FoxNews.com, “The Rock Stars of Salt,” October 26, 2009
“Gourmet salts were always the province of foodies. With their encyclopedic website [Beyond the Shaker] is bringing them to the masses, one grain at a time.”

 
Hour Detroit Magazine, “Great Shakes” November, 2009
Beyond the Shaker salts “are beautiful.”

The Novice Chef Blog, January 2010
“These salts…well they were everything I was promised, and more! I have added them to chicken, fish, steak, veggies…and the list probably goes on but I can’t even remember. These were honestly wonderful.”

National Public Radio – The Craig Fahle Show, February 17, 2010
Beyond the Shaker salts “are so addictive they are like cocaine!”

News Talk 760AM – Voice of the Great Lakes, October 18, 2009
Beyond the Shaker featured on hour long broadcast show titled “Come to the Table” which highlights Midwest food companies.

The Actor’s Diet (food blog), “Worth Its Salt,” February 19, 2010
Beyond the Shaker “salt blends are truly gourmet…and they’re absolutely beautiful.”
 

The AM Law Daily, “Off The Clock: Whole Lot of Shakin’ Going On” September 4, 2009
“McVety, who calls himself a foodie, says his salt quest began almost three years ago when he took a cooking class, and learned about the many salts used in Chicago’s most famous restaurants.”

Odd Pairs Food Competition – Winner of “Tastemaker Award,” March 26, 2010.