Ember & Grain · Field notes on salt and smoke
The Origins
Every grain has a coordinate. Every fire has a forest.
The long way to the table
Fourteen salts. Nineteen woods. Thirty-three places.
We started with a simple question: where does it come from? Every salt we smoke and every wood we smoke it over has a home, and a people who have worked it for generations. The Origins Atlas is our map of those places. Start with the salt or start with the fire.
Volume I
The Salts
Nº 01 · 21°54′ N · 159°36′ W
Red Alaea
Nº 02 · 21°05′ N · 157°01′ W
Black Lava
Nº 03 · 18°55′ N · 104°04′ W
Sal de Colima
Nº 04 · 47°18′ N · 2°28′ W
Gros Sel de Guérande
Nº 05 · 38°20′ N · 21°23′ E
Greek Sea Salt
Nº 06 · 37°13′ N · 7°26′ W
Sal Marinho
Volume II
The Woods
Nº 01
Hickory Wood
Nº 02
Pecan Wood
Nº 03
Post Oak Wood
Nº 04
Mesquite Wood
Nº 05
Apple Wood
Nº 06
Cherry Wood
The book
The Origins Atlas
The Long Way to the Table
These pages hold a part of each chapter. The book holds the rest: the history of each place, how the salt is made and the wood is burned, the families who keep the work, the hand-drawn maps, and how it all tastes at the table.