Northshore Magazine

November 2014

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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Page 49 of 259

48 November 2014 photographs by fawn deviney seasoning Salt of the Earth Gloucester's Atlantic Saltworks brings artisan salts to the North Shore. By Alexandra Pecci anyone who's taken a plunge into the chilly ocean waters of the North Shore has already had a small taste of the region's sea salt, but until recently, those flavors were fleeting, reserved for sum- mertime swims, or maybe a scoop of ocean water for a lobster boil. Enter the year-old company Atlan- tic Saltworks, which calls itself the first saltworks in eastern Massachusetts in more than 100 years. Its hand-harvested flake finishing salt, which comes from the waters of Gloucester, is already a hit with foodies and chefs in the area. It's in use at places like Salem's Scratch Kitchen and The Langham Hotel's restaurants in Boston, and for sale in retail spots like Pamplemousse in Reading and Salt Trad- ers in Ipswich. But like the humble rock itself, Atlantic Business ne Salty Sensation Atlantic Saltworks in Gloucester harvests salt from the sea.

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