Bringing Salt Back to Salt City: Syracuse Salt Company on History, Harvesting, and Flavor-Infused Salts Host Noah Chrysler interviews David and Libby of Syracuse Salt Company, a family business started 11 years ago that harvests brine from a ~280–300-foot well in Syracuse, evaporates it into flake salt, and infuses flavors to help “bring salt back to the Salt City.” They explain Syracuse’s salt-industry peak from the 1700s through about 1920 and its decline due to railroads, coastal production, and reduced Erie Canal use; the local brine is about three times saltier than the ocean and originates from an ancient sea. They describe filtering, settling out iron, evaporation tables, drying racks, sifting for grain size, and zero-waste practices. They compare their salt to iodized table salt, discuss finishing salts and cooking uses, do a taste test, and highlight collaborations (Hobey Honey salted honey, Speech Candy brittles/chocolates, Syracuse University “Cuse” salts) plus local sourcing. They share where to buy (local Wegmans, shops, online), invite pickle collaborators via info@syracusesaltco.com, and mention restaurants using their salt. 00:00 Meet Syracuse Salt Co 00:35 Why Syracuse Is Salt City 01:59 Ancient Brine Underground 02:52 Drilling Their Own Well 03:30 Old vs New Saltmaking 05:17 From Brine to Flakes 06:46 Batch Variations and Texture 08:44 Flavored Salts and Cooking 09:02 Table Salt vs Local Salt 11:18 Finishing Salt Tips 13:30 Pickle Salt and Partnerships 17:10 Collabs Honey Candy and SU 20:08 Taste Test Cinnamon Brittle 20:44 Peanut Brittle Reactions 21:22 Sampling Flake Salt Basics 21:47 Why Flake Beats Table Salt 22:53 Pinch of Umami Tasting 23:54 Lime Salt and Pairings 25:03 Cuse Salts Orange Chipotle 27:42 Cardamom Salt Uses 29:32 Where to Buy and Visit 32:09 Restaurants Using Their Salt 35:08 Wrap Up and Thanks