We’ve been tracking Rustin and Teresa Gooden’s Bulls Bay Saltworks since last January. The McClellanville sea salt producers caught our attention when we heard they were manufacturing salt from the saline-rich Bulls Bay, said to be some of the cleanest waters on the East Coast.
And lately they seem to be on a roll. Chef Mike Lata is a noted supporter of the couple and uses their salts at The Ordinary, Bulls Bay Saltworks was recently named a runner-up in Garden & Gun‘s “Made in the South” awards, and today the small-batch salt company made it into New York Times’ T Magazine.
Photographer Rinne Allen singled out Bulls Bay Saltworks for a series documenting harvests across the South, “exploring the many uses of nature’s seasonal yield of ingredients.” On the blog, Allen captures the entire salt making procedure from harvesting the water with an electric pump attached to a 200-gallon tank that sits in the Gooden’s truck bed to the crystalization process.
To take a look at the gallery, click here.