This is an archived issue of our Almanac.com Companion email newsletter.
Daily Newsletter for Thursday, September 14, 2017
Where long the shadows of the wind had rolled,
Green wheat was yielding to the change assigned;
And as by some vast magic undivined
The world was turning slowly into gold.
–Edwin Arlington Robinson (1869–1935)
Six Types of Salt and How to Use Them
What single ingredient can make or break a dish? The answer is salt. Many readers ask us about the different types of salts—table salt, kosher salt, and so on. Let’s look at six common salts and their best use.
Surprise a loved one with a special gift this season! Cheese from Vermont cows, fresh Maine honey, oysters from Puget Sound, or coffee from the Nicaraguan rain forest. Our Farm-Fresh gifts are delicious and sustainable and support family farms.
Water Shouldn't be Wet! Why Water's Amazing
Water shouldn’t really be wet! It shouldn’t be liquid. It should be a gas. After all, all other similar molecules are gases at room temperature. Bob explains why water—beyond its obvious life-giving properties—is truly astonishing.