— Gaynell Malone

So salt in particular, I don't actually use a lot of salt in my cooking and I usually try to avoid adding salt to it. It's something I just grew up with, not using a lot of salt. In fact, a lot of my chef friends when they see me cook, they're like, you never put any salt at all into that. And I say, yeah, I didn't. And the way I get around using salt is by using very fresh ingredients, um, and herbs. So I don't use a lot of dried stuff unless it's the wintertime here, you know, in like in Wisconsin. Um, but primarily I'm gonna use fresh herbs to be able to get big flavor and I'm gonna try to get my food as close to the source as possible. Um, so sometimes that might be, you know, like in the winter here, going for something that might be grown indoors. Um, but I try to eat in season and I try to eat as close to the source as possible because, you know, as soon as you pick any vegetable from its source to decompose at that moment and it's losing its vitamins and its flavor, so the closer to the source the better. And that helps me to avoid adding salt to add flavor to things. So that is typically where I tell people on the salt context is where to go. Now, there are certain times you might need just a tiny bit of salt and that's okay, but by and large I just leave the salt shaker on the table and I say if people wanna salt their food, salt your food. But I don't add the salt to it to begin with.