Nancy Bruns
Nancy, and her brother, Lewis Payne are partners at J.Q. Dickinson Salt-Works. Nancy spent 25 years in the food industry before becoming a salt maker. She enjoys being part of the WV sustainable food system community.
Bon Appetit
Posted by Nancy | January 13, 2015 | (0) Comments
The Atlantic
Posted by Nancy | January 13, 2015 | (0) Comments
Modern Farmer
Posted by Nancy | January 13, 2015 | (0) Comments
Artisano’s Oils and Spices
Posted by Nancy | January 8, 2015 | (0) Comments
Heritage Is Our Guide
Posted by Nancy | November 21, 2014 | (17) Comments
Harvesting the salt from this same family land that our ancestors did reminds us that we are part of something larger; that we fit into the fabric of our family.
Spirit of Jefferson
Posted by Nancy | November 19, 2014 | (0) Comments
Sweet and Salty
Posted by Nancy | October 21, 2014 | (0) Comments
The silky smooth caramel and the crunchy salt crystals allow us to “feel” the flavor.
Nigari
Posted by Nancy | September 24, 2014 | (51) Comments
Nigari, a mineral rich by-product of the salt making process, is a versatile pantry staple.
Homemade Tofu
Posted by Nancy | August 28, 2014 | (2) Comments
Tofu made from scratch may take a little time but you only need two ingredients. You’ll be amazed at the difference!
Fresh Ricotta Cheese
Posted by Nancy | August 28, 2014 | (8) Comments
Warm fresh ricotta cheese is a delicious luxury that is simple to make with our nigari.
The Restaurant at Patowmack Farm
Posted by Nancy | August 27, 2014 | (0) Comments
A Method to Our Madness
Posted by Nancy | August 27, 2014 | (5) Comments
We are the tortoise of the salt making world.
No, Salt Isn’t Just Salt!
Posted by Nancy | August 11, 2014 | (6) Comments
There really is a difference!
