It can often be confusing to decide from a variety of salt types such as table salt, kosher salt, finishing salt. Here's a little explanation and some guidance. A little background information is helpful for truly understanding salt. For thousands of years, the production of it has been central to human culture. Naturally, salt is necessary for our survival. Sodium chloride is necessary for neuron, muscular, and digestive function as well as for controlling our body's fluid balance. There is very little salt naturally found in plants, thus early humans obtained all the salt they required by consuming animal flesh.   The specific date and technique by which humans discovered how to make salt—by mining rock salt from the soil or by evaporating seawater—are unknown, although it most likely occurred during the Neolithic era, when agriculture and animal husbandry began to flourish. As humans increased their dependence on vegetables and grains, they had to start salting their food.   And, as early civilizations grew, salt became one of their key economic drivers, according to Mark Kurlansky, author of "Salt: A World History."   Salt was inextricably linked to the geography and climate of its production until its mass manufacture in the early twentieth century.   Pre-industrial salt, according to Mark Bitterman, author of four books on salt and owner of the Meadow, a small chain of specialist salt shops, was the first local meal, a symbol of place and time.   What to use when   Salt comes in a bewildering multitude of varieties. Here's a primer on some of the most often used salts and how to use them.   Table Salt   Table salt is widely available and cheap, and it can be found in saltshakers all throughout the world. The majority is produced by pumping water into salt mines to dissolve the minerals, then evaporating the water under vacuum and separating the sodium chloride.   The tiny, delicate crystals have a consistent size and hue. To assist guard against iodine deficits, table salt is iodised, which demands the addition of chemicals such as dextrose or sodium bicarbonate for stability.   When sprinkled on food or while cooking, table salt dissolves quickly and can taste harsh and slightly metallic, as well as stridently salty. However, it can be used as an all-purpose cooking salt and is interchangeable with fine sea salt.   Kosher Salt   What defines kosher salt is its large, coarse grains. The term is a shortening of koshering or kashering salt, because its traditional use is to remove the blood from meat, as required by Jewish dietary laws. The large salt crystals draw out blood without dissolving much, which keeps the meat from becoming oversalted. And the coarse grain is perfect for making a salt crust, a traditional method for cooking whole fish that results in especially tender, juicy flesh.   Like table salt, most kosher salt is industrially produced. It isn’t iodized, but might contain anticaking agents, which will be listed on the label.   Common Sea Salt   Most inexpensive sea salt is industrially produced from seawater. Fine sea salt is often used in baking because of its ability to dissolve quickly, and can be used in place of table salt in cooking.   Traditional Sea Salts   Built on age-old traditions, sea salts like fleur de sel, sel gris and flaky salt are all made by evaporating seawater, either in the sun in warm climates, or by boiling. They can have a variety of trace minerals that add character, color and texture. Used as finishing salt, traditional sea salts can bring plenty of textures and flavors to the table.   Sea Salt Flakes   Flake salt is made by encouraging salt crystals to form slowly on the surface of the brine, so they can get especially large. Flake salt adds a gentle snap and bright saltiness to dishes. Because the flakes are so thin, you can add a fairly large pinch to dishes without oversalting, and this produces a crackly texture that dissipates quickly.   Fleur de Sel   Fleur de sel, also called flor de sal, translates to “the flower of salt,” a nod to its desirability. A product of warm, sunny climates, it’s been made in the same way for ages. Fleur de sel is not refined, so it contains whatever minerals are present in the water. You can use fleur de sel to finish any dish where you want a crunch that’s softer and more crumbly than flake salt, with a more complex flavor. It works particularly well with desserts, especially those that include caramel and chocolate.   Sel Gris   Sel gris, gray salt, is produced in the same types of solar- and wind-evaporating salt pans as fleur de sel, but is harvested from the clay bottom rather than the surface. It shines when sprinkled on roasted meats, fish and vegetables, but might be too earthy-tasting for desserts.   Himalayan Pink Salt   People have historically mined salt resources, notably those on Pakistan's Potwar Plateau, which is the source of Himalayan pink salt. It receives its pink color from trace minerals, which also lend it a moderately peppery flavor. Because of its solid texture, it is frequently marketed in grinders. It's a lovely finishing salt with a crisp texture for powerfully flavored foods.   It's also used to make cooking slabs that can be heated to 900 degrees. Mr. Bitterman, the author, suggests grilling slabs of Himalayan pink salt and using them to weight down poultry instead of a brick. Source: New York Times  

"Dad time" is essential to a child's overall development—it's not just a luxury. Good father-child interactions have a lasting effect on a child, influencing not just their early years but also their future relationships, careers, and general well-being. Fathers play an enormously important role in a child's life, helping them develop emotionally, socially, and cognitively. "Dad time" is more than just being there; it's about having meaningful conversations and doing things together that have a long-lasting effect on a child's development.   Reasons why it's important to spend time with a father: 1. ​​Improved academic achievement​ Academic achievement is favorably correlated with parental involvement in a child's schooling. Cooperative reading, helping with schoolwork, and stimulating conversations all support the development of cognition. 2. ​​Exemplary role modeling​ Fathers act as role models for their children, influencing their attitudes, actions, and morals. Fathers who spend meaningful time with their children can model moral values and important life skills for their children. 3. Connection on an emotional level​ A strong emotional tie is fostered by father-child bonding. Playing together gives the youngster a sense of safety and acceptance, which strengthens their emotional fortitude.   4. ​Increasing self-assurance​ Children can safely explore their powers in the company of their fathers. Children's confidence and self-esteem are bolstered by positive reinforcement, constructive criticism, and the sharing of accomplishments.   5. ​​Developing social skills​ Children acquire vital social skills like cooperation, communication, and dispute resolution through shared activities. Social connections between father and kid support social behavior that is in line with social norms.   6. ​​Promoting self-reliance​ Spending quality time with fathers requires striking a balance between promoting independence and offering assistance. When it comes to giving their kids a feeling of accountability and independence, fathers are extremely important. Source: Times of India  

A sleeping cat hugs a fish in a picture seen from the air, picked out in sprouting rainbow seedlings in a rice field in Thailand to illustrate a traditional proverb about abundance. Farmer Tanyapong Jaikham and a team of workers planted the seedlings at various spots in the field in the northern province of Chiang Rai to depict cartoon cats, hoping to lure tourists and cat lovers. “We’re expecting tens of thousands to come and see the art in the rice fields,” he said. The process relies on GPS coordinates to position the seedlings as designated in an initial artist’s sketch, he said, with the plants changing tint as they grow. “It’s crucial to position them accurately, and the rice will gradually change shades over time,” he added, until in the final harvest stage, the rice straw yields the portrait of Cooper, the cat on which it was modeled. Viewing towers are being built in the surrounding area to give visitors a glimpse of the artwork, which is based on a Thai saying, “There is fish in the water and rice in the fields.” The world’s second largest exporter of the grain after India, Thailand aims to ship 8.5 million metric tons this year. Young people wanting to learn more about the interaction of art and technology could also benefit from visiting the site, Tanyapong said. “Previously, rice was mainly considered for consumption,” he said. “This approach allows us to develop tourism and agriculture simultaneously.”   Source: CNN

There is a legend that a group of Portuguese monks were sailing to Macao when their ship hit bad weather and they landed in Nagasaki, Japan, instead. That accidental encounter ended up changing Japan – and its food – forever. One thing these monks, and the many Portuguese who would come after them, brought to the country was a simple, powerful and much-loved ingredient – sugar. During the 16th century, Nagasaki, on the island of Kyushu, was the only city through which foreigners could trade with the Japanese. As a result, it developed the strongest sweet tooth. Many of Japan’s present-day favorite wagashi – sweets – have their origins on Kyushu. One of these is castella, a Portuguese-inspired pound cake. Though the style of making pound cake came via Portugal, one ingredient makes it specifically Japanese: mizuame syrup, which is made from glutinous rice. The best place to snag some for yourself is at Fukusaya. It’s a well-known cake shop chain, with the first location opening – where else? – in Nagasaki in 1624. In Fukuoka, the largest city on the island of Kyushu, Fukusaya’s main branch is in the busy Akasaka neighborhood, not far from where tourists spill into the city from Hakata Station, western terminus of the Shinkansen high-speed train line. The castella here are cut into cubes, individually wrapped in colorful packaging and placed into gift boxes. Though there are occasional special flavors like sakura (cherry blossom) in the spring or chocolate around Christmas, it’s the classic castella that still sells the most, according to an Akasaka employee. Castella (kasutera in Japanese) also makes an appearance in another popular Japanese sweet, dorayaki. Here, the castella cake is thinner and made into a pancake with a layer of sweet red bean paste inside. Source: CNN