"I would say that I mostly use Kosher Salt for seasoning my water and flour. I love sea salt, too. I think both are just fine, as long as it's not iodized salt."

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There are four types of students: the sponge, the funnel, the strainer, and the sieve. The sponge, which soaks up everything; the funnel, which takes in at one end and lets out at the other; the strainer, which permits the wine to pass out and retains the lees; and the sieve, which separates the bran from the fine flour.

— Ethel Percy Andrus