Lot’s Wyfe Salts
These Uniquely Flavored Salts are handcrafted with the freshest herbs and spices (many of which are grown in my own herb garden). Lot’s Wyfe Gourmet Salts transform food…
All of Lot’s Wyfe Salt Products are handmade in small batches in a commercial kitchen. Each flavored salt is made with fresh herbs and spices. There are no: additives, anti-caking ingredients, fillers, artificial colors or artificial flavors. While Lot’s Wyfe salts are perfect as a finishing salt, you can also cook with the salts to achieve intense flavor! It is amazing how a small pinch of these salts will transform your food!
The texture of Lot’s Wyfe Salt is purposefully inconsistent…you’ll love those bursts of flavor or if you prefer to have a finer salt, feel free to grind them in a salt grinder or use a mortar and pestle – the flavor remains.
A Mediterranean Sea Salt from Spain is used in all of the Lot’s Wyfe products. This base salt is loaded with minerals. The infusions are carefully developed and produced with the freshest ingredients that can be sourced. Each flavor has its very own process.
Who is Lot’s Wyfe?
Ruth Mossok Johnston – Chef and Cookbook Author aka The Salty Wench.
As an elementary school student, Ruth went independently to the Burger Basket Diner near school for her mid-day meal twice a week. At eight years old, she was and honing her restaurant reviewing skills for future experiences, while her mother volunteered at Fitzgerald School helping the blind students twice a week at lunch time.
Ruth and her mother frequented New York several times a year, and at times, Ruth was sent on her own to the Big Apple, while her parents traveled. Even as a young child, she loved running down streets near Park Avenue alone and purchasing chestnuts and other edibles from the street vendors. The restaurant options in New York were diverse and fine dining became a favorite.
Ruth’s father, Joe Mossok, co-owned a Potato Chip Company in Detroit – she was thrown into the food arena at an early age…but it was that first Peanut Stuffed Lobster at the Clam Shop in Downtown Detroit that reeled her in, along with Julia Child and Graham Kerr, prodding her culinary interest on TV and later, in real life. Ruth remains close to Graham Kerr.
Dining, writing, experimentation, along with cooking classes – rounded out her culinary experiences. Her first original recipe was written when she was 13 years old. Ruth had the opportunity to study with an Asian Cook who owned a Chinese grocery store in the early 70’s. Culinary coursework followed.
Along a creative and diverse career path, she found her way to the kitchen and on to Food Columns, TV, Restaurant Reviewing, TV Food Network, Special In-person Guest Appearances, Recipe Development, Consulting, Culinary Education, Publishing, and Product Development.
For the past 30 years, Ruth has concentrated on delicious food, health/nutrition, and interesting diverse ethnic cuisine. You will often find her testing and developing recipes for cookbooks and salts in her 1840 Greek Revival Michigan Farm House with her artist husband, David McCall Johnston, and 3 dogs.