Fields of White Water

Polly left the town at first light and followed the coast south, past a wide bay and a marina, until the hills stepped back and the land lay flat at the mouth of a small river. Then she saw them. Hundreds of shallow rectangular pools lay side by side to the edge of the sea, each one holding the morning sky like a mirror. These are the salt pans of Sečovlje, and salt has been made here for more than seven hundred years.

The method is absurdly simple and impossibly patient. Sea water is let in through channels and moved from pool to pool over the summer, each one shallower and warmer than the last, while the sun lifts the water away and leaves the salt behind. Polly waded in ankle deep. The brine was warm as a bath and so heavy with salt that her feet felt lighter in it.

In the last pools the salt workers were already at it, pushing long wooden rakes slowly through the water so that the wet white crystals gathered into small cones. No machines, just wood and shoulders and the same slow stroke the pans have known since the Middle Ages. Polly rode the end of a rake handle and watched a cone grow, grain by grain.

One worker crouched and showed her the floor of the pool. It was not mud. It was a dark, smooth, living skin of tiny algae and minerals that the workers cultivate like a garden and have tended since the thirteen hundreds. It keeps the mud below and the salt above, which is why the salt here comes out clean and white. Polly understood she was standing in a very old kind of farm.