The Wordsmith's Forge

My usual table salt is a blend of sea salt with seaweed flakes - the seaweed brings the iodine content up to the level of "iodized" salt, and seaweed has a lot of umami flavor. I buy it from Maine Sea Vegetables. (Their order page doesn't work outside of everyday business hours, so do it in the daytime when you can phone them for help.) Specifically, I use the sea salt plus kelp and dulse blend. It's amazing on hot buttered popcorn! And they have cookbooks with seaweed recipes in them, some of which sound intriguing.