WEST VIRGINIA (SWVO) – Beneath West Virginia lies a hidden geological wonder — the remnants of the Iapetus Ocean, a 400-million-year-old body of water that predates the Atlantic.
Named after a Greek Titan, this ancient ocean was pushed underground by powerful geological forces and now rests deep beneath West Virginia.
Centuries ago, the Iapetus Ocean played a crucial role in shaping the state’s early economy.
During the 1700s and 1800s, West Virginia had a booming salt industry, with the Kanawha Valley becoming the largest salt-producing region in the United States.
The area was known for its high-quality, award-winning salt, made possible by both the natural brine from the buried ocean and the numerous salt furnaces that dotted the valley.
Today, that same ancient resource continues to power a local, family-run business.
Seventh-generation salt-makers Nancy Burns and Lewis Payne operate J.Q. Dickinson Salt-Works on their 200-year-old family farm in Malden.
They harvest all-natural, artisanal salt by hand from brine sourced directly from the Iapetus Ocean, continuing a legacy that spans more than two centuries.
Visitors to J.Q. Dickinson Salt-Works can tour the scenic farm, learn about the traditional salt-making process, and sample the company’s signature natural salt — a taste of both history and nature.
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