EVOO, a cooking school in Cannon Beach, Ore., wants to produce gourmet sea salt from the Pacific Ocean, so they enlisted the help of three senior chemical engineering students — Austin Danielson, Cameron Oden, and Paul Robideau — to develop a sustainable technology to achieve their goal. Besides producing salt products that can be variously flavored, the team wants to create a potable water byproduct that can be used to irrigate a community garden and provide a water source for animals. Continue reading →