Dear Editor,
As a chef, forager, and fermentation expert, I’ve spent my life studying and celebrating food in its most natural and nourishing forms. At Larder Delicatessen & Bakery, my team and I work tirelessly to create dishes that honor tradition while being mindful of the ingredients we use. This is why I wholeheartedly support the Cut the Salt, Keep the Flavor campaign. The initiative advocates for a high-sodium warning label ordinance, requiring Cleveland’s food service establishments to place the labels on menu items. This is not about government overreach; it’s about transparency, education, and giving Clevelanders the information they need to make informed choices about their health.
Sodium is a crucial component in food preparation, from fermentation to preservation. However, like any ingredient, too much of it can be harmful. Studies consistently show that high sodium intake contributes to hypertension, heart disease, and stroke—conditions that disproportionately affect our city’s most vulnerable communities. As a chef, I see it as my responsibility to respect my guests’ well-being just as much as I respect the flavors and integrity of the food I serve. This ordinance empowers consumers by making them aware of when they’re consuming excessive sodium, allowing them to make choices that align with their health needs.
At Larder, we take pride in our house-made, naturally fermented products, where salt is used as a tool rather than a crutch. Many restaurants, however, rely on excessive sodium levels in processed ingredients to enhance flavors artificially. Providing a simple warning label on menus is a small but meaningful step toward a healthier Cleveland. Restaurants are currently required to be transparent about the alcohol content or potential allergens of their menu items. Sodium, one of the leading dietary risks, should be no different.
The Center for Black Health & Equity in partnership with the Cleveland Department of Public Health is working to make it easy for food service establishments to “Cut the Salt” by providing restaurant owners like myself with an implementation toolkit to address frequently asked questions about sodium in recipes and how to reduce intake.
This isn’t about demonizing salt, it’s about equipping Clevelanders with knowledge and building confidence in their choices. Food should be delicious, but it should also be honest. I urge the City Council to pass this ordinance and encourage my fellow chefs and restaurant owners to embrace this opportunity to serve our community with even greater care and intention.
Sincerely,
Jeremy Umansky
Chef & Owner, Larder Delicatessen & Bakery
larderdb.com
