In the South Bay's colorful salt ponds, a decades-old industry continues to crystalize. This week, KQED Science reporter Lauren Sommer takes us on a trip to Cargill to learn how salt is made from San Francisco Bay Water. Listen to the Bay Curious podcast in the player above.
As the water gets saltier, only some microbes are able to thrive, while others die off. Pink water is a good sign that things are working as expected. (Lauren Sommer/KQED)