Sorghum molasses is probably an acquired taste. Kind of like licorice or turnip greens. Once converted, however, molasses consumers are loyal to a fault. A Ron Jenkins article that appeared in The ...

Ralph Enderle of New Hamburg, Missouri, has been making sorghum molasses on his 80-acre spread for almost four decades. It's a yearly cycle his father followed, and his father before him. But beyond ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. By Ethan Weston Special to the Post-Dispatch Nov 21, 2020 Nov 21, 2020 0 Texas County, Missouri — On a warm autumn day in the ...

If things are getting a little sticky around here it's because this is sorghum harvesting time in Arkansas. On Saturday, the Heritage House Museum in Mount Ida will celebrate all things rich, gooey ...

In our earliest days of pioneer cooking and baking, the “big four” for forms of “sweet harvests,” which have provided sugar derivatives dating back to the days of the 13 colonies, are honey, maple ...

When chef Josh Feathers was growing up in Tennessee, his grandmother always had a jar of sorghum syrup in the cupboard. But he never gave much thought to it, or its significance to Southern culture.

Not so long ago, many farming families in Southern Appalachia celebrated the long-anticipated arrival of the harvest season with a special treat: fresh sorghum syrup. Today, thousands still flock to ...

The sight made Jean Purcell slow her car until it had come to a complete stop on the Madison County road. What caught her eye that November morning in 1959 was the “awkward piece of equipment” puffing ...