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 ...

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 fire driving Mark Guenther's 33-year-old locomotive boiler raged outside his steam-filled production room. Making sorghum syrup is not cool work, even on the first day the Monterey, Tenn. heat had ...

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 ...