Sorghum Syrup, an Appalachian Culinary Tradition with Ronni Lundy, and friends

About this episode

The episode explores the culinary tradition of Sorghum in Appalachia with insights from various guests.

We are setting the table with Sorghum, an ancient African Grass adapted to the southern table. Fred Sauceman shares a segment with Dr. Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award-winning food writer on differences between Sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor.”Chef Matt Gallagher on the topic of biscuits and Sorghum butter.

People in this episode

Host: Amy Campbell

Guests: Ronni Lundy, Mary “Dee Dee” Constantine

Topics covered

• Sorghum
• Appalachian cuisine
• Culinary traditions
• Recipes
• Food writing

Keywords

• Sorghum syrup
• Appalachian culinary tradition
• Butternut Squash and Apple Bake
• Ronni Lundy
• biscuits

Mentioned in this episode

Books & works: Sorghum Savor

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