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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- The vital role of 4-H programming through youth and adult volunteer programs
- A visit with Author John Tullock, Author of "Appalachian Cooking, New & Traditional Recipes"
- Dogwood Blooms and Deviled Eggs
- Small batch Tennessee Maple Syrup and Asparagus
- Sown in the Stars, Planting by the Signs by Sarah L. Hall.
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