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

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.