The Muddy Pond Sorghum Mill in Monterey, Tenn., is still using a wood-fired locomotive boiler to cook its sorghum juice into biscuit-ready syrup. Filming nude scenes helped Sarah Shahi embrace her ...

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 ...

This is a traditional Southern sweetener, made from the juice of sorghum cane that has been boiled until it reaches a syrup consistency. John and Emma Guenther, who live in the small Tennessee ...

"Hearst Magazines and Yahoo may earn commission or revenue on some items through these links." Have you ever heard that expression, "everything old is new again?" That is most certainly the case with ...

Nashville Craft Distillery makes a spirit from Muddy Pond sorghum, a sweet syrup made traditionally in the hills of Tennessee. Old Glory Distilling Co. in Clarksville sources from local farms for the ...

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 ...

In America’s heartland, a culinary revolution continues to gain momentum. Grain sorghum, which for years was relegated to the sidelines, is claiming the spotlight as a burgeoning food trend. At the ...