S13:E15. 4.18.2026
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.
Links:
To purchase sorghum, made in Tennessee, look for Muddy Pond Sorghum at your local fruit stand, or from thier website: https://www.muddypondsorghum.com/
Fred Sauceman: https://www.facebook.com/fred.sauceman
Ronni Lundy: https://lisaekus.com/people/ronni-lundy/
Mary “Dee Dee” Constantine: @skilletsister
Knoxville Chef Matt Gallaher of the former Knox Mason and Emilia Restaurants in downtown Knoxville, Tennessee. https://www.instagram.com/emilia_knoxville/?hl=en
Emi Sunshine (She sang our theme song when she was nine-years-old!): http://theemisunshine.com/
Marc Gunther shows a crew of us (including Chef Jeffrey DeAlejandro) his Muddy Pond Sorghum Mill boiling operation in the fall of 2017. Muddy Pond Sorghum Mill is located in Monterey, TN and they do not advertise with this show. Photo: Amy Campbell https://www.muddypondsorghum.com/
Sugar Cane being pressed for juice at Muddy Pond Sorghum Mill, Montery, TN. Photo: Amy Campbell. https://www.muddypondsorghum.com/