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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Sorghum, sweet source of happiness

I got a little carried away, writing my October Nougat story on sorghum. The main thing to me is that sorghum has a future, not just a past. For example, vegans can eat sorghum. I wonder if babies can, too, even though they cannot eat honey. My father tells me, "When I was little, I just about lived on sorghum. That's all I really liked." He's 95 3/4 now, so perhaps the claims about minerals and antioxidants are true. A knob of butter, a pour of sorghum, mash together, put on a biscuit or cornbread or spoonbread, or eat it with your spoon. It is that amazingly good.

I'll be visiting sorghum mills and cooking operations in the next few days. I discovered a huge Kentucky list (formerly but not presently online) of tiny sorghum producers, and it looks like pure gold to me. Syrup-y, slurp-y gold.

Thank you, Kentucky Department of Agriculture. What a list!

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