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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.

Sweet sorghum time

Sorghum This sorghum season, as I work on the last photos for Sweet, Sweet Sorghum, my book on this amazing Kentucky-grown sweet syrup, I see interest in sorghum is picking up. Edible Austin's website includes a recipe for a candy made with a particular strain of sorghum, Honey Drip.

In today's Lexington Herald-Leader, my local newspaper described a special meal chef Kathy Cary has developed at Louisville's acclaimed Lilly's Restaurant. The meal is based on recipes from an early 20th century Louisville caterer, cook, and tastemaker named Jennie Benedict. Kathy Cary includes a Molasses Pound Cake in that menu. I'm guessing that's "molasses" as in "sweet sorghum syrup." Louisville's Bourbon Barrel Foods also features sorghum on its own and in several sauces. All good.

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