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 ...

Add Yahoo as a preferred source to see more of our stories on Google. The Muddy Pond Sorghum Mill in Monterey, Tenn., is still using a wood-fired locomotive boiler to cook its sorghum juice into ...

Add Yahoo as a preferred source to see more of our stories on Google. Sorghum molasses is probably an acquired taste. Kind of like licorice or turnip greens. Once converted, however, molasses ...

Last year’s drought took a severe toll on Zack Rendel’s farm. Like many of the neighboring farms in his northeast corner of Oklahoma, his corn crop practically shriveled up due to the lack of moisture ...

CHICAGO — The potential appeal of sorghum to consumers seeking gluten-free products and the grain’s versatility for bakers and food manufacturers seeking flour alternatives were the subject of a ...

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 ...