A sweet sorghum soiree
For more than 20 years, Canton local and Haywood Community College instructor David Burnette has been hosting sweet sorghum-making parties at his home in the country. On Saturday, an untold number of people gathered at his place to eat, talk, make music — and help with the giant vat of sweet, thick, boiling syrup. Sometimes incorrectly called molasses, this dark syrup is an Appalachian tradition that Burnette and his family are happy to keep alive. They always make sweet sorghum the first three Saturdays after Labor Day.