TIP OF THE DAY: Cook Sorghum For Breakfast, Lunch & Dinner

When we first saw the word sorghum, it was as a tween, in the reading of “Gone With The Wind.” There was no sugar available in the blockaded, war-torn South, so Scarlett O’Hara sweetened her coffee substitute, chicory, with sorghum syrup, a molasses substitute. For decades, we thought of sorghum as a sweetener. After all, it’s not something you come […]

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