Eat This Word: Sorghum

 

WHAT? Sugar in the rough. Before refined sugar was popularized in America around the time of World War I, sorghum syrup was a common sweetener that was used on pancakes or in baking. Its use was so widespread that it was known as "the sugar of the Plains." The juice is extracted from the stalks of the sorghum plant and, like maple syrup, is boiled down. Today, you can find sorghum syrup, which is far better for you than refined sugar, at health food stores. Other varieties of the sorghum plant furnish a millet-like grain, used in porridge, breads, and soups in many parts of the world. In the United States, however, despite the grain's reputation as "a powerhouse of nutrition," (Food Lover's Companion) it is mostly used for animal fodder.

 

WHERE? New England Winter

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What We're Reading: June 24, 2014

Stevia

 

A ninth grader discovers that Truvia sweetener contains insecticides. [Food Beast

 
Think beyond pork: duck bacon sales are on the rise.​ [Food Republic

 

Woman raises the bar on birthday baking with a homemade pizza cake. [ABC

 

A Velveeta recall leads to liquid gold shortage. [NBC]  

 

Kentucky community raises thousands of dollars for injured local chef.  [Today] ... Read more >

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