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Making molasses or sorghum - a fall tradition across the South—hot, sticky, and rooted in community. Farmers harvested the tall cane, fed it through a mule-powered press, then boiled the green juice down in wide pans over open fires. The thick, dark syrup that came off the pan was rich, sweet, and smoky—poured on biscuits or sold by the jar. It was food—it was a gathering, with neighbors pitching in and kids sneaking tastes. A taste of the South, slow-cooked and full of soul. #americana | Truck