MOLASSESmakin’ time


The Stillings family in Ava, Mo., keeps the sorghum tradition alive


Joanne Bratton For Living Well | Photos by Kevin Pieper A


s summer ends, time seems to turn back at Tony and Linda Stillings’ place, where sorghum molasses is made just like it was years ago. • “We do it the old-fash-


ioned way,” says Tim Stillings, who joins family mem- bers the last Saturday in September at his parents’ home in the Good Hope community near Ava, Mo., to make sorghum molasses. “You don’t see it very much anymore.” • Although the molasses making event functions as a family get-together of sorts, it has grown into a full-blown community event where ev- eryone is made to feel welcome. Last year, about 500 people showed up to listen to bluegrass, eat a potluck lunch of pulled pork, and of course, watch molasses being made.


Bryan Stillings cuts the head off sorghum plants. Each year the Stillings grow their own sorghum, which they turn into sweet molasses.


LIVING WELL  JULY/AUGUST 2019  29


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