Chefs are catching on to the sweet and savory flavor of sorghum molasses, and farmers are working hard to keep up with demand. Hear chef John Fleer and farmer Cathy Guthrie talk about why sorghum is popping up at Southern Appalachian restaurants.Bring sorghum molasses into your own kitchen and find farmers who sell it in ASAP’s Local Food Guide: www.appalachiangrown.org