*From the Season 1 Archive*

"Molassey," as that smoky, syrupy mixture is known in central Appalachia, is a dying tradition. Appalachians call the process of making molasses a 'stir-off,' and everybody in the community would come by to help or sit around the boiling pan and talk.

The word 'molasses' becomes 'lasses' or 'molassey' in the local dialect, a vernacular blend resulting from English, German, and Scotch-Irish migrants who flooded the Appalachian mountains in the 18th and 19th centuries.

Molasses-making was an annual event every October in my family for years, so I'm sharing the process of a molasses 'run' from the podcast archive to talk about why we count it among our favorite memories.

Dialect source: Dictionary of American Regional English

Ivy Attic Co
Jewelry from coal, river glass, and discarded books handcrafted in the central Appalachian Mountains

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Unless another artist is featured, acoustic music on most episodes: "Freight Train" written by Elizabeth Cotten and performed by Landon Spain