What did you think of this episode?

*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

Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.

Support the show

*Subscribe wherever you get your podcasts and review the podcast (if you like it)!
*Support the show by sharing links to episodes on social
*Subscribe to support the podcast on the Facebook Talking Appalachian page, or here at our Patreon page to get bonus content:
Talking Appalachian Podcast | Covering the Appalachian Region from North to South | Patreon
*Follow and message me on IG, FB, YouTube: @talkingappalachian
*To sponsor an episode or collaborate: [email protected] or message me at the link here or on social.

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