Story by SHANE MITCHELL | Photographs by RINNE ALLEN
(excerpt from bottom of story)
The next morning, before leaving on the ferry, Maurice Bailey handed me a jar of Sapelo cane syrup. Rich brown, closer to molasses in hue. He explained that was the tradition.
“We want the original thick syrup. Not the syrup you get in the store now.”
“But why did they make it thick?”
He smiled, the answer plainly obvious.
“For it to stick to your food.”