Cedrick Womack preserving the history of syrup making in St. Helena Parish

Cedrick Womack
Photo Credit: Antoinette Harrell

I met Cedrick Womack early this year while touring farms in Lexington, Mississippi. As a child, Cedrick worked with cattle and sugarcane. Growing up on the family farm, he learned about agriculture by following his father John Womack. He is the only child born to his parents John and Mary McClendon Womack. As we talked, he expressed his desire to preserve this rich family tradition. He also expressed his concern that it would become a thing of the past if it is not preserved. 

"My father and uncles are getting older," said Cedrick. "I don't want to see this tradition die," he said. His aim is to teach other youth who may express an interest in syrup making how to make it as well. 

As with quilts, basket weaving, woodcarving, and other handcrafted arts, syrup making should be preserved. One way of preserving the syrup-making culture is to pass it on to future generations. The joy of making syrup and spending quality time with family and friends are Cedrick's motivations for making syrup. He knows all to well that it's not for the money.

At forty years old, it is clear that both his father and uncles had a positive influence on him. When he thinks about what his uncles have taught him throughout his life, his eyes glisten with pride. According to Cedrick, each of these men is capable of doing anything. Plumbing, electricians, carpenters, they do it all. 

"When my father was younger, he never sat down and took a break. I see him slowing down a bit now," Cedrick said. Therefore, it is so crucial for me to learn everything i can from each of them. My dad used to take his sugarcane to Mr. James Baker for grinding and making syrup. As Mr. Baker is no longer making syrup, I told my dad we could do it ourselves. 

They began putting things into motion after his father agreed. The shelter was built, and aluminum pans were made. Cedrick and both of his parents began digging the hole and constructing the brick oven. To prevent smoke from escaping on the sides of the pans, they packed the pans with red clay dirt.  On Cedrick off days and after work he made his way to St. Helena to help his family. 

The way he worked with his parents, uncles, and others really impressed me. Next year, he wants an outdoor stove built so they can make homemade biscuits to go with the homemade syrup. This can only be understood by someone from the south. Yes, of course! As anyone who has had this breakfast can tell you, it was delicious 

Quincy Walker is still working his farm at 85 years old

Quincy Walker
Photo Credit: Antoinette Harrell

I began my morning by visiting Mr. Quincy Walker's farm. The dense fog that blanketed the Northshore did not prevent us from heading to the farm. After the fog cleared, I toured his 35-acre farm in Tangipahoa. As soon as I arrived in the area, he was waiting for me on the main highway in a Ranger Kinetic. Because of the mud, he informed me that my car would not be able to pass. 

I was eager to begin taking photographs and recording videos with my camera gear. Due to medical reasons, he was unable to get to the farm this summer. The moment his health permitted him to return to farming, something he "enjoys" doing. The area he took me to was a sugarcane field. He planted two types of sugarcane, blue ribbon and banana. John Womack gave me some seeds from his place for the cane you see right here.  The sugarcane stalks need to be cleaned of dead leaves, which he wants me to watch him do. He wore a long sleeve shirt to protect his skin from the sharp blades of the long and thin leaves that can cut you. "You don't want this to cut you," Walker said. When you take a bath, you talk about something that stings you, and it hurts," he said. 

Quincy Walker
Photo Credit: Antoinette Harrell

He drove me around the farm to look at the many rolls of sugarcane. The next step is to cut and stack it in bundles for the mill. To document their process of cutting it down and stacking it, I asked him if I could
join them. I was assured it would be fine if I documented the process. As I watched Walker work with a tool that he designed to make the job easier, I was equally impressed with his ingenuity. He made a handle that appeared to be 6 feet long to reach the tall stalks. He said, "I made the handle myself." In order to reach the top of the tall stalks, I needed a handle that was long said Walker. 

Some of his agricultural knowledge came from his ancestors and older people in the community who were farmers as well as his Indian heritage. We knew how to survive he said. This is why I enjoy talking with him and most importantly learning from him. For the most part he gets help here and there. When no one is available, Walker does most of the farm work by himself. A part of the farm is also used for raising cattle. I anticipate watching him work his crop on his farming the upcoming days.

E.J's first photo shoot with Dr. Antoinette Harrell, Local Historian

E.J. taking pictures at the Womack Syrup Mill
Photo Credit: Antoinette Harrell

Documenting history through still shots and video is something that I do as a hobby. I find relaxation and learning something new with each adventure. Not to mention meeting some very interesting people along the way. In the event that I am not able to continue or when I am gone. When my four grandkids were growing up, I placed a camera in each of their hands to see if anyone found it interesting and explored taking pictures. No, it is not for everyone and cannot be forced upon someone, regardless of how important you think it is.

E.J.'s grandmother told me he liked to take photographs. I had a camera that I no longer use and thought it would be a suitable starter camera for him. I invited him to take photographs at the Womack Syrup Mill in St. Helena Parish. He was eager to participate in his first photo shoot. As soon as we arrived, E.J. immediately began taking photographs. I look forward to seeing his photographs. He is certainly an explorer, that's for sure. If possible, I would like to see a newsletter or a display of some of his photographs at his school. This would really inspire him. In light of the fact that we are getting a new and larger library, perhaps some of his images could be displayed in the section for children or local history.

Mr. John Womack invited E.J. to photograph youth who are passionate about farming,  agriculture, and livestock. He would benefit greatly from such an experience. Many older people who are involved in farming, agriculture, livestock, and other areas stress the importance of teaching the youth and preserving traditions. In fact, I'm doing exactly that with E.J., teaching him how to record local history using his camera.

E.J. taking photographs
Photo CredIt: Antoinette Harrell

As an alternative, he may wish to travel around the world with his camera.  I wish to emphasize that E.J  is a fast learner and one who is likely to ask a thousand questions. Talking with people and offering assistance is not something he is shy about. As a matter of fact, he was simultaneously learning about syrup making and taking photographs. 

During the cooking process of the syrup, Mr. John Womack gave him the assignment to test the temperature. So E.J., was in between the camera and the laser tempertaure tester. Overall he had a great experience. I'm looking forward to inviting him out to his next photo shoot. He was gifted a bottle of syrup for helping to bottle up the syrup. This was an experience he will never forget. All we need to do is invest in our youth and sit back and how the growth.  E. J. is a natural and I look forward inviting him to come along and what that other children will want to join us. 

Womack Family Making Syrup in St. Helena Parish

Larry Womack
Photo Credit: Dr. Antoinette Harrell

During the summer of this year, I participated in a farm tour in Lexington, Mississippi with farmers from St. Helena and Tangipahoa Louisiana Parishes. Kenwtood was their last stop before heading down the highway, so I had to meet them at 5:00 a.m. I met many farmers and agriculture-interested youth on the bus. 

Cedrick Womack was sitting several seats behind me on the bus. The subject of his family farm was not discussed that day. In the following week he contacted me with information about the syrup making business in his family. Several years ago, I watched James Baker make sugar cane syrup. Observing the entire process for the first time, I gained an insight into the entire process. Each November, Baker drove thirteen hours from Chicago to Louisiana to produce syrup. 

I was invited by Cedrick to interview his father and uncles and take photographs and video them making syrup as well. As the time approached for the syrup to be made and produced, he contacted me to remind me to come out and document the process. During the twenty-minute drive to their location, the scenery was picturesque. It is dotted with tall pine trees and curvy roads on the way to the syrup mill. The Womack family had already begun cooking the syrup and was in the process of bottling it. 

Cedrick Womack Bottling Syrup
Photo Credit: Dr. Antoinette Harrell

In the course of the interview, I wanted to ask each brother about the process of making syrup. During the preparation of the syrup, they were making it for Larry. Larry's brothers Johnny, Floyd, Richard, and Morris "Buddy" Womack assisted him. Our family works together in this way, explained Johnny Womack, Sr. Their parents Walter and Sally Pitts Womack were the parents of 18 children. A total of eight sons and ten daughters were born to the couple.

The art of syrup making was mastered by each brother. Floyd skimmed off what they referred to as trash from the syrup as they boiled it. He remained busy skimming the trash that was left after boiling the syrup. As Larry checked the temperature, Johnny appeared to be keeping an eye on everything. 

 Following  preparation of the syrup, the containers could be filled with the syrup. The containers were prepared by Cedrick, his uncle Richard, and Larry's grandson Lemarye Womack, Jr. The Womack brothers were raised on farms and have a strong sense of family. A total of 30 acres of land were farmed by them. In fact, farming is ingrained in their DNA; it is not something they are unfamiliar with. This Friday after Thanksgiving day, I will meet them at the mill at 7:00 a.m. to watch and document from start to finish. 

Syrup Making with Mr. James Baker in St. Helena Parish

James Baker
Photo Credit: Kris Davidson

There is little history recorded in the African-American community of the Louisiana-Florida Parishes about such things stories as the:  Syrup Makers, Black Cowboys, Midwives, Baseball Teams, Black Ropers, loggers, and the sawmill workers.  The syrup makers of St. Helena Parish meet each Thanksgiving in St. Helena to make syrup from sugarcane according to Michael Daniels, a native of St. Helena Parish.

Having been given the site, I decided to visit the master syrup maker myself. Since I wanted to watch the entire process from beginning to end, I got there really early. James arrive there early to start the fire from fat pine to get the stove going. I noticed that they used natural resources to make the oven. He used red clay dirt to make the container to hold the fire.  

I introduced myself and asked him if it was okay for me to take photographs and video the

process. I was extremely happy that he approved my presence and he assured me that everything was okay. James  is a man with few words but a vast amount of knowledge of his craft. In response to my question about who taught him the craft, he told me Monroe Perry.

Each man arrived with tons of sugarcane, containers for syrup, and helpers, and the trucks with sugarcane started rolling into the yard. In the first step of the process, the sugar cane was fed into a machine that squeezed out all its juice.  When the helpers pours the sugar cane liquid into the metal stove and heated up to a certain level that James monitored often. It was only he who had the ability to cook the syrup at that point. During the boil, he was skimming off the top as it slowly formed a foam. Afterward, he organized the containers where the syrup would be stored.

The next man in line was up next and the steps was repeated the last truck left the yard for the night. I learned a lot that day and was very appreciative of Michael informing of this process of making syrup. I met and interviewed several of the men who came out that day.