Sugarcane syrup making is deeply rooted in the Womack family traditions

The Womack Brothers
Photo Credit:  Dr. Antoinette Harrell 

I organized the event to presented photographs and videos of the Womack family producing sugarcane syrup in St. Helena Parish at the St. Helena Parish Library. Members of the Womack family shared insights into the craft of sugarcane syrup production. The event attracted a large audience of both youth and adults. Sugarcane stalks, cane knives,  and sweet-tasting syrup were presented for tasting. The sweet treats were accompanied by freshly baked tea cakes made by Edgar Pitts. The tea cakes boasted a delicate, buttery taste with a subtle hint of vanilla that perfectly complemented the richness of the syrup. Each bite revealed a soft, moist crumb infused with subtle notes of cinnamon and nutmeg. Together, these flavors blended into a delightful harmony, making the tasting experience truly unforgettable. It was the first time that some of the patrons taste these homemade treats.These memories evoke a sense of cultural significance, linking individuals to their heritage and family traditions. They serve as a reminder of the values, stories, and customs passed down through generations, reinforcing personal identity and fostering a sense of belonging within a broader community.

The Womack brothers—Floyd, Richard, John, and Larry—shared their passion for the craft and extended an invitation tothe audience to witness the process the day after Thanksgiving. Images and video from my collection  and Donald Davis's collection provided a glimpse into the intricate process of sugarcane syrup making. The library personnel noted that it was the highest number of visitors they had seen on a Saturday morning. The event, which had been widely promoted across various platforms, attracted a diverse crowd of enthusiasts and families. This created a lively atmosphere in the library.

Photo Credit: Dr. Antoinette Harrell

Cedrick Womack, the son of John Womack, stresses the importance of maintaining the tradition and passing it on

to future generations. He noted that his father and uncles are getting older, and he does not want to see the craft fade away. He believes that teaching younger family members and apprentices the skills and values associated with the craft is essential for its preservation. 

Larry demonstrated the process of chopping down sugar cane, highlighting the physical demands and challenges

of the task. He explained that this labor requires significant strength and endurance, as workers must repeatedly swing machetes to cut through the thick stalks. The combination of intense heat and long working hours further exacerbates the difficulty of the job.

Floyd Womack and his brothers recounted how this annual event serves as a unifying occasion for their family. Richard described the tradition of roasting sweet potatoes on the handmade stove, while Floyd reflected on the homemade biscuits and the inviting aroma of smoked sausages that permeated the air. Preserving the culinary traditions of rural communities is essential. As younger generations migrate to cities for better opportunities, the knowledge of traditional recipes and cooking techniques is at risk of being lost. Globalization and the rise of processed foods further threaten these unique culinary practices, which have been passed down for generations. Without dedicated efforts to document and sustain them, these traditions may fade away over time.

Womack Family Syrup will be featured in the December 2025 issue of 64 Parishes Magazine, with the story running through February 2026.