Five years after the cataclysmic earthquake in Haiti, there are encouraging signs of economic activity. In construction, two international chains, Best Western and Marriott, have opened hotels in Port-au-Prince in the last two years.
Everyone was wondering what would come after cupcakes in the culinary saga of low-culture-meets-high-culture and kiddie-classics-go-ironic. Sugary cereals made a run for it, but popcorn might have the edge, if San Francisco chefs get their way.
It is this devotion to nostalgia and religious attachment to the past that I can't help but think about every time I work with my Amish friend Ervin, a farmer of sweet sorghum whose crop is produced exclusively for my newly minted liquor: Sorgrhum: America's First Sweet Sorghum Spirit.