Chefs at the University of Arizona will be using flour milled from mesquite pods growing around campus to make dishes for the dining halls, reports the Arizona Star. The pods, a nuisance for campus maintenance because they must be cleaned up when they fall from the trees, are being harvested by student volunteers and will be milled into flour this fall as part of a community educational event. Early experiments with the flour have already produced several promising dishes, including lemon ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.