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 poppyseed scones and almond cookies.