Foodways Series: Mesquite Beans

Toward the end of summer, our local mesquite trees are full of pods that can be transformed into gluten-free flour for baked goods. This evening’s foodways presentation from food anthropologist Linda Wyner will focus on this important Sonoran desert plant. A writer, lecturer and cooking instructor, Linda will fill the hour with interesting facts about the mesquite tree and she’ll also prepare a simple recipe which you’ll have the opportunity to sample.