I'm responding to this article.
First of all, I think that this answers the fundamental question that has been on everyone's mind for centuries: what the hell is mesquite? You know, every thing in the snack aisle in a grocery store comes in mesquite flavor, but what is it? Is it made from mesquiteos? But I think this desert food might have found it's place in cuisine.
I did, however, find myself disappointed while reading the article titled : Eating Locally in the Desert, It gives the appearance of some new way to grow food in the desert and solve the world food problem, although, flour can be made from mesquite, so maybe this is the solution, but Keith Goetzman fails to offer this as a possibility.
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