Testimonials: Eat Mesquite and More - A Cookbook for Sonoran Desert Foods and Living
"Desert harvesters has been at the forefront of efforts to promote food sovereignty and help re-skill people to make effective use of easily available food resources. The recipes in this book will inspire residents of the southwest desert regions (and beyond) to new uses for the wonderful flavors of mesquite, cacti, and other abundant indigenous plants."
- Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
"Eat Mesquite and More is the definitive resource for Baja Arizonans who care about eating locally and caring for this place we call home."
- Megan Kimble, Managing Editor, and Doug Biggers, Editor and Publisher, Edible Baja Arizona magazine
“I can almost taste this book. I spent a significant part of my youth exploring the Sonoran desert, marveling in its beauty, solitude and abundance. It is a joy to have a book that brings to life the flavors of this magical land while honoring the cultural traditions of the region and advocating for regenerative land management practices. It is an inspiring book that champions the local while celebrating the universal – just like Sonoran desert itself!”
- Courtney White, author and co-founder of the Quivira Coalition
"Eat Mesquite and More is a fantastic, practical cookbook to native, regional superfoods, with some of the perks of a field guide--but it gives you more than that. Desert Harvesters understand that changing your world is a process that begins in the kitchen, meal by meal. They have written a guidebook to a better life, connecting to the land through the foods of home. This will become the first reference for every forager in the Sonoran region, and a cherished manifesto even for those living far from the saguaro's shadow."
- Samuel Thayer, author Incredible Wild Edibles and The Forager’s Harvest
• Book Specifications:
- $34.95
- Paperback
- 8" x 10"
- 340 pages
- Over 100 illustrations and photos, index
- Foreword by Gary Paul Nabhan
- Publisher: RainSource Press
- Printed in the U.S.A on 100% post-consumer recycled paper, processed chlorine free
- Categories:
Cooking (wild foods); Southwest cooking; Cooking with mesquite, saguaro, desert ironwood, acorn, prickly pear, devil’s claw, wolfberry, hackberry, chiltepin, barrel cactus, cholla, desert chia, palo verde, desert flowers, wild greens and desert herbs, wild meats and insects; Solar cooking; Planting, harvesting, processing, and celebrating wild, native Sonoran Desert foods; Locavore; Foraging; Food forests; Rainwater Harvesting; Food and water security; Green Infrastructure; Dryland agroforestry.
- Release date fall 2017