Mark Moody hopes that his homegrown mesquite flour will become a staple of Southwestern cuisine. But building a mainstream market for the pods of a desert tree isn’t an easy job. For the accompanying story, see Return of the pod man.

Please wait while the player loads. Note: you must have Javascript enabled and the Adobe Flash Player installed.

Music by Glenn Jones

Spread the word. News organizations can pick-up quality news, essays and feature stories for free.

Creative Commons License

Republish our articles for free, online or in print, under a Creative Commons license.