On August 16. 2014 Arcosanti hosted it’s first community mesquite harvest and pancake breakfast in collaboration with After a short training, we hiked down to the natural mesquite bosque on the property.

With the heavy monsoon rains and cool temperatures this summer, harvesting proceeded slowly. We were more careful to avoid mold to ensure a healthy product. Bean pods will be sorted again and roasted or dried before milling in a hammermill.

Event organizer Molly Beverly [left], chair of Slow Food Prescott and Colleen Reckow [right], Arcosanti resident and holistic health coach.

Our gathering was also Slow Food Prescott’s August meeting. The group hosts various talks, fundraisers, and meals in celebration of local organic whole foods throughout the year.

Colleen has harvested mesquite beanpods at Arcosanti for four years and developed a passion for wild food harvesting. Expect more events to follow!

Our breakfast featured mesquite pancakes with prickly pear syrup. Our meal was entirely GMO-Free! Many scientists and others are raising concerns about the effects of genetically modified DNA in our bodies and environment. GMO-Free Prescott educates the public about GMO’s, hosting various tals and events in the Prescott area. Pictured here are Lea Richland [sitting] and Ramona Melvin [standing], president and vice president respectively.

In total, about 75 people attended our mesquite harvest and pancake breakfast. We are already looking forward to next year.

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