Guest article by Mathis Kennington
What would you guess is Central Texas’ most abundant food supply? Is it tacos? How about barbecue? I considered the question for the first time, standing inside a sweltering industrial kitchen with local Austin baker Sandeep Gyawali. I was just as surprised as I imagine you might be to discover that it’s the mesquite legume, the bean-looking pods that hang from mesquite trees.
After laughing at my questioning smile, Gyawali retrieved a small bag of the powdered legume that smelled sweet, like cocoa powder. “Look where it comes from,” he said, as I read that the mesquite powder was neither packaged nor produced in the United States. “Why aren’t we eating the food that’s directly around us?” The smell of Gyawali’s heritage grain flour, milled two feet away from me, made my mouth water.