DESERT HARVESTERS Release Celebration of “Eat Mesquite and More” at Exo Bar

DESERT HARVESTERS sale and celebration of the release of its award-winning book:

Eat Mesquite and More: A Cookbook for Sonoran Desert Foods and Living

Date: Friday, December 15, 2017

Time: 7pm to 9pm

Location: Exo Bar

403 N 6th Ave at the 7th Street

(Entrance to the back of Exo Roast Co, Tucson, AZ 85705)


Featuring live music by the Infinite Mercies, delicious cocktails with wild, native plant ingredients such as mesquite syrup and creosote bitters, and manzanita fruit; chiltepin cold brew coffee; regionally-inspired dishes from the EXO kitchen, and of course the first sales of Eat Mesquite and More: A Cookbook for Sonoran Desert Foods and Living, which has just been selected as one of the 2017 Southwest Books of the Year – making this book the ideal holiday gift helping you celebrate and enhance what is truly unique to this place!

This is your chance to purchase the book directly from Desert Harvesters, thus 100% of the sales of the book go to continuing the organization’s good work, and a portion of the events foods and drink sales will also go to the non-profit.

In addition, those who pre-ordered the book can pick up their copy in person to avoid shipping costs.

Please bring your ID to show when picking up your pre-ordered copy of the book

Furthermore, there will be wild, native foods info table and sales of wild foods products such as harvest calendars, additional wild foods cookbooks, and more!

The book…



Eat Mesquite and More celebrates native food forests of the Sonoran Desert and beyond with over 170 recipes featuring wild, indigenous foods, including mesquite, acorn, barrel cactus, chiltepin, cholla, desert chia, desert herbs and flowers, desert ironwood, hackberry, palo verde, prickly pear, saguaro, wolfberry, and wild greens. The recipes—contributed by desert dwellers, harvesters, chefs, and innovators—capture a spirit of adventure and reverence inviting both newcomers and seasoned experts to try new foods and experiment with new flavors.

 More than a cookbook, this award-winning guide also encourages a renaissance of “wild agriculture,” one that foregrounds the ethical harvesting and selection of wild foods and the re-planting of native food sources in urban and residential areas without imported water or fertilizers. It contains stories of significant individuals, organizations, and businesses that have contributed knowledge, products, and innovation in the planting, harvesting, and use of wild, native desert foods. Additional essays reveal the poetry of the foraging life, how to plant the rain, and medicinal uses and ethnobotanical histories of desert plants.

While rooted in the Sonoran Desert, this book also offers a template for harvesting and cooking throughout the Americas. Many of the food plants included in this cookbook—or close relatives of them—can be found or grown in the other deserts and drylands of North America and South America. Universally, the book’s concepts concepts and approach can help communities everywhere to collaborate with their ecosystems, enhancing the health of all.

Over 100 images, index, harvest calendar, and additional resources included.

More info on the cookbook including author bios, testimonials, reviews, selected content can be found at


The band

                     the infinite mercies image The Infinite Mercies are a great Tucson country band includes:

 Chris Byrne, guitar
Dan Sorenson, bass
Hadji Banjovi: Vocals, acoustic guitar
Jamie Miller: Drums
Neil Harry, pedal steel guitar


Preview their music at


The venue – EXO Roast Co. and Bar:

A long supporter of Desert Harvesters, EXO Roast Co. has created and features chiltepin and mesquite cold-brew coffees (the recipe for their chiltepin cold-brew is featured in Desert Harvesters new cookbook Eat Mesquite and More), and often features wild, native foods on their menu such as mesquite waffles and barrel cactus fruit garnishes and pickles. EXO Roast Co collaborated with Desert Harvesters in the development of their mesquite cold-brew and in sourcing some of its wild food ingredients. Now they’ve expanded into offering wild, native food ingredients in a number of their cocktails featured in their new EXO Bar and performance space. Thus EXO Roast Co. and Bar are helping lift Tucson’s World City of Gastronomy status by bringing wild food ingredients truly unique to this place into their daily offerings.