Via homegrown evolution, an instructable on processing carob. This is particularly helpful because the tree is commonly planted as a drought-tolerant ornamental along
city streets, so that the pods are widely available for free.
http://www.instructables.com/id/How-to-Process-Carob/ And a fairly comprehensive blog post about leaching of acorns, comparing hot vs. cold methods and with some discussion of different oak species:
http://honest-food.net/2010/11/23/acorn-eating-revisited/ The latter site is a favorite of mine, because the recipes are amazing and the focus on
local,
sustainable sources is consistent without going too far outside the mainstream.
Between these and the recent focus on mesquite flour, I'm almost ready to say it's trendy to make flour from foraged tree products.
"the qualities of these bacteria, like the heat of the sun, electricity, or the qualities of metals, are part of the storehouse of knowledge of all men. They are manifestations of the laws of nature, free to all men and reserved exclusively to none." SCOTUS, Funk Bros. Seed Co. v. Kale Inoculant Co.
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