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Great instructions for carob & acorn flour!

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Location: Oakland, CA
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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.

And a fairly comprehensive blog post about leaching of acorns, comparing hot vs. cold methods and with some discussion of different oak species:

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.
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I've heard a couple people "complain" that you can't go to a potluck in the southern oregon area without being subjected to at least a few acorn flour dishes....and not all of them are good.  More research needs to be done!  Thanks for sharing these sites, Joel. 
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