From the Trees: Mesquite, Maple, and Cinnamon in Session B

This week in Session B, our young chefs returned to the kitchen to make two favorites: mesquite energy bars and mesquite pancakes with cinnamon–orange maple syrup. Chef Mario explained how many of our ingredients come directly from trees, and how trees have long been an essential part of Indigenous food systems.

Maple syrup is harvested from the sap of maple trees, a practice rooted in Indigenous knowledge. Cinnamon comes from the inner bark of a tree, carefully dried and rolled into the spice we use today. And at the heart of our recipes was mesquite, one of the most important traditional foods of the Southwest.

Mesquite powder is made by collecting the long, sweet pods from mesquite trees, drying them, and grinding them into a fine flour. Indigenous communities across the desert regions have used mesquite for generations because it is both sustainable and highly nutritious. The trees thrive in arid environments, require little water, and produce food year after year—an example of how traditional food systems work in harmony with the land.

Nutritionally, mesquite is a powerhouse. It is high in fiber, rich in protein and minerals, gluten free and naturally low on the glycemic index, meaning it provides steady energy without sharp blood sugar spikes. Its naturally sweet, nutty flavor also allows us to reduce added sugars while still making foods that kids love.

This week we were excited to welcome several new students to the class. As the pancakes cooked, the room quickly filled with the warm, comforting aroma of orange-infused maple syrup and cinnamon. Students worked together to mix, measure, and taste, and it was clear from the smiles around the table that the recipes were a hit.

Beyond the cooking, the class highlighted a bigger lesson: food doesn’t just come from a store—it comes from the land, from plants, and often from trees that have sustained communities for generations. By reconnecting students with these traditional ingredients, we’re helping them see healthy eating as both nourishing and culturally meaningful.