Further Reading and Learning

• Anonymous. 2018. Demandan productores y expertos una autoridad que vele por cultura del mezcal. La Jornada, May 8.

https://www.jornada.com.mx/2018/05/08/sociedad/031n1soc

• Arenstein, Noah. 2020 The problem with pechuga. Punchdrink.com January 16 2020.

https://punchdrink.com/articles/problem-with-pechuga-mezcal/

• Bowen, Sarah and David Suro. 2016. America’s Role in Latest Fight for Small Mezcal. Punch, March 22.

https://punchdrink.com/articles/is-america-part-of-the-problem-or-the-solution-for-mezcal-nom-199-and-nom-186/

• Colunga Garcia-Marin, Patricia. 2012. La desaparición de los mezcales artesanales tradicionales. La Jornada, January 21.

https://www.jornada.com.mx/2012/01/21/opinion/021a2pol

• Colunga Garcia-Marin, Patricia. 2012. Se llaman mezcales y están hechos con agave: no engañen al consumidor. La Jornada, April 16.

https://www.jornada.com.mx/2016/04/16//opinion/014a1pol

• Davis, Sarah C. June Simpson, Katia del Carmen Gil-Vega, Nicholas A Niechayev, Evelien van Tongerlo, Natalia Hurtado Castano, Louisa V Dever, and Alberto Búrquez, 2019. “Undervalued potential of crassulacean acid metabolism for current and future agricultural production.” Journal of Experimental Botany. 70, no. 22, 6521–6537.

https://doi.org/10.1093/jxb/erz223

• Farrell, Shanna and David Suro. 2015. "Can a group of bartenders save mezcal?” Punch, April 30.

https://punchdrink.com/articles/can-a-group-of-bartenders-save-artisanal-mezcal/

• Hernández, Maria. 2017. “La crisis del agave: La sobre explotación es una de las problemáticas más urgentes en el tema del mezcal.” El Universal, 2 de junio, p. 1

https://www.eluniversal.com.mx/articulo/menu/2017/06/2/la-crisis-del-agave

• Hodgson, Wendy, Gary Paul Nabhan, David Suro-Piñera, Suzy and Paul Fish, Jesus Garcia, Jacob Butler, Cheryl Pailzote, Paco Cantú, Francesca Claverie, Valeria Canedo, Pedro Jemenez, Alex White Mazzarella, Juan Olmeda, and Roberto Contreras. Spring 2021 Lecture Series. "Agave Renaissance: A resilient future embedded in the heart of a plant." The University of Arizona, Tumamoc Institute.

https://tumamoc.arizona.edu/tumamoc-institute/lecture-series/previous-lecture-series/agave-renaissance

• Kitchen Sisters. 2014. “The tequila activist: A conversation with David Suro of the Tequila Interchange Project.” The Kitchen Sisters. June 26.

http://www.kitchensisters.org/2014/06/26/tequila-activist-a-conversation-with-david-suro-of-the-tequila-interchange-project/

• Leach, Jeff D., and Krisin D. Sobolik. 2010. "High dietary intake of prebiotic inulin-type fructans in the prehistoric Chihuahuan Desert.” British Journal of Nutrition, 103, no. 11: 1558–1561.

https://doi.org/10.1017/S0007114510000966

• López, M. G. and J. Urias-Silvas, J. 2007. **“Prebiotic effect of fructans from Agave, Dasylirion and nopal.”** Acta Horticulturae 744: 397-404.

https://doi.org/10.17660/ActaHortic.2007.744.45

• Maciel-Martínez, Jazmín; Baltierra-Trejo, Eduardo; Taboada-González, Paul; Aguilar-Virgen, Quetzalli; Marquez-Benavides, Liliana. 2020. "Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico" Sustainability 12, no. 19: 8242.

https://doi.org/10.3390/su12198242

• Melgoza, Carlos, Frida Valdivia and Rodrigo Cervantes (Réporting the analyses of José Salazar Flores). 2020. Hasta la sangre: los agroquímicos que habitan el curpo de campesinos en Jalisco. ZONADOCS. Guadalajara: Ciénega University Center (CUCIÉNEGA) of the University of Guadalajara.

https://www.zonadocs.mx/2020/01/14/hasta-la-sangre-los-agroquimicos-que-habitan

• Nabhan, Gary Paul, William Steen, and Wendy Hodgson. 2017. "Mezcal as Food, Beverage and Heritage: Reviving Agave Uses in the Tucson Basin." Southwest Center of the University of Arizona

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• Nolasco-Cancino, Hipócrates, Jorge A. Santiago-Urbina, Carmen Wacher and Francisco Ruíz-Terán. 2018. “Predominant yeasts during artisanal mezcal fermentation and their capacity to ferment maguey juice.” Frontiers in Microbiology.

https://doi.org/10.3389/fmicb.2018.02900

• Stewart, J. Ryan. 2015. “Agave as a model CAM crop system for a warming and drying world.” Frontiers in Plant Sciences, 6: 684.

https://doi.org/10.3389/fpls.2015.00684.

• Torres, Ignacio, Jorge Blancas, Alejandro León and Alejandro Casas. 2015. **“TEK, local perceptions of risk, and diversity of management practices of Agave inaequidens in Michoacán, México.”** Journal of Ethnobiology & Ethnomedicine 11, 61-74.

https://doi.org/10.1186/s13002-015-0043-1

• Valenzuela-Zapata, Ana. 2011. “A new agenda for blue agave landraces: food, energy and tequila.” GCB BioEnergy 3:15-24.

https://doi.org/10.1111/j.1757-1707.2010.01082.x

• Villegas, Paulina. 2019. “Graciela Angeles, la mezcalirella Mexicana que pone el alto el nombre de las mujeres en esa industria.” Vogue México. October 24.

https://www.vogue.mx/estilo-de-vida/articulo/graciela-angeles-mezcal-de-oaxaca

• Valiente-Banuet, Alfonso., M. A. Aizen, J. M. Alcántara, J.M., J. Arroyo, J., A. Cocucci, A., M. Galetti, M. B. García, D. García, J. M. Gómez, P. Jordano, R. Medel, L. Navarro, L., J. R. Obeso, R. Oviedo, N. Ramírez, P. J. Rey, A. Traveset, M. Verdú, M. and R. Zamora. 2015. “Beyond species loss: the extinction of ecological interactions in a changing world.” Functional Ecology, 29: 299-307.

https://doi.org/10.1111/1365-2435.12356

• Valiente-Banuet, Alfonso. 2019. Producción de mezcal puede causar colapso del ecosistema agavero: ecólogo UNAM. Aristegui Noticas. 20 April 2019 press release.

https://aristeguinoticias.com/undefined/mexico/produccion-de-mezcal-puede-causar-colapso-del-ecosistema-agavero-ecologo-unam/

• Xiong, Lili, Miranda Maki, Zhiyun Guo, Mao, Canquan Mao, and Wensheng Qin. ,2014. Agave biomass is excellent for production of bioethanol and xylitol using Bacillus Strain 65S3 and Pseudomonas Strain CDS3. Journal of Biobased Materials and Bioenergy 8(4): 422-428(7).

https://doi.org/10.1166/jbmb.2014.1453

• Anonymous. 2018. Demandan productores y expertos una autoridad que vele por cultura del mezcal. La Jornada, May 8.

• Arenstein, Noah. 2020 The problem with pechuga. Punchdrink.com January 16 2020.

• Bowen, Sarah and David Suro. 2016. America’s Role in Latest Fight for Small Mezcal. Punch, March 22.

• Colunga Garcia-Marin, Patricia. 2012. La desaparición de los mezcales artesanales tradicionales. La Jornada, January 21.

• Colunga Garcia-Marin, Patricia. 2012. Se llaman mezcales y están hechos con agave: no engañen al consumidor. La Jornada, April 16.

• Farrell, Shanna and David Suro. 2015. "Can a group of bartenders save mezcal?” Punch, April 30.

• Hernández, Maria. 2017. “La crisis del agave: La sobre explotación es una de las problemáticas más urgentes en el tema del mezcal.” El Universal, 2 de junio, p. 1

• Kitchen Sisters. 2014. “The tequila activist: A conversation with David Suro of the Tequila Interchange Project.” The Kitchen Sisters. June 26.

• Leach, Jeff D., and Krisin D. Sobolik. 2010. "High dietary intake of prebiotic inulin-type fructans in the prehistoric Chihuahuan Desert.” British Journal of Nutrition, 103, no. 11: 1558–1561.

• López, M. G. and J. Urias-Silvas, J. 2007. “Prebiotic effect of fructans from Agave, Dasylirion and nopal.” Acta Horticulturae 744: 397-404.

• Maciel-Martínez, Jazmín; Baltierra-Trejo, Eduardo; Taboada-González, Paul; Aguilar-Virgen, Quetzalli; Marquez-Benavides, Liliana. 2020. "Life Cycle Environmental Impacts and Energy Demand of Craft Mezcal in Mexico" Sustainability 12, no. 19: 8242.

• Melgoza, Carlos, Frida Valdivia and Rodrigo Cervantes (Réporting the analyses of José Salazar Flores). 2020. Hasta la sangre: los agroquímicos que habitan el curpo de campesinos en Jalisco. ZONADOCS. Guadalajara: Ciénega University Center (CUCIÉNEGA) of the University of Guadalajara.

• Nabhan, Gary Paul, William Steen, and Wendy Hodgson. 2017. "Mezcal as Food, Beverage and Heritage: Reviving Agave Uses in the Tucson Basin." Southwest Center of the University of Arizona

• Nolasco-Cancino, Hipócrates, Jorge A. Santiago-Urbina, Carmen Wacher and Francisco Ruíz-Terán. 2018. “Predominant yeasts during artisanal mezcal fermentation and their capacity to ferment maguey juice.” Frontiers in Microbiology.

• Stewart, J. Ryan. 2015. “Agave as a model CAM crop system for a warming and drying world.” Frontiers in Plant Sciences, 6: 684.

• Torres, Ignacio, Jorge Blancas, Alejandro León and Alejandro Casas. 2015. “TEK, local perceptions of risk, and diversity of management practices of Agave inaequidens in Michoacán, México.” Journal of Ethnobiology & Ethnomedicine 11, 61-74.

• Valenzuela-Zapata, Ana. 2011. “A new agenda for blue agave landraces: food, energy and tequila.” GCB BioEnergy 3:15-24.

• Villegas, Paulina. 2019. “Graciela Angeles, la mezcalirella Mexicana que pone el alto el nombre de las mujeres en esa industria.” Vogue México. October 24.

• Valiente-Banuet, Alfonso. 2019. Producción de mezcal puede causar colapso del ecosistema agavero: ecólogo UNAM. Aristegui Noticas. 20 April 2019 press release.

• Xiong, Lili, Miranda Maki, Zhiyun Guo, Mao, Canquan Mao, and Wensheng Qin. ,2014. Agave biomass is excellent for production of bioethanol and xylitol using Bacillus Strain 65S3 and Pseudomonas Strain CDS3. Journal of Biobased Materials and Bioenergy 8(4): 422-428(7).

• López, M. G. and J. Urias-Silvas, J. 2007. **“Prebiotic effect of fructans from Agave, Dasylirion and nopal.”** Acta Horticulturae 744: 397-404.

• Torres, Ignacio, Jorge Blancas, Alejandro León and Alejandro Casas. 2015. **“TEK, local perceptions of risk, and diversity of management practices of Agave inaequidens in Michoacán, México.”** Journal of Ethnobiology & Ethnomedicine 11, 61-74.