Agaves and Slow Agriculture in the Laboratory for the Future of Food in a Climate-Changed World
As fresh water has become scarcer than ever in the Arid West, and debt and disparities threaten to dislodge farmers from the land, I have a dream. I have a dream of a sloooow agriculture. By that, I mean one that wisely fosters the careful investment of the patient capital
A Conservation of Generosity & Relationships, Gary Paul Nabhan
Gary Paul Nabhan is a gardener, an agricultural ecologist, an ethnobotanist, and an ecumenical Franciscan brother based in Patagonia, Arizona. He is the author of a host of books covering a diversity of botany-based topics – from pollinators, to food policy, to love letters to his favorite landscapes. The heart
Indigenous Fermented Beverages of Mexico & Southwest US
Gary Paul Nabhan is an Agricultural Ecologist, Ethnobotanist, Ecumenical Franciscan Brother, and author of over 30 books. His work has focused primarily on the interaction of biodiversity and cultural diversity of the arid binational Southwest. He is considered a pioneer in the local food movement and the heirloom seed saving
Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studied. Traditional fermented foods are still diverse, but some are endangered, requiring
Uncovering Mexico’s Traditional Fermented Beverages
For thousands of years, Mexico’s home brewers, cooks, foragers and farmers have elaborated 16 distinctive sets of fermented and probiotic beverages from over 140 plants species and thousands of strains or yeasts and bacteria. Now – using microbiological, ethnobotanical and genetic advances – an interdisciplinary team from five universities, including