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
Saving Our Food Supply in the Face of Climate Change
In the already-scorching Southwest, a group of scientists, ranchers and farmers are figuring out how to adapt the current agricultural system for a hotter, drier planet. Gary Paul Nabhan teetered on a hunk of volcanic rock on Tumamoc Hill, the University of Arizona’s century-old Desert Laboratory, high above the