The Role of Agaves in Presilience at the Food/Water/Energy Nexus

Empowering Arid Cities in the US/Mexico Borderlands, to Use Succulent Crops in Regenerative Perennial Food Systems as Means to Reverse & Halt Climate Change     “Our challenge is not only resilience, which is the power to rebound (re- “back” + salire “to jump, leap”). Our challenge is also what

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Why Metro Tucson is the American City with the Greatest Agave Diversity

Metro Tucson harbors a minimum of 113 agave species in its streets, parks, gardens, and nurseries, more than half of all the agaves described in the world. No metro area in the world other than in Tucson (and perhaps in Mexico City’s El Pedrigal at the National Agave Collection of

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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

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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

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