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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Planting the Seeds for Tomorrow: The Tumamoc Resilience Garden

The Tumamoc Resilience Garden at the base of Tumamoc Hill will be an inspirational setting where the community can have hands-on participation in how to live in the desert in a hotter and drier future. The backbone design allows passive rainwater harvesting to create an environment that supports a wide diversity of arid-adapted food

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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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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

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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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