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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Eating in Aridamerica: the desert food of the future

Heat waves, drought and disease are challenging food security in the southwestern USA and Mexico. Scientists are setting their sights on a novel model for desert farming. As the National Weather Service warns that a heat wave spreading across the southwestern USA is of a “magnitude rare, dangerous and deadly,” a

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There’s more to Agave than Tequila…

You can sip me, you can eat me and you can moisturize with me—what am I? The agave plant. Today, this plant is widely known as the key ingredient in the alcoholic beverage that is taken with lime and salt or mixed in to make margaritas, but agave has a

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Howard Scott Gentry Memory Recognized the Week of April 28th to May 7th

Let us now praise famous mezcaleros! It was 75 years ago that my mentor, the great plant explorer Howard Scott Gentry, published his Rio Mayo Plants, and 35 years ago that he published Agaves of Continental North America. As a kid, I worked one summer at the Desert Botanical Garden

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