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
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