Hidden Roots, Future Harvests™

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this “spirits world” is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera. Join them as they delight in the diversity of the distillate agave spirits, as they endeavor to track down the more distant kin in the family of agaves, and as, along the way, they reveal the stunning innovations that have been transforming the industry around tequilas and mezcals in recent decades.

The result of the authors’ fieldwork and on-the-ground interviews with mezcaleros in eight Mexican states, Agave Spirits shows how traditional methods of mezcal production are inspiring a new generation of individuals, including women, both in and beyond the industry. And as they reach back into a rich, centuries-long history, Nabhan and Suro Piñera make clear that understanding the story behind a bottle of mezcal, more than any other drink, will not only reveal what lies ahead for the tradition—including its ability to adapt in the face of the climate crisis—but will also enrich the drinking experience for readers.

This collaborative event took place outside The Fairweather. Co-owner of the Crescent Bar, Aaron, shared his knowledge of artisanal spirits during the mezcal tasting. Slow Food Prescott provided dessert tamales prepared using locally grown heritage corn, pecans, and apples.

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The second chapter of the series builds upon the inaugural program featuring Gary Paul Nabhan, which explored the history and culture of agave in the Southwest. This chapter turns to Indigenous agriculture and food traditions, with particular emphasis on Hopi dryland farming, food sovereignty, seed stewardship, resilience, and traditional ecological knowledge. Together, these first two programs establish the series' central theme: learning from the wisdom of the past to cultivate a more resilient food future.

Rather than simply presenting a lecture, the evening is designed as an immersive community gathering where participants experience the landscape, hear directly from Indigenous knowledge holders, share a meal inspired by Hopi traditions, and engage in meaningful conversation. Rather than a lecture series, the evening is designed as an immersive community gathering — moving through hands-on learning in the garden, storytelling, conversation, and a shared meal. Held in partnership with the Yavapai-Prescott Community Garden and the Yavapai-Prescott Indian Tribe Community Center, guests will travel between both spaces over the course of the evening.

The evening opens in the garden with guided tours, a fall planting activity, and seed demonstrations, alongside informal conversation about dryland farming with our presenters. Come explore, ask questions, and get your hands in the soil. This portion of the evening is hands-on and conversational.

Featured Speakers

• Michael Kotutwa Johnson — University of Arizona

• Susan Sekaquaptewa — University of Arizona

• Lillian Hill — Hopi Tutskwa Permaculture

The evening culminates in a Hopi-inspired dinner, developed in collaboration with our presenters and community partners.

This proposed gathering will focus on grain farming in the arid Southwest, exploring climate adaptation, regional food systems, dryland agriculture, and the future of grain production in water-limited environments.

The evening is envisioned around the experiences and work of Yadi Wang in farming, culinary, creation and human health. 

• Oatman Flats Ranch, examining how grain growing, milling, baking, and regional food networks can help build resilient local food economies in the Southwest.

• Ranch land steward consulting

• Market garden consulting

Rather than a formal conference or panel discussion, the event is envisioned as an intimate community gathering centered around conversation, storytelling, land-based learning, and shared food.

The event is envisioned in conjunction with the Green Mountain Center for Sustainability at Prescott College.

In Process.

In Process.