In this episode of the World in a Pickle, we delve into the world of pulque—a fermented drink made of agave sap, or “aguamiel”, which has been consumed in Mexico for centuries, and is now threatened by urbanization, climate change, and crime.Our guests, César Iván Linares, an ethnobiologist specialized in traditional fermented beverages, and Juan Escalona Meléndez, a chef and scientist behind projects like Coyota, share their work with ESPUMA—an initiative dedicated to keeping pulque alive.Through a fusion of biology, agroecology, and creativity, ESPUMA builds a resilient ecosystem around fermentation. They harvest urban agaves in and around Mexico City and cultivate new plants on a micro-farm. They also work closely with pulqueros, the people who make and sell pulque, and tlachiqueros, who harvest the agave sap, to preserve their precious knowledge and create a strong community around this beverage. But what makes ESPUMA truly special is how they blend science with pulque-making. Instead of bringing pulque into the lab, they bring microscopes to pulque farms.

Welcome to “To exist you have to resist”, the fourth episode of The World in a Pickle, Ferment Radio’s mini-series focused on understanding geopolitical complexities through fermented foods.