We have the pleasure to keep the conversation going with Cesar Ojeda (aka @intergalactic_yeastie_boy). This time we talk about how a palenque/taberna/vinata is nothing like a "distillery" and why the landscapes surrounding a palenque/taberna/vinata are critical to the yeast populations that will ultimately create either pretty or dull flavors.

Dr. César Iván Ojeda Linares completed his undergraduate studies at the Universidad Autónoma Metropolitana, later he studied at the Institute of Ecology of the Universidad Nacional Autónoma de México, with a stay at Kyoto Sangyo University. He did his Ph.D. at the Ecosystems and Sustainability Research Institute. He is currently doing a Postdoctoral stay at the UNAM Botanical Garden. His line of research from him is ethnobiology, particularly because he is making a novel proposal within ethnobiology, ethnomycrobiology. In his last years, he has studied how different cultural groups consciously or unconsciously manage microbial communities for the production of fermented beverages, thus identifying possible yeast domestication processes. In the same way, he actively participates in disseminating science, seeking to recapture the importance of fermented foods in the food landscapes of Mexico.