Underneath
the gigantic spikes of the Agave plant there is a fleshy, white, edible
stalk that, after being cooked, provides food for several days. In Mexico
today, some farmers, such as this man, tend fields of domesticated agave
to harvest and sell at market. In prehistoric times, Indians of southwest
Texas harvested lechuguilla, a small wild agave. (Photo courtesy of Richard
Stark.)
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University of Texas at Austin
College of Liberal Arts
