James' World 2

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“The big myth about Yellowstone is that it’s a pristine wilderness untouched by humanity,” says MacDonald. “Native Americans were hunting and gathering here for at least 11,000 years. They were pushed out by the government after the park was established. The Army was brought in to keep them out, and the public was told that Native Americans were never here in the first place because they were afraid of the geysers.”

MacDonald is slim, clean-cut, in his early 50s. Originally from central Maine, he is a professor of anthropology at the University of Montana and the author of a recent book, Before Yellowstone: Native American Archaeology in the National Park. Drawing on his own extensive discoveries in the field, the work of previous archaeologists, the historical record and Native American oral traditions, MacDonald provides an essential account of Yellowstone’s human past. Tobin Roop, chief of cultural resources at Yellowstone, says, “As an archaeologist, working in partnership with the park, MacDonald has really opened up our understanding of the nuances and complexities of the prehistory.”

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Hunted nearly to extinction by white hunters, bison numbered only about two dozen inside Yellowstone in 1902. Today the herd consists of about 4,800. (Andrew Geiger)

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Energy, not time, is the basis for productivity. Having all the hours in the day won’t help you if you’re exhausted for most of it.

Your habits define your energy levels. If you have good habits, you’ll feel energized and be more resilient to burn out, both physically and mentally. If your habits are misaligned, you can get into a cycle where you feel worse and worse, until it’s a struggle just to keep up.

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Hmmmm…

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If you’re looking for someone who knows a thing or two about cooking, talk to a food scientist. They study the physics and chemistry behind how ingredients interact with each other — all in the service of making the perfect birthday cake or whipping just enough air into a meringue. They look at food from a different perspective and question every step of the process — which is why we love turning to them for cooking advice.

Below are nine helpful cooking tips straight from certified food scientists, writers, and passionate food nerds. Some of them come from classic food-science literature (like Harold McGee’s mind-blowing On Food and Cooking). Others are from food sites run by certified food scientists like Jessica Gavin. Keep these tips in mind when you’re in the kitchen and you’ll be cooking better in no time.

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