'Field Notes': Why Dead Standing Trees Are Essential To Forests
One of my favorite places to look in the forest is up. I love the way trees frame patches of sky, and how rays of sun slide over the branches and slant into pockets of darkness. On a recent stroll through the woods near Echo lake, I found myself, as usual, looking up. I saw mostly fir and birch trees, and I took their narrow trunks and modest heights as signs of a young forest. But it was a much older tree that caught my eye.
A Rumination On The Mule Deer Rutting Season ("Fieldnotes," October 2 & 7, 2016)
Soaking up some September sun, I was perched on a rocky outcrop of Wild Horse Island in Flathead Lake. The sweet vanilla scent of Ponderosa pine permeated the air as I watched gulls flying overhead. I sat quietly on a large boulder and waited for the residents of this island ecosystem to resume activity as if I were not there. Across the small gully on the next rocky hilltop, a single female deer grazed in the shade of a pine. By the black tip on the end of her tail, I was able to identify her as a mule deer, Odocoileus hemionus.
We Can Thank Napoleon For The Italian Fruit And Nut Bread, Bisciola (Recipe) ("The Food Guys," September 3, 2017)
Julia della Croce, who blogs authoritatively about Italian food, first tried the dense, sweet bisciola (pronounced "bee-shee-OH-la") in Italy's Valtellina Valley. Known as biscieùla, pan di fich (“fig bread”), panun, or panettone valtellinese, it's denser than the brioche-like pannetone you'd find in Milan.