Arts & Culture

Walking through the woods recently, I saw a red squirrel digging in the litter of the forest floor. I assumed it was burying a pine cone, but on closer inspection I found a piece of mushroom. Little did I know I was witnessing a process critical to the survival of a forest.

Empanadas. Panzerotto. Samosas. Knishes. According to The Food Guys, Jon and Greg, you can close your eyes, spin the globe, and wherever you land, there's another turnover. Chinese dumplings and jiaozi (pot stickers), Russian piroschki, Welsh pasties, Italian calzone, and American moonpies: whether it's savory or sweet, made with yeast dough or pastry dough, baked or fried, Greg recognizes its essential turnover-ness.

"Creating employment for musicians is one of my passions," says Erica von Kleist. In 2013, this New York City jazz player, arranger, composer, bandleader and teacher made a life-changing move to Whitefish, Montana. With a bang, Erica began creating opportunities for fellow musicians and music teachers, demonstrating first-hand how an artist can think like an entrepreneur.

On this week’s Can Do: Lessons from Savvy Montana Entrepreneurs, von Kleist lays out her vision for a "biodome" of employment for musicians, and makes the case for teaching young artists how to synchronize their creative and entrepreneurial grooves to build lasting careers. Learn more now from Erica von Kleist.

Renowned animal behaviorist Fred Provenza spent his academic career researching how animals respond to an intricately tuned system of flavor-feedback relationships at the cellular level—a nutritional wisdom that guides them to eat the appropriate combinations of foods to meet their dietary needs. But what about us? Do humans still possess the wisdom to select nourishing diets?

You won't catch The Food Guys, Jon and Greg, curbing their enthusiasm for "the lordly avocado," as Jon calls it. What other fruit's versatility, taste, and high fat qualifies it as a "super food?" They're amused but not surprised by its sudden hipness among throngs of Millennial avocado toast-eaters.