In our yard in northeast Ithaca just now, I watched an untagged American
Crow fly to a birdbath with an edge slice of whole-wheat bread.  The crow
slid the bread into the water, left it there for a few seconds, then reached
back in and gently pulled on the slice.  A soggy mouthful broke away,
whereupon the crow walked to the middle of the yard, put the bread down, and
carefully buried it under some lawn clippings.  The crow ambled back to the
bath and repeated thrice with the remaining bread, walking purposefully
twice to different spots in our yard, and finally flying with the last and
largest piece over our fence to our neighbor's lawn and again methodically
burying the bread under the green hay.

 

Last spring I posted about one local crow who applied a dip-drain-dip
procedure to pizza slices.  That was like some Food Network dude
twice-frying potatoes - pretty impressive.  But today's demo seems like a
big step up in sophistication, with more complex technique and possible
control of not only moisture, but also temperature and maybe even seasoning.
Rene Redzepi, anyone?  

 

If I determine how long the baking time is, I'll write it down and circulate
the whole recipe for all the crows to read.

 

Mark Chao


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