Wolves Might Use Their Eyes to Talk to Each Other
It’s no secret that wolves, foxes, and dogs are highly social animals. But beyond all the wagging, pawing and yipping we like to try to interpret, canids may have yet another way to communicate. New research hints at the possibility that dogs and their ilk could be sending each other signals with their eyes.
A team of Japanese researchers looked at pictures of nearly every canid species and found that those with highly social pack and hunting behaviors were more likely to have easily-visible eyes. They then watched some of those species interact in zoos and concluded that those with eyes that were easier to see were more likely to be social. The results were published in a study in PLoS One on June 11.
“What this study shows is that there’s a correlation between facial markings and sociality and the need to communicate,” said zoologist Patricia McConnell of the University of Wisconsin-Madison, a dog behavior researcher who was not involved in the study.
The scientists organized 25 different wild canid species according to their facial features (using around a dozen photos of individuals from each species) into three groups and then looked to previous research to characterize the social behavior of each group.
Hipsterfood highlighted the fragrant fennel in this veganized homage to fettucine alfredo.
Fennel & black pepper cream sauce
- Chop the fennel bulb into a small dice.
- Put a tablespoon of coconut oil into a large sauté pan on high heat. Toss in the fennel and let it sear for a minute, then turn the heat to medium-low. Squeeze in about a tablespoon of the grapefruit and let the fennel brown & cook down for about five minutes, stirring every so often so that it doesn’t burn.
- Remove about 1/3 of the cooked fennel and set aside. Pour the coconut milk into the pan with the fennel, stirring to remove any coconut clumps, then also add in 3 teaspoons soy sauce, 1 heaping tablespoon cornmeal, a pinch of fine salt, and about 2 teaspoons of freshly cracked pepper.
- Stir everything together, turn the heat to as low as possible, and let it heat until everything else is ready, stirring occasionally. If it isn’t thickening up, add in cornmeal 1 teaspoon at a time until it thickens into a cream sauce.
- Cook the lentils until tender, about 10 minutes on medium-high heat.
- Strain and pour into a mixing bowl with the reserved cooked fennel, 2 teaspoons soy sauce, two heaping pinches minced fresh fennel leaves, 5 tablespoons cornmeal, and salt and pepper.
- Using a potato masher, mash everything together until the lentils are broken down and everything is combined. Form them into golf ball-sized pieces. Keep adding in corn meal, one teaspoon at a time, if they’re not sticking together.
- Heat a pan with a tablespoon of coconut oil, letting it get very hot. Add in a few meatballs at a time, turning them as they brown on each side. Let them cook until all crispy on the outside.
Cook the linguine until tender, then serve with the sauce and meatballs. Enjoy!