While the parents are away, biologist Marti Jenkins, propagation manager at The Peregrine Fund in Boise, sneaks a peek at a 4-day-old California condor chick, just for a second. Then she leaves the parents to raise it. "They've been doing this for more than 10,000 years, and they kind of know what they're doing," she says.
Treasure editor Dana Oland makes salmon with a sous vide wand, which cooks food slowly in a low temperature. It takes one hour to cook salmon, and two hours a steak, but Oland highly recommends this slow-cooking method.