#bone appetit

Bone-eating worms may not have eyes, legs, a mouth, or a stomach, but they are perfectly adapted for their role in the deep sea. When whales die, their bodies sink to the seafloor, bringing nutrients that sustain deep-sea animals for decades. As part of the whalefall ecosystem, bone-eating worms thrive on these sunken whale carcasses, using acid and helpful bacteria to dissolve decaying bone into sustenance. 

Whalefalls are a fascinating reminder that nothing goes to waste in the ocean, and even the most unlikely creatures have a role to play in the wonder of the deep! 

Our research and technology partners at MBARI discovered these fascinating creatures over 20 years ago. Uncovering mysteries of the deep like bone-eating worms shows us there’s wonder in ocean life, and caring for it helps us all! 🌊🪱 

More magma action this time with @animunitee and @amogus-real-not-clickbait

Both of them are so fucking talented I'm jealous.

Frank occupied some the right side of the canvas with their amazing and very funny doodles. I mean just look at the gorgeous Michael doodle.

Tee drew this amazing Martin reaction to my college Jon idea and the lil derpy cutesy Jon down on the left as well as Helen.

You will find me in the corner eating their art.

Thank you for coming to my ted talk

'Bone'appetit. (UT 2025-April Calendar)

WHAT YOU WILL NEED

TOOLS - Slow cooker, large pan, measuring cups, measuring spoons, willingness to measure with the heart

INGREDIENTS (optional ingredients marked with a *)

1 medium to large sweet potato (to be peeled and diced into roughly 1/2in pieces)

2 Red bell peppers (core and thinly slice these sweeties)

*Mushrooms (sliced lengthwise, less than the amount of potatoes)

*Spinach (three handfuls, they cook down so if you want more I physically can't stop you)

1/4cup water

1/4 cup lime juice (store bought is fine, you don't need to juice them yourself if it's hard)

1 1/2lbs chicken thighs (chicken breasts could be healthier but the flavor may be different)

1 tablespoon Olive oil or oil of your choice (for the chicken)

1 can (14oz) coconut milk (I used light, but regular may make the sauce thicker)

2 tablespoons cornstarch mixed with 3 tablespoons water

*Naan bread and rice (to dip in the sauce and to serve the Tiingilar onto if you want)

SEASONINGS

2 tablespoons curry powder (you heard right, TABLESPOONS)

2 teaspoons paprika (smoked paprika if you want to be fancier)

1 teaspoon ground cumin (it's pronounced cue-min)

1 teaspoon ground chili powder

1 teaspoon salt

*Dash of garlic powder

*Dash of Turmeric

STEPS

FIRST put those chopped veggies (not the spinach if you're using it) into the slow cooker. Pour the water and lime juice in there

SECOND combine the spices, mix em up all nice, then coat the chicken with 2/3 of the spices - you will need the rest of the spices shortly

THIRD heat your oil in a pan over medium-highish. Get it shiny but not bubbling, then get your chicken searing. First side for 2 minutes, then the other for 1 minute. Then get those tasty boys into the slow cooker.

FOURTH Put the chicken on top of the veggies, then the remaining spices, then set that timer for EITHER 2-3 hours on high OR 4-5 hours on low. Don't do both you will break the space-time continuum and no one wants that.

This is a great time to clean up your kitchen right here, and prepare and side dishes you want. I had grapes, naan bread, and brown rice with it this time!

FIFTH when the chicken is at 165 degrees, pull it out! Then let it cool off enough to chop or shred it up!

SIXTH Get your can of coconut milk and your cornstarch-water mix, and pour them in! After this (and additional spinach goes in now) set your slow cooker on high for 30 minutes - and a second timer for 15 minutes.

SEVENTH when the 15 minute timer goes off, put the chicken chunks in, and stir it in really nice - get it coated in the sauce, then put that lid back on and WAIT

EIGHTH when the 30 minute timer goes of SERVE AND EAT YOU DID IT!!!!!!!!!