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When wolves were reintroduced in Yellowstone, some unexpected species benefitted.

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Rocky Mountain Wolf Project

On a quiet hike in Yellowstone National Park, some lucky visitors might get to hear an amazing sound: the howl of a gray wolf.

A wolf howling in the Lower Geyser Basin of Yellowstone National Park. Image by Jim Peaco/YellowstoneNPS.

They might even get to spot one of these beautiful animals darting across the landscape. In fact, today, the chances of seeing a wolf in some parts of this park — such as Lamar Valley — are so good that some people come just to wolf-watch.


A female wolf standing in a road near the Lamar River Bridge in Yellowstone National Park. Image by Jim Peaco/YellowstoneNPS.

But for most of the 20th century, it was impossible to view these animals at all inside the park.

In fact, it was hard to see a gray wolf anywhere in the lower 48 states. That is because ever since settlers moved west, they feared the great gray wolf. The fact that wolves started killing livestock didn’t help either.

So, starting in the late 1800s up until the 1920s, wolves were hunted and poisoned by ranchers and predator control programs in order to protect people, livestock, and other “more desirable” wildlife species.  In the end, not a single breeding pair of wolves remained in Yellowstone National Park.

Soda Butte Creek in Yellowstone National Park in October 1993. Image by Jim Peaco/YellowstoneNPS.

When Yellowstone lost its wolves, it caused some big problems for the whole ecosystem.

Wolves are apex predators, which means they are at the top of the food web. When wolves were eliminated, it caused what scientists call a top-down trophic cascade. In other words, the whole ecosystem became unbalanced.

“Most ecosystems are best when they’re balanced,” Doug Smith, project leader for the Wolf Restoration Project in Yellowstone, said in a National Park Service Q&A. “Having a lot of different kinds of things at moderate numbers is better than having a lot of any one thing.”

Without wolves, there was a lot of one thing: elk. And biodiversity across the entire park declined as a result.

Two bull elk at Blacktail Deer Plateau. Image by Neal Herbert/YellowstoneNPS.

Why? Because without one of their major natural predators, fewer elk were dying. Their numbers grew so much that they ended up overgrazing large areas of land, leaving them vulnerable to erosion and defoliation.

This hurt plants and other animal species. Willow and aspen trees started dying off — and that hurt the species that relied on these trees for their survival, such as the birds that use them as nesting grounds and the beavers that use the wood to build dams and survive the winter.

The numbers of rabbits and mice species fell, too, because of all the overgrazing. They simply had fewer places to hide from predators.

Everything started to change after scientists reintroduced 41 wolves into Yellowstone National Park.

A newly arrived wolf is released from its cage into a pen in 1996. Image by Jim Peaco/YellowstoneNPS.

From 1995 to 1997, wolves were captured in Canada and northwest Montana and transported to Yellowstone. Once there, each was radio-collared and temporarily penned so biologists could make sure they were healthy.

Then they were released into the wilderness of the park.

Park rangers prepare to release a wolf into the park in 1996. image by Jim Peaco/YellowstoneNPS.

The wolves thrived in their new home.

The newly formed packs spread out and established their territories, and the large populations of elk and deer provided them with ample prey. And because they were inside the national park, the animals were protected from hunters. So their numbers grew.

The Gibbon wolf pack in Yellowstone National Park. Image via Yellowstone/NPS.

Before long, the wolves started changing Yellowstone’s ecosystem all over again, but this time for the better.

The first thing that happened was the number of large prey dropped. In 1995, Yellowstone was home to about 18,000 elk, but by 2015, that number had dropped to 4,500, helping restore the ecosystem's natural balance.

Elk on Mount Everts in Yellowstone National Park in 2014. Image by Neal Herbert/YellowstoneNPS.

Scientists think this happened, at least in part, because wolves started to change their prey’s behavior. Deer and elk started avoiding areas where they could be easily hunted, such as open valleys and gorges, which caused those areas to regenerate. Plants started growing on the riverbanks and erosion decreased, causing rivers and streams to actually change course.

Meanwhile, birds, beavers, mice, and bears started returning to those once-barren areas.

A western meadowlark in Lamar Valley in the spring of 2015. Image by Neal Herbert/YellowstoneNPS.

The landscape of the whole park transformed, and the ecosystem as a whole became healthier.  

A grizzly bear and her cub. Image by Jim Peaco/YellowstoneNPS.

Because they are carnivores, wolves often get a bad rap — but the Yellowstone story shows just how important they are to our planet.

The ecosystem in Yellowstone is complex and always changing, but recent history has shown scientists and ecologists how important wolves are to keeping the natural balance. It is true that wolves hunt large animals, but they are not just killers — they also help other species thrive.  

A wolf from the Canyon pack in Yellowstone. Image by Diane Renkin/NPS.

We all know the story about the “the big bad wolf.” But today, Yellowstone National Park is helping us learn a different story about wolves, and this is one is a lot happier.

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10 anti-holiday recipes that prove the season can be tasty and healthy

Balance out heavy holiday eating with some lighter—but still delicious—fare.

Albertson's

Lighten your calorie load with some delicious, nutritious food between big holiday meals.

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The holiday season has arrived with its cozy vibe, joyous celebrations and inevitable indulgences. From Thanksgiving feasts to Christmas cookie exchanges to Aunt Eva’s irresistible jelly donuts—not to mention leftover Halloween candy still lingering—fall and winter can feel like a non-stop gorge fest.

Total resistance is fairly futile—let’s be real—so it’s helpful to arm yourself with ways to mitigate the effects of eating-all-the-things around the holidays. Serving smaller amounts of rich, celebratory foods and focusing on slowly savoring the taste is one way. Another is to counteract those holiday calorie-bomb meals with some lighter fare in between.

Contrary to popular belief, eating “light” doesn’t have to be tasteless, boring or unsatisfying. And contrary to common practice, meals don’t have to fill an entire plate—especially when we’re trying to balance out heavy holiday eating.

It is possible to enjoy the bounties of the season while maintaining a healthy balance. Whether you prefer to eat low-carb or plant-based or gluten-free or everything under the sun, we’ve got you covered with these 10 easy, low-calorie meals from across the dietary spectrum.

Each of these recipes has less than 600 calories (most a lot less) per serving and can be made in less than 30 minutes. And Albertsons has made it easy to find O Organics® ingredients you can put right in your shopping cart to make prepping these meals even simpler.

Enjoy!

eggs and green veggies in a skillet, plate of baconNot quite green eggs and ham, but closeAlbertsons

Breakfast Skillet of Greens, Eggs & Ham

273 calories | 20 minutes

Ingredients:

1 (5 oz) pkg baby spinach

2 eggs

1 clove garlic

4 slices prosciutto

1/2 medium yellow onion

1 medium zucchini squash

1/8 cup butter, unsalted

1 pinch crushed red pepper

Find full instructions and shopping list here.

bow of cauliflower ham saladGet your cauliflower power on.Albertsons

Creamy Cauliflower Salad with Ham, Celery & Dill

345 calories | 20 minutes

1/2 medium head cauliflower

1 stick celery

1/4 small bunch fresh dill

8 oz. ham steak, boneless

1/2 shallot

1/4 tspblack pepper

1/4 tsp curry powder

2 tsp Dijon mustard

1/4 tsp garlic powder

3 Tbsp mayonnaise

1/8 tsp paprika

2 tsp red wine vinegar

1/2 tsp salt

Find full instructions and shopping list here.

tofu on skewers on a plate with coleslawPlant-based food fan? This combo looks yums. Albertsons

Grilled Chili Tofu Skewers with Ranch Cabbage, Apple & Cucumber Slaw

568 calories | 20 minutes

1 avocado

1/2 English cucumber

1 (12 oz.) package extra firm tofu

1 Granny Smith apple

3 Tbsp (45 ml) Ranch dressing

1/2 (14 oz bag) shredded cabbage (coleslaw mix)

2 tsp chili powder

1 Tbsp extra virgin olive oil

1/2 tsp garlic powder

1/2 tsp salt

Find full instructions and shopping list here.

frittata in a cast iron skilletSometimes you just gotta frittata.Albertsons

Bell Pepper, Olive & Sun-Dried Tomato Frittata with Parmesan

513 calories | 25 minutes

6 eggs

1/2 cup Kalamata olives, pitted

2 oz Parmesan cheese

1 red bell pepper

1/2 medium red onion

8 sundried tomatoes, oil-packed

1/4 tsp black pepper

1 Tbsp extra virgin olive oil

1/2 tsp Italian seasoning

1/4 tsp salt

Find full instructions and shopping list here.

plate with slices of grilled chicken and a caprese saladCaprese, if you please.Albertsons

Balsamic Grilled Chicken with Classic Caprese Salad

509 calories | 25 minutes

3/4 lb chicken breasts, boneless skinless

1/2 small pkg fresh basil

1/2 (8 oz pkg) fresh mozzarella cheese

1 clove garlic

3 tomatoes

1 Tbsp balsamic vinegar

4 3/4 pinches black pepper

1 1/2 tsp extra virgin olive oil

3/4 tsp salt

Find full instructions and shopping list here.

four stuffed mushrooms on a plateThese mushrooms look positively poppable.Albertsons

Warm Goat Cheese, Parmesan & Sun-Dried Tomato Stuffed Mushrooms

187 calories | 35 minutes

1/2 lb cremini mushrooms

1 clove garlic

1/2 (4 oz) log goat cheese

1/4 cup Parmesan cheese, shredded

2 sundried tomatoes, oil-packed

1 1/4 pinches crushed red pepper

1 tsp extra virgin olive oil

1/4 tsp Italian seasoning

2 pinches salt

Find full instructions and shopping list here.

plate with open English muffin with goat cheese and sliced baby tomatoes on topMove over, avocado toast. English muffin pizzas have arrived.Albertsons

English Muffin Pizzas with Basil Pesto, Goat Cheese & Tomatoes

327 calories | 10 minutes

3 Tbsp (45 ml) basil pesto

2 English muffins

1/2 (4 oz) log goat cheese

1/2 pint grape tomatoes

3/4 pinch black pepper

2 pinches salt

Find full instructions and shopping list here.

pita pocket on a plate filled with veggies, meat and cheeseThis pita pocket packs a colorful punch.Albertsons

Warm Pita Pocket with Turkey, Cheddar, Roasted Red Peppers & Parsley

313 calories | 20 minutes

1/4 (8 oz) block cheddar cheese

1/2 bunch Italian (flat-leaf) parsley

4 oz oven roasted turkey breast, sliced

1/2 (12 oz) jar roasted red bell peppers

1 whole grain pita

3/4 pinch black pepper

1/2 tsp Dijon mustard

2 tsp mayonnaise

Find full instructions and shopping list here.

plate with toast smeared with avocado and topped with prosciuttoDid we say, "Move over, avocado toast?" What we meant was "Throw some prosciutto on it!" Albertsons

Avocado Toast with Crispy Prosciutto

283 calories | 10 minutes

1 avocado

2 slices prosciutto

2 slices whole grain bread

1 5/8 tsp black pepper

1/2 tsp extra virgin olive oil

1/8 tsp garlic powder

1/8 tsp onion powder

Find full instructions and shopping list here.

bowl of chili with cheese and green onions on topVegetarian chili with a fall twistAlbertsons

Black Bean & Pumpkin Chili with Cheddar

444 calories | 30 minutes

2 (15 oz can) black beans

1/2 (8 oz ) block cheddar cheese

2 (14.5 oz) cans diced tomatoes

2 cloves garlic

2 green bell peppers

1 small bunch green onions (scallions)

1 (15 oz) can pure pumpkin purée

1 medium yellow onion

1/2 tsp black pepper

5 7/8 tsp chili powder

1/2 tsp cinnamon

2 tsp cumin, ground

1 tsp salt

1 Tbsp virgin coconut oil

Find full instructions and shopping list here.

For more delicious and nutritious recipes, visit albertsons.com/recipes.

Image from Wikimedia Commons.

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