15-Year Old Discovers Mayan City (updated update)

8 May 2016

 Using astronomy. So, what’s your excuse?

Updated Update: This story isn’t all it has been cracked up to be. Not to knock William Gadoury, as he was testing a theory, more with the “experts” who confirmed his findings, as they may not be “lost” or “a city”.  We can’t confirm mayan constellations, since we don’t have a definitive list of them, and the mayan region was likely heavily developed and populated.

the Long-Lost Mayan City Teen Found Isn’t Lost…Or a City

william gadoury

Un ado découvre une cité maya (So, yes, it’s in French (le journal de Montreal, after all).

Un Québécois de 15 ans a découvert une nouvelle cité maya jusque-là méconnue grâce à sa théorie selon laquelle cette civilisation choisissait l’emplacement de ses villes selon la forme des constellations d’étoiles.

William Gadoury, un adolescent de Saint-Jean-de-Matha dans Lanaudière, est devenu une petite vedette à la NASA, à l’Agence spatiale canadienne et à l’Agence spatiale japonaise, alors que sa découverte est sur le point d’être diffusée dans une revue scientifique.

Essentially, a 15-year-old Quebecois lad discovered a heretofore (they have that word in French, y’know) unknown Maya city thanks to his theory that the Mayan civilization chose the locations for its settlements according to the constellations.

Pretty clever stuff. Good on him, and for showing that this type of creative thinking is really valuable.

map K’ÀAK’ CHI’

UPDATE: as one intrepid commenter on the original site noted: the coordinates provided in the article put the city in Guatemala, whereas the map above shows the city in Belize. I have more faith in William Gadoury than I do the fact-checkers at le Journal de Montreal. Also, Montreal is spelled Hochelaga.


Recado Rojo

23 June 2014

Red  spice paste from the Maya of the Yucatan.

Ingredients:
2 TB annatto seeds
1 TB coriander seeds
1 TB black peppercorns
1 TB cumin seeds
1 TB dried Mexican oregano
1 tsp allspice berries
1/4 tsp cloves (about 5 cloves)

5 cloves of garlic, peeled
1 tsp coarse salt
2-3 TB Seville orange juice

(I used Italian oregano instead of Mexican, and lemon juice instead of Seville oranges)

1. dry roast the garlic cloves in a heated pan, until the outside turns brown and they soften. Remove from heat.
2. put all the seeds, peppercorns, berries, cloves and dry oregano in the pan just vacated by the garlic. Keep tossing it all to keep from burning. Keep toasting until it becomes fragrant and pops. Remove from heat, let cool a bit.
3. put the salt in a mortar. Drop the garlic on top of it, and mush it with a pestle. It mushes like nothing else. Add orange juice and mush some more.
4. Grind the spices in a spice mill (coffee grinder). Annatto seeds are particularly hard. I sifted the ground spices through a sieve, and reground the larger pieces. Add the final powder to the mortar.
5. grind everything together with mortar and pestle, using more orange juice if you need to, until you have a thick paste that holds its shape.

Store in the refrigerator. Will last a few weeks apparently.