Help feed BIG animal appetites!



A Meal Fit for a Grizzly...and Us, Too!

Thank you for feeding big animal appetites! Now let’s feed yours—enjoy this delicious recipe from Chef and WPZ Board Member Ethan Stowell. (Scroll down for full recipe)








Your gifts keep our animals thriving with individualized diets packed with love...and science.

From carnivores to herbivores, newborns to geriatric animals, our zookeepers and veterinarians work in concert with nutritionists to create customized, healthy diets for more than 1,200 animals at Woodland Park Zoo.

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A recipe for your home kitchen by Chef Ethan Stowell


"Grizzly Chicken" with Yam Puree and Kale

A recipe from Ethan Stowell

Our grizzlies eat some delicious things—especially when Ethan Stowell prepares them! Enjoy this recipe (for people only) inspired by Keema and Denali’s diet.


1 whole chicken from your local butcher
1 large bunch of red grapes
3 sprigs of rosemary 
canola oil
extra virgin olive oil
½ lb skin-on hazelnuts,  rough chopped
1 bunch of your favorite kale
3 lbs yams
unsalted butter
white wine
1 lemon, cut into wedges
local honey
kosher salt
chunky sea salt (optional) or just use kosher salt
pepper grinder or cracked pepper


Have your favorite butcher butterfly and par bone a fresh local chicken.
Place the chicken on a sheet pan and generously coat both sides with kosher salt and fresh cracked pepper, set aside. 

Set your grill to a medium high heat. 
Preheat your oven to 400ºF. 

Coat the grapes with a small amount of canola oil, a sprinkle of kosher salt and some fresh chopped rosemary. Roast in the oven on baking sheet for 15-20 minutes or until lightly caramelized. Remove from the oven and allow to rest.

Sprinkle some chunky sea salt on whole yams, place on a baking sheet and roast at 400ºF until very tender with a fork. Scoop the flesh into a food processor and pulse while adding cold, diced butter and honey. Blend until smooth and season to taste.

Rough chop the kale and place in a bowl. Rub with a touch of salt for 1 minute and set aside. Add a good drizzle of canola oil to coat the bottom of a pan large enough to fit the kale. Heat oil on medium high and add the kale. Work the kale with long tongs to mix evenly. When the kale starts to wilt, add a few splashes of white wine. Cook this down and reduce the pan liquid by half. Remove from heat and add some diced butter to create a sauce. Season to taste. 

Place the chicken on the grill skin side down first—do not add oil to the chicken! Let the chicken be on the grill until golden lines appear. It should be easy to remove with tongs when ready.  When it releases quite easily from the grill, flip the chicken over and cook for additional 4- 5 minutes, again flip the chicken to original side but this time turn the chicken to create cross hatch marks. After a nice golden brown, flip the chicken to finish. After the chicken is cooked to an internal temperature of 165ºF, allow it to rest for 5 minutes. 

While the chicken is resting, remove the grapes from the stems.

You can now easily cut the chicken into 4 nice pieces.

On two plates, evenly spoon the yam puree creating an off-center well to hold a portion of the kale. Take two pieces of chicken and nicely layer over the top of the vegetables. Sprinkle the chicken with good extra virgin olive oil, some fresh squeezed lemon and finish the plate with lots of roasted grapes and chopped hazelnuts.

For more about Ethan Stowell, visit




What does a grizzly eat?

Ethan Stowell's recipe was inspired by the fresh ingredients our grizzly bears eat. Here's what goes through our kitchens on a typical fall day for bear brothers Keema and Denali.

5-6 lb Bear Chow
1 head Romaine
1 bunch Kale
½ bunch Celery
4 oz Blueberries
5 oz Grapes
3.5 oz Yams
5.3 oz Assorted Fruit
11 ozAssorted Vegetables
2.5 lb Chicken

Keepers' notes: Enrichment food items to include hazelnuts, dried fruit, sunflower heads, etc. Offer honey when responding to the emergency recall bell.


Our animal diet specialists created these human-friendly recipes for you to make with family and friends,
inspired by some of the nutritious meals they create for our animals.




Strong, healthy animals require vitamins and nutrients just like humans do. In order to make vitamin and nutrient supplements more palatable for our ring-tailed lemurs, Woodland Park Zoo’s Animal Diet Specialists mix them into a tasty bar that the lemurs enjoy eating. Coconut, sweetened condensed milk and bananas make these bars a snack that our lemurs crave…and they don’t even realize it’s good for them too!


2 bananas, previously frozen and thawed, peeled
1 cup sweetened coconut flakes
1 cup dried cranberries
1 cup Rice cereal
1 cup Rolled oats
1/2 cup Honey
1/2 cup Sweetened condensed milk


Peel and mash bananas. Add honey and condensed milk, mix together. In a separate bowl, mix remaining dry ingredients. Incorporate wet mixture and fold together. If the mixture is too dry, add warm water. Line the baking dish with pieces of plastic wrap, so it is overhanging all sides. Places mixture in baking dish and spread evenly.

You will also need: 9x13 baking dish, Mixing bowls (2), Plastic wrap




Zookeepers whip up a "mash" of their own for our sloth bears! Omnivorous sloth bears are famous for their lips, which they use to suck insects out of dirt mounds in the wild. At the zoo, keepers spread the yummy mash into logs and crevices to encourage our bears' instinctive behaviors of licking and "vacuuming" up the tasty treat.


1/2 cup Crunchy Peanut Butter
1/2 cup Brown Sugar, packed
1 Egg
3/4 cup Oats
1/2 cup Grape-Nuts cereal
1/4 cup All-Purpose flour
1/2 cup Dried Pineapple, diced
1/2 tsp. Baking Soda
1/2 cup Honey, drizzle for garnish


Mix the dry ingredients (oats, cereal, flour, pineapple, and baking soda) in mixing bowl. In a seperate bowl, cream together peanut butter and brown sugar until fluffy. Fold in egg. Gradually add dry ingredients to peanut butter mixture and fold together. On a greased baking sheet, drop 2 Tbsp. sized cookies, 2 inches apart. Bake at 350 for 6-8 minutes. Once cool, drizzle with honey.