SEASON'S FEEDINGS

Help feed BIG animal appetites!

 

HOW YOUR GIFT WORKS

 

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

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

MAKE YOUR GIFT

 

Donor Challenge Met!

Thank you for helping your community zoo feed more than 1,200 animals personalized meals 365 days a year. We hope this video brightens your day as much as you have brightened ours!

Skyáana is a North American porcupine who was raised to be an ambassador animal at Woodland Park Zoo. She’s a natural climber and will gladly climb for some yam, corn or piece of fruit.

 

DONATE NOW

 


 

 
Donation Information
$ 550.00
$ 500.00
$ 270.00
$ 150.00
$ 70.00
$ 40.00
$ 25.00
$    
Billing Information
*
*
*
*
*
*
*
*
Payment Information
*
*
  *
*
help *

 

* Join the Wild at Heart donor pack with a gift of $500 or more. Learn more at zoo.org/wildatheart.

Gifts of $500 and above are not fully tax-deductible unless benefits are waived. See zoo.org/support for more information.

BEAR BANQUET

 

What do the bears eat every day?

5 - 6 pounds of bear chow
1 head of Romaine lettuce
1 bunch Kale
1/2 bunch Celery
4 oz. Blueberries
5.3 oz. Fruit
11 oz. Vegetables
2.5 lbs. Meat (Turkey, Chicken, Quail, or Trout)

Rotational Items:
Cantaloupe
Carrots
Apples
Blueberries
Yams
Celery
Corn Grapes


GET THE RECIPE

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.

INGREDIENTS

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

DIRECTIONS

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 www.ethanstowellrestaurants.com