Page 16
December 30, 2015
Testing
the
Waters
C ontinued froM p age 8
phant family is getting the world-
class home it deserves. In their
native lands, Asian elephants are
facing extinction — this habitat
was designed to inspire genera-
tions of zoo visitors to take action
on their behalf.”
The total budget for the project
was $57 million, which — in ad-
dition to Elephant Lands itself —
included construction of a service
access road, rerouting of the zoo
train loop and relocation of the
zoo’s Wildlife Live headquarters.
Completed on schedule and
on budget, Elephant Lands is the
fourth of eight major projects
made possible by the commu-
nity-supported 2008 zoo bond
measure promoting animal wel-
fare and sustainability. Private do-
nors stepped in to contribute $5.3
million in support of educational
interpretives, technology and fea-
The Oregon Zoo’s new ‘Elephant Lands’ habitat is the new visionary home for Portland’s beloved
elephant family. The exhibit opened Dec. 16 on time and on budget
tures to enhance the habitat, as
well as ongoing efforts to inspire
the community to care about the
natural world.
F OOD
Poached Pears
Ingredients:
• 2 cups sweet white wine
• 1 cup water
• 1/4 cup sugar
• 1/8 teaspoon salt
• 1 star anise
• 1 (3-inch) cinnamon stick
• 3 large firm pears, peeled,
cored, and halved lengthwise
• 4 tablespoons plain 2%
reduced-fat Greek yogurt
Preparation:
Combine wine, water, sugar, salt,
star anise, and cinnamon stick in a
medium saucepan; bring to a sim-
mer. Add pears; cover and simmer
25 minutes or until tender. Serve
1 pear half with 1/4 cup cooking
liquid and 2 teaspoons yogurt.