Go Wild: A Guide to The Bronx Zoo

by Mimi O'ConnorJuly 10, 2020

Everybody’s heard of the Bronx Zoo, and there’s a reason: it’s an incredible, beautiful, world-class destination, and New Yorkers are lucky enough to claim it as one of their hometown attractions. The zoo has been enthralling visitors since way back in 1899, when it was called the New York Zoological Society, and has continued to expand its rich offerings over the years. Should you go? Of course! Should you have a game plan? You better. Here’s what to know before you and the family get wild.

The Bronx Zoo Re-opening Update

The Bronx Zoo will be open for a members' preview July 20-23, and will open to the public July 24. Tickets are by advance purchase and timed-entry only. Click here to buy tickets. (Entry will be contact-free.)

Expect some changes and new rules: face coverings and social distancing are required, and some exhibits may be closed. You can check what's open on the day you visit via the Bronx Zoo app. (Note that the Bug Carousel, Carter Giraffe Building, Children’s Zoo, Nature Trek, Komodo Dragons in Zoo Center and Camel Rides will temporarily remain closed.)

(To see more of what's reopening in NYC this summer click here!)

When You Can Go
The Bronx Zoo is open year-round, and while of course many of the habitats are outdoors, plenty are inside (the popular JungleWorld, and the World of Reptiles among them) making them ideal for a winter afternoon trip to the zoo.

The zoo is closed on select holidays: Thanksgiving Day, Christmas Day, New Year’s Day, and Martin Luther King Day. From early November to early April, the zoo is open from 10 a.m. to 4:30 p.m.; from May to October hours are 10 a.m. to 5 p.m. (5:30 p.m. on weekends and holidays).

Hot tip: the zoo is free on Wednesdays.

photo: Jeffrey via Flickr

Plan of Attack: The greatest hits and beyond
Be forewarned: the zoo is huge! More than 6,000 animals occupy its 265 acres. It’s difficult, if not straight up a bad idea, to try to cover the whole thing in one day. (This fact makes a strong argument for getting a membership, but more on that later.)

If you’re looking to hit the highlights, the zoo itself recommends a two-hour tour of its most popular exhibits: Tiger Mountain, Himalayan Highlands, Congo Gorilla Forest (a must) and the aforementioned World of Reptiles.

But that’s barely scratching the surface. There’s not really a bad exhibit in the bunch, and your choices should be dictated by what interests your family most. Head to the African Plains for giraffes, zebras and lions; the Aquatic Bird House and Sea Bird Aviary for ever-popular penguins and flamingos, and Baboon Reserve to see Gelada Baboon in action.

Nature Trek

Must-do Stops for Kids
The zoo does a great job of entertaining and engaging its youngest patrons. We’d add to a must-do list the recently-renovated Children’s Zoo, which provides lots of opportunity to interact with, and learn about, different creatures, and the brand new Nature Trek, an elaborate, kid-friendly version of the zoo’s new treetop adventure course for big kids and adults. Nature Trek also provides multiple areas for free play, building with various materials and learning about animal habits.

Extra Extra!
There are two kinds of tickets to the zoo: a general admission ticket and a “Total Experience” ticket. General admission gets you access to the most of the zoo’s offerings, and you could certainly spend a whole day doing that. Note: this ticket is only available at the zoo’s front gate; you cannot buy it online. Prices are $22.95 for adults; $14.95 for kids three to 12, and $20.95 for seniors. Kids under two are free.

While the “Total Experience” tickets may sound like an upsell (and we suppose, technically it is), in our opinion, if you can swing it, it’s the way to go. This ticket grants you access to all of the additional “experiences” at the zoo, which someone in your party will inevitably want to check out; otherwise, they are $6 per person, a cost which can add up quickly. Included with this type of ticket is the Bug Carousel (exactly what it sounds like), the 4-D Theater, the Wild Asia Monorail, and the zoo shuttle, which can be a key ally and time-saver when getting around. Prices are $36.95 for adults; $26.95 for kids three to 12, and $31.95 for seniors.

As you can see, a trip to the zoo is not the cheapest outing ever, which is why, if you make two or more trips to the zoo a year, it might be worth getting a membership. For $199.95, two adults, up to four children, and one guest receive unlimited admission and attractions at not only the Bronx Zoo, but the Central Park Zoo, the Queens Zoo, and the Prospect Park Zoo. That’s a lotta zoo for your buck! (That rate is the Family Zoos Plus Membership; the regular Family Zoo Membership is $159.95 and does not include attractions or a guest admission.)

photo: Meghan Maher

Above and Beyond
If you are the adventurous type of family with older kids, you’ll want to check out Treetop Adventure, which opened in 2017. Featuring a double zipline experience, as well as a variety of rope courses of varying difficulties, the attraction is open year-round, and provides lovely views of the wooded setting in all seasons.

You can elect to do just the treetop course, just the ziplines, or both. All of Treetop Adventure is a separate admission tickets from the Bronx Zoo, with prices ranging from $24.95 to $59.95. If you’re going, it’s located at the north edge of the zoo, and there is a parking lot (with fee) at the entrance. For GPS directions use: Bronx River Parkway at Boston Road.

photo: Tammy Lo via Flickr

The Basics

The Bronx Zoo is not the cheapest ticket in town, but of course you do get a lot of bang for your buck. Total Experience tickets (which include Dinosaur Safari) are $39.95 for adults (13 and up); $29.95 for kids 3-12, and $34.95 for seniors. Kids two and under are free. (We list a zoo membership, which for $210 gives you unlimited access to numerous zoos, the New York Aquarium, and more as one of the best membership values for families. This is why.)

Get tickets here: bronxzoo.com

For food, the Dancing Crane Cafe in the centrally-located Dancing Crane Plaza serves standard fare and has both indoor and outdoor seating. You’re also allowed to bring in picnics, which can be a good way to save money and skip the typically long lines. This area is also where you’ll find first aid, the gift shop, restrooms, and an ATM.

Strollers are allowed in the zoo, and if you suddenly desire one, they are also available to rent.

The zoo is accessible by mass transit, including the 2 train (at Pelham Parkway), the BxM11 Express Bus in Manhattan, and Metro North. Click here for detailed directions.

Note that if you are driving, parking lots can fill up, and additional parking can be found at Fordham University. Driving directions can be found here.

The Bronx Zoo
2300 Southern Boulevard
Bronx
718-220-5100
Online: bronxzoo.com

—Mimi O’Connor

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Playing Soon: The Bay Area International Children’s Film Festival

by Kate LowethFebruary 12, 2019

This February welcomes the Bay Area International Children’s Film Festival back for its 11th year and we cannot wait! BAICFF is the hottest family ticket in town to watch diverse, family-friendly films from all around the globe. This year’s event is no exception with two jam-packed days full of flicks and workshops all taking place at Oakland’s amazing Chabot Space and Science Center, and all tailored to mini movie buffs. This is definitely the type of screen time you can get behind. Read on for the full scoop.

Celebrate

This year’s theme is Imagination Without Borders with festival imagery featuring the work of celebrated Oakland artist, Favianna Rodriguez. Rodriguez is a transnational interdisciplinary artist and cultural organizer who was recently featured on Ben & Jerry’s new ice cream flavor, Pecan Resist. The theme will resonate throughout the weekend with panels, workshops and films around the topic.

Watch

Saturday and Sunday are broken down into two sets of films: morning and afternoon. Morning shorts are great for kids of all ages (and attention spans). The afternoon features shorts as well as a feature length film and is recommended for the older set (7 and up for the shorts and 8 and up for the features).

This year includes a special screening of Pixar’s Academy Award Winning Film, Coco, featuring a presentation on the making of the film with Director Lee Unkrich & Story Supervisor Jason Katz. Kids will also love Chuskit, the gorgeous and inspiring film from India of a young girl with a disability chasing her dream of going to school in her remote Himalayan village.

Visit the 2019 schedule for the full scoop.

Make

For all of your pint-sized auteurs-in-training, the festival offers fun, hands-on workshops in clay puppeting, pixilation and stop motion. After the workshops, students get to premiere their work on the big screen! How cool is that?

Learn more about the workshops here.

Know

A few helpful details: Museum parking is awesomely free. Options for lunch and snacks include the museum café and food trucks. Foodie pro tip: if you pay for a whole day pass, you can always leave for lunch and return if you get your hand stamped. Finally, the price of your admission ticket also includes museum entry, so make sure to take advantage of all the cool exhibits before and after the films.

Find directions to the event and easy parking info here.

The Details

When: Sat.-Sun., Feb. 16-17
Where: Chabot Space & Science Center, 10000 Skyline Blvd. Oakland, CA
Cost: $22/adult, $14/youth, two-day pass: $32/adult, $20/youth
Note: Tickets can also be purchased at the front desk on the day of the event. All tickets include General Admission to the Chabot Space and Science Center so be sure to explore. (Basically, this is the best kind of whole-day affair!)
Online: baicff.com/tickets

—Mae Respicio and Kate Loweth

All photos courtesy of BAICFF

How to Do the Metro Richmond Zoo with Kids (in Just Two Hours)

by rtjamybondAugust 22, 2017

Yes, D.C.’s Smithsonian Zoo is free and awesome and if you haven’t paid a visit you must go (Pandas!). But if you’ve been there, done that, and you need a unique animal-loving fix, consider a visit to the Metro Richmond Zoo, one of the largest and most unique in our area that’s just a quick two-hour drive south of the city. With more than 2,000 animals spread across 70 acres of land, answering the call of the wild can feel a bit overwhelming. Here are five places to get started.

#1 The Feeding Giraffes
One feature that makes this zoo so popular and fun is the ample opportunity you’ll have to interact with a variety of animals. In the African Plains section, which features addax, impala, zebra, and kudu, along with storks, cranes, ostriches, cheetahs and elephants, you can actually feed the giraffes from a special platform. The zoo houses a herd of nine reticulated giraffe and they are all too happy to nibble some pre-purchased treats from your hand. You can also feed deer, goats, sheep, donkeys and antelope in the children’s farm area.

#2 Monkey Business
Primates are a favorite here and you’ll find rows of lemurs, marmosets, tamarins, New and Old World monkeys, as well as quite a few apes, including siamangs, orangutans, and chimpanzees. You can get up-close-and-personal (but maintain a modicum of safety) through a glass window with Farley and Zoe, two goofy orangutans.

#3 Birds of a Feather…
If birds are your thing, you’ll marvel at the Chilean flamingos and African penguins, and a walk-through aviary of ducks, pheasants, ibises, and spoonbills. The kids will love being able to enter the budgie exhibit and feed the brightly-colored budgerigars, aka parakeets, from feed sticks.

#4 Cats Steal the Show
Favor cute things with whiskers? You’ll enjoy the fact that Metro Richmond Zoo is a Cheetah Breeding Center and has gained worldwide attention for facilitating multiple births of adorable cheetah cubs.

#5 Hitch a Ride
Perhaps the ultimate interactive element at Metro Richmond Zoo is the newly added Treetop Zoofari zip line adventure, where you can zip from tree to tree like Tarzan and get a bird’s eye view of the animals. But if zip lining requires a little too much adrenaline for you, take advantage of the zoo’s Safari Sky Ride, which will give you a similar view, but from the comfort of a moving seat. Or if you prefer to stay closer to the ground, you can take the safari train for a special view of India and Chinese natives, such as blackbuck, mouflon, Himalayan tahr and takin. Impress your little ones by mentioning that the takin is considered a national treasure in China, much like the giant pandas.

Metro Richmond Zoo
8300 Beaver Bridge Rd. (Moseley, Va)
Open: Monday-Saturday, 9:30 a.m.–5 p.m.
Cost: $17.25; kids ages 2-11/$11.25
804-739-5666
Online: metrorichmondzoo.com

Have you visited this zoo yet? Tell us about your favorite part in the comments below.

–Jamy Bond

Quick & Easy Pasta Salad

by Veggies Don't BiteJuly 1, 2016

A quick and easy veggie pasta salad that is perfect for a BBQ side dish or a light and refreshing main meal. Gluten free, but tastes great even the next day!

Serves: 4

Ingredients:
1 package your favorite pasta (we use the TruRoots Gluten Free pasta)
1 cup broccoli
½ red bell pepper
½ green bell pepper
½ red onion
½ yellow squash
½ zucchini
a drizzle of your favorite olive oil, I used both basil infused and lemon pepper infused olive oil by Round Pond (optional, omit if you are avoiding oil)-see note
2 tablespoons balsamic vinegar
lemon pepper and Himalayan pink salt to taste

A note from the chef: If you want the infused olive oil taste but don’t have the infused olive oil you can combine regular olive oil and a squeeze of lemon and/or chop some basil up and add it to the salad. Any pasta will work but beware of many gluten free pastas because they aren’t as good if not served fresh.

Method:
1. Cook pasta according to package directions. Meanwhile, wash and chop veggies.

2. Add chopped veggies to a large bowl. Once the pasta is done, drain with a pasta strainer and put it in the bowl on top of the chopped veggies. If you leave it as is for 10-15 minutes, the warm pasta will wilt the veggies just enough so that they are still raw but slightly tender.

3. After about 10-15 minutes, add oil, balsamic vinegar, lemon pepper and salt and mix well. Taste and add more if needed.

Are you planning to make this gluten-free veggie pasta salad today?

Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.

Baked Artisan Mac ‘n’ Cheese

by Veggies Don't BiteMarch 21, 2016

A normally unhealthy dish gets a whole food based makeover thanks to Veggies Don’t Bite, one of our favorite resources for gluten-free, vegan and refined sugar-free eats. This sharp white mac ‘n’ cheese bake is as creamy and delicious as it’s dairy counterpart. Check it out below!

Makes a 9″x12″ baking dish

Ingredients:
Sharp White Cheese Sauce
1 ½ cup water or water form cooking veggies
1 teaspoon apple cider vinegar
1 teaspoon mustard seed powder
¾ teaspoon chickpea miso
1 teaspoon Himalayan pink salt
24 ounces your favorite pasta

Crispy topping (makes about 2 ¼ cups):
½ cup Manitoba Harvest Hemp Hearts
2 slices toasted bread (use gluten free for gluten free recipe)
1 teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon Himalayan pink salt

Method:
1. Preheat oven to 350 degrees.

2. Make cheese sauce. After it’s blended, take a spoonful and eat it because it’s so good. Then add the water, extra apple cider vinegar, mustard seed powder, chickpea miso and salt. Blend again. It will now taste much stronger and be watery, but this is ok. When baking, it loses a bit of flavor and creaminess so this will make sure that it is perfectly sharp and creamy after baked.

3. Put all crispy topping ingredients into a food processor. Process until well combined.

4. Cook pasta for only about 2 minutes. You will be baking this so this prevents mushy noodles. Although it doesn’t seem like a long time, if you overcook then your noodles will end up mushy after baked.

5. Once pasta is done, drain and rinse well to prevent too much starchiness in the baked dish. Return to the pot and mix in cheese sauce.
Pour into a 9 x 12 baking dish. Sprinkle crispy topping over it evenly. You can decide if you want a thicker crisp on top or a thinner one.

6. Bake for 15-20 minutes until crispy on top. Start checking at 10 minutes to ensure your pasta doesn’t overcook. I made this with a gluten free ancient grain pasta made from brown rice, quinoa, amaranth and corn. Different pastas cook differently so make sure to check it starting at 10 minutes.

7. Promptly stuff into face without getting burned, this is best hot from the oven!

What do you think of this vegan and gluten-free mac ‘n’ cheese? Leave a comment below. We’d love to hear from you!

Enchilada Noodles

by Veggies Don't BiteAugust 31, 2015

If you’re craving Mexican food but want something a bit off the beaten path, check out this recipe from the food blog, Veggies Don’t Bite. Gluten-free, oil-free and vegan, your kids will be wowed by the “noodles” (hint: they’re actually thinly sliced zucchinis. Check out the recipe below and then tell us what you think!

Ingredients:
2- 15 oz cans black beans
½ cup walnuts
1- 4 oz can green chiles
2-4 tablespoons water, just enough to get the beans blended
Himalayan pink salt to taste
2 cups spinach
2 medium sized zucchinis
12 corn tortillas
2 cups Easy Red Enchilada Sauce
3 green onions

Method:
1. Preheat oven to 350.

2. Rinse Beans and put them with the walnuts, green chiles, water and salt into a blender and puree. Place in large bowl.

3. Wash spinach and zucchini. Using a spiralizer, make zucchini noodles out of the zucchini. I use the flat thin blade versus the spaghetti like blade. Make sure you stop and break the string of noodles as you go or cut them down a bit after so you don’t have one long zucchini noodle. If you don’t have a spiralizer, you can also cut the zucchini into flat thin noodle like slices. Add both the spinach and zucchini noodles to the large bowl. Slice green onions and set aside.

4. Slice the tortillas into ½ inch strips. Add to the bowl.

5. Add the enchilada sauce to the bowl and mix everything until combined well.

6. Add mixture to a 9 x 13 pan. Sprinkle with sliced green onions. Bake at 350 for 25-30 minutes or until bubbling.

7. Serve with Garlicky Lemon Crema, Guacamole and Mexican Cabbage Slaw.

Notes from the cook:
You can omit the walnuts to make this nut free. They are there for a little more depth and creaminess to the dish. You can also substitute it with cooked cauliflower or potatoes for added creaminess. I have tried both and the flavor is great. You can also use a store bought enchilada sauce instead of using my homemade version. Be mindful of how runny your sauce is though. If it’s too thin then it may make this dish more runny overall.

Tips to prep ahead: Puree bean part of the dish. Make enchilada sauce. Make sides.

What other vegan dishes have you made? Tell us what you think of the recipe in the Comments below!

Lentil & Sweet Potato Tacos With Cilantro Lime Sauce

by Veggies Don't BiteJuly 17, 2015

Tacos don’t have to be piled high with meat or fish. Even those following a vegan diet can get in on the taco fun thanks to this recipe from Veggies Don’t Bite. The filling is sweet and smoky, and the entire dish is vegan, gluten-free and refined sugar-free. Read on for the scoop.

Makes 8 generous sized servings

Ingredients:

Filling:
2 cups precooked lentils
2 cups chopped sweet potatoes
your favorite cooking oil for roasting/sautéing (or use veggie broth if avoiding oil)
1 cup chopped green onions
Himalayan pink salt, cumin and smoked paprika to taste

Toppings:
corn (frozen or fresh)
shredded cabbage
avocado

Cilantro Lime Sauce:
1 package silken tofu (or for non vegan use about 1 cup greek yogurt)
1 cup fresh cilantro
juice of 1 lime
1 tablespoon red wine vinegar
1 teaspoon garlic powder
Himalayan pink salt to taste
corn or sprouted wheat tortillas

Method:
1. Prepare sweet potatoes and chopped green onions by either pan sautéing over medium heat or roasting on a parchment lined baking sheet at 400 with oil (or veggie broth), salt and smoked paprika. Once soft, remove from heat. Put lentils in a bowl and warm slightly in microwave. Add cooked sweet potatoes and mix well. Add cumin, and more salt and smoked paprika to taste. Set aside.

2. Prepare your toppings by warming up corn, dicing avocado and cleaning shredded cabbage. Warm up tortillas.

3. Make sauce by putting all ingredients in a food processor, blender or high speed blender and blending until smooth.

4. Assemble your tacos by putting a few spoonfuls of filling on a tortilla, then adding toppings and drizzling sauce over the top. Enjoy!

What type of veggie tacos have you made? What are your favorite ingredients? Share a comment with other foodie moms and dads below.

Veggie-ful Italian Orzo Salad

by Veggies Don't BiteJuly 2, 2015

Pot luck dish. Dinner side. Lunch main. This veggie-packed recipe from the food blog, Veggies Don’t Bite is one of the most versatile dishes you’ll rely on this summer. Packed with veggies is fresh and delicious, and can be enjoyed hot or cold.

Ingredients:
2 cups fresh spinach
1 cup fresh basil
2 cups sliced crimini mushrooms (about 12-13 mushrooms)
3 ounces sun dried tomatoes (I use the dried ones in a bag)
16 oz package orzo (I use whole wheat but gluten free is also available)
1 can (15 ounces) chickpeas
¼ cup veggie broth
1 teaspoon lemon pepper
1 teaspoon garlic powder
1 teaspoon thyme
Himalayan pink salt to taste, if needed

Note from the Chef: I measure the spinach and basil packed in. You can use sundried tomatoes in a jar just make sure they are packed in water if you want to keep this oil free. You don’t need much, if any, salt because the sun dried tomatoes have plenty but adjust to your preference.

Tips to prep ahead: Wash and slice all veggies and basil. Cook the orzo.

Method:
1. Wash and slice the spinach, basil, and mushrooms and chop sun dried tomatoes. Place in the bottom of a pasta strainer.

2. Cook the orzo according to package directions. When ready to drain, pour the whole pot, orzo with water, over the veggies in the bottom of the pasta strainer. This will slightly cook them. Rinse with hot water to remove starchiness from the pasta. Place everything in a big bowl once drained.

3. Add the rest of the ingredients into the bowl and mix until well combined. Enjoy!

What do you think of this recipe? Tell us any additions or substitutions you made in the Comments below!

Quick Veggie Wraps

by Veggies Don't BiteMay 11, 2015

These quick and healthy wraps are a perfect lunch, dinner or a mid-day snack. Fill them with whatever you have on hand, your favorite sauce, and you’ve got yourself a delicious treat.

Ingredients:
Whatever veggies you have in the fridge
Sprouted wheat tortillas (or sub whatever kind you have)
Your favorite oil for sautéing veggies (or veggie broth if not using oil)
Himalayan pink salt, lemon pepper, and 21 Seasoning Salute to taste (or any of your favorite seasonings)
Bitchin’ Sauce (found at your nearest farmers market or health food store, check here for locations) or any other favorite topping

Method:
1. Wash and slice veggies into thick strips. Saute on medium for 3 minutes with a sprinkle of oil (or veggie broth) and a dash of salt and seasonings, then turn off heat. If using tomatoes add those now.

2. Put veggies into tortillas and drizzle sauce over the top. Enjoy with a side of celery and sprouted grain tortilla chips!

What type of veggies did you put in your wrap?

Roasted Garlic Cauliflower Alfredo

by Veggies Don't BiteApril 19, 2015

Fat free, protein, veggie filled and tastes amazing? Meet your new go-to Alfredo sauce! Pour it over pasta or use it in lasagna, this light and creamy sauce, courtesy of Veggies Don’t Bite, goes with just about anything.

Serves: Makes about 5 cups

Ingredients:
6 large cloves fresh garlic
2 heads cauliflower
1 cup garbanzo beans
1 cup veggie broth (non tomato based)
Himalayan pink salt to taste
1 cup fresh basil, sliced into shreds

Method:
1. Peel garlic and mix with a splash of veggie broth and some salt. Wrap in tin foil, and/or parchment and roast at 400 degrees for 35-40 minutes until garlic is browning and looks caramelized.

2. Wash and boil or steam cauliflower until really tender, breaks apart when forked. About 20-30 minutes.

3. When garlic and cauliflower are done, put them in a highspeed blender along with the rest of the ingredients, except for the basil. Blend on high until creamy and smooth. At this point you can add some of the fresh basil into the blender and pulse it in for that fresh basil layer of flavor. Or you can leave it out and only put some basil on the top. We tried both ways and both were great!

Notes from the Chef: Depending on the size of your cauliflower, you may get less or more of the sauce. Make sure you use a veggie broth without tomatoes in it or the creamy Alfredo taste will be overpowered. If you want the sauce thinner, then ad more broth. You can also add more garlic if you really want the roasted garlic taste to come through, I love it so added more on round two and it was great!

Tips to prep ahead: This sauce freezes well so it can be prepped ahead of time and frozen for later use. When defrosting, do so slowly on the counter. You will need to mix or whip again with a whisk to regain the consistency.

Will you adopt this healthy twist on the classic Alfredo sauce?

ML Interest Tag: himalayan

Playing Soon: The Bay Area International Children’s Film Festival

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