Elephants Billy and Tina whisked out of L.A. Zoo by night amid protests, arrive in Tulsa
For the record:12:25 p.m. May 21, 2025: An earlier version of this story incorrectly stated the size of the elephant enclosure at the Tulsa Zoo. It is about 17 acres.
Despite a stream of steady protests and objections since the announcement that Billy and Tina the elephants would be transferred from the Los Angeles Zoo to the Tulsa Zoo, the aging pachyderms have arrived in Oklahoma.
The L.A. Zoo confirmed in a statement Wednesday morning that Billy and Tina arrived safely at the Tulsa Zoo after a lengthy journey together by truck in separate ventilated containers. The drive took place overnight in hopes of optimal temperatures for the animals and minimal traffic, but the zoo did not provide further details on when the move began or the exact arrival time in Tulsa.
The L.A. Zoo estimated the elephants' journey took 22 hours, but the Tulsa Zoo told The Times it was closer to 26 hours.
The statement came after advocates for the animals were concerned at the sight of an empty elephant enclosure at the L.A. Zoo on Tuesday.
Read more: Where are Billy and Tina? L.A. Zoo's elephant enclosure appears empty amid relocation saga
Advocates have long criticized the L.A. Zoo for its small enclosure size for elephants and the history of deaths and health challenges among its inhabitants.
The zoo said the deaths of elephants Jewel, 61, in 2023 and Shaunzi, 53, in 2024 meant the elephant program in L.A. was not in accordance with the standards set by the Assn. of Zoos and Aquariums that require zoos to have at least three Asian elephants in an enclosure because of their social nature. The only options from there, to maintain AZA accreditation, were to transfer the two remaining elephants, Billy and Tina, or add more elephants to the small enclosure.
In its statement, the zoo reiterated that it evaluated all available options, including AZA-accredited sanctuaries, as activists had been pushing for. The zoo also said Mayor Karen Bass "inquired" about moving the elephants to a sanctuary, but that the decision was made at the recommendation of the AZA and its Elephant Species Survival Plan.
The Tulsa Zoo was the top choice from the AZA, according to the statement, because of the size of the enclosure (about 17 acres of space and a 36,650-square-foot barn), the five Asian elephants already there and the fact that Billy and Tina could stay together.
Read more: Last two elephants to leave L.A. Zoo after years of controversy. But their new home is the subject of debate
The chair of the AZA is the L.A. Zoo's director and chief executive, Denise Verret.
"Although they will be missed, we are grateful for the outpouring of support from our members, volunteers, staff, and the more than 1.5 million guests who visit the Los Angeles Zoo annually," the zoo said in its statement. "As they begin their new chapter, we know that Billy and Tina will receive the same love and expert individualized care that they have had at the Los Angeles Zoo."
The zoo created an FAQ page on its website with additional details about the decision-making process for the transfer, which has been under scrutiny from animal activists and City Councilmember Bob Blumenfield, a longtime advocate of the elephants.
The website also details specifics of the moving process, saying the elephants were trained using "positive reinforcement methods" to voluntarily enter the large, ventilated shipping containers that they were transported in.
They were secured using fabric- or leather-lined bracelets, which they wore prior to moving day to get used to how they felt.
Read more: As L.A. resident sues zoo over Billy and Tina, Cher says elephants have 'served their time'
The journey by truck was taken straight through, with short breaks and checks by the team of caregivers. Other zoos along the route were "on stand-by" to assist if there was an emergency in transit, according to the FAQ page. The Tulsa Zoo said in a statement to The Times on Wednesday that the animals were given hay, cantaloupe, romaine and water during the breaks, and that the care team said both Billy and Tina were calm and ate and drank well.
Billy and Tina will undergo a "standard quarantine period," the Tulsa Zoo said, and will then spend the next several weeks building bonds with their new care team and meeting the rest of their new herd.
The L.A. Zoo paid $44,000 for the transfer, splitting the cost with the Tulsa Zoo. The zoo said the cost will "have no impact" on the 2025-26 L.A. city budget.
With the empty space where Billy and Tina lived, the L.A. Zoo will "reimagine" the area for other suitable species and programming and will pause its elephant program for the immediate future.
Billy and Tina's transfer took place despite a motion by Blumenfield in City Council last month to pause the move until council members could review the possibility of sending them to a sanctuary and two pending lawsuits regarding the relocation.
John Kelly, a Los Angeles resident, filed a lawsuit May 9 seeking to halt the elephants' transfer, but a judge denied an emergency motion for a temporary restraining order in the case last week. On Tuesday, the Nonhuman Rights Project filed a petition in court seeking recognition of the elephants' 'right to liberty' and their release to an accredited sanctuary.
Elizabeth Stein, the litigation director at the Nonhuman Rights Project, said in a statement Wednesday morning, "We still have viable legal options to secure Billy and Tina's freedom in an elephant sanctuary, and we're not stopping."
Sign up for Essential California for news, features and recommendations from the L.A. Times and beyond in your inbox six days a week.
This story originally appeared in Los Angeles Times.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Los Angeles Times
3 hours ago
- Los Angeles Times
The secret ingredient you've been looking for all your life? It grows (practically) everywhere
'It's all about the fresh herbs,' he said, gazing into my eyes as he minced a pile of minuscule thyme leaves without glancing down. 'He' was my boyfriend, Henry, then the poissonier ('fish guy') at Lutèce, one of the most acclaimed restaurants in New York City at the time, and very French. We were at Henry's house in Bridgehampton, and he was making — of all things — tuna salad. Henry's tuna salad consisted of standard-issue canned tuna, Hellman's (a.k.a. Best Foods) mayonnaise, a spoonful of Dijon mustard, a squeeze of lemon juice, a few dashes of Tabasco, a big spoonful of sweet relish, finely chopped red onion and celery, kosher salt and, finally, the magic, the 'secret ingredient' we're all always looking for: fresh herbs! In this instance: thyme and Italian parsley. Fresh herbs are the unsung heroes of the kitchen that make your food sing. Woody herbs such as rosemary and thyme add a layer of flavor to roasted meats and other vegetables as well as to soups, stews and stocks. But the focus here and now, in the height of summer, is on soft herbs: those bright, sprightly greens with tender stems that you see locked up in plastic clamshells at grocery stores and piled abundantly at farm stands. They are the game changers. Each herb has its own story to tell, but collectively, these herbs, including (but not limited to) basil, parsley, mint, chives, tarragon, cilantro, dill, oregano, marjoram and chervil, can be used for a specific recipe, and they can also be used improvisationally and with creative abandon. I like to grab a fistful of whatever I have and cut them with scissors directly over whatever I'm making — a green salad, a salad of canned beans, or onto roasted vegetables or baked potatoes — or potatoes cooked in any way. You can finely chop them and stir them into mayonnaise or a vinaigrette. One of my favorite things to do is to make an herb-based condiment such as the Argentine chimichurri, or the bright, herbaceous French pistou or this spicy Asian, herby hybrid Sichuan chimichurri. During summer, when basil grows like a weed and is more fragrant than ever, classic basil pesto is a no-brainer. (I know people are getting all creative with pesto made with carrot tops and other greens, but have you ever tasted a carrot top? There's a reason pesto is made with basil.) A spoonful of any of those takes something simple, like grilled steak, chicken or fish to make into the kind of finished dish your friends will ask you the recipe for. Spoon the condiments into soup and you might never be able to have soup without a fresh herb condiment swirled into it again. And the good news is, this isn't like a $200-bottle-of-balsamic-vinegar kind of secret. Fresh herbs are cheap. Here in Southern California, with the exception of cilantro, which sprouts and goes to seed really quickly, and tarragon, which, like so many things French, has a reputation for being temperamental, fresh herbs are easy to grow year-round. Kathy Delgado, who owns the beloved Vintageweave (her interiors shop used to be on Third Street near the Grove; now she operates the business out of her home studio in Long Beach), has fresh herbs in charming vintage vessels throughout her French farmhouse-inspired garden. She swears by a mix of quality potting soil and chicken or cow manure. 'It only smells for a day,' she assures us. Once you've planted yours — or brought a bunch (or bunches) home from the market — the possibilities are endless. I am not a deft dill user, so I'm excited to try this Slow-Roasted Salmon with Dill and Lemon Salsa Verde. And since I'm all for maximum flavor with the least amount of effort (especially for summer meals), I appreciate the whole herbs added haphazardly over this Whole Grilled Branzino. And I love the way cilantro, mint and Thai basil leaves are added whole and abundantly, as if one of the 'lettuces,' to Sandy Ho's Napa Valley Chicken Salad. Now with the secret to a million delicious meals unlocked, it's time to get growing. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. What I love about this recipe is just how simple it is: just a few ingredients, all speaking loudly and clearly for themselves. Use the best olive oil you can find, more salt than you think you should, and don't measure the herbs. Just grab a handful of whatever you have and use scissors to chop way more than the 3 tablespoons called for over the squash and the time: 45 minutes. Serves 4. Fines herbes sounds a little too French and fancy for my style, but, as it turns out, it's just a combination of three ordinary herbs — parsley, chives, tarragon (very French, slightly sweet, with an anise-like flavor) — and one you might not have used before, chervil (a delicate leafy herb with a flavor between parsley and tarragon; if you can't find it, use more of the others). The combination transforms these perfectly scrambled eggs into not just an ideal breakfast — you could serve it for lunch or dinner. Get the time: 25 minutes. Serves 2. Soup au pistou is a classic French summer vegetable soup, whose defining characteristic is the pesto-like condiment that is generously swirled into it. The word 'pistou' (like Italian 'pesto') comes from the Latin pistillum, which means to pound. For both pistou and pesto, the basil is traditionally ground using a mortar and pestle. (The difference is that unlike pesto, pistou doesn't contain Parmesan cheese.) Pounding the herbs (this pistou also contains parsley leaves) as they're called for here is still the best way to go as it gives you control over their texture and prevents the herbs from heating up from a whirring blade. But don't let lack of a mortar and pestle stop you. You can make it in a food processor. Do so in small batches and not to over-whir the herbs; you want the condiment to have the time: 1 hour 20 minutes. Serves 6 to 8.


Buzz Feed
12 hours ago
- Buzz Feed
10 Tasty Products To Help You Discover Your Inner Chef
A 16-piece nonstick aluminum cookware set that will let you cook literally whatever you want without anything sticking anywhere. Imagine how much better cooking will be knowing you won't have to spend hours scrubbing after. This set includes an 8-inch fry pan, a 9.5-inch fry pan, a1.5-quart saucepan with glass lid, a 2.5-quart saucepan with glass lid, a 5-quart dutch oven with glass lid, two-piece cookware protectors (11.5 inch and 13.5 inch), a solid spoon, a slotted turner, and three piece ceramic prep bowls (6-ounce, 4-ounce and 2-ounce).Promising review: "I decided that I wanted to get some new pots and pans because my old ones are looking kind of shabby. And I saw the pink set and I thought, why not? So far, I'm very happy with the pans. They're very sturdy, and things are not sticking when I'm cooking. I'm impressed." —JLynnePrice: $69.96 (available in three colors) A carbon steel nonstick wok reviewers love for its high sides and beautiful stir-fry abilities. Say hello to your new favorite kitchen item. Promising review: "Love this wok! Great for fried rice and tons of other Asian-inspired dishes. So glad I didn't spend more on another option." —KimPrice: $24.96 A cutting board prep station set with removable trays so you can keep everything separate and tidy. Trying to find space for everything on the same cutting board is like trying to shove your queen bed in your tiny apartment bedroom. There's not enough room! Promising review: "For years, I always just used my countertop when cutting and preparing food in the kitchen. We recently replaced our countertops, so this could not have arrived at a more perfect time! I love most that this is an elevated cutting surface so that I can cut and push the prepared items right into the containers/trays that came with this Tasty Cutting board. This really is more than just a cutting board; it is a complete prep station. The trays have come in handy when my kiddos are helping in the kitchen. I can cut and chop everything for them, and then they each have their own tray, or we can line them up and have a mini topping bar. This cutting board prep station can be used in so many different ways. When I get finished, I just stack it all in the dishwasher. Super easy to use and super easy to clean up. My kiddos also love the bright colors!! LOVE it!!! I would definitely recommend this to friends, family, and anyone looking for a great cutting board/prep station. Another great product offered by Walmart!!."—multitalented1Price: $8.88 A nonstick griddle that'll make easy work of the most important meal of the day. Eggs? Sure! Sausage? You bet! Pancakes? What else is a griddle for?! Promising review: "I am a Tasty fan. I have purchased numerous nonstick pans and have always been satisfied with the price and workmanship. I don't want to spend a ton of money on nonstick pans. Colors are pretty, too." —browniePrice: $24.76 A stainless steel kitchen grater and zester to break down the finest cheeses into an even finer shred that will melt perfectly on any snack you can imagine. Plus, it comes with a built-in base to keep all those delicious little pieces exactly where you want them. Promising review: "I love it! I shred it up. I love zucchini to make eight loaves of bread and less than an hour and that's with taking a break." —CSBentleyPrice: $9.99 And if you'd rather keep the cheese blocks fully formed, serve them on this handy bamboo charcuterie board. It also functions as a cutting board and has a hidden utensil drawer for when the guests arrive and want to start picking away. Price: $29.98 A 15-piece stainless-steel knife set for taking care of any and all cutting, slicing, dicing, chopping, filleting, or carving needs. That's a lot of verbs, but if the set was smaller, not all of them could be included. This set includes an 8" chef knife, 7" bread knife, 7" slicer knife, 5.5" Santoku knife, 3.5" paring knife, 5" utility knife, 3" bird's beak knife, (6) 4.5" steak knives, all-purpose shears, and a black cutlery review: "Very sharp knives and the soft handle is easy on the hands." —WilmaPrice: $45.97 (available in two colors) A set of tongs because it's finally time for BBQ season. These tongs have steel-reinforced silicone teeth to ensure they can handle even the toughest steaks, and they're dishwasher-safe, so once it's time to clean up, they are a cinch. Can you already smell that intoxicating BBQ aroma? They're also heat resistant up to 400 degrees Fahrenheit, so they won't get damaged if you're grilling up meats and review: "These tongs are the best! They are strong, and the grip is awesome! I have been looking for strong tongs forever. All the silicone ones I have at home are not strong at all. Wow! I am shocked by the great quality! I highly recommend!" —ADRIANAPrice: $8.99 A Tasty cookbook that is jam-packed with 150 recipes, ranging across the full flavor palette. Check out how to make fried egg pizza, salmon poke bowl, mozzarella stick onion rings, molten lava brownies, and that's not 5 percent of what's in there. Promising review: "This book is great! I bought it for my 10-year-old who loves to cook. It approaches cooking in a straightforward way and gives you lots of easy-to-handle recipes with a wide range of flavors and styles without needing a lot of fancy prep tools or gourmet items." —wyodezPrice: $12.84 A nonstick frying pan that is also dishwasher safe. That's double the ease. No mess left behind and no time spent scrubbing. Just fry it up and toss it in with the rest of the dishes. Bim bam boom. Promising review: "My new favorite pan for scrambled eggs and small food portions. No stick and so easy to clean. Tasty products have always been top notch without breaking the bank." —browniePrice: $11.94


Los Angeles Times
2 days ago
- Los Angeles Times
Taco Bell's Crunchwrap Supreme is turning 20. So I finally tried one, and it's meh!
Twenty years ago this summer, something momentous happened in the annals of Southern California. I'm not talking about Antonio Villaraigosa becoming L.A.'s first Latino mayor in over a century. Or the Lakers rehiring Phil Jackson as their head coach to embark on one final championship run with Kobe Bryant. No, history will look at those achievements as mere blips compared with the debut of Taco Bell's Crunchwrap Supreme. A flour tortilla wrapped around a ground beef tostada and stuffed with lettuce, tomatoes, nacho cheese and sour cream, the item has become essential for American consumers who like their Mexican food cheap and gimmicky — which is to say, basically everyone (birria ramen, anybody?). The Times has offered multiple articles on how to make your own version at home. Celebrity chefs like Matty Matheson have shot videos praising Crunchwrap Supremes while hawking their own takes. Its June anniversary will soon get the star treatment in a national publication for a story in which I was interviewed because I'm literally the guy who wrote the book on Mexican food in the United States. But there was a slight problem that needed to be rectified before I sounded off on the legendary dish: I had to try a Crunchwrap Supreme for the first time. Hell, before a few weeks ago, I had only visited Taco Bell thrice in my life. During the 1980s and 1990s, Southern California underwent momentous shifts. The white middle class was fleeing the state as the defense industry and blue-collar factories collapsed; immigrants from across the globe came in to replace them, jolting the region's politics. Meanwhile, the ideal taco in the Angeleno psyche was transitioning from the hard-shell topped with a blizzard of yellow cheese eaten since the 1930s into the one we all love today: a tortilla — usually corn — stuffed with something and baptized with a sprinkle of salsa. (A quick etymological aside for the kids: Tacos made with non-deep-fried tortillas used to be called 'soft' tacos to differentiate them from hard-shell tacos, which were just called 'tacos.' Now, it's the reverse — progress!) So my childhood wasn't spent at Taco Bell, Tito's Tacos or even Del Taco, whose half-pound bean-and-cheese burrito remains the world's best fast-food item. My tacos were the ones at King Taco when visiting relatives in East L.A., or the Taqueria De Anda chain in Orange County back when it was still good. I had no reason to go to Taco Bell, even as it went worldwide. Nor did it entice me to visit with its half-racist TV ads like the Taco Bell Chihuahua dog or the ones that ended with the slogan 'Make a Run for the Border.' I didn't go to one until the early 2000s, and I can't remember what my cousins and I ordered except it was bland, limp and too salty: A bunch of regret dabbled with nada. I stopped in only twice more: when the Irvine-based company debuted its Doritos Loco taco in 2012, and when I forced the late Times food critic Jonathan Gold to go through a Taco Bell drive-thru for an episode of the hit Netflix show 'Ugly Delicious.' Both times, the experience was like my first. I ordered one at a location in Santa Ana near my wife's restaurant, where I unveiled the dish. While looking as sleek and tightly folded as a dumpling, it was far smaller than I had expected. The tortilla had no flavor; the tostada which supposedly offers textural counterpoint — the whole idea, according to its advocates, like Times newsletter jefe Karim Doumar — was soggy. And once again, Taco Bell's Achilles' heel was its ground beef, which was as pebbly as gravel. I squeezed some of Taco Bell's hot sauce to try and save my lunch, but it tasted like insulin dusted with black pepper. You're better off buying two of Del Taco's half-pound bean-and-cheese burritos for the same $6 price. I am no snob or purist — I think Jack in the Box's hard-shell tacos are magnificent. And I can see the Crunchwrap Supreme working with better ingredients. But the dish is hardly worth the hype. Besides, Mexicans have a far better dish that combines the soft with the crunchy to create something sublime. They're called chilaquiles — ask my fellow columnista Steve Lopez about them sometime. The Black faith community, along with people of faith from across Los Angeles County, marched in solidarity through the streets of downtown L.A. Wednesday for a peaceful interfaith prayer walk for family unity. Gustavo Arellano, California columnistKevinisha Walker, multiplatform editorAndrew Campa, Sunday writerKarim Doumar, head of newsletters How can we make this newsletter more useful? Send comments to essentialcalifornia@ Check our top stories, topics and the latest articles on