7 The vet team consults published research, other vets and nutritionists from Association of Zoos and Aquariums-accredited facilities, domestic animal data and wild animal diets when tailoring a diet for the animals who call the Zoo home. Each animal’s needs are also considered, including necessary supplements. Once crafted, the diets are logged in an electronic database, where they can be accessed by both veterinary and animal care staff. From there, the process becomes collaborative, as zookeepers distribute the diets to the animals and monitor behavior. The animal care team fills out feed charts each day that log the animals’ food intake and note any concerns. “It’s a lot of attention to detail,” Duncan says. “The right diet is crucial. Proper nutrition is key to keeping an animal healthy and preventing any potential medical issues.” FRUITFUL LABOR Zookeeper Tom Brown starts each day in the commissary. On any given day, he could be chopping bright red apples for the beavers or sorting through seafood used during training sessions that help the sea otters participate in their vet care. As he works, he consults the feed charts and other documents to ensure every animal he cares for gets the nutrients they need. “I have to make sure I have the resources to do everything on the list,” Brown says as he inspects a box of potatoes for quality control. “It’s like baking a cake. I don’t want to start making a recipe and realize, ‘Oh no, I have to go to the store.’ You need to make sure you have the sugar — otherwise, you are making biscuits.” All members of the animal care team participate in diets and commissary work to some extent, but Brown spends more time in the commissary than most — something he finds rewarding. “It’s really interesting because I get to work with all the animals at the Zoo, rather than a select few,” he says. “I really enjoy it.” Souza feels the same. Despite the hard work of lifting boxes from delivery trucks, mountains of paperwork and countless calculations, she wouldn’t trade her work for the world — especially when she gets to toss some produce to the grizzly bears. “I’ve always loved animals — who works at a Zoo and doesn’t? So being able to partake in their welfare and enrichment through food is rewarding,” she says, smiling. “Even if I’m just on the purchasing side of it, I get to help make the animals’ lives more enjoyable while they are here and make it possible for our guests — who might grow up to be a zookeeper, a vet or a conservationist — to see the animals in the Zoo and learn about them. Having a hand in that is so fulfilling.” TOM BROWN NICOLE GREEN
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