His portraits capture animals that are going extinct in the wild
A naked mole rat. That was photographer Joel Sartore's first model in 2006 when he began making studio portraits of animals in captivity. The purpose: to capture for posterity species that someday might be extinct. To reflect the project's life-preserving mission, Sartore named it Photo Ark.
By the time you read this, Sartore expects to have portraits of nearly 10,000 animals in the Ark. He plans to keep going to 15,000, which could take another 10-15 years. We asked him about his project, which we're featuring in this special issue on endangered wildlife. From National Geographic's Photo Ark and Joel Sartore, Vanishing: The World's Most Vulnerable Animals is available where books are sold and at shopng.com/books.
Of the species you've photographed that have since gone extinct, what's one of the most memorable?
I'd say the Rabbs' fringe-limbed tree frog, Ecnomiohyla rabborum. A few years ago there was one left alive, a male, at the Atlanta Botanical Garden. He was a total sweetheart. I photographed him three times before he passed away [in 2016]. Making those photos felt epic because you know this animal is never going to come this way again. At those moments I think to myself, Don't screw this up. It may be this animal's only chance to have its story told well, and forever.
How about a memorable species you photographed that was endangered but seems to be bouncing back?
The Florida grasshopper sparrow is not out of the woods yet, but it's coming back. I love this one; it's a very small brown bird, and a handful of people cared about it enough to try to save it. There are many success stories: in the United States, the California condor, the black-footed ferret, the Mexican gray wolf, the whooping crane; and in Canada, the Vancouver Island marmot. They all got down to perhaps two dozen or fewer individuals, but they're all recovering now because people worked to protect their habitats and to start captive-breeding programs that saved those animals from extinction.
What do you want people to know about the state of life on Earth?
A recent intergovernmental report says that as many as one million species are already on their way to extinction. It's folly to think that we can throw away so much life and not have it affect humanity in a profound and negative way. The biggest question of our time is: Will we wake up and act, or will we stare into our smartphones all the way down to disaster? My goal is to get the public to care about the extinction crisis while there's still time to save the planet and everything that lives here.
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Los Angeles Times
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- Los Angeles Times
This hidden rural oasis makes for a splendid day trip — and it's just an hour from L.A.
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Chicago Tribune
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Restaurant review: Las Carnitas Uruapan La Villita, a flagship for pork in Chicago
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'We see people of Mexican origin from around the Midwest,' said Carbajal. 'They come to buy quinceañera dresses and then eat carnitas.' When you wend your way past shops blooming with birthday ballgowns, and sidewalk vendors selling limes or Labubus, a crunchy puff of chicharrón may magically appear. 'If you're waiting for takeout with 15 or 20 plus people, we'll go up and down the line to offer you chicharrón,' said Carbajal. 'Just to make that wait a little easier to manage.' If you dine in, instead of chips and salsa, your server will bring to your table a captivating spread of complimentary chicharrón and salsas. That's an amazing gift at a restaurant where you can feast for under $20. The stunning carnitas 'Especial' is their signature sampler meal with a half pound of glorious pork, a crackling taco dorado, velvety refried beans, six house-made tortillas with all the garnishes (onion, cilantro, lime) plus more chicharrón and seriously spicy salsas (verde and jalapeño tomato). 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In the early days of the pandemic, he hosted a pop-up with chef Danny Espinoza, now co-owner with his wife, Jhoana Ruiz, of Santa Masa Tamaleria in Dunning. 'He's a friend and his grandmother was a tamale vendor in Michoacán,' said Carbajal. 'So it's his family recipe.' The corundas are made with manteca (lard), he added, of which they have plenty from cooking their carnitas, and two kinds of fresh masa. 'I'm a big fan of our friends at El Popo,' said Carbajal about El Popocatepetl Tortilleria. 'We've been using them since the '70s and they're our neighbors in Pilsen.' Carnitas by the pound cannot be dethroned as their all-around bestseller, but the most popular cut has changed from the old neighborhood to the new, reflecting changing demographics. In Pilsen, they now sell a lot more lean shoulder, Carbajal said. Meanwhile, the pork ribs and fantastically funky skin are a lot more popular in Little Village. The silky chicharrón guisado, fried pork rinds simmered soft in red sauce, remains a weekend-only item at the original store, but is available every day at the sibling locations to tuck into tortillas. Glossy green guacamole and thick-cut chips, the metamorphosis of those tortillas by baptism in bubbling hot manteca, offers a cooling contrast, as does a bright ensalada de nopales (cactus salad). The golden tacos dorados — filled with pillowy pockets of potato and cheese, potato and chorizo, or sesos (spicy pork brain) — crackle when hot from the fryer. Surprisingly, there's one filling that's common across the neighborhoods. 'By far the traditional pork brain,' said Carbajal. 'Because carnitas places in Michoacán are known for selling those hand in hand with the carnitas.' The sesos gets seasoned and cooked with salt, garlic, serrano chile, onion and cilantro before it's stuffed into a tortilla and flash-fried in the caso, or cauldron. The tacos dorados are best when eaten immediately, otherwise they'll harden, and do need a tart squeeze of lime or fire from salsa. Dessert is limited to the frozen paletas first launched in Gage Park, with an especially lovely Gansito pop that's layered with the beloved Mexican chocolate and strawberry snack cake. At the flagship, I would have liked at least one more sweet, perhaps a variation on a regional specialty. After all, they're serving alcoholic drinks for the first time in Little Village, highlighting charanda, the sugarcane spirit made nearly in their hometown in Michoacán. The refreshing Tarasco Secrets cocktail, mixed with Charanda Uruapan and Nixta Licor de Elote (corn liqueur), is familiar and fruited with guava, and shockingly low-priced at $10, when drinks elsewhere go for easily twice as much. 'We wanted to make cocktails that your Mexican aunt or uncle wouldn't think, 'What are you handing me? This tastes weird,'' said Carbajal, laughing. He worked with cantinero (bartender) Luis Estrada, bar manager at The Press Room. Nonalcoholic drinks are delicious too, from an iced café de olla to the house-made horchata, both delicately spiced and sweetened. Regulars should note that a horchata or agua de jamaica (hibiscus) is no longer included with the weekday carnitas meal. 'We can blame inflation for that,' said the restaurateur. But the weekend-only menudo is still a steal. One of the world's legendary hangover cures transforms beef tripe, guajillo chiles and aromatics into a soothing stew. You dress your bowl to taste with onion, cilantro and oregano as part of the restorative ritual. 'Price is something I'm very mindful of,' said Carbajal. 'I want big families to come by.' I ordered online for one visit, because the majority of the business is still takeout, and dined in for another. When I called to confirm my order, after I got through the voice prompts in Spanish, I was able to speak to a live bilingual person. 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Las Carnitas Uruapan La Villita 3801 W. 26th St. 773-940-2770 Open: Monday to Thursday 10 a.m. to 4 p.m.; Friday 9 a.m. to 4 p.m.; Saturday and Sunday 8 a.m. to 5 p.m. Prices: $10.99 (weekday only Carnitas 'Especial' meal), $6.99 (guacamole and tortilla chips), $6 (weekend only corunda), $10 (Tarasco Secrets cocktail), $3.50 (12 ounce iced cafe de olla) Sound: OK (65 to 70 dB) Accessibility: Wheelchair accessible with restrooms on same level Tribune rating: Excellent, three of four stars Ratings key: Four stars, outstanding; three stars, excellent; two stars, very good; one star, good; no stars, unsatisfactory. Meals are paid for by the Tribune.
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Marlins star Kyle Stowers' Best Day Ever in Miami
Miami Marlins left fielder Kyle Stowers is having an impressive 2025 season. He made his first All-Star Game and ranks among the MLB's most prolific home run hitters. We caught up with the California native to ask him how he likes to unwind during an off-day in Miami. Answers edited for space 🍊 Morning Meal: My wife and I like going to Pura Vida because of their healthy and tasty options. I like to get the overnight oats and maybe a smoothie. We also love to go to Pasión del Cielo. They have so many good coffee options. 🐶 Morning Activity: We love to walk our dog around the Key Biscayne Dog Beach. We also like to lay out for a little. I love going in the water, because I think ocean water is healing. We then will walk our dog on the beach, and he'll put his feet in the water. ⛱ Afternoon activity: I love to go to get a day pass at a resort and hang out by the pool. It feels like vacation when you go to those places and get to order food or a drink to one of the cabanas. Having beach access is also a nice perk. I just love being by the water. 🌮 Lunch: I'm probably going to The Taco Stand. We have a few of them in San Diego, so it really just reminds me of home. Mexican food is my favorite, so it's the perfect spot. I'm probably getting one of the burritos there but will sometimes get a quesadilla or rolled tacos. 🍣 Dinner: There is no shortage of fine dining in Miami, that's for sure! But I think my favorite spot I've been to so far is Mila in South Beach. I really liked the sushi rolls I got there, but their other options are amazing, too. 🌙 Evening activity: Usually on off days we try to get home fairly early and have some time to wind down. But if we were to go out, we would probably go to Brickell with teammates and watch whatever sports is on at one of the restaurants. I love spending time with the guys off the field.
