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."
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Markets in the South Side, like 61st Street Market, the El Paseo Community Market, Hyde Park Farmers Market, and Plant Chicago's Mercado De Intercambio are also expanding access to fresh, quality produce to under-served communities. We spoke to chefs around Chicago about their most beloved farmers market items and what they cook with them, and farmers whose work they love: Mick Klüg, Nichols Farm, and Froggy Meadows are classics, while Oriana's (Asian pears, pawpaws, and quince), Joe's Blues (blueberries), and Seedling are known for more specialty items. Latinx-owned Los Rodriguez Farms, Black-owned Growing Home, and Willowbrook Farms are also opportunities to support farmers of color, who are underrepresented. Lamar Moore of Etc. Farmers Market Move: Apples from Growing Home Right now, I'm looking for apples. I love apples in the fall. I used to grow up just eating apples. My grandmother was selling them all the time. In Illinois, we're so close to Michigan, so you get a lot of those farmers that are bringing up those amazing apples, from Pink Lady apples down to the Fujis. We have duck ravioli on the menu, and I do pickled apples on there and apple sorrel ... It gives the ravioli this citrus flavor. I'll make apple compote for our biscuits too. Obviously, Green City has everything. But I try to stick close to South Loop Market because I do find a lot of Black-owned farms that are coming through that way. And 61st Street Market is another good one for that. Justin Lerias of Del Sur Farmers Market Move: Baby corn from Nichols Farm Every summer, Nichols has these tiny little baby corns that I just love to use and bake. It's so soft and you can just eat it with the cob. I think it's more subtle than regular corn, and it's the perfect canvas. Baby corn is so easy to saute and grill to make something exciting. Nichols has lots of miniature versions of vegetables so they have like a baby vegetable art show. I also love their baby eggplants and baby artichokes. Ryan Fakih of Beity Farmers Market Move: Ramps and garlic from Mick Klüg and Froggy Meadows Farm, blueberries and fresh blueberry juice from Joe's Blues I'm excited to start seeing the different colors come out. I'm excited to see life come back from winter to summer. Especially with Lebanese and Arab cuisine, it relies heavily on summer-y produce. That can get difficult because how do you make muhammara, a red pepper dish, if you want it outside of pepper season? Right now, ramps are almost over, but I've been enjoying them. I get mine from Mick Klüg and Four Star Mushroom. I'm excited for anything that comes out of Froggy Meadows; any mushrooms or shallots that Jerry gets, I love. I love Joe's Blues. They're a blueberry farm and they have freshly squeezed blueberry juice. Every visit, I get one. Before I even start the whole walk around the market, I go straight there and get a juice. It shoots up through your blood and wakes you up for the whole trip. For me, the most important part of the farmers market is making sure you're fermenting and pickling the ingredients so it lasts you throughout the year. In Lebanon, we call it mouneh, this fermenting and pickling of items for the winter so you make it through the winter. It's a means of survival and a way that we cherish our plants. In my world, it's beautiful to carry on that history. It's also very sustainable; you're saving food instead of buying more than you can cook and throwing it away. And if you buy garlic from the market, you can plop the bulbs in the soil to grow your own. If you have a garden, you better be gardening. Even when I was living in France and I was in my studio, I'd still grow a bunch of things out of windows and share them with everyone. When we know how to make things for ourselves and share it with others. I think it's a beautiful thing. Diana Dávila of Mi Tocaya Antojeria Farmers Market Move: Melons from Geneva Lakes Produce We get ours from Geneva Lakes Produce — a lovely, hardworking family at Logan Square Farmers Market. We hosted them during the pandemic on our patio. And Los Rodriguez Farm is another lovely family. I also love Seedling and Nichols Farm at Green City. I put onions in everything, so I'd say I'm excited about the allium family. Chiles are also my favorites to get at the farmers market. But I think one of the special things that the Midwest has that doesn't get enough attention is melons. It's one of the only tropical-ish flavors that you can really have here. And I always get them all, but especially rare varietals. Pharaohs in Egypt loved melons, you know? They have pictures of melons, and I think that's so cool. I love watching people's faces when they have actual melons that are grown by small farmers because so much of the fruit that people get at the store is just complete bastards, you know what I mean? Like, some people didn't even know that melons are supposed to have seeds because they make these seedless melons for mass consumption, and that makes other melons have less and less seeds in general. I also buy heritage chicken from farmers markets because I can't stand bullshit chicken, where they rob them of the molecular part of their ingredients with all these chemicals and unnatural practices. But back to melons, once you take them home, you can make agua fresca. It's such a cultural thing for us back in Mexico, making a beautiful, fresh fruit water. You don't need to add sweetener, but you can. I don't really like regular sugar because it's not the best for you. You could use agave or honey. You could use sorghum, you could use beet sugar, you could use maple syrup if you want. The real stuff. And melon is also really good for ceviches. It has all this beautiful water content that lends itself really well to aguachiles. And whatever you get from the market, try pickling it. Erick Williams of Virtue Farmers Market Move: Sorrel, torpedo onions, and root vegetables from Nichols Farm, the South Shore Market, and Bronzeville Boxville Market I love sourcing from Nichols Farm. They consistently offer a wide variety of high-quality, seasonal produce. I also keep an eye out for small-batch growers at the South Shore Market and the Bronzeville Boxville Market, where you often find gems that reflect the flavor and soul of the South Side. Supporting South Side farmers markets is about equity and community investment. These markets not only bring fresh, nutritious food to neighborhoods that need it, but they also support local growers and food entrepreneurs who often don't have the same access to visibility or resources. The produce is just as beautiful, the stories behind the vendors are powerful, and the impact is deeper when we circulate our dollars locally. We need to uplift all of Chicago, not just the parts that already get attention. What I'm excited about … sorrel has this beautiful, bright citrusy flavor — try blending it into a pesto with sunflower seeds and olive oil, or stir it into scrambled eggs or warm grains like farro or couscous to bring some acidity and freshness. With torpedo onions, I love grilling them whole until tender, then drizzling with olive oil and vinegar for a simple side. They also make a fantastic onion jam when slow-cooked — a great addition to burgers, sandwiches, or even a roasted veggie plate. Beets, turnips, and rutabagas are staples for us. Beets can be roasted with a bit of honey and thyme, or shaved raw into salads for texture. Turnips, especially the small Hakurei variety, can be sautéed with garlic and finished with lemon zest. And rutabagas are underrated; mash them like potatoes with butter and herbs, or cut them into wedges and roast until crisp. They're hearty and grounding, perfect for both comfort food and creative dishes. Paul Virant of Gaijin , Vistro Prime , and Petite Vie Farmers Market Move: Endive from Nichols Farm and Mick Klüg For me, it's pretty easy. I'm always most excited about the things you can't get at the grocery store. In the springtime, it's ramps and other spring alliums that are hard to find in the store. As you move into the summertime, it's really hard to find really good fruit in the grocery store. And the fruit that we do see comes from pretty far away, but there's a cost to that. Strawberries are picked under-ripe, and they turn red on their travels out to Chicago. I also love shelling beans, like cranberry beans, lima beans, or fresh black-eyed peas. Even regular kinds of lettuce, arugula, spinach — all that stuff is just more beautiful at the farmers market. If you're buying heartier greens in the fall from some of the local farmers, like spinach or kale, because they can handle the colder weather, that's the stuff that's been nipped by a frost, so it gets better and gets sweeter. Some of those greens, they've kept them in the ground, and they get sweeter as the nights get colder. Then they have interesting greens, like all the radicchios and the endives, the treviso — the bitter greens. Surprisingly, they have a kind of sweetness to them as well, so they're nice raw in a salad. I also like endives quickly charred in a hot pan, maybe with some garlic. I like them slowly braised in the oven with some orange halves and zest, maybe a little wine. If you have dandelion greens or kale, I like doing a conserva-style where you're slowly cooking them with garlic and anchovies in olive oil, maybe some chile flakes, and then finish them with a splash of vinegar or lemon juice. And they'll keep longer because of all the oil. And at Gaijin, we do a lot of Japanese-inspired pickles, and one is like a quick kind of ferment of mustard greens or chrysanthemum greens. The farms that have been pretty consistent in my world would be the Nichols Farm, Mick Klüg Farm, Ellis Family Farms, Iron Creek Farm, and there are a lot of others too. I like River Valley Ranch's mushrooms, Finn's Ranch for meat and eggs (they have duck eggs too). I love Jake's Country Meats. When they're at the market, I make sure to bring my Yeti strap cooler and buy a whole chicken, get some pork, good stuff I can make at home. Oliver Poilevey of Mariscos San Pedro , Le Bouchon , Obelix , and Taqueria Chingon Farmers Market Move: Summer tomatoes from Froggy Meadows I'm most excited for the summer tomatoes. I'll put them on everything. The really good ones are only here for a little while, and I don't really use the other ones that much. Nothing ruins a February sandwich more than a hard tomato. My friend Jerry at Green City Farmers Market in Lincoln Park, from Froggy Meadows, he's the tomato whisperer. Put tomatoes in everything you can think of, but definitely salads. And make sauces and salsas with them. You can also just slice them and eat them with salt and pepper. Leigh Omilinsky of Daisies Farmers Market Move: Strawberries, sweet black cherries, and sugar cube melons from Mick Klüg Farms, Quince from Oriana Orchard and Nursery We wait six months or however long for strawberries. Those are always the best. They're always the highlight for me. Because I have my strawberry items planned in my head in March, when I'm actually ready for them. But we don't get them until the first week of June. We get the majority of our fruit from Mick Klüg. I love them. I've worked with them for more than 15 years. I watched Abby's kids grow up. So it's cool to go and see how they've expanded. But I always look forward to the first strawberries. Then everything happens in rapid succession. All of a sudden, everything is here, at least fruit-wise. Sweet cherries are always fun for me because the season can be like two weeks. And then it's done, so I need to find something that really showcases them. Those sweet black cherries are so fleeting. And black raspberries, too, are so fleeting. I used to know in the city where there are some secret spots where you can pick them. I think generally speaking, with produce that is so special, we know our farmers, we know where they come from, we know what it takes to get there. The less we muck it up, the better. So we are jamming and preserving, and pickling all summer. Then, always like in August, the sugar cube melons I love. The little teeny yellow cantaloupe-looking ones. Those are great. I always make a sous vide out of those because, like it's two ingredients and that's it. And that's just perfect as is. Later into fall, I always want to do something with quince from Oriana. Bring a bag. Take your time. Talk to your farmers. These are the people that put everything they have into this. And for the most part, I can't think of a single one that's not willing to answer any questions. Ask them what's coming up next. Ask them what they're excited about. Ask them what they would do with it. They want to educate you. They want to have you enjoy their product as well. Jenner Tomaska of Esme and The Alston Farmers Market Move: Medlar and a strawberry smoothie from Seedling Fruit Peter from Seedling Fruit is amazing. He's been a long-time supporter of me, and he's an avid diner; he really stays in touch with the chef community. He's able to curate and plan for the following year if there's something special or unique you want to do. His stand at Green City Market also makes smoothies; my favorite is strawberry when they're in season. Right now, I'm looking forward to rhubarb. It's such a small season and small window, so we usually bulk up on it. But he also does medlar, which is just kind of an out-of-the-norm fruit that people don't really buy because it's kind of a pain in the ass to process. Medlar is a small brown fruit, like three times the size of a blueberry. It's dark in complexion, and when you press the innards out of it, it almost tastes already cooked and caramelized. It's almost like a roasted apple pawpaw flavor. It does have some of the slightest astringency to it. You can turn it into ice cream, adding it to a vinaigrette or dressing to make it slightly more savory. Esme is like a block away from Green City in Lincoln Park, so I usually go with my kid, and he goes up to Seedling Fruit, and he'll eat a flat of blackberries in like 30 seconds. Arshiya Farheen of Verzenay Farmers Market Move: Strawberries, gold and black raspberries, and Jupiter grapes from Mick Klüg and Ellis Family Farms, pawpaws from Oriana's Our booth is very close to Nichols Farm, and soon as the ramps get done, you start getting garlic scapes, which is very fun. They have different varieties of allium that you can never see in a grocery store. But we are a bakery and I really believe that strawberries from the Midwest, especially Michigan, are the best in the entire country. If you try Mick Klüg farms or Ellis Family Farms or any other farm from Michigan, their strawberries are a whole different level. It's red through and through, it tastes amazing. They're the closest I have seen to the gariguettes, these tiny French strawberries that grow around spring. The strong flavor profile that a strawberry should have, unfortunately, gets lost in other conventional farming. I also love getting the apples, the peaches, and the pawpaws from Oriana's. Jupiter grapes from Mick Klüg, they're a good alternative to Concord grapes, but they have a deep muscat flavor, and I love to make open-faced tarts with them. Ireland tomatoes from Nichols and sungold tomatoes from Jerry [Boone at Froggy Meadow]. Black raspberries and gold raspberries from Ellis; they are really fragile, so you have to get them right when they bring it out and eat them soon. Oriana's pawpaws and the Asian pears she has are so good. I didn't know what a pawpaw was 10 years ago before we started going to the market. They remind me of some of the fruits back in India; they have a custardy flavor profile, and you don't have to do anything but scoop it out and eat it with a spoon. You can also do something savory with strawberries if you want to try something new. Get the green strawberries and pickle them. These interviews have been edited and condensed for clarity. Sign up for our newsletter.
