All posts in Captive

Barbara Trask Lovett, president of Save Nosey Now!

Barbara Trask Lovett—the president of Save Nosey Now! (SNN), an organization that helped a high-profile, long-suffering circus elephant (Nosey) win freedom from the neglectful, exploitative treatment of her owner…and seeks to educate the public about the plight of captive elephants, and pursue elephant-related litigation, legislation, protests, and other measures designed to improve their lives—recounts a childhood replete with animals, including on a family farm in Maine. Read more…

Dr. Keith Lindsay, author of “Solitary Elephants in Japan” report

Dr. Keith Lindsay—the conservation biologist whose career reflects a longstanding dedication to studying elephants—recalls how he got started in 1977 at the Amboseli Elephants Research Project, in southern Kenya, by something of a fluke. Read more…

Jo-Anne McArthur, photojournalist with new book, “Captive”

Jo-Anne McArthur—the acclaimed photojournalist who specializes in documenting animals and their stories—explains how her work, compared with that of most other photographers with similar specialties, is informed by more than just a love for animals, but a profound concern for them. Read more…

Panel Discussion About The End Of Ringling

For today’s edition of Talking Animals, I jettisoned the usual format and convened a panel discussion about the end of the Ringling Bros. circus. I was inspired to present the panel because I was struck by the array of reactions in the wake of the announcement by Feld Entertainment that it was shutting down the circus in May. Read more…

Chris Hegedus, Oscar-nominated documentary filmmaker

Chris Hegedus—co-director of the new documentary, “Unlocking The Cage”—explains the criteria she and her partner of 40 years, D.A. Pennebaker, use when deciding on the films to make, an eclectic body of work that includes the Oscar-nominated “The War Room,” which examined Bill Clinton’s 1992 presidential campaign, and 2009’s “Kings of Pastry,” providing a front-row seat as 16 pastry chefs create sweet concoctions in competition for a prize in Les Meilleurs Ouvriers de France. Read more…