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Elephant Meets Human, Two Very Different Dramas



They say elephants never forget. We humans don't either.

When the Amboseli Trust for Elephants organization in Kenya learned of a baby elephant calf stuck in a 1.5-meter well somewhere on the savannah, there was only one thing to do: Jump in the SUV, hurtle toward the scene and lay it all out there for a happy ending for the worried big momma elephant.

Watch the video to see the organization's worker, Vicki Fishlock, narrate the agonizing moments when two rescue workers try and tie a rope around the slippery elephant calf and pull her out:

So, all is well in the end: the elephant sprints off to rejoin her mother with that Coldplay song playing in the background. Heart-warming knowing that the help of the rescue organization saved the life of a very cute baby elephant.

But this is where the tale turns in how we may see the vulnerable species. Zookeeper Lucy Melo, who played an integral part in rearing the elephant Mr. Shuffles at Sydney's Taronga Zoo.

During a routine animal washing demonstration Friday, the two-year-old elephant pinned Melo against a bollard, sending the zookeeper into cardiac arrest for five minutes. She was rushed to hospital where she remained in a critical condition, reports the Australian Associated Press (AAP).

It remains unclear as to why the elephant was aggressive toward Ms Melo.

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food / travel

Butter Beware, Olive Oil Is Conquering French Kitchens

Spanish, Italian, Greek, Provençal: in the land of butter and cream, olive oil is all the rage! Buoyed by the wave of the Mediterranean diet, demand has soared in recent years. But production is threatened by drought in Spain, the world's leading producer.

Man holding a clear glass bottle of olive oil.

Someone pouring olive oil in a plate.

Peter Fazekas via Pexels
Laurent Guez

PARIS — It's more than just a fat. Nor even a seasoning or condiment. For its growing number of aficionados, olive oil is an object of desire, if not of worship.

"It's all anyone around me ever talks about," laughs Emmanuelle Dechelette, a former public relations professional turned olive oil sommelier. "My friends, my husband's friends, everyone consults me or asks me if I can find them this or that particular cuvée. Sometimes I feel like a 'drug dealer.'"

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After completing a diploma course in New York, in 2016 Emmanuelle created an international competition, Olio Nuovo Days , which has gradually established itself as one of the benchmarks. Producers flock from all over the world to take part, from France, Spain, Sicily, Greece, Tunisia and Lebanon, as well as Japan, Chile, Brazil and South Africa.

"Right now, without my oil La Couvée, produced in Slovenia and 2023 champion for the Northern Hemisphere, I feel like I couldn't live," says the sommelier, who likes to savor this juice simply, on a toasted baguette, a fine tomato or with fresh goat's cheese. For her, if a dish isn't flavored with olive oil, it's missing something. The elegant Dechellette consumes it without moderation: "When you say olive oil, you mean olive, not oil. It's a fruit, so it's not fatty!”

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