I’m in a room stacked with rows of 50 gallon fish tanks, surrounded by gurgling water pumps. But this isn’t a fish store. I’m with conservation biologist Jessie Bushell in a building way behind the scenes of the San Francisco Zoo. She’s giving me the lowdown on the tadpoles’ menus.
“These guys eat primarily algae,” says Bushell, “so we give them a variety of algae. We give them the gel that we make here, so we plate that out, and then we also have a different type of algae gel that we plate for their evening meal.”