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Featured Creature: Salamander | Smithsonian’s National Zoo and Conservation Biology Institute

https://nationalzoo.si.edu/animals/news/featured-creature-salamander

Happy salamander Saturday! This annual holiday honoring these amazing amphibians takes place on the first Saturday in May. To celebrate, we’re counting down animal keeper Matt Neff’s top six favorite salamander facts! Stop by the Reptile Discovery Center’s Jewels of Appalachia exhibit to see these awesome amphibians up close.
Salamanders have super-sensitive skin—and many breathe through it.

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Japanese koi | Smithsonian’s National Zoo and Conservation Biology Institute

https://nationalzoo.si.edu/animals/japanese-koi

Koi fish are colorful, ornamental versions of the common carp. Modern Japanese koi are believed to date back to early 19th-century Japan where wild, colorful carp were caught, kept and bred by rice farmers. The word “koi” comes from the Japanese word for “carp.”
Though carp domestication is believed to have begun in China as far back as the 4th

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Black-necked stilt | Smithsonian’s National Zoo and Conservation Biology Institute

https://nationalzoo.si.edu/animals/black-necked-stilt

Black-necked stilts are a tall, medium-size shorebird with black-and-white coloration, long pink legs, a long neck, and a straight black bill. They spend most of their days gracefully darting along shorelines and wetlands and wading in shallow water. 
In relation to body size, they have the longest legs compared to any other bird aside

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Tracking Takhi on the Steppe | Smithsonian’s National Zoo and Conservation Biology Institute

https://nationalzoo.si.edu/conservation-ecology-center/news/tracking-takhi-steppe

In September, Conservation Ecology Center Postdoctoral Research Fellow John McEvoy traveled to Mongolia to track wolves and to study the movement behavior of reintroduced Przewalski’s horses—the last of the truly wild horse species. The following is an excerpt from his travel log.
Image: After going extinct in the wild in the 1960s, they have been successfully

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