• Paul Nicklen
Growing up in a small Inuit community in Canada's Arctic, National Geographic photographer Paul Nicklen developed exceptional field skills and a keen interest in observing wildlife. Nicklen specializes in photographing the Arctic and its inhabitants, with an emphasis on underwater photography. Nicklen joins Boyd in the studio to talk about his close encounter with an enraged elephant seal—one he thought might be his last!
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• John Calambokidis
Biologist John Calambokidis studies the largest animal in the world—the blue whale. Calambokidis learns a lot from studying the animals themselves, but as he tells Boyd, he also learns much from collecting what they leave behind after a big meal.
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• Jack Horner
Dinosaur DNA may be roaming the earth today, hidden inside their decedents—birds. In his new book How to Build a Dinosaur: Extinction Doesn't Have to Be Forever, scientist Jack Horner explains how a chicken could become a T. rex. It’s Jurassic Park come to life!
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• Notes
Did you know … dinosaurs ate a lot and in turn left a lot of dung behind? This dino poo is called coprolite when fossilized, and it can tell scientists a great deal.

• Bo Parfet
In his new book Die Trying: One Man's Quest to Conquer the Seven Summits, climber Bo Parfet tells of his adventures climbing the highest peaks on all seven continents. Parfet tells Boyd why he left a cushy Wall Street job and headed for Kilimanjaro.
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• Kevin Marinacci
The Fabretto Children’s Foundation is working to educate, feed and improve the lives of Nicaraguan children and families. Boyd, who recently witnessed this organization’s work first hand, talks with the foundation’s director, Kevin Marinacci.
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• Jeannie Magill
For years Jeannie Magill led educational safari tours to Kenya. In a new film called Milking the Rhino, Magill explores the conflict between humans and animals in rural African communities. Magill, a co-producer of the film, talks with Boyd about how putting a price on wildlife might be the only way to help it survive.
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• Notes
Boyd talks about his recent trip to Kenya, where he sat down with a local warrior to learn about a special drink made of milk and blood.