Nose to Nose; Human/Nature winner. “Doug Gimesy was documenting work at the Joey and Bat Sanctuary near Melbourne when he met a wombat (Vombatus ursinus) whose mother had been killed by a car. Gimesy watched as a young veterinary student bottle-fed the orphaned joey, then touched her nose to the joey’s in a tender moment of interspecies bonding”. (Photo by Doug Gimesy/BigPicture)

A ghost glass frog in the Chocó rainforest, Ecuador in November 2020. The marbled swirling “hypnotising” eyes are thought to be helpful in attracting a mate. (Photo by David Weiller/WENN)

On October 31st, 2025, when the weather was in full autumn, citizens visiting the Taehwagang National Garden Chrysanthemum Garden in Nam-gu, Ulsan, are making memories among the chrysanthemums turning yellow. (Photo by Kim Dong-hwan)

A new monorail service in Houston, Texas, ready for its inaugural service. (Photo by Evans/Three Lions/Getty Images). Circa 1950

Vendors sell their wares at a parking garage for commercial transports in Obalende district in Nigeria's commercial capital Lagos November 23, 2015. (Photo by Akintunde Akinleye/Reuters)

Israeli woman, Nora Lifschitz, 28, holds an injured Egyptian fruit bat at her home in Tel Aviv February 22, 2016. Lifschitz says that she began caring for injured fruit bats from her home two years ago and now has some 70 of the flying mammals which she plans to release back into nature once they are healthy. (Photo by Baz Ratner/Reuters)

Volunteers try to keep alive some of the hundreds of stranded pilot whales after one of the country's largest recorded mass whale strandings, in Golden Bay, at the top of New Zealand's south island, February 10, 2017. Volunteers in New Zealand managed to refloat about 100 surviving pilot whales on Saturday, February 11, 2017 and are hoping they will swim back out to sea after more than 400 of the creatures swam aground at a remote beach. (Photo by Ross Wearing/Reuters)

In this June 16, 2017 photo, Batel Delciner, 23, removes wood from a furnace to lower the heat cooking sugar juice at the Ti Jean distillery, which produces clairin, a sugar-based alcoholic drink, in Leogane, Haiti. The broth is cooked for about four hours after a fermentation period of four to eight days. (Photo by Dieu Nalio Chery/AP Photo)