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  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado conducts maintenance work on the golf course.  (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_070_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado moves a putting hole during an early morning inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_123_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado stands on the green during an early morning routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_083_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado picks vegetables in his backyard.  (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080920_353_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado.  (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080920_276_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado stands at a vantage point during a routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_176_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado stands on the green during a routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_107_xw.jpg
  • Bob Sorensen, a golf course assistant superintendent, picks vegetables in his backyard garden at his home in Grand Junction, Colorado. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a day in the month of September was 3,600 kcals. He is 25 years of age; 5 feet,  11 inches tall and 175 pounds. Switching career paths from criminal justice to turf maintenance enabled Bob to escape a desk job and work outdoors in a picturesque Western landscape. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller. MODEL RELEASED.
    USA_080920_341_xxw.jpg
  • Bob Sorensen, a golf course assistant superintendent at The Golf Club at Redlands Mesa in Grand Junction, Colorado stands on the green with his typical day's worth of food in the foreground. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School. MODEL RELEASED.
    USA_080920_075_xxw.jpg
  • The swimming pool and outdoor seating area of the Gezira Club in Zamelek, Cairo, Egypt
    EGY_080325_203_xw.jpg
  • La Gacilly, France. Hungry Planet outdoor exhibit at La Gacilly Photo Festival in Brittany.
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  • La Gacilly, France. Hungry Planet outdoor exhibit at La Gacilly Photo Festival in Brittany.
    FRA150604_422.jpg
  • A couple at an outdoor café in Segovia, Spain.
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  • Gemma Sastre and Eino Brand feeding pigeons in Valencia, Spain.
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  • Gemma Sastre and  Eino Brand feeding pigeons in a park in  in Valencia, Spain. MODEL RELEASED.
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  • Uahoo Uahoo, a warden at Etosha National Park in northern Namibia, stands in the back of his truck with his typical day's worth of food and observes a herd of springbok. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    NAM_090310_430_xxw.jpg
  • Miguel Ángel Martín Cerrada, a shepherd, with his typical day's worth of food, surrounded by his flock and sheep-herding mastiff in Zarzuela de Jadraque, Spain. (From the Book What I Eat: Around the Work in 80 Diets) MODEL RELEASED.
    SPA_070403_094_xxw.jpg
  • Peter Menzel, co-author of the book What I Eat: Around the World in 80 Diets films game ranger Uahoo Uahoo at Etosha National Park in north-western Namibia. MODEL RELEASED.
    NAM_090310_485_xw.jpg
  • Faith D'Aluisio, one of the authors of the book What I Eat: Around the World in 80 Diets, weighs the food items consumed by Saleh Abdul Fadlallah at Birqash Camel Market, outside Cairo, Egypt. (From the book What I Eat: Around the World in 80 Diets.)  Contrary to popular belief, camels’ humps don’t store water; they are a reservoir of fatty tissue that minimizes heat-trapping insulation in the rest of their bodies; the dromedary, or Arabian camel, has a single hump, while Asian camels have two. Camels are well suited for desert climes: their long legs and huge, two-toed feet with leathery pads enable them to walk easily in sand, and their eyelids, nostrils, and thick coat protect them from heat and blowing sand. These characteristics, along with their ability to eat thorny vegetation and derive sufficient moisture from tough green herbage, allow camels to survive in very inhospitable terrain.
    EGY_080322_041_xxw.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_102_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_159_x.jpg
  • PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela.  (Oswaldo Guterez is featured in the book What I Eat: Around the World in 80 Diets.)  Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela, works on the platform for seven days then is off at home for seven days.
    VEN_071031_406_xw.jpg
  • View of lake and oil drilling rigs from PDVSA oil drilling yard on Lake Maracaibo, Venezuela.
    VEN_071031_291_xw.jpg
  • Competitive eater Joey Chestnut, who won $5,000 first prize in the Famous Famiglia world championship pizza eating contest in New York City's Times Square by eating 45 slices of cheese pizza in 10 minutes. (Joey Chestnut is featured in the book What I Eat: Around the World in 80 Diets.)  Each slice weighed 109 grams (3.84 ounces) (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories. Joey is on the stage between the man in the blue cap and the man with the mohawk hairstyle.
    USA_NY_081012_182_xw.jpg
  • A cheerleader pats the stomach and applies olive oil to one of the contestants in the Famous Famiglia world championship pizza eating contest in New York City's Times Square, where Joey Chestnut won the $5,000 first prize by eating 45 slices of cheese pizza in 10 minutes.  (Joey Chestnut is featured in the book What I Eat: Around the World in 80 Diets.)  Each slice weighed 109 grams (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories.
    USA_NY_081012_150_xw.jpg
  • Conrad Tolby walks back to his truck with dinner in a bag at a truck stop at intersection of I-70 and I-57 in Effingham, Illinois.  (Conrad Tolby is featured in the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_081003_044_xw.jpg
  • The Cross at the Crossroads in Effingham, Illinois. The cross is 198 feet tall, and stands at the intersection of Highway 57 and 70.
    USA_081002_437_xw.jpg
  • Painted rocks in California's Mojave Desert, near the military training center at Fort Irwin.
    USA_080916_318_xw.jpg
  • Curtis Newcomer, soldier at Fort Irwin, California speaks to one of his counterparts. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet.
    USA_080915_541_xw.jpg
  • Actors stage a crisis situation in Medina Wasl, a fabricated Iraqi village  at Camp Irwin, in California's Mojave Desert. The village is used for training soldiers deploying to Iraq.
    USA_080915_153_xw.jpg
  • Farmer Joel Salatin and his wife show a dead fox to his mother at their farm in Virginia's Shenandoah Valley. (Joel Salatin is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_071019_514_xw.jpg
  • Lobsterman and fish buyer Sam Tucker leaves his home on Great Diamond Island, Maine to walk to the ferry that will take him to Portland for work. (Samuel Tucker is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_070321_135_xw.jpg
  • During an afternoon downpour, sellers help shoppers select crabs, shrimp, squid, and mackerel at a market in Daxi harbor, Taiwan. (From the book What I Eat: Around the World in 80 Diets.)
    TAI_081227_176_xxw.jpg
  • Professional bullfighter Oscar Higares guides his second bull of the day as it charges past his body at full speed at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    SPA_070624_810_xxw.jpg
  • Faith D'Aluisio, one of the authors of the book What I Eat: Around the World in 80 Diets, weighs the food items consumed by Saleh Abdul Fadlallah at Birqash Camel Market, outside Cairo, Egypt. (From the book What I Eat: Around the World in 80 Diets.)
    EGY_080322_041_xxw.jpg
  • The new Shanghai Circus World building in Shanghai, China. (From the book What I Eat: Around the World in 80 Diets.) The domed building seats more than 1,600 people.
    CHI_060605_086_xxw.jpg
  • A brick hauler loads a stack of bricks at the JRB brick factory near Sonargaon, outside Dhaka, Bangladesh. (From the book What I Eat: Around the World in 80 Diets.) The heavy clay soils along the river near the market town of Sonargaon are well suited for making bricks. At the JRB brick factory, workers of all ages move raw bricks from long, stacked rows, where they first dry in the sun, to the smoky coal-fired kilns. After being fired, the bricks turn red. A foreman keeps tally, handing the workers colored plastic tokens corresponding to the number of bricks they carry past him. They cash in the chips at the end of each shift, taking home the equivalent of $2 to $4 (USD) a day.
    BAN_081214_397_B_xxw.jpg
  • Alamin Hasan (right) confronts a rival at the Kamalapur Railway Station in Dhaka, Bangladesh, where he works as a porter.  (Featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED..
    BAN_081212_187_xxw.jpg
  • An aerial view of the town of Shibam, in the Hadhramawt Valley, Yemen. Shibam is a World Heritage Site. The old walled city with it's talk mud brick buildings has been called 'the Manhattan of the desert".
    YEM_080401_600_xw.jpg
  • Family members and friends gather at the funeral of Trieu Thi Chat,  who died at the age of 95 in Van Phuc Village, near Hanoi, Vietnam.
    VIE_081222_238_xw.jpg
  • Vendors sell fish at market in Tho Quang village, outside Hanoi, Vietnam.
    VIE_081220_196_xw.jpg
  • An elderly man with a prayer wheel and prayer beads at a small monastery near the Jokhang, Lhasa, Tibet.
    TIB_060622_078_xw.jpg
  • A view of the mustard fields in bloom in the Dingha Valley on the Tibetan Plateau.
    TIB_060619_261_xw.jpg
  • A Buddhist stupa above the Dingha Valley, Tibet.
    TIB_060618_068_xw.jpg
  • A vendor prepares a meal for a customer at an open air food stall in Taipei, Taiwan.
    TAI_081228_265_xw.jpg
  • The Old City of Jerusalem and Jewish Cemetery seen from the Mount of Olives, Israel. The church at the center is the Russian church of Mary Magdalene.
    ISR_081026_260_xw.jpg
  • Lan Guihua, a widowed farmer, prepares a chicken for her guests and neighbors at her home in Ganjiagou Village, Sichuan Province, China.  (She is featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of her day's worth of food on a typical day in June was 1900 kcals. She is 68 years of age; 5 feet, 3 inches tall; and 121 pounds. Her farmhouse is tucked into a bamboo-forested hillside beneath her husband's grave, and the courtyard opens onto a view of citrus groves and vegetable fields. Chickens and dogs roam freely in the packed-earth courtyard, and firewood and brush for her kitchen wok are stacked under the eaves. Although homegrown vegetables and rice are her staples, chicken feathers and a bowl that held scalding water for easier feather plucking are clues to the meat course of a special meal for visitors. In this region, each rural family is its own little food factory and benefits from thousands of years of agricultural knowledge passed down from generation to generation.
    CHI_060613_097_xw.jpg
  • Dead Vlei is a clay pan located near the more famous salt pan of Sossusvlei in southwestern Namibia. Dead Vlei is surrounded by the highest sand dunes in the world, some reaching up to 300 meters, which rest on a sandstone terrace. The clay pan was formed after rainfall, when the Tsauchab river flooded, creating temporary shallow pools where the abundance of water allowed camel thorn trees to grow. When the climate changed, drought hit the area, and sand dunes encroached on the pan, which blocked the river from the area. The trees died, as there no longer was enough water to survive. Sossusvlei is a clay pan in the central Namib Desert, lying within the Namib-Naukluft National Park, Namibia. Fed by the Tsauchab River, it is known for the high, red sand dunes which surround it forming a major sand sea. Vegetation, such as the camelthorn tree, is watered by infrequent floods of the Tsauchab River, which slowly soak into the underlying clay. - from Wikipedia
    NAM_090312_222_xw.jpg
  • A herd of oryx antelope near the Halali restcamp at Etosha National Park in northern Namibia.
    NAM_090311_018_xw.jpg
  • Haulage trucks on the Trans-Kalahari highway near the city of Ghanzi, Botswana.
    BOT_090314_007_xw.jpg
  • Tersius "Teri" Bezuidenhout, a long-haul trucker delayed by paperwork at the Botswana-Namibia border stands next to his truck with his typical day's worth of road food. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    NAM_090316_253_xxw.jpg
  • Shahnaz Begum, a mother of four, outside her home with her microloan-financed cows and her typical day's worth of food outside her home in the village of Bari Majlish, an hour outside Dhaka. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED
    BAN_081214_187_xxw.jpg
  • Peter Menzel, co-author of the book What I Eat: Around the World in 80 Diets, photographing sheepherder Miguel Martinez and his flock of sheep at a farm in Zarzuela de Jadraque, Spain.  (Miguel Martinez is featured in the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    SPA_070403_186_xw.jpg
  • Sanaa, Yemen. Old City. Ahmed Swaid, qat seller, with one day's food. For Nutrtion 101 project. MODEL RELEASED.
    YEM_080329_079.jpg
  • Oscar Higares, bullfighter, practices in a Madrid park (with Faith D'Aluisio as the bull) before his food photo portrait in Miraflores, Spain bullring. What I Eat: Around the World in 80 Diets. Model Released.
    SPA_070402_289.jpg
  • Peter Menzel and Faith D'Aluisio co-authors of the book What I Eat: Around the World in 80 Diets, interview Viahondjera Musutua, a 23 year old Himba woman in the small village of Okapembambu in northwestern Namibia. The young woman is the mother of three children and bore her first child at age 14.  The Himba culture is polygamous and Viahondjera is the second wife of her husband. Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend.
    NAM_090308_466_xw.jpg
  • Faith D'Aluisio, one of the authors of the book What I Eat: Around the World in 80 Diets surrounded by camels at the  Birqash Camel Market outside Cairo, Egypt. Contrary to popular belief, camels’ humps don’t store water; they are a reservoir of fatty tissue that minimizes the need for heat-trapping insulation in the rest of their bodies; the dromedary, or Arabian camel, has a single hump, while Asian camels have two. Camels are well suited for desert climes: their long legs and huge, two-toed feet with leathery pads enable them to walk easily in sand, and their eyelids, nostrils, and thick coat protect them from heat and blowing sand. These characteristics, along with their ability to eat thorny vegetation and derive sufficient moisture from tough green herbage, allow camels to survive in very inhospitable terrain.
    EGY_080321_037_x.jpg
  • Caracas, Venezuela. Hungy Planet exhibit in the Palace of Fine Arts and adjoining park.
    VEN_071103_067.jpg
  • Lenard Sturm and his brother Malte Erik, on skate board leaving an icecream shop near their apartment in Hamburg, Germany after school. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_171_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_159_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_155_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_140_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_086_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_074_x.jpg
  • Katherine Navas, a high school student  (behind counter in shop on right), tends to a customer behind the counter of her stepfather's Internet and copy shop in Caracus, Venezuela. (From the book What I Eat: Around the World in 80 Diets.)  Bars on all the windows, doors, and balconies signal that security is a major concern in this neighborhood. Caracas was the murder capital of the world in 2008; 50 murders in one weekend is not unheard of. Local gangs are viciously territorial and ruthless in their victimization of the hardworking, law-abiding majority. Noemi Hurtado, an 83-year-old who has lived a stone's throw from Katherine's house for the past 51 years, has never once crossed into the barrio of La Silsa. "It's too dangerous," she says. "I would never go there." When Noemi moved to western Caracas, the La Silsa barrio didn't yet exist; the hills surrounding the valley were forested and, she remembers, there were waterfalls.
    VEN_071102_076_xw.jpg
  • Students protest constitutional reforms proposed by President Hugo Chavez in Caracas, Venezuela in November 2007. The reforms would enhance Chavez's power enabling him to run for another term.
    VEN_071101_017_xw.jpg
  • Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a day in December was 6000 kcals. He is 52; 5'7" and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he jogs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela. MODEL RELEASED.
    VEN_071031_240_2_xxw.jpg
  • Maria Ermelinda Ayme Sichigalo, a farmer and mother of eight, fixes one of her daughters' hair outside her adobe house in Tingo village, central Andes, Ecuador. (Maria Ermelinda Ayme Sichigalo is featured in the book What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food in the month of September was 3800 kcals. She is 37 years of age; 5 feet, 3 inches tall and 119 pounds. With no tables or chairs or stove, Ermelinda cooks all the family's meals while kneeling over the hearth on the earthen floor, tending an open fire of sticks and straw. Guinea pigs that skitter about looking for scraps or spilled grain will eventually end up on the fire themselves when the family eats them for a holiday treat. Because there is no chimney, the beams and thatch roof are blackened by smoke. Unvented smoke from cooking fires accounts for a high level of respiratory disease and, in one study in rural Ecuador, was accountable for half of infant mortality.  MODEL RELEASED.
    ECU04_crw_5659_822_x.jpg
  • Joey Chestnut, the world's most successful competitive eater, with 66 Nathan's Famous hot dogs and a gallon of water at Coney Island, New York City.  (From the book What I Eat: Around the World in 80 Diets.) This represents what Joey ate (and drank) in 12 minutes on July 4, 2007, to claim the title of world champion hot dog eater. The 66 hot dogs weighed 14.5 pounds and totaled 19,602 calories. MODEL RELEASED.
    USA_NY_081012_569_xw.jpg
  • A competitive eating contestant licks his lips at the Famous Famiglia world championship pizza eating contest in New York City's Time Square.
    USA_NY_081012_426_xw.jpg
  • Competitive eater Joey Chestnut works his way through 45 slice of pizza in the Famous Famiglia world championship pizza eating contest in New York City's Times Square. (Joey Chestnut is included in the book What I Eat: Around the World in 80 Diets.) He won the $5,000 first prize after eating 45 slices of cheese pizza in 10 minutes.  Each slice weighed 109 grams (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories. MODEL RELEASED.
    USA_NY_081012_348_xw.jpg
  • Competitive eater Joey Chestnut, who won $5,000 first prize in the Famous Famiglia world championship pizza eating contest in New York City's Times Square by eating 45 slices of cheese pizza in 10 minutes. (Joey Chestnut is featured in the book What I Eat: Around the World in 80 Diets.)  Each slice weighed 109 grams (3.84 ounces) (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories. Joey is on the stage between the man in the blue cap and the man with the mohawk hairstyle.
    USA_NY_081012_219_xw.jpg
  • Competitive eater Joey Chestnut, who won $5,000 first prize in the Famous Famiglia world championship pizza eating contest in New York City's Times Square by eating 45 slices of cheese pizza in 10 minutes. (Joey Chestnut is featured in the book What I Eat: Around the World in 80 Diets.)  Each slice weighed 109 grams (3.84 ounces) (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories. Joey is on the stage between the man in the blue cap and the man with the mohawk hairstyle.
    USA_NY_081012_212_xw.jpg
  • Competitive eater Joey Chestnut works his way through his 34th slice of pizza in the Famous Famiglia world championship pizza eating contest in New York City's Times Square. (Joey Chestnut is included in the book What I Eat: Around the World in 80 Diets.) He won the $5,000 first prize after eating 45 slices of cheese pizza in 10 minutes.  Each slice weighed 109 grams (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories
    USA_NY_081012_206_xw.jpg
  • Competitive eater Joey Chestnut, who the first prize of $5,000 in the Famous Famiglia world championship pizza eating contest in New York City's Times Square by eating 45 slices of cheese pizza in 10 minutes. (Joey Chestnut is featured in the book What I Eat: Around the World in 80 Diets.)  Each slice weighed 109 grams (3.84 ounces) (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories. MODEL RELEASED.
    USA_NY_081012_140_xw.jpg
  • Performers entertain the audience at the  Famous Famiglia world championship pizza eating contest in New York City's Times Square before the eating contest by throwing pizza dough in the air. Joey Chestnut won the competition by eating 45 slices of cheese pizza in 10 minutes. Each slice weighed 109 grams (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories.
    USA_NY_081012_080_xw.jpg
  • Conrad Tolby, a long-distance truck driver and ex-biker at the Flying J truck stop in Effingham, Illinois. (Conrad Tolby is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • Truck driver and former biker Conrad Tolby at a truck stop at the intersection of I-70 and I-57 in Effingham, Illinois. (Conrad Tolby is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • A biodiesel pump at a truck stop at the intersection of I-70 and I-57 in Effingham, Illinois.
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  • The Cross at the Crossroads in Effingham, Illinois. The cross is 198 feet tall, and stands at the intersection of Highway 57 and 70.
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  • Grain Farmer Gordon Stine (far left) and his brother harvest corn with his John Deere eight-row combine on leased land in St. Elmo, Illinois.   (Gordon Stine is featured in the book What I Eat; Around the World in 80 Diets.)
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  • Illinois farmer Gordon Stine checks a mechanical circuit breaker on a drier fan in a silo at his leased farm in St. Elmo, Illinois. MODEL RELEASED.  (Gordon Stine is featured in the book What I Eat; Around the World in 80 Diets.)
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  • The Cross at the Crossroads in Effingham, Illinois. A 198 foot tall cross at the intersection of Highways 57 and 70.
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  • Illinois farmer Gordon Stine's home at his farm in St. Elmo, Illinois.   (Gordon Stine is featured in the book What I Eat; Around the World in 80 Diets.)
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  • Illinois farmer Gordon Stine's house on his farm in St. Elmo, Illinois.   (Gordon Stine is featured in the book What I Eat; Around the World in 80 Diets.)
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  • Lourdes Alvarez's Mexican Restaurant, El Coyote in Alsip, a Chicago suburb. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
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  • Los Dos Loredos, the Mexican family restaurant owned by Lourdes Alvarez' family in Chicago, Illinois.  (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
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  • Village life inside the fabricated village of Medina Jabal at Fort Irwin, California in the Mojave Desert. The village is used for training soldiers about to deploy to Iraq.
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  • Medina Jabal Iraqi town at the National Training Center at Fort Irwin, California, used for training soldiers about to deploy to Iraq.
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  • Inside the fabricated village of Medina Jabal at Fort Irwin, California. The village is used for training soldiers about to deploy to Iraq.
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  • Military vehicles with Arabic calligraphy used for training soldiers during simulated combat conditions before deploying to Iraq at Medina Jabal, an Iraqi town at Fort Irwin, California.
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  • Iraqi police officers and their U.S counterparts patrol a street in a fabricated Iraqi village at Fort Irwin, California. The sets are used for combat training exercises before the troops deploy to Iraq.
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  • Fort Irwin, California, one of the places used by the U.S. Army to train soldiers before they are deployed to Iraq.
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  • Curtis Newcomer, a U.S. Army soldier, at the National Training Center at Fort Irwin in California's Mojave Desert. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet. "Everybody hates that one. It's horrible," he says. A mile behind him, toward the base of the mountains, is Medina Wasl, a fabricated Iraqi village (one of 13 built for training exercises), with hidden video cameras and microphones linked to the base control center for performance reviews.  MODEL RELEASED.
    USA_080915_424_xw.jpg
  • One of the actors in crisis simulations at Medina Wasl, a fabricated Iraqi town at Camp Irwin in California.
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  • Women walk on the street in a fabricated Iraqi village of Medina Wasl, at Camp Irwin,  California.
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  • A soldier with a feigned injury at Medina Wasl, a fabricated Iraqi town used for training Iraq-bound U.S. soldiers at Camp Irwin, California, in the Mojave Desert.
    USA_080915_244_xw.jpg
  • Actors stage a crisis situation in Medina Wasl, a fabricated Iraqi village  at Camp Irwin, in California's Mojave Desert. The village is used for training soldiers deploying to Iraq.
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  • Women walk past a mosque in the fabricated Iraqi village of Medina Wasl at Camp Irwin, California. The village is used for training soldiers deploying to Iraq.
    USA_080915_138_xw.jpg
  • Actors dressed as Iraqi men sit at a market stall in the fabricated Iraqi village if Medina Wasl at Camp Irwin, California. The village is used for training soldiers deploying to Iraq.
    USA_080915_117_xw.jpg
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Peter Menzel Photography

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