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  • Ricki the Chimp reads the book What the World Eats during a break in a shooting session on what he himself eats in one day at the Bailiwick Ranch and Discovery Zoo in Catskill, NY. (Ricky the chimp is featured in the book What I Eat; Around the World in 80 Diets.) He is owned by circus folk Pam Rosaire-Zoppe and Roger Zoppe.
    USA_080623_499_xw.jpg
  • Ricki the chimp with his typical day's worth of food at the Bailiwick Ranch and Discovery Zoo, in Catskill, New York. (Ricki the chimp is featured in the book What I Eat: Around the World in 80 Diets.) His owners, Pam Rosaire-Zoppe and Roger Zoppe say that he likes fresh fruits and vegetables, and an occasional yogurt drink, far more than packaged monkey chow. (MODEL RELEASED).
    USA_080623_378_xw.jpg
  • Timber Cove, N. California house on rocky coast with friends. MODEL RELEASED.
    USA_100804_018_x.jpg
  • Breakfast at Mekong Estates house in town, Luang Prabang, Laos.
    LAO_120121_176_x.jpg
  • Kitchen workers outside a hotel in Merida, Mexico, Yucatan.
    MEX_148_xs.jpg
  • Ernie Johnson, a finish carpenter and paddle surfer, with his typical day's worth of food near the San Onofre Nuclear Generating Station in California. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food in the month of September was 3500 kcals. He is 45 years of age; 5 feet, 10 inches tall; and 165 pounds. MODEL RELEASED.
    USA_080911_123_xxw.jpg
  • Kelvin Lester, a floor supervisor at a meat processing company with his typical day's worth of food at his kitchen table in Grand Meadow, Minnesota. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in June was 2,600 kcals. He is 44 years of age; 5 feet, 11 inches tall; and 195 pounds. The hands on the right belong to Kiara, his four-year-old adopted daughter. Several times a week, hamburger patties that he purchases with an employee discount wind up on his dinner table, and then go into his lunch box, along with his wife's homemade potato salad. With more than 20 years of experience grinding beef at the Rochester Meat Company, Kelvin says he always grills hamburgers?no matter who has ground them?until they are well-done, because any contamination is most easily rendered harmless by thorough cooking, meaning cooking them to an internal temperature of at least 160 degrees Fahrenheit. MODEL RELEASED.
    USA_080602_498_xxw.jpg
  • Elephant Village near Luang Prabang, Laos.
    LAO_120126_014_x.jpg
  • Biosphere 2 Project undertaken by Space Biosphere Ventures, a private ecological research firm funded by Edward P. Bass of Texas.  Inside the Biosphere 2 test greenhouses.  Biosphere 2 was a privately funded experiment, designed to investigate the way in which humans interact with a small self-sufficient ecological environment, and to look at possibilities for future planetary colonization. 1986
    USA_SCI_BIOSPH_14_xs.jpg
  • Ted Sikorski, an unemployed resident of the streets of Manhattan  with his typical day's worth of food at Holy Apostles Soup Kitchen in New York. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in June was 2,300 kcals. He 5 feet, 8 inches tall; and 168 pounds. Although Ted spends many hours a day walking, he admits to having to watch his weight, adding that many of his ?residentially challenged? friends have the same problem. Over 1 million low-income residents use more than 1,200 nonprofit soup kitchens and food pantries in New York City. Some of the soup kitchens offer other benefits, such as showers, counseling, and entertainment. As in most big U.S. cities, it's easier to find a free meal in New York City than a place to sleep. Each night, more than 39,000 people sleep in the city's municipal shelter system, while thousands more sleep on the street. MODEL RELEASED.
    USA_080730_020_xxw.jpg
  • Local tribesman wearing a penis gourd, called a horum, and a hat of bird feathers carries a sack of vegetables and handful of bananas on a trail near Kurima, in the central highlands of the South Baliem Valley, Irian Jaya, Indonesia. His body is rubbed with pig grease to help protect him from chilly weather. Since the making of this photograph, Irian Jaya was renamed Papua.
    IDO_02_xs.jpg
  • Astrid Holmann and her son Lenard in Hamburg, Germany shopping in the Aldi supermarket. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_091_x.jpg
  • Astrid Holmann and her daughter Lillith in Hamburg, Germany shopping in the Penny supermarket. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_046_x.jpg
  • A proud Cairo fruit stand owner shows off his produce. Cairo, Egypt.
    EGY_030525_002_x.jpg
  • Astrid Holmann and her son Lenard (not in photo) in Hamburg, Germany shopping in the Aldi supermarket. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_108_x.jpg
  • Astrid Holmann and her son Lenard (not in photo) in Hamburg, Germany shopping in the Aldi supermarket. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_108_x.jpg
  • Astrid Holmann and her son Lenard in Hamburg, Germany shopping in the Aldi supermarket. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_091_x.jpg
  • Astrid Holmann and her daughter Lillith in Hamburg, Germany shopping in the Penny supermarket. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_046_x.jpg
  • Phousy public market in Ban Saylom Village, just south of Luang Prabang, Laos.
    LAO_120122_094_x.jpg
  • Fruit display outside a neighborhood grocery store, Paris, France.
    FRA_040617_700_x.jpg
  • (MODEL RELEASED IMAGE). The Ayme family in their kitchen house in Tingo, Ecuador, a village in the central Andes, with one week's worth of food. Ermelinda Ayme Sichigalo, and Orlando Ayme, sit flanked by their children (left to right): Livia, Natalie, Moises, Alvarito, Jessica, Orlando hijo (Junior, held by Ermelinda), and Mauricio. The Ayme family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 106).
    ECU04_0001_xxf1rw.jpg
  • Waterfalls in Kipahulu, Maui, Hawaii. USA. The native flora of this seemingly pristine natural area is threatened by plants introduced to the island from other countries: bamboo, Kahili Ginger, Banana Poka, and Miconia.
    USA_HI_44_xs.jpg
  • Fried bamboo larva on a banana leaf with tomato roses, scalloped cucumbers and spring onions. In Thai the larvae are called rot duan, "express train," because they resemble tiny trains. They taste "like salty crispy shrimp puffs" says Peter Menzel. In the Kan Ron Ban Suan Restaurant, Chiang Mai, Thailand. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Tha_meb_2_xs.jpg
  • Buaphet Khuenkaew, 35, rinses the pans and dishes she has just washed in the backyard of her house, under a banana tree. The Khuenkaew family lives in a wooden 728-square-foot house on stilts, surrounded by rice fields in the Ban Muang Wa village, outside the northern town of Chiang Mai, in Thailand. Material World Project.
    Tha_mw_703_xs.jpg
  • Close up of steak cooked to order in an upscale restaurant outside Quito, served with mushroom gravy and banana fritters. Ecuador. (Supporting image from the project Hungry Planet: What the World Eats)
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  • (MODEL RELEASED IMAGE) Steak cooked to order in an upscale restaurant outside Quito is served with mushroom gravy and banana fritters. Ecuador. (Supporting image from the project Hungry Planet: What the World Eats)
    ECU04_6134_xf1brw.jpg
  • Toshiko Taira, 87, of Kijoka, Okinawa, Japan. Many Okinawans used to work into their nineties, farming, and weaving bashofu, a fine fabric made from a local banana fiber. Bashofu weaving was a home-based craft, and highly valued, but there are few, if any, weavers producing the fabric at home anymore. The workshop of Toshiko Taira, 87, and her daughter, in the northern Okinawa village of Kijoka, is virtually all that is left of the art. She has been named a national treasure of Japan. She and her daughter are attempting to keep the fine practice alive. Although older generations of Okinawans are still living into their one-hundredth year, some say that the decline of weaving in the home was the beginning of the decline of the lengthy life spans of Okinawans.
    JOK03_0194_xf1b.jpg
  • Rainforest "weedbusters" chop & apply herbicide to invasive weeds. The ?weedbusters? of Volcanoes National Park on the island of Hawaii defend the park from the most vexatious invasive plants (Chris Zimmer and Lowell Thomas, rear; Kim Tavares and Bob Mattos, front). They are National Park employees who use machetes and weed killing chemicals to rid sections of forest of non-native invasive plants such as Kahili Ginger, Banana Poka, and Kikuyu (African grass)..Volcano National Park, Big Island, Hawaii. USA. MODEL RELEASED..
    USA_HI_51_xs.jpg
  • A market-place vendor displays banana leaves covered with maeng man for sale, the bugs are female giant winged red ants and are eaten stir-fried, Chiang Mai, Thailand. (Man Eating Bugs page 41)
    THA_meb_9_cxxs.jpg
  • A culinary and aesthetic exhibition (on a banana leaf with tomato roses, scalloped cucumbers and spring onions) of fried bamboo worms, which are actually not worms but the larval stage of a moth that lives in bamboo trees. In Thai the larvae are called rot duan, "express train," because they resemble tiny trains. They taste "like salty crispy shrimp puffs," Peter Menzel. In the Kan Ron Ban Suan Restaurant, Chiang Mai, Thailand. (Man Eating Bugs page s 42,43)
    THA_meb_34A_cxxs.jpg
  • Many Okinawans used to work into their nineties, farming, and weaving bashofu, a fine fabric made from a local banana fiber. Bashofu weaving was a home-based craft, and highly valued, but there are few, if any, weavers producing the fabric at home anymore. The workshop of Toshiko Taira, 87, at left, with a young apprentice, in the northern Okinawa village of Kijoka, is virtually all that is left of the art. She has been designated a national treasure of Japan. She and her daughter are attempting to keep the fine practice alive. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_0038_xf1b.jpg
  • The town of Latacunga's lunchtime specialty: chugchucaras (pork, bananas, corn, and empanadas), Latacunga, Ecuador. (From a photographic gallery of meals in Hungry Planet: What the World Eats, p. 245).
    ECU04_0015_xxf1rw.jpg
  • Ramon Costa and Sandra Raymond and their teenaged daughter, Lisandra, and 6-year-old son Favio eat dinner in the narrow 2-story makeshift apartment behind Ramon's father's house in the Marianao district of Havana. They are eating a dinner of rice and beans, French-fried malanga, salad, fresh orange juice, and bananas. From coverage of revisit to Material World Project family in Cuba, 2001.
    Cub_mw2_11_xs.jpg
  • On a languid afternoon, women sell bananas, squash, and other produce in a market in Apia, Western Samoa. Material World Project.
    Wsa_mw_09_xs.jpg

Peter Menzel Photography

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