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  • Veterinarian School - Tropical diseases research lab. MODEL RELEASED.
    USA_ANML_13_xs.jpg
  • Calistoga, California.Ramon Viera gently knocks or "riddles" the collected sediment which has settled in the necks of the countless wine bottles in the Schramsberg wine cave, one of the oldest in Napa Valley, California. Though it is a tedious process, riddling is a fundamental step in the time consuming production of sparkling wine.
    USA_030129_24_xs.jpg
  • Mie Ohshiro, 100 years old and slightly deaf, listens intently as 28-year-old nursing home aid Satoru Yamanoha repeats a question posted by a visitor about this Naga City Okinawa day care facility. "I enjoy it because I have lots of friends here," she says, "and my son and his wife also use this place." Mie lives with her second son and his family but comes to the center two or three times a week for a traditional Okinawan lunch, physical therapy, and companionship.
    JOK_5667_f1x.jpg
  • At a senior center in the small city of Nago, Okinawa, elderly Japanese can spend the day in a setting reminiscent of a spa, taking footbaths, enjoying deep-water massage, and lunching with friends. With their caring, community-based nursing and assistance staff, Okinawan nursing homes and senior daycare centers, both public and private, seem wondrous places (vibrant and lively) where friends gather for foot massages, water volleyball, haircuts, or simple meals. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_5610_xf1b.jpg
  • Kousuke Tominaga eats fresh mussels with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, California. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_GoFish_060809_500_rw_xxw.jpg
  • A worker emasculates blossoms in the Zaiger's greenhouse. Flower petals and buds are removed to leave the pistol exposed, which is then hand-pollinated with brushes or cotton swabs. Blossoms are collected by hand from specific trees in the orchards and pollen is extracted from them by cutting the flower up with small scissors and sifting the parts. The pollen goes into a small plastic bottle that is numbered and stored in ice chests. Many trees are grown in barrels that are moved into the greenhouse to be worked on or to speed up or slow down pollination and development..Floyd Zaiger (Born 1926) is a biologist who is most noted for his work in fruit genetics. Zaiger Genetics, located in Modesto, California, USA, was founded in 1958. Zaiger has spent his life in pursuit of the perfect fruit, developing both cultivars of existing species and new hybrids such as the pluot and the aprium. -MODEL RELEASED. 1983.
    USA_AG_ZAIG_09_xs.jpg
  • Sushi chef Ken Tominaga of Hana and Go Fish restaurants prepares sushi at the home of Go Fish partner and chef Cindy Pawlcyn in the Napa Valley, CA.
    USA_GoFish_060809_700.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_504_rwx.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_500_rwx.jpg
  • USA_GoFish_060809_499_rwx.tif Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_499_rwx.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_494_rwx.jpg
  • Fresh mussel dish with lemon grass and coconut milk prepared by chef Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley.
    USA_GoFish_060809_477_rwx.jpg
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_443_rwx.jpg
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_424_rwx.jpg
  • Fresh squid dish prepared by Cindy Pawlcyn for her Go Fish restaurant in the Napa Valley, CA
    USA_GoFish_060809_422_rwx.jpg
  • At a nursing home near Ogimi Village, most of the community turns out to honor the birthdays of three residents, including Matsu Zakimi (left), turning 97, and Sumi Matsumoto (right), turning 88. (These are traditional Japanese birthdays, not the actual birth dates?88, for example is celebrated on the eighth day of the eighth month in the lunar calendar.) Musicians, dancers, and comedians perform as well-wishers cheerfully gorge on sushi, fruits, and desserts. Hungry Planet: What the World Eats (p. 195).
    JOK03_0008_xxf1.jpg
  • Site Trinity, ground zero, on the White Sands Missile Range in S. New Mexico. Fence with radioactive sign and tourists during openhouse viisit. Site of the world's first atomic explosiion on August 6, 1945. The atomic bomb was developed by the Manhatten Project. The Manhattan Project refers to the effort during World War II by the United States, in collaboration with the United Kingdom, Canada, and other European physicists, to develop the first nuclear weapons. Formally designated as the Manhattan Engineering District (MED), it refers specifically to the period of the project from 1942-1946 under the control of the U.S. Army Corps of Engineers, under the administration of General Leslie R. Groves, with its scientific research directed by the American physicist J. Robert Oppenheimer. The project succeeded in developing and detonating three nuclear weapons in 1945: a test detonation on July 16 (the Trinity test) near Alamogordo, New Mexico; an enriched uranium bomb code-named "Little Boy" detonated on August 6 over Hiroshima, Japan; and a plutonium bomb code-named "Fat Man" on August 9 over Nagasaki, Japan. (http://en.wikipedia.org/wiki/Manhattan_Project)
    USA_101002_268_x.jpg
  • MEX_114_xs.Painter of flat dinner plates in a workshop in Tonala, Mexico..
    MEX_114_xs.jpg
  • Wounded boy with his father at the "Villa Hospital", a private home turned into a hospital in the north sector (Ali Mahdi controlled sector) of Mogadishu, the war-torn capital of Somalia where 30,000 died between November 1991 and March 1992.
    SOM_23_xs.jpg
  • Sangeeta Patkar's small, yet carefully organized kitchen. (Supporting image from the project Hungry Planet: What the World Eats.) The Patkar family of Ujjain, Madhya Pradesh, India, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    IND04_8928_xf1b.jpg
  • With Sandra Raymond Mundi carefully watching, a vendor measures out cornmeal mush in the Agromercado 19 y 78 open market in Havana's Marianao district. Hungry Planet: What the World Eats (p. 102).
    CUB01_0006_xxf1s.jpg
  • A fossilized dinosaur limb bone is prepared in the paleontology laboratory of Monash University, Australia by Leslie Kool. Preparation involves the removal of the fossil from the rock matrix, in which it is embedded, using a fine-tipped drill. Fossils are normally removed from the field with a substantial portion of rock or plaster around them. This allows the removal to be performed slowly and carefully, avoiding damage to the sample, and any required preservation work to be made. This fossil was found near Dinosaur Cove in southern Australia, the first mining operation specifically for the purpose of fossil hunting. MODEL RELEASED [1989]
    AUS_SCI_DINO_06_xs.jpg
  • Deftly opening a door, the Honda P3 walks its assigned path at the Honda Research Center, outside Tokyo, Japan. The product of a costly decade-long effort, the Honda robotic project was only released from its shroud of corporate secrecy in 1996. In a carefully choreographed performance, P3 walks a line, opens a door, turns a corner, and, after a safety chain is attached, climbs a flight of stairs. Despite its mechanical sophistication, it can't respond to its environment. If people were to step in its way, the burly robot would knock them down without noticing them. Ultimately, of course, Honda researchers hope to change that. But, in what seems an attempt to hedge the company's bet, P3 senior engineer Masato Hirose is also working on sending the robot to places where it cannot possibly injure anyone. From the book Robo sapiens: Evolution of a New Species, page 42.
    Japan_JAP_rs_16_qxxs.jpg
  • Ten years and tens of millions of dollars in the making, the Honda P3 strides down its course at the car company's secret research facility on the outskirts of Tokyo, Japan. The product of a costly decade-long effort, the Honda robotic project was only released from its shroud of corporate secrecy in 1996. In a carefully choreographed performance, P3 walks a line, opens a door, turns a corner, and, after a safety chain is attached, climbs a flight of stairs. From the book Robo sapiens: Evolution of a New Species, page 34-35.
    Japan_JAP_rs_15_qxxs.jpg
  • A fossilized dinosaur limb bone is prepared in the paleontology laboratory of Monash University, Australia by Leslie Kool. Preparation involves the removal of the fossil from the rock matrix, in which it is embedded, using a fine-tipped drill. Fossils are normally removed from the field with a substantial portion of rock or plaster around them. This allows the removal to be performed slowly and carefully, avoiding damage to the sample, and any required preservation work to be made. This fossil was found near Dinosaur Cove in southern Australia, the first mining operation specifically for the purpose of fossil hunting.  [1989].
    AUS_SCI_DINO_07_xs.jpg
  • (MODEL RELEASED IMAGE). Sangeeta Patkar prepares a breakfast of poha (rice flakes) in her small, carefully organized kitchen. Hungry Planet: What the World Eats (p. 173). The Patkar family of Ujjain, Madhya Pradesh, India, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    IND04_0007_xxf1.jpg
  • With the aid of her daughter Neha, 19, Sangeeta Patkar prepares a vegetarian breakfast of rice flakes, chickpea-flour noodles and fresh chopped greens in her small, carefully organized kitchen. (Supporting image from the project Hungry Planet: What the World Eats.) The Patkar family of Ujjain, Madhya Pradesh, India, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    IND04_8988_xf1b.jpg
  • Butter churning, cooking, and child care in Namgay and Nalim's home in Shingkhey, Bhutan. Nalim and her daughter Sangay care for the children and work in their mustard, rice, and wheat fields. Namgay, who has a hunched back and a clubfoot, grinds grain for neighbors with a small mill his family purchased from the government. From Peter Menzel's Material World Project.
    Bhu_mw_714_xs.jpg
  • Soumana Natomo holds one of his children as she naps.  The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_734_xs.jpg
  • Fatoumata Toure stirs a pot of porridge on the roof of her home in the village of Kouakourou, Mali. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_712_xs.jpg
  • Soumana Natomo's two wives and a number of their children in the community of Kouakourou, Mali, look at photographs from the initial countries shot for Material World: A Global Family Project before they decided to paticipate in the project. Mali was the third country photographed. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together.
    Mal_mw_702_xs.jpg
  • The children and adults in the two households of the Natomo family squat in the shady courtyard of the main house and share their communal dinner of fish and smoked rice.   Published in Material World, page 18-19. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_6_xxs.jpg
  • Natomo family dinner of rice porridge cooks on the hearth over a wood fire.  Published in Material World, Meals of the World gallery, page 176. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together.
    Mal_mw_21_xxs.jpg
  • The Natomo family with all of their possessions on the roof of their home in Kouakourou, Mali. Published in Material World, page 14. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together.
    Mal_mw_01_xxs.jpg
  • The Natomo family with all of their possessions on the roof of their home in Kouakourou, Mali. Published in Material World, page 14. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. They have separate households but share meals in the courtyard of Pama's house.  From Peter Menzel's Material World Project that showed 30 statistically average families in 30 countries with all of their possessions.
    Mal_mw_01_xxs.jpg
  • The Imam of Kouakourou village on the banks of the Niger River in Mali,  teaches a Koranic lesson to students. Several of Soumana Natomo's children attend these classes, along with classes at what they call, "the modern school" taught in French where they learn math and reading. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_711_xs.jpg
  • Soumana Natomo, a Muslim, finishes his prayers at one of his two wives' homes as one of his daughters plays quietly. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. Children, Child. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_706_xs.jpg
  • Members of the Natomo family eat their communal dinner of fish and rice. In the village of Kouakourou, Mali, on the banks of the Niger River. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_704_xs.jpg
  • The Natomo family poses for a portrait with all of their possessions on the roof of their home in Kouakourou, Mali. Standing, wearing yellow, is Soumana's father. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_701_xs.jpg
  • The Natomo family poses for a portrait with all of their possessions on the roof of their home in Kouakourou, Mali. Standing, wearing yellow, is Soumana's father. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_700_xs.jpg
  • Fatoumata breast-feeds her child while cooking dinner on a wood fire at her co-wife's home compound, Kouakourou, Mali. The Natomo family lives in two mud brick houses in the village of Kouakourou, Mali, on the banks of the Niger River. They are grain traders and own a mango orchard. According to tradition Soumana is allowed to take up to four wives; he has two. Wives Pama and Fatoumata are partners in the family and care for their many children together. Material World Project.
    Mal_mw_17_xs.jpg
  • A young boy walks by two goats and a stream of raw sewage flowing through a street, Djenne, Mali. The culprit seems to be incremental progress; running water has been introduced into households in Djenne, but there is no sewage system to take care of the resulting effluent. Africa.
    Mal_mw2_87_xs.jpg
  • Ermelinda Ayme cooks empanadas for her children in the family's earthen kitchen house in the village of Tingo, central Andes, Ecuador. (From a photographic gallery of kitchen images, in Hungry Planet: What the World Eats, p. 55) Husband Orlando slices onions to help his wife, an unusual task for a village man to undertake in Ecuador. Although the kitchens in these images are wildly different in location and appearance, all of them form the center of a home, even if only temporarily. Kitchens are where families take care of themselves. Cooking is a fundamental task that women, throughout the ages, have undertaken. Ermelinda Ayme is also one of the 80 people featured with one day's food in the book What I Eat: Around the World in 80 Diets.
    ECU04_0011_xxf1rw.jpg
  • A Himba woman prepares a meal of cornmeal porridge in a vacant lot in Opuwo, northwestern Namibia. (From the book What I Eat: Around the World in 80 Diets.)  They had come  to Opuwo from Angola to get medical care for a family member who fell out of a tree and broke his arm.
    NAM_090307_245_2_xxw.jpg
  • A Himba woman prepares a meal of cornmeal porridge in a vacant lot in Opuwo, northwestern Namibia. (From the book What I Eat: Around the World in 80 Diets.)  They had come  to Opuwo from Angola to get medical care for a family member who fell out of a tree and broke his arm.
    NAM_090307_045_xxw.jpg
  • A Himba woman prepares a meal of cornmeal porridge in a vacant lot in Opuwo, northwestern Namibia. They had come  to Opuwo from Angola to get medical care for a family member who fell out of a tree and broke his arm.
    NAM_090307_030_xw.jpg
  • Because it is Ramadan, the month when Muslims fast during the daylight hours, everyone is working at a slower pace than usual. Indeed, some men use the occasion to lounge about for hours, dazzling passersby with their most elegant outfits. Even during the rest of the year, though, men can often be seen resting quietly in shady spots throughout Malian villages while their wives pound grain, wash clothes, care for children, cook, and gather firewood. Published in Material World, page 16. Mali.
    Mal_mw_3_xxs.jpg
  • (MODEL RELEASED IMAGE). Taking special care about cracks in the ice, Emil Madsen selects the best spot for some on-shore seal hunting. In the spring this can be dangerous because the ice is breaking up and sometimes huge pieces break off and move out to sea. He is carrying a rifle and home-made wooden gun support. Giant iceberg in background  in the open water beyond the sea ice edge.(Supporting image from the project Hungry Planet: What the World Eats.)
    GRE04_0897_xf1brw.jpg
  • Taking special care around the treacherous cracks in the ice near Cap Hope village in Greenland, Emil Madsen selects the best spot for some on-shore seal hunting.   (Emil Madsen is featured in the book What I Eat: Around the World in 80 Diets.)  The caloric value of his typical day's worth of food in May was 6500 kcals. He is 40 years of age; 5 feet, 8.5 inches tall; and 170 pounds. In the spring this can be dangerous because the ice is breaking up and sometimes huge pieces break off and move out to sea. He is carrying a rifle and home-made wooden gun support.
    GRE04_0897_xf1brww.jpg
  • Worshipers at  a Sunday morning church service at the home of Pastor John (far left with shaved head and checkered shirt). Pastor John runs Windows of Hope, a christian church mission in Ghanzi, Botswana that helps orphans and other children in need. Some of the children under his care have been orphaned by AIDS.
    BOT_090315_033_xw.jpg
  • Chen Zhen, a university student, with her typical day's worth of food on Nanjing East Road in Shanghai, China. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of her typical day's worth of food in June was 2600 kcals. She is 20 years of age; 5 feet, 5 inches tall and 106 pounds.  Although she doesn't care for noodles or rice, a special rice roll is her favorite snack: black glutinous rice wrapped around youtiao (fried bread), pickled vegetables, mustard greens, and flosslike threads of dried pork. Zhen and her friends eat at KFC about three times a week, something they couldn't afford without the company's coupons. Meanwhile, her father and grandparents, who live in a tiny apartment in northeast Shanghai, go without meat during the week so they can afford to share a special meal with Zhen on her weekend visits.  MODEL RELEASED.
    CHI_060611_716_NF_xxw.jpg
  • (MODEL RELEASED IMAGE). Taking special care about cracks in the ice, Emil Madsen selects the best spot for some on-shore seal hunting. In the spring this can be dangerous because the ice is breaking up and sometimes huge pieces break off and move out to sea. He is carrying a rifle and home-made wooden gun support. Giant iceberg in background  in the open water beyond the sea ice edge.(Supporting image from the project Hungry Planet: What the World Eats)
    GRE04_0901_xf1brw.jpg
  • Kibet Serem and his sister-in-law Emily milk cows on their small tea plantation in their village near Kericho, Kenya. (Kibet Serem is featured in the book What I Eat: Around the World in 80 Diets. He is 25 years of age.) He cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it. His staple food is ugali, a maize meal porridge. He milks, feeds, waters and cares for the cows twice a day with the help of the wives of his brothers who also live on the property in their own houses.
    KEN_090227_155_xw.jpg
  • Nalim holds her two-year-old daughter Zekom in a traditional hand-fashioned back sling as she works at the butter churn.  Published in Material World: A Global Family Portrait, page 77. Nalim and her daughter Sangay care for the children and work in their mustard, rice, and wheat fields. Namgay, who has a hunched back and a clubfoot, grinds grain for neighbors with a small mill his family purchased from the government. From Peter Menzel's Material World Project.
    Bhu_mw_08_xxs.jpg
  • Kibet Serems' grandmother who lives near their farm by herself in a small house.  (Kibet Serem is featured in the book What I Eat: Around the World in 80 Diets.)  Kibet, who is 25 years old, cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it. His staple food is ugali, a maize meal porridge. He milks, feeds, waters and cares for the cows twice a day with the help of the wives of his brothers who also live on the property in their own houses.
    KEN_090227_330_xw.jpg
  • The daughter of Kibet Serem's brother on her way to school with the tea field in the background. (Kibet Serem is featured in the book What I Eat: Around the World in 80 Diets.)  Kibet Serem cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns. He is 25 years of age. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it. His staple food is ugali, a maize meal porridge. He milks, feeds, waters and cares for the cows twice a day with the help of the wives of his brothers who also live on the property in their own houses.
    KEN_090227_141_xw.jpg
  • Kibet Serem cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns. (Kibet Serem is featured in the book What I Eat: Around the World in 80 Diets. He is 25 years of age.)  He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it. His staple food is ugali, a maize meal porridge. He milks, feeds, waters and cares for the cows twice a day with the help of the wives of his brothers who also live on the property in their own houses.
    KEN_090227_090_xw.jpg
  • Wheat and dried chili peppers on the third floor storage area of Namgay and Nalim's house, Shingkhey, Bhutan. The Namgay household owns and rents land scattered in terraced strips through the hillsides near their home, each strip being devoted to one crop: wheat, rice, chilies, or potatoes.  Nalim and her daughter Sangay care for the children and work in their mustard, rice, and wheat fields. Namgay, who has a hunched back and a clubfoot, grinds grain for neighbors with a small mill his family purchased from the government. From Peter Menzel's Material World Project.
    Bhu_mw_728_xs.jpg
  • Sangay chews betel nut and lime wrapped in a leaf, which, from long-term use, has discolored her teeth and gums. Shingkhey Village, Bhutan. Nalim and her daughter Sangay care for the children and work in their mustard, rice, and wheat fields. Namgay, who has a hunched back and a clubfoot, grinds grain for neighbors with a small mill his family purchased from the government. From Peter Menzel's Material World Project.
    Bhu_mw_717_xs.jpg
  • Sangay cooks at the wood-burning hearth and earthen stove in the kitchen of the rammed earth home she and her husband and children share with Sangay's parents, and brothers and sisters. Shingkhey Village, Bhutan. Nalim and her daughter Sangay care for the children and work in their mustard, rice, and wheat fields. Namgay, who has a hunched back and a clubfoot, grinds grain for neighbors with a small mill his family purchased from the government. From Peter Menzel's Material World Project.
    Bhu_mw_713_xs.jpg
  • One of Sangay's morning duties is milking the cows. Published in Material World: A Global Family Portrait, page 75. Sangay and her children and husband live in her parent's house; a traditional 3-story rammed-earth house in the hillside village of Shingkhey, Bhutan. Sangay and her mother Nalim care for the children and work in their mustard, rice, and wheat fields. Namgay, who has a hunched back and a clubfoot, grinds grain for neighbors with a small mill his family purchased from the government.
    Bhu_mw_03_xxs.jpg
  • Kibet Serem and his sister-in-law Emily strain the milk from the family's five cows in their village near Kericho, Kenya. (From the book What I Eat: Around the World in 80 Diets. He is 25 years of age.) He cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it. His staple food is ugali, a maize meal porridge. He milks, feeds, waters and cares for the cows twice a day with the help of the wives of his brothers who also live on the property in their own houses.
    KEN_090227_169_xxw.jpg
  • Wheat on the third floor storage area of Namgay and Nalim's house, Shingkhey Village, Bhutan. The family of subsistence farmers lives in a 3-story rammed-earth house in the hillside village of Shingkhey, Bhutan. Nalim and her daughter Sangay work as partners; they take turns caring for the children and working in their mustard, rice, and wheat fields. Namgay, who has a hunched back and a clubfoot, grinds grain for neighbors with a small mill his family purchased from the government. From Peter Menzel's Material World Project that showed 30 statistically average families in 30 countries with all their possessions.
    Bhu_mw_727_xs.jpg
  • At a senior center in the small city of Nago, Okinawa, elderly Japanese can spend the day in a setting reminiscent of a spa, taking footbaths, enjoying deep-water massage, and lunching with friends. With their caring, community-based nursing and assistance staff, Okinawan nursing homes and senior daycare centers, both public and private, seem wondrous, vibrant and lively places. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_5574_xf1b.jpg
  • At a senior center in the small city of Nago, Okinawa, elderly Japanese can spend the day in a setting reminiscent of a spa, taking foot baths, enjoying deep-water massage, and lunching with friends. With their caring, community-based nursing and assistance staff, Okinawan nursing homes and senior daycare centers, both public and private, seem wondrous, vibrant and lively places. Hungry Planet: What the World Eats (p. 193).
    JOK03_0007_xxf1.jpg
  • Faith D'Aluisio, co-author of the book, What I Eat: Around the World in 80 Diets, arranges the food items of Kibet Serem, a tea producer and small scale farmer in Kericho, Kenya. (From the book What I Eat: Around the World in 80 Diets). Kibet cares for this small tea plantation near Kericho, Kenya, that his father planted on their property when Kibet was a young boy. He is responsible for milking the cows that his family owns. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it. His staple food is ugali, a maize meal porridge.
    KEN_090227_488_xxw.jpg
  • Faith D'Aluisio, co-author of the book, What I Eat: Around the World in 80 Diets, arranges the food items of Kibet Serem, a tea producer and small scale farmer in Kericho, Kenya. (From the book What I Eat: Around the World in 80 Diets). Kibet cares for this small tea plantation near Kericho, Kenya, that his father planted on their property when Kibet was a young boy. He is responsible for milking the cows that his family owns. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it. His staple food is ugali, a maize meal porridge.
    KEN_090227_488_xxw.jpg
  • Kibet Serems' grandmother who lives near their farm by herself in a small house.  (Kibet Serem is featured in the book What I Eat: Around the World in 80 Diets.)  Kibet, who is 25 years old, cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it.
    KEN_090227_305_xw.jpg
  • Tea bushes on a small plantation. Kibet Serem cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns. (Kibet Serem is featured in the book What I Eat: Around the World in 80 Diets.) He is 25 years of age. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it.
    KEN_090227_233_xw.jpg
  • Kibet Serem having a lunch of pinto beans and rice here with his mother and sister-in-law. He cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns.  (Kibet Serem is featured in the book What I Eat: Around the World in 80 Diets. He is 25 years of age.) He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it. His staple food is ugali, a maize meal porridge.
    KEN_090227_074_xw.jpg
  • Kibet Serem, a tea plantation farmer, with his day's worth in his tea plantation near Kericho, Kenya. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food in the month of February was 3100 kcals. He is 25 years if age; 5 feet, 11 inches tall; and 143 pounds. He cares for this small tea plantation that his father planted on their property when Kibet was a young boy. He is responsible for milking the cows that his family owns. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it. His staple food is ugali, a maize meal porridge. MODEL RELEASED.
    KEN_090227_450_xxw.jpg
  • Sangay sits in the terraced rice and wheat fields near her village of Shingkhey, Bhutan. She and her mother Nalim take turns caring for the younger children at home and working on planting and harvesting their crops. The family farms both land that they own and land that they rent. It is scattered in terraced strips through the hillsides near their home, each plot devoted to one crop: wheat, rice, chilies, or potatoes. Shingkhey, Bhutan. From Peter Menzel's Material World Project that showed 30 statistically average families in 30 countries with all their possessions.
    Bhu_mw_724_xs.jpg
  • Elderly Japanese and their community caretakers play beach volleyball in an indoor pool at a senior center in the small city of Nago, Okinawa. Patrons can spend the day in a setting reminiscent of a spa, taking footbaths, enjoying deep-water massage, and lunching with friends. With their caring, community-based nursing and assistance staff, Okinawan nursing homes and senior daycare centers, both public and private, seem wondrous, vibrant and lively places. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_5788_xf1b.jpg
  • At a senior center in the small city of Nago, Okinawa, elderly Japanese can spend the day in a setting reminiscent of a spa, taking footbaths, enjoying deep-water massage, and lunching with friends. With their caring, community-based nursing and assistance staff, Okinawan nursing homes and senior daycare centers, both public and private, seem wondrous, vibrant and lively places. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_5610_xf1b.jpg
  • At a senior center in the small city of Nago, Okinawa, elderly Japanese can spend the day in a setting reminiscent of a spa, taking footbaths, enjoying deep-water massage, and lunching with friends. With their caring, community-based nursing and assistance staff, Okinawan nursing homes and senior daycare centers, both public and private, seem wondrous, vibrant and lively places. Hungry Planet: What the World Eats (p. 193). (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_5482_xf1b.jpg
  • Kibet Serem, pours morning tea for his father and guests.  (Kibet Serem is featured in the book What I Eat: Around the World in 80 Diets.)  At age 25, he cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it.
    KEN_090227_242_xw.jpg
  • Kibet Serem hangs up laundry that he has just washed.  (Kibet Serem is featured in the book What I Eat: Around the World in 80 Diets. He is 25 years of age.) He cares for a small tea plantation that his father planted on their property near Kericho, Kenya when Kibet was a young boy and he is responsible for milking the cows that his family owns. He is 25 years of age. He sells extra milk to a nearby school for a government feeding program and gives some to his mother who makes yogurt and sells it.
    KEN_090227_231_xw.jpg

Peter Menzel Photography

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