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  • Ahmed Ahmed Swaid, a qat merchant, sits on a rooftop in the old Yemeni city of Sanaa. (Ahmed Ahmed Swaid 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 the month of April was 3300 kcals. He is 50 years of age; 5 feet, 7 inches tall; and 148 pounds. Ahmed, who wears a jambiya dagger as many Yemeni men do, has been a qat dealer in the old city souk for eight years. Although qat chewing isn't as severe a health hazard as smoking tobacco, it has drastic social, economic, and environmental consequences. When chewed, the leaves release a mild stimulant related to amphetamines. Qat is chewed several times a week by a large percentage of the population: 90 percent of Yemen's men and 25 percent of its women. Because growing qat is 10 to 20 times more profitable than other crops, scarce groundwater is being depleted to irrigate it, to the detriment of food crops and agricultural exports. MODEL RELEASED.
    YEM_080328_098_xw.jpg
  • A close up of Ahmed Ahmed Swaid, a qat merchant in the old Yemeni city of Sanaa. (Ahmed Ahmed Swaid 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 the month of April was 3300 kcals. He is 50 years of age; 5 feet, 7 inches tall; and 148 pounds. Ahmed, who wears a jambiya dagger as many Yemeni men do, has been a qat dealer in the old city souk for eight years. Although qat chewing isn't as severe a health hazard as smoking tobacco, it has drastic social, economic, and environmental consequences. When chewed, the leaves release a mild stimulant related to amphetamines. Qat is chewed several times a week by a large percentage of the population: 90 percent of Yemen's men and 25 percent of its women. Because growing qat is 10 to 20 times more profitable than other crops, scarce groundwater is being depleted to irrigate it, to the detriment of food crops and agricultural exports. MODEL RELEASED.
    YEM_080327_241_xw.jpg
  • Ahmed Ahmed Swaid, a qat merchant, sits at a market in the old city of Sanaa, Yemen, and sells qat leaves in plastic bags.  (Ahmed Ahmed Swaid is featured in the book What I Eat: Around the World in 80 Diets.) Ahmed, who wears a jambiya dagger as many Yemeni men do, has been a qat dealer in the old city souk for eight years. Although qat chewing isn't as severe a health hazard as smoking tobacco, it has drastic social, economic, and environmental consequences. When chewed, the leaves release a mild stimulant related to amphetamines. Qat is chewed several times a week by a large percentage of the population: 90 percent of Yemen's men and 25 percent of its women. Because growing qat is 10 to 20 times more profitable than other crops, scarce groundwater is being depleted to irrigate it, to the detriment of food crops and agricultural exports.  MODEL RELEASED.
    YEM_080327_029_xw.jpg
  • An American documentary about a Los Angeles SWAT police team show being watched by Soumana Natomo and other men and boys in the village of Kouakourou on the banks of the Niger River in Mali. There is no electricity in the village. The television is powered by a car battery that is charged by a photovoltaic solar cell on the roof of the pharmacy behind the men. (Supporting image from the project Hungry Planet: What the World Eats.) The Natomo family is one of the thirty families featured with a weeks worth of food in the book Hungry Planet: What the World Eats.
    MAL01_0029_xf1bs.jpg
  • Ahmed Ahmed Swaid, a qat merchant, sits at a market in the old city of Sanaa, Yemen, and sells qat leaves in plastic bags.  (From the book What I Eat: Around the World in 80 Diets.) Ahmed, who wears a jambiya dagger as many Yemeni men do, has been a qat dealer in the old city souk for eight years. Although qat chewing isn't as severe a health hazard as smoking tobacco, it has drastic social, economic, and environmental consequences. When chewed, the leaves release a mild stimulant related to amphetamines. Qat is chewed several times a week by a large percentage of the population: 90 percent of Yemen's men and 25 percent of its women. Because growing qat is 10 to 20 times more profitable than other crops, scarce groundwater is being depleted to irrigate it, to the detriment of food crops and agricultural exports.  MODEL RELEASED.
    YEM_080327_026_xxw.jpg
  • Ahmed Ahmed Swaid, a qat merchant, sits on a rooftop in the old Yemeni city of Sanaa 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 typical day's worth of food in the month of April was 3300 kcals. He is 50 years of age; 5 feet, 7 inches tall; and 148 pounds. Ahmed, who wears a jambiya dagger as many Yemeni men do, has been a qat dealer in the old city souk for eight years. Although qat chewing isn't as severe a health hazard as smoking tobacco, it has drastic social, economic, and environmental consequences. When chewed, the leaves release a mild stimulant related to amphetamines. Qat is chewed several times a week by a large percentage of the population: 90 percent of Yemen's men and 25 percent of its women. Because growing qat is 10 to 20 times more profitable than other crops, scarce groundwater is being depleted to irrigate it, to the detriment of food crops and agricultural exports. MODEL RELEASED.
    YEM_080329_127_xxw.jpg
  • Yemeni men relax at a qat chewing session in a private home in Sanaa, Yemen. They also smoke tobacco in a hookah, eat sweets, and drink water while they chew and talk for hours.
    YEM_080328_324_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
  • Fresh leaves of the much sought after qat at a house in Sanaa, Yemen. The men in the background were gathered for a Thursday afternoon qat chewing session.   Qat chewing is a favorite pastime among many Yemenis.
    YEM_080328_328_xw.jpg
  • Ali, a qat grower, holds a bundle of qat leaves in a qat orchard near Sanaa, Yemen. Although qat chewing isn't as severe a health hazard as smoking tobacco, it has drastic social, economic, and environmental consequences. When chewed, the leaves release a mild stimulant related to amphetamines. Qat is chewed several times a week by a large percentage of the population: 90 percent of Yemen's men and 25 percent of its women. Because growing qat is 10 to 20 times more profitable than other crops, scarce groundwater is being depleted to irrigate it, to the detriment of food crops and agricultural exports.
    YEM_080404_313_xw.jpg
  • Yemeni men relax at a qat chewing session in a private home in Sanaa, Yemen. They also smoke tobacco in a hookah, eat sweets, and drink water while they chew and talk for hours.
    YEM_080328_326_xw.jpg
  • Young men play cricket and soccer on the roof of a building next to the Ananta Clothing Factory on Elephant Road in Dhaka, Bangladesh.
    BAN_081215_364_xw.jpg
  • A traditionally dressed Himba woman with a child speaks to three men  outside a grocery store in Opuwo, a town well known for cultural tourism in northwestern Namibia.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder and cow butter blend. Some Himba are turning to tourism to kick-start their entry into the cash economy, setting up demonstration villages advertising "The Real Himba."
    NAM_090307_139_xw.jpg
  • Three men take time to pray at the Gezira Club in Zamelek, Cairo, Egypt
    EGY_080325_400_xw.jpg
  • Young men play cricket and soccer on the roof of a building next to the Ananta Clothing Factory on Elephant Road in Dhaka, Bangladesh. (From the book What I Eat Around the World in 80 Diets.)
    BAN_081215_358_xxw.jpg
  • Two young men view art displays at the Vasarely Foundation. Aix-en-provence, France.
    FRA_046_xs.jpg
  • Girls and two men play volleyball in the 12 de Octubre barrio in Caracas, Venezuela.
    VEN_071028_036_xw.jpg
  • Girls and two men play volleyball in the 12 de Octubre barrio in Caracas, Venezuela.
    VEN_071028_026_xw.jpg
  • .Before the family broke the news to Pai that she was to marry her cousin, Baba, the imam, elders and other men of the family pray at the marriage agreement. According to custom, Pai will not know about the marriage arrangements until the morning of the ceremony. The couple will then spend the day apart, Pai weeping openly over the loss of her childhood. (Supporting image from the project Hungry Planet: What the World Eats.) The Natomo family of Kouakourou, Mali, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    MAL01_0024_xf1bs.jpg
  • Festival participants: two men with pumpkin hats at Burning Man. Burning Man is a performance art festival known for art, drugs and sex. It takes place annually in the Black Rock Desert near Gerlach, Nevada, USA.
    USA_BMAN_34_xs.jpg
  • Two local men carry fish strung on poles in downtown Agats, the main town of the huge Asmat swamp. The town has boardwalks built on high poles because the tides of the Arafura sea are very big. Irian Jaya, Indonesia. Since the making of this photograph, Irian Jaya was renamed Papua.
    IDO_04_xs.jpg
  • In March, 1991, heads of the three Texas oil well fire fighting companies made their first trip to Kuwait to survey the damage of the burning oil fields set ablaze by retreating Iraqi troops in February. Here in the Al Burgan field in mid afternoon, it was as dark as a moonless night due to the heavy thick smoke. The only light came from the more than 300 flaming oil wells and the truck headlights. It was raining soot and unburned oil. It was estimated that 5 or 6 million barrels of oil were being lost every day in this field alone. Huge oil lakes were forming. The men in the photo are: Boots Hansen (white jacket, Boots and Coots), Raymond Henry (Red Adair Company, red coveralls), Joe Bowden (Wildwell Control, yellow coveralls), and Larry Flak (oil well fire coordinator, black jacket)
    KUW_058_xs.jpg
  • In March, 1991, heads of the three Texas oil well fire fighting companies made their first trip to Kuwait to survey the damage of the burning oil fields set ablaze by retreating Iraqi troops in February. Here in the Al Burgan field in mid afternoon, it was as dark as a moonless night due to the heavy thick smoke. The only light came from the more than 300 flaming oil wells and the truck headlights. It was raining soot and unburned oil. It was estimated that 5 or 6 million barrels of oil were being lost every day in this field alone. Huge oil lakes were forming. The men in the photo are: Boots Hansen (white jacket, Boots and Coots), Raymond Henry (Red Adair Company, red coveralls), Joe Bowden (Wildwell Control, yellow coveralls), and Larry Flak (oil well fire coordinator, black jacket).
    KUW_056_xs.jpg
  • In March, 1991, heads of the three Texas oil well fire fighting companies made their first trip to Kuwait to survey the damage of the burning oil fields set ablaze by retreating Iraqi troops in February. Here in the Al Burgan field in mid afternoon, it was as dark as a moonless night due to the heavy thick smoke. The only light came from the more than 300 flaming oil wells and the truck headlights. It was raining soot and unburned oil. It was estimated that 5 or 6 million barrels of oil were being lost every day in this field alone. Huge oil lakes were forming. The men in the photo are: Boots Hansen (white jacket, Boots and Coots), Raymond Henry (Red Adair Company, red coveralls), Joe Bowden (Wildwell Control, yellow coveralls), and Larry Flak (oil well fire coordinator, black jacket).
    KUW_055_xs.jpg
  • Ali Nar "Ali Burao", chewing qat green leaves from Ethiopia. Chewing qat is popular among men. Qat green leaves produce an amphetamine-like high. The leaves are delivered daily by an armed convoy from a small airstrip in the desert where Cessnas fly it in daily. Taken in Somaliland, a breakaway republic in northern Somalia that declared independence in 1991 after 50,000 died in civil war. March 1992.
    SOM_57_xs.jpg
  • Men looting copper phone wires. The scrap copper sells for $1.25 a kilo. This photo was taken at the front lines on the north side of Mogadishu, the war-torn capital of Somalia. March 1992.
    SOM_11_xs.jpg
  • Men play accordions on a street for donations in Riga, the capital of Latvia.
    LAT_081020_122_xw.jpg
  • A traditional Thursday afternoon qat-chewing and tobacco-smoking session among friends in Sanaa, Yemen, can last five or six hours. (From the book What I Eat: Around the World in 80 Diets.) The men pick through the bag selecting leaves to chew until the masticated mass in their cheek is the size of a golf ball. Qat is harvested year-round.  Its leaves lose their potency within a day, so they must be picked, sorted, washed, and rushed to market daily.
    YEM_080328_332_xxw.jpg
  • Hundreds of Nagas (naked ascetic holy men) stand on the riverbank of the Shipra River in Ujjain, Madhya Pradesh, India just moments before plunging in for a ritual bath to mark the Kumbh Mela festival. (From the book What I Eat: Around the World in 80 Diets.)  The Kumbh Mela festival is a sacred Hindu pilgrimage held 4 times every 12 years, cycling between the cities of Allahabad, Nasik, Ujjain and Haridwar.  Participants of the Mela gather to cleanse themselves spiritually by bathing in the waters of India's sacred rivers.  Kumbh Mela is one of the largest religious festivals on earth, attracting millions from all over India and the world.  Past Melas have attracted up to 70 million visitors.
    IND_040422_008_xxw.jpg
  • Men use a network of ladders to pick qat from tall qat trees in an orchard outside Sanaa, Yemen. (From the book What I Eat: Around the World in 80 Diets.)
    YEM_080404_290_xxw.jpg
  • A few miles down the coast from Yomitan Village, in the town of Chatan, construction workers building Okinawa's biggest hotel, a 24-story complex, begin their day with compulsory exercises (until recently, a method of instilling esprit de corps that was common throughout corporate Japan). Unlike most other developed nations, Japan does not depend on foreign workers to perform hard physical labor. The overwhelming majority, if not all, of these men are Japanese. Hungry Planet: What the World Eats (p. 189). This image is featured alongside the Matsuda family images in Hungry Planet: What the World Eats.
    JOK03_0002_xxf1.jpg
  • The Holy Land Experience is a Christian theme park in Orlando, Florida. The theme park recreates the architecture and themes of the ancient city of Jerusalem in 1st century Israel. The Holy Land Experience was founded and built by Marvin Rosenthal, a Jewish born Baptist minister but is now owned by the Trinity Broadcasting Network. Rosenthal is also the chief executive of a ministry devoted to 'reaching the Jewish people for the Messiah' called Zion's Hope. Beside the theme park architectural recreations, there are church services and live presentations of biblical stories, most notably a big stage production featuring the life of Jesus. There are several restaurants and gift shops in the theme park. The staff dresses in biblical costumes. Admission is $40 for adults and $25 for youths, aged 6-18.
    USA_121027_326_x.jpg
  • The Holy Land Experience is a Christian theme park in Orlando, Florida. The theme park recreates the architecture and themes of the ancient city of Jerusalem in 1st century Israel. The Holy Land Experience was founded and built by Marvin Rosenthal, a Jewish born Baptist minister but is now owned by the Trinity Broadcasting Network. Rosenthal is also the chief executive of a ministry devoted to 'reaching the Jewish people for the Messiah' called Zion's Hope. Beside the theme park architectural recreations, there are church services and live presentations of biblical stories, most notably a big stage production featuring the life of Jesus. There are several restaurants and gift shops in the theme park. The staff dresses in biblical costumes. Admission is $40 for adults and $25 for youths, aged 6-18.
    USA_121027_186_x.jpg
  • The Holy Land Experience is a Christian theme park in Orlando, Florida. The theme park recreates the architecture and themes of the ancient city of Jerusalem in 1st century Israel. The Holy Land Experience was founded and built by Marvin Rosenthal, a Jewish born Baptist minister but is now owned by the Trinity Broadcasting Network. Rosenthal is also the chief executive of a ministry devoted to 'reaching the Jewish people for the Messiah' called Zion's Hope. Beside the theme park architectural recreations, there are church services and live presentations of biblical stories, most notably a big stage production featuring the life of Jesus. There are several restaurants and gift shops in the theme park. The staff dresses in biblical costumes. Admission is $40 for adults and $25 for youths, aged 6-18.
    USA_121027_327_x.jpg
  • The Holy Land Experience is a Christian theme park in Orlando, Florida. The theme park recreates the architecture and themes of the ancient city of Jerusalem in 1st century Israel. The Holy Land Experience was founded and built by Marvin Rosenthal, a Jewish born Baptist minister but is now owned by the Trinity Broadcasting Network. Rosenthal is also the chief executive of a ministry devoted to 'reaching the Jewish people for the Messiah' called Zion's Hope. Beside the theme park architectural recreations, there are church services and live presentations of biblical stories, most notably a big stage production featuring the life of Jesus. There are several restaurants and gift shops in the theme park. The staff dresses in biblical costumes. Admission is $40 for adults and $25 for youths, aged 6-18.
    USA_121027_185_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_233_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_227_x.jpg
  • Shwedagon Pagoda in Yangon, Myanmar (Rangoon, Burma). The gold-leafed Buddhist Pagoda and surrounding shrines is the most important religious site in the country.
    BUR_120131_194_x.jpg
  • Tierra Santa religious theme park, Buenos Aires
    ARG_110108_052_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_007_x.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_004_x.jpg
  • Shwedagon Pagoda in Yangon, Myanmar (Rangoon, Burma). The gold-leafed Buddhist Pagoda and surrounding shrines is the most important religious site in the country.
    BUR_120131_193_x.jpg
  • Sr. Amifua and Sr. Carona consult plans at an autoparts factory. Queretaro, Mexico.
    MEX_104_xs.jpg
  • Ban Saylom Village, just South of Luang Prabang, Laos. Every morning at dawn, barefoot Buddhist monks and novices in orange robes walk down the streets collecting food alms from devout, kneeling Buddhists. They then return to their temples (also known as "wats") and eat together. This procession is called Tak Bat, or Making Merit.
    LAO_120128_005_x.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
  • 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
  • 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
  • At home after work, meat grinder Kelvin Lester enjoys a dinner of grilled hamburger patties with his family in Grand Meadow, Minnesota. (Kelvin Lester is Featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080602_120_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
  • A vendor of kitchen wares attends to customers in the old souk market in Sanaa, Yemen.
    YEM_080330_379_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
  • 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
  • Peter Menzel, photojournalist and co-author of book What I Eat: Around the World in 80 Diets dives into the  pihranha invested Solimoes River from the floating home of João Agustinho Cardoso, a fisherman who lives on a branch of the Solimoes River upriver from the town of Manacapuru, in the state of Amazonas, Brazil. MODEL RELEASED.  PJM
    BRA_071108_483_xw.jpg
  • High school student Katherine Navas and her family eat dinner at their home in Caracas, Venezuela.  (From the book What I Eat: Around the World in 80 Diets.)  Dinner at Katherine's house is a family affair. Her mother is the chief cook, but everyone helps. Tonight's dinner is fresh fried fish from an uncle's shop. During meals, the television is turned off and the day's events are recounted by even the youngest.
    VEN_071102_712_xw.jpg
  • Carson 'Collard Green' Hughes Eating at a an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_VA_040309_091_xxw.jpg
  • Carson 'Collard Green' Hughes Eating at an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. (Carson 'Collard Green' Hughes is mentioned in the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_VA_040308_011_xw.jpg
  • Competitive eater Joey Chestnut (sitting at right), 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.
    USA_NY_081012_666_xw.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
  • 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_212_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
  • 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
  • A waitress stands next to truck driver and former biker Conrad Tolby as he begins to eat his breakfast in a restaurant 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.
    USA_081004_219_xw.jpg
  • Conrad Tolby, a long-distance truck driver and ex-biker in the cab of his semi tractor trailer 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.
    USA_081003_162_xw.jpg
  • 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.
    USA_081003_061_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
  • Gordon Stine, a farmer, with his typical day's worth of food in his family's soybean field in St. Elmo, Illinois. (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 4,100 kcals. He is 56 years old; 5 feet, 9 inches tall; and 245 pounds. MODEL RELEASED.
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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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  • Illinois grain farmer Gordon Stine shows off signed copies of Barack Obama's books, The Audacity of Hope and Dreams from My Father at his home 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' husband grills tortillas at Lourdes Alvarez's Mexican Restaurant El Coyote, in Alsip, Chicago.  (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
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  • Ironworker Jeff Devine at work at a construction site on 300 East Randolph St., Chicago, Illinois. (Jeff Devine is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • Ironworker Jeff Devine tightens bolts on an I beam at his fiftieth floor worksite in Chicago, Illinois, on highrise at 300 East Randolph St. (Jeff Devine is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • Ironworker Jeff Devine (at top) at work at a construction site on 300 East Randolph St., Chicago, Illinois. (Jeff Devine is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • The highrise at 300 East Randolph St., Chicago, Illinois, where ironworker Jeff Devine works. (Jeff Devine is featured in the book What I Eat, Around the World in 80 Diets.)
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  • 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.
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  • 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.
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  • Felipe Adams, a 30-year-old Iraq war veteran who was paralyzed by a sniper's bullet in Baghdad, Iraq arrives at the VA Long Beach Medical Center in Inglewood, California for his exercises.    (Felipe Adams is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • Filipe Adams, an Iraqi war vet at home with his father, who is helping him get dressed, in Los Angeles, California. (Felipe Adams is featured in the book What I Eat: Around the World in 80 Diets.) Felipe was shot in Baghdad while serving his second tour of duty in September of 2006 and his spine was shattered leaving him unable to feel his lower body, although he is still wracked with periodic pain. MODEL RELEASED.
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  • Felipe Adams, a 30-year-old Iraq war veteran who was paralyzed by a sniper's bullet in Baghdad, Iraq shaves at his home in Inglewood, California. (Felipe Adams is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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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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  • 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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  • 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.
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  • 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.
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  • 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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  • 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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  • Jonathan Gold, Pulitzer Prize winning food critic for the LA Weekly shopping at the Pasadena Farmers' Market on a Saturday morning. Because restaurant reviewers try to keep their identity secret in order to write unbiased reviews, Jonathan agreed to be photographed under the condition his face be obscured.   (Jonathan Gold is featured in the book What I Eat: Around the World in 80 Diets.)
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  • Surfer Ernie Johnson grills fish on his 38 foot sailboat moored at Dana Point Harbor in California. (Ernie Johnson is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • Surfer Ernie Johnson at home in his 38 foot sailboat moored at Dana Point Harbor in California. (Ernie Johnson is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • Felipe Adams, a 30-year-old Iraq war veteran who was paralyzed by a sniper's bullet in Baghdad, Iraq. (Felipe Adams is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • Chef Dan Barber (right) with a colleague at his Blue Hills Restaurant in New York City.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
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  • Chef Dan Barber prepares food in the kitchen of his Blue Hills Restaurant in New York City.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
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  • Chef Dan Barber at his Blue Hills Restaurant in New York City.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.) .
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  • John McQuiston, a head lock and dam number 1 operator on the upper Mississippi River  in Minneapolis, Minnesota. MODEL RELEASED.
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  • John McQuiston, a head lock and dam number 1 operator at his home with his wife in Minneapolis, Minnesota. MODEL RELEASED.
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  • In the main grinding room of the Rochester Meat Company in Grand Meadow, Minnesota, where meat grinder Kelvin Lester works, workers roll vats of freshly ground beef from the mixing and grinding machines to the machines that form the hamburger patties. (From the book What I Eat: Around the World in 80 Diets.) The patties are spit out onto a conveyer belt that goes through spiral flash-freezing tunnels, and then the frozen pink pucks are packed into big boxes for restaurants.
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Peter Menzel Photography

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