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  • Rice: aerial of 3 rice harvesters near Richvale, California, USA. 1980.
    USA_AG_RICE_15_xs.jpg
  • Rice: aerial of 3 rice harvesters near Richvale, California, USA. 1980.
    USA_AG_RICE_14_xs.jpg
  • Nguy?n V?n Theo, a rice farmer, in his courtyard in Tho Quang village, outside Hanoi, Vietnam, 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 typical day in December was 2500 kcals. He is 51 years of age; 5 feet, 4 inches tall; and 110 pounds. Behind him is a pile of last year's rice straw, used for fuel to boil water in the family's small kitchen. Rainwater from the tile roof of the main house fills a cement cistern, providing water for drinking and cooking. Theo enjoys the relative tranquility of village life, compared to his wife's busy routine of selling fresh produce on the sidewalks of Hanoi. Floods ruined his rice crop a few months ago, so after last year's store of rice is eaten, the family will rely on his wife's income to buy this staple grain until he harvests the next crop. MODEL RELEASED.
    VIE_081220_513_xxw.jpg
  • A few blocks away from the Cabañas' home in the Malate shopping area, Angelita Cabaña, buys a week's worth of rice for the photo shoot. Fortified storefronts are not unusual: most small sari-saris (variety/convenience shops, often just a window on the street) have similar rails, or bars, for security. Angelita's purchase is unusual: most people in this working-class area buy smaller amounts, handing in their money then getting their rice beneath the bars. Hungry Planet: What the World Eats (p. 238).
    PHI04_0003_xxf1.jpg
  • A farmer prepares rice fields for planting in  Ha Tay Province, outside Hanoi, Vietnam.
    VIE_081220_673_xw.jpg
  • Nguyen Van Theo, a rice farmer, in his courtyard in Tho Quang village, outside Hanoi, Vietnam, with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    VIE_081220_513_xxw.jpg
  • A farmer prepares rice fields for planting in  Ha Tay Province, outside Hanoi, Vietnam.
    VIE_081220_676_xw.jpg
  • A farmer prepares rice fields for planting in  Ha Tay Province, outside Hanoi, Vietnam.
    VIE_081220_819_xw.jpg
  • A meal of beans, rice and noodles in Mancapuru, Brazil
    BRA_071109_179_xw.jpg
  • A village woman arranges rice noodles on racks to dry in So village, southwest of Hanoi, Vietnam.
    VIE_081222_075_xw.jpg
  • Rice farmer  Nguyen Van Theo's family enjoys a meal at their homestead in Tho Quang village, outside Hanoi. (Nguyen Van Theo is featured in the book What I Eat: Around the World in 80 Diets.)
    VIE_081220_146_xw.jpg
  • A woman places rice noodles on racks and sets them out dry in So village, SW of Hanoi, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)
    VIE_081222_320_xxw.jpg
  • Rice farmer Theo Nguyen Van enjoys a meal with his family at his  home in Tho Quang Village, Vietnam. (From the book What I Eat: Around the World in 80 Diets.)
    VIE_081220_322_xxw.jpg
  • Kibet Serem's sister-in-law Emily dishes up pinto beans and rice as Kibet Serem's mother, Nancy, watches a Kipsigis music video. (From the book What I Eat: Around the World in 80 Diets.)
    KEN_090227_070_xw.jpg
  • Farmers plant rice near the city of Alexandria, Egypt.
    EGY03_0276_xf1bw.jpg
  • (MODEL RELEASED IMAGE). After pounding rice into flour in a large wooden mortar, Pama Kondo sifts it to get rid of any remaining hulls. Behind her, 10-year-old Fatoumata (daughter of Fatoumata Toure, Pama's co-wife) does much the same with some sorghum. Can she foresee a day when she will no longer have to pound grain? "That's what children are for," she replies seriously. Hungry Planet: What the World Eats (p. 212). 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_0008_xxf1s.jpg
  • 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. Monks leaving offerings of sticky rice at their temple, Wat Xiengthong.
    LAO_120121_137_x.jpg
  • 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. Monks leaving offerings of sticky rice at their temple, Wat Xiengthong.
    LAO_120121_136_x.jpg
  • A man cultives his terrace rice fields near Ubud at Penatahan in Bali, Indonesia.
    IDO_03_xs.jpg
  • Women plant rice fields near Menghan, Xishaungbanna, China.
    CHI_27_xs.jpg
  • Rice fields being prepared near Menghan in Xishaungbanna, China.
    CHI_25_xs.jpg
  • Kibet Serem's sister-in-law Emily dishes up pinto beans and rice as Kibet Serem's mother, Nancy, watches a Kipsigis music video. (From the book What I Eat: Around the World in 80 Diets.)
    KEN_090227_072_xxw.jpg
  • A riverboat captain lunches on rice, beans, spaghetti, potatoes, and pork as he steers upstream from Manacapuru, on the Solimoes River in Brazil. iverboats ply the network of rivers that drain the vast Amazon basin which has very few roads. (From the Book What I Eat: Around the World in 80 Diets.)
    BRA_071106_101_xxw.jpg
  • Planting rice near Alexandria, Egypt. (Supporting image from the project Hungry Planet: What the World Eats.)
    EGY03_0276_xf1b.jpg
  • Planting rice near Alexandria, Egypt. (Supporting image from the project Hungry Planet: What the World Eats.)
    EGY03_0236_xf1b.jpg
  • Farmers plant rice near  the city of Alexandria, Egypt.
    EGY03_0236_xf1bw.jpg
  • 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_120121_083_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_120124_037_x.jpg
  • 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_120121_050_x.jpg
  • Takeuchi Masato, a professional sumo wrestler whose ring name is Miyabiyama (meaning "Graceful Mountain"), with his day's worth of food in the team's practice ring in Nagoya, Japan. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    Japan_JAP06_sumocomb_0060628_623_746...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
  • An enchilada lunch plate special at  Los Dos Loredos, a Mexican restaurant owned by the Alvarez family in Chicago Illinois. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080925_209_xw.jpg
  • Coco Simone Finken, a teenage vegetarian who lives in the city of Gatineau, Quebec, Canada with her day's worth of food. (From 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 the month of October was 1900 kcals. She is 16, 5' 9.5" and 130 pounds. The family doesn't own a car, buys organic food if it's not too expensive, and grows some of their own vegetables in their front yard. MODEL RELEASED
    CAN_061003_154_xxw.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
  • A Mexican dish at Los Dos Laredos, a Mexican restaurant owned by the Alvarez family in Chicago Illinois. (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080925_214_xw.jpg
  • Tiffany Whitehead, a student and part-time ride supervisor at the Mall of America amusement park, having lunch at the mall in Bloomington, Minnesota. (Featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_080528_090_xw.jpg
  • Noodles are set out to dry on racks in So village, southwest of Hanoi, Vietnam.
    VIE_081222_014_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
  • 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_120120_086_x.jpg
  • Molino de Flores National Park, Mexico. Laura Meruz and Raul Ortiz grow their own corn and make cheese quesadillas with blue corn tortillas. Near Mexico City.
    MEX_088_xs.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 years of age; 5 feet, 7 inches tall; 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_229_xxw.jpg
  • The head monk at his partially rebuilt monastery with his typical day's worth of food in the Tibetan Plateau. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food in June was 4,900 kcals. He is 45 years of age; 5 feet, 5 inches tall; and 158 pounds.
    TIB_060619_217_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
  • Taipei, Taiwan
    TAI_110324_227_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_032_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_120127_017_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_120125_055_x.jpg
  • Dinner at Tamarind Restaurant, Luang Prabang, Laos. MODEL RELEASED.
    LAO_120124_808_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_120124_036_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_120124_030_x.jpg
  • 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. At the Wat Sensoikharam.
    LAO_120121_032_x.jpg
  • 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_120120_125_x.jpg
  • 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_120120_119_x.jpg
  • 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_120120_096_x.jpg
  • 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_120120_088_x.jpg
  • Molino de Flores. National park, Mexico. At Mirador Restaraunt in El Molino de Flores National Park near Mexico city, Virginia Meras, the wife of the owner grills hand made blue corn tortillas full of cheese and squash blossom flowers for weekend clientele. Near Mexico City.
    MEX_087_xs.jpg
  • Abdul-Baset Razem and his family having a mid day meal in the Palestinian village Abu Dis in East Jerusalem. (From the book What I Eat: Around the World in 80 Diets.)
    PAL_081025_272_xxw.jpg
  • Members of Miyabiyama's team enjoy a meal while sitting on tatami mats in Nagoya, Japan. (From the book What I Eat: Around the World in 80 Diets.)
    Japan_JAP_060628_089_xxw.jpg
  • A meal at the Shahzad Restaurant in the city of Isfahan, Iran.
    IRN_061215_195_xw.jpg
  • Nguyên Van Thuan, a war veteran, with his wife in their studio apartment with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    VIE_081219_312_crop_xxw.jpg
  • Felipe Adams, a 30-year-old Iraq war veteran, with his parents and his typical day's worth of food at their home in Inglewood, California.  (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 2100 kcals. He is 30 years of age; 5 feet 10 inches tall; and 135 pounds. Adams was paralyzed by a sniper's bullet while serving in Baghdad, Iraq. Damaged nerves that normally enervate a missing or paralyzed body part can trigger the body's most basic warning that something isn't right: pain. Felipe experiences these phantom pains, which feel like stabbing electric shocks, dozens of times a day; they cause him to grip his leg tightly for a moment or two until the sensation subsides.
    USA_080910_229_xxw.jpg
  • Abdul-Baset Razem, a Palestinian guide and driver in his extended family's backyard olive orchard with his day's worth of food in the Palestinian village of Abu Dis in East Jerusalem. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his typical day's worth of food on a day in the month of October was 3000 kcals. He is 40 years of age; 5 feet, 6 inches tall; and 204 pounds. On the hilltop in the distance, Israel's 25-foot-high concrete security barrier cuts off this Abu Dis neighborhood from Jerusalem, turning a short trip into the city into an extremely long and circuitous journey requiring passage through an Israeli checkpoint on the highway. Constructed by the Israeli government to cut down on attacks and suicide bombings, the highly controversial 436-mile-long barrier was 60 percent complete at the time of this photo. For the majority of Palestinians, travel to and from East Jerusalem now requires special permits from the Israeli government?often difficult or impossible to obtain. MODEL RELEASED.
    PAL_081025_100_xxw.jpg
  • 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
  • At their home in Kuwait City, Kuwait, most of the Al Haggan family dinners still center around traditional Arab foods like lamb biryani (shown here). Hungry Planet: What the World Eats (p. 200).
    KUW03_0006_xxf1rw.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
  • Peter Menzel, photojournalist and co-author of the book What I Eat: Around the World in 80 Diets photographs rancher's wife Solange Da Silva Correia at her home  near Manacapuru, Brazil. (Solange Da Silva Correia is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED. PJM
    BRA_071108_436_xw.jpg
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  • Taipei, Taiwan
    TAI_110324_225_x.jpg
  • Covent Garden, London, UK. Paella.
    GBR_110220_25_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_034_x.jpg
  • Chomphet District across the Mekong River from Luang Prabang, Laos.
    LAO_120125_923_x.jpg
  • 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_120120_097_x.jpg
  • 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_120120_092_x.jpg
  • Shwedagon Pagoda at dawn in Yangon, Myanmar (Rangoon, Burma). The gold-leafed Buddhist Pagoda and surrounding shrines is the most important religious site in the country.
    BUR_120204_210_x.jpg
  • The Itanoni Tortilleria ("Gourmet Tortillas") in Oaxaca, Mexico sells handmade tortillas from native corn that it contracts local growers to produce. In the back room, workers wash dried corn after cooking it. It is then ground into a moist flour that is pressed into tortillas and cooked on clay oven tops, called "comals".
    MEX_090_xs.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_430_xxw.jpg
  • Jonathan Gold, Pulitzer Prize winning food critic for the LA Weekly, eating at Marouch Restaurant in Los Angeles, California.  (Jonathan Gold is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080913_115_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
  • Abdul-Baset Razem, a Palestinian guide and driver, at a midday meal with his family in a Palestinean village in East Jerusalem.  (Abdul-Baset Razem is featured in the book What I Eat: Around the World in 80 Diets.)
    PAL_081025_290_x.jpg
  • Buckets of food prepared for worshippers at Sri Swami Santdas Udaasin Ashram, in Ujjain, India, during the Kumbh Mela festival.
    IND_040420_277_xw.jpg
  • Workers buy food from a company cafeteria at a construction site in Shanghai, China. In China, migrant laborers often live directly on the job-site grounds of big construction projects and work 12-hour shifts, seven days a week. Alcohol is only tolerated in the company cafeteria after dinner.
    CHI_060603_053_xw.jpg
  • Katherine Navas, a high school student, on the roof of her family's home in a barrio in Caracas, Venezuela with her typical day's worth of food.  (From 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 November was 4,000 kcals. She is 18 years of age; 5 feet, 7 inches tall; and 157 pounds.  Unlike housing in most of the developed world, the higher the house, the cheaper the rent in the dangerous Caracas barrios. Those living at the top of the steep hillside have to travel the farthest to reach services, shops, and the main street, a trip normally made only in the daylight hours. MODEL RELEASED
    VEN_071029_205_xxw.jpg
  • (MODEL RELEASED IMAGE) The Cabaña family in the main room of their 200-square-foot apartment in Manila, the Philippines, with a week's worth of food. Seated are Angelita Cabaña, 51, her husband, Eduardo Cabaña, 56 (holding sleeping grandson Dave, 2), and their son Charles, 20. Eduardo, Jr., 22 (called Nyok), his wife Abigail, 22, and their daughter Alexandra, 3, stand in the kitchen. Behind the flowers is the youngest son, Christian, 13 (called Ian). The Cabaña family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 234).
    PHI04_0001_xxf1rw.jpg
  • Among the treats in the menu at a "longevity restaurant" (an eatery claiming to serve food that will make patrons live longer) in Ogimi, Okinawa, are silver sprat fish, bitter grass with creamy tofu, daikon, seaweed, tapioca with purple potato and potato leaves, and pork cooked in the juice of tiny Okinawan limes. Hungry Planet: What the World Eats (p. 192). Hara hachi bu: "eat only until 80 percent full," say older Okinawans. The island has been the focus in recent years of researchers trying to discover why a disproportionately large number of Okinawans are living to age 100 or more. This image is featured alongside the Matsuda family images in Hungry Planet: What the World Eats.
    JOK03_0006_xxf1.jpg
  • (MODEL RELEASED IMAGE). Two hours later, lunch is ready. Six-year-old Cui Yuqi reaches for a piece of smoked chicken in the family's kitchen house. Other foods on the table include (clockwise from bottom) cauliflower and beef; pig's feet; dried tofu curd and cucumber; cucumber and beef; steamed egg-white custard; stir-fried green peppers and beef. The tomatoes in the center were picked from their kitchen garden that morning. Hungry Planet: What the World Eats (p. 88). The Cui family of Weitaiwu village, Beijing Province, China, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    CHI204_0008_xxf1.jpg
  • (MODEL RELEASED IMAGE).The Natomo family on the roof of their mud-brick home in Kouakourou, Mali, with a week's worth of food. Family members: Soumana Natomo, 46, sits flanked by his two wives, Fatoumata Toure, 33 and Pama Kondo, 35. Soumana and Fatoumata's children are daughter Tena, 4 months, daughter Fourou, 12, son Kansy, 4, and son and daughter Mama, 8, and Fatoumata, 10. Soumana and Pama's children are son Mamadou, 10, son Mama, 13, and son and daughter Kantie, 16, and Pai, 18. To Pama's left is Kadia Foune, 33, Soumana's sister-in-law, with her children Kantie, 1, and Mariyam, 8. The Natomo family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 206).
    MAL01_0001_xxf1s.jpg
  • Rice: Dick Harter (left), organic rice farmer with Richard Skillin (right), non-organic rice farmer. Butte County, Northern California, USA. MODEL RELEASED. 1990.
    USA_AG_RICE_22_xs.jpg
  • Rice: rice harvest. Richvale, California, USA. 1980.
    USA_AG_RICE_19_xs.jpg
  • Rice: rice harvest. Richvale, California, USA. MODEL RELEASED. 1980.
    USA_AG_RICE_18_xs.jpg
  • Rice: Snow Geese on Rice Fields. Butte County, Northern California, USA. 1990.
    USA_AG_RICE_08_xs.jpg
  • Rice: Aerial view of rice fields near Biggs, California, USA. Butte County, Northern California, USA. 1990.
    USA_AG_RICE_06_xs.jpg
  • Rice: Aerial view of rice fields near Richvale, California.
    USA_AG_RICE_05_xs.jpg
  • Rice: rice harvesting equipment in the field. Butte County, California, USA.
    USA_AG_RICE_24_xs.jpg
  • Rice: Dick Harter, organic rice farmer. Seen with azola, nirtrogen-fixing aquatic plant. Butte County, Northern California, USA. MODEL RELEASED. 1990.
    USA_AG_RICE_23_xs.jpg
  • Rice: rice harvest. Richvale, California, USA. 1980.
    USA_AG_RICE_21_xs.jpg
  • Rice: rice harvest. Richvale, California, USA. 1980.
    USA_AG_RICE_20_xs.jpg
  • Rice: aerial of 3 rice harvesters near Richvale, California, USA. 1980.
    USA_AG_RICE_17_xs.jpg
  • Rice: rice fields near Richvale, California, USA. 1980.
    USA_AG_RICE_16_xs.jpg
  • Rice: rice silo at night with half moon near Yuba City, California, USA.
    USA_AG_RICE_13_xs.jpg
  • Rice: Aerial photograph of rice fields near Yuba City, California, USA. 1984.
    USA_AG_RICE_12_xs.jpg
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Peter Menzel Photography

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