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  • Weather: Rainbow in southern Spain over hills with olive trees.  Rainbows occur when the observer is facing falling rain but with the sun behind them. White light is reflected inside the raindrops and split into its component colors by refraction.
    SPA_SCI_WX_01_xs.jpg
  • Raw food at Bruno Comby's hotel and restaurant outside of Paris, France. Guests staying at the Chateau Montrame smell a number of fresh fruits, vegetables, meats, fish, nuts, and insects (all raw) before eating as much of them as they feel comfortable doing. Bruno Comby, author of "Delicious Insects" (in French) lives and works in the Orkos Institute in the 17th century Chateau Montrame. His institute serves a raw diet he calls "instinctology" and describes as the Paleolithic nutritional practice by early human hunter-gatherer ancestors. Comby grows insects in cages for food. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Fra_meb_700_xs.jpg
  • A "barefoot doctor's" (traditional healer's) display of herbs and roots in the Sunday market in Menghan village, Xishaungbanna, China. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Chi_meb_63_xs.jpg
  • Part of the bounty from a day's work by Icelandic cod fisherman Karol Karelsson and his colleagues, who work on a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karol Karelsson is featured in the book What I Eat: Around the World in 80 Diets.) Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_313_xw.jpg
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley.
    USA_060122_56Napa_rwx.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a ship near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_04_BEAV1589_xw.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_542_xw.jpg
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley. Beer can chicken: whole chickens smoked on a grill over a beer can half full of beer for several hours.
    USA_060122_50_rwx.jpg
  • Joel Salatin, a farmer and author, in an eggmobile (portabled henhouse) at his farm in Virginia's Shenandoah Valley. (Joel Salatin is featured in the book What I Eat: Around the World in 80 Diets.)  Much of his daily fare is from his own farm, including applesauce and apple cider canned by his wife, Teresa, who fills the basement larder with the bounty of their farm each year.  MODEL RELEASED.
    USA_071017_115_xw.jpg
  • Icelandic cod fishermen lower storage containers full of cod fish onto the dock at the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_544_xw.jpg
  • Icelandic cod fisherman Karol Karelsson, cleans cod fish on a fishing boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karel Karrelson 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 2300 kcals. He is 61 years of age; 6 feet, 1 inch tall; and 202 pounds.  Although their craft is small their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_318_xw.jpg
  • The Finken family's suburban straw bale home. They live a block-and-a-half east of Lac Deschênes in the city of Gatineau*, Quebec. The Finkens try to eat from the bounty of local farmers and producers to get the freshest food possible and grow some of their own summer and fall vegetables in raised beds in their front yard. They buy organic foods to the extent that they can afford the higher cost but they try to economize on staple foods. "At the bigger markets," says Kirk, "everything is so seductive that you end up spending more money (than you intended)".
    CAN_061002_090_rwx.jpg
  • Bounty Hunter Restaurant, Napa, California. Napa Valley. Sous chef Paul Larsick with beer can chicken: smoked, steamed chicken barbecued on a can of Tecate beer.
    USA_060122_91_rwx.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_04_BEAV1571_xw.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_310_xw.jpg
  • Part of the catch from a day's work by Icelandic cod fisherman Karel Karelsson and his colleagues, who work on a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland.  (Karel Karrelson is featured in the book What I Eat: Around the World in 80 Diets.)  Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_108_xw.jpg
  • Icelandic cod fishermen drain water from a fish storage container on a fishing boat near the small port of Sandgerdi on the western side of Reykjanes peninsula in Iceland. Although their craft is small their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port.
    ICE_040524_102_xw.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_075_xw.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a ship near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_072_xw.jpg
  • After moving the portable henhouses to a fresh pasture with his tractor at dawn, Virginia farmer Joel Salatin heads back to the barns to help rotate cattle from one pasture to another. (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 October was 3,900 kcals. He is 50; 5 feet 11 inches and 198 pounds. Much of his daily fare is from his own farm, including applesauce and apple cider canned by his wife, Teresa, who fills the basement larder with the bounty of their farm each year.
    USA_071019_124_xxw.jpg
  • Icelandic cod fishermen haul in gill nets that have been set out and left overnight near the small port of Sandgerdi on the western side of the Reykjanes peninsula, Iceland. (From the book What I Eat: Around the World in 80 Diets.) Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_109_xxw.jpg
  • Icelandic cod fisherman Karol Karelsson, cleans cod fish on a fishing boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karel Karrelson 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 2300 kcals. He is 61 years of age; 6 feet, 1 inch tall; and 202 pounds.  Although their craft is small their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol takes a fish or two home each day, along with his pay.
    ICE_040524_320_xw.jpg
  • The watercraft used by Icelandic cod fisherman Karol Karelsson and his colleagues for cod fishing near the small part of Sandgerdi on the western side of Reykjanes peninsula, Iceland.  (Karol Karelsson is featured in the book What I Eat: Around the World in 80 Diets.)  Although their craft is small their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port.
    ICE_040524_064_xw.jpg
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley.
    USA_060122_69_rwx.jpg
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley. Barbecued, smoked ribs.
    USA_060122_26_rwx.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_040524_106_xw.jpg
  • Part of the cod catch from a day's work by Icelandic cod fisherman Karol Karelsson and his colleagues, who work on a boat near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. (Karol Karelsson is featured in the book What I Eat: Around the World in 80 Diets.)  Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. Karol and the other fishermen take a fish or two home each day, along with their pay.
    ICE_040524_048_xw.jpg
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley.
    USA_060122_68Napa_rwx.jpg
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley.
    USA_060122_99_rwx.jpg
  • An Icelandic cod fisherman cleans fish in the belly of a ship near the small port of Sandgerdi on the western side of Reykjanes peninsula, Iceland. Although their craft is small, their large nets are mechanized. They monitor the casting then drink coffee and eat bread and fruit in the boat's galley until it's time to  haul in the bounty. They clean the fish in the belly of the ship, toss the guts, and then, after repeating this cycle many times for 8 hours, head for port. The fishermen take a fish or two home each day, along with their pay.
    ICE_04_BEAV1602_xw.jpg
  • Joel Salatin, a farmer and author with his typical day's worth of food on his family farm in Virginia's Shenandoah Valley. (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 October was 3,900 kcals. He is 50 years old; 5 feet. 11 inches tall; and 198 pounds.  Much of his daily fare is from his own farm, including applesauce and apple cider canned by his wife, Teresa, who fills the basement larder with the bounty of their farm each year.  MODEL RELEASED.
    USA_071018_049_xxw.jpg
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley. Waitress Heather Renfrow with barbecued ribs with cole slaw. MODEL RELEASED.
    USA_060122_61_rwx.jpg
  • Joel Salatin, a farmer and author, with his wife at their farm in Virginia's Shenandoah Valley. (Joel Salatin is featured in the book What I Eat: Around the World in 80 Diets.)  Much of his daily fare is from his own farm, including applesauce and apple cider canned by his wife, Teresa, who fills the basement larder with the bounty of their farm each year.
    USA_071017_175_xw.jpg

Peter Menzel Photography

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