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  • Stone Barns Center for Food and Agriculture at Blue Hills. Pocantico Hills, New York State. Dan Barber, chef, at left puts garnishes on meat dish.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_070930_072_xw.jpg
  • Ferran Adrià, (at right)  a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain helps another chef prepare a meal. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_460_xw.jpg
  • 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.)
    USA_080715_481_xw.jpg
  • 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.)
    USA_080715_461_xw.jpg
  • 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.) .
    USA_080715_442_xw.jpg
  • Chef Dan Barber (left) tastes food 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.)
    USA_080715_430_xw.jpg
  • Chef Dan Barber with one day's worth of food on a sunny summer day in downstate New York, outside New York City. (Dan Barber is featured in the book What I Eat; Around the World in 80 Diets.) Members of his kitchen staff, and farm staff from the Stone Barns Center for Food & Agriculture hold the equivalent of a day's worth of tastings that he does spoon by spoon in the restaurant kitchen during the day's food preparation. He is executive chef of the restaurant Blue Hill at Stone Barns, in Pocantico Hills, New York,  and the Blue Hill Restaurant in New York City.
    USA_080716_114_px_xw.jpg
  • Stone Barns Center for Food and Agriculture at Blue Hills. Pocantico Hills, New York State. Dan Barber, chef, leads tour of restaurant guests before dinner. on a September evening.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_070929_122_xw.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_7247.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_0986_rwx.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_0925_rwx.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_0823_rwx.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_0979_rwx.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, on the Mediterranean, tastes sauces with his chefs. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_090_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant on the Costa Brava in northeastern Spain, tastes throughout the afternoon and evening as he oversees the chefs at his world-famous eatery. (From the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_106_xxw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in northern Spain, speaks to a colleague.  (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_674_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, speaks to staff and taste tests food in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_491_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, eats with staff in the kitchen of the restaurant.   (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070629_405_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain tastes food in the kitchen while staff prepare meals. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_272_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain tastes food in the kitchen while staff prepare meals. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_023_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain during the afternoon staff meal. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_590_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain  during the afternoon staff meal. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_589_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in northern Spain, eats with his colleagues in the restaurant's staff area. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_582_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, speaks to a colleague.  (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070629_520_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain on the Mediterranean, with the food he eats in one day (the lunch he has with the cook staff).  (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) This food does not include any tasting throughout the day.  MODEL RELEASED. .
    SPA_070629_497_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, speaks to staff in restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_468_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain tastes food in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_465_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain tastes  food in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_458_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, reviews menus in the kitchen area of the restaurant. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070629_394_xw.jpg
  • A chef prepares food (small crepes) at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_336_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant, tastes meat in the kitchen area of the restaurant near Rosas on the Costa Brava in northern Spain.   (Ferran Adria is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_232_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain taste tests food in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_178_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain taste tests food samples in the restaurant's kitchen. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070629_162_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in northern Spain, speaks to a colleague in the kitchen area of the restaurant.   (Ferran Adria is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_089_xw.jpg
  • A chef cooks with liquid nitrogen at El Bulli restaurant near Rosas on the Costa Brava, northern Spain on the Mediterranean.
    SPA_070629_044_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain tastes food in the kitchen while staff prepare meals. (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_321_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in northern Spain, smells ingredients in the kitchen of the restaurant. (Ferran Adria is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_198_xw.jpg
  • Ferran Adrià (right), chef of El Bulli restaurant near Rosas on the Costa Brava,  in northern Spain, smells ingredients while speaking to a colleague. (Ferran Adria is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_055_xw.jpg
  • Ferran Adrià, chef of El Bulli restaurant near Rosas on the Costa Brava in Northern Spain dishes himself up some potatoes during the afternoon staff meal.  (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070629_594_xw.jpg
  • Ferran Adrià, a chef at the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain, eats with staff in the kitchen of the restaurant.   (Ferran Adrià is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    SPA_070629_416_xw.jpg
  • Executive Chef Victor Scargle at Julia's Kitchen Restaurant at Copia: The American Center for Food, Wine and the Arts, Napa, California. Napa Valley.
    USA_060128_34_Napa_rwx.jpg
  • Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley..
    USA_060106_Yan28_rwx.jpg
  • Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley..
    USA_060106_Yan24_rwx.jpg
  • Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley.
    USA_060106_Yan04_rwx.jpg
  • A giant chef head looms on top of a building in the Kappa-Bashi district of Tokyo, Japan, which is know as a restaurant equipment wholesale district, including plastic food.
    Japan_JAP_07_xs.jpg
  • (MODEL RELEASED IMAGE). Hubert Sobczynski of Konstancin-Jeziorna, Poland at his restaurant where he works as a professional sushi chef. (Supporting image from the project Hungry Planet: What the World Eats.)
    POL03_6717_xf1b.jpg
  • Pastry Chef Nicole Plue at Julia's Kitchen Restaurant at Copia: The American Center for Food, Wine and the Arts, Napa, California. Napa Valley.
    USA_060128_25_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
  • Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley..
    USA_060106_Yan09_rwx.jpg
  • A chef preparing suckling pig in a traditional restaurant in Toledo, Spain.
    SPA_180_xs.jpg
  • Jean-Pierre Rodot, part owner and chef of La Cafeterie, eats a live witchetty grub out of a bowl of his special witchetty grub soup, Alice Springs, Central Australia. (Witchetty grubs are the larvae of cossid moths). (Man Eating Bugs page 23)
    AUS_meb_16_cxxs.jpg
  • Chef Jean-Pierre Rodot at his restaurant, La Cafeterie, with a bowl of witchetty grub soup in Alice Springs, Central Australia. A live witchetty grub (Witchetty grubs are the larvae of cossid moths) floats on top of the soup. Rodot loves witchetty grubs and ate this one alive, savoring its yellow egg-yolk-like guts and declaring them "Delicious!" (pages 4,5. See also page 23).
    AUS_meb_14_xxs.jpg
  • USA_060106_Yan15_rwx.tif.Martin Yan, chef, at Copia: The American Center for Food, Wine, and the Arts. Martin Yan gave a cooking demonstration of 'fire cracker chicken' at Copia's Meyer Food Forum cooking amphitheater. Napa, California. Napa Valley..
    USA_060106_Yan15_rwx.jpg
  • Pilar Sanchez giving a cooking demonstration (lobster soufle) at her restaurant called Pilar in downtown Napa, California. Napa Valley.
    USA_060204_301_Napa_rwx.jpg
  • Kitchen workers outside a hotel in Merida, Mexico, Yucatan.
    MEX_148_xs.jpg
  • Staff at the famous El Bulli restaurant near Rosas,  on the Costa Brava in Northern Spain, during the afternoon staff meal.
    SPA_070629_569_xw.jpg
  • Staff at the famous El Bulli restaurant near Rosas,  on the Costa Brava in Northern Spain, during the afternoon staff meal.
    SPA_070629_546_xw.jpg
  • Staff arrange orders for patrons at El Bulli, restaurant, located near Rosas on the Costa Brava in northern Spain.
    SPA_070629_502_xw.jpg
  • A cook prepares bone marrow at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_118_xw.jpg
  • A cook prepares bone marrow at El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_126_xw.jpg
  • Riccardo Casagrande, monk brother priest, oversees the preparation of a meal in the kitchen of the San Marcello al Corso Church in Rome, Italy, near the Spanish Steps. (Riccardo Casagrande is featured in the book What I Eat: Around the World in 80 Diets.) Casagrande is in charge of the kitchen, garden, and wine cellar for the brotherhood.
    ITA_040614_769_xw.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
  • Harris Ranch Restaurant in Coalinga, California. Freshly grilled beefsteak. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_25_xs.jpg
  • Monterey, California
    USA_090720_447_x.jpg
  • Sean Knight, restaurant manager and partner with Cindy Pawlcyn. At Cindy's St. Helena home, Napa Valley, CA.
    USA_GoFish_060809_177_rwx.jpg
  • Sean Knight, restaurant manager and partner with Cindy Pawlcyn. At Cindy's St. Helena home, Napa Valley, CA.
    USA_GoFish_060809_134_rwx.jpg
  • Bounty Hunter Restaurant and Bar, Napa, California. Napa Valley.
    USA_060122_69_rwx.jpg
  • Preparing food for desert museum animals. Arizona-Sonora Desert Museum, outside Tucson. MODEL RELEASED. USA.
    USA_AZ_15_xs.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
  • El Bulli, Ferran Adrià's world-renowned restaurant near Rosas, Costa Brava, Spain.
    SPA_060911_143_rwx.jpg
  • The kabob cooking area of the kitchen at the Talar Yazd Restaurant, Yazd, Iran. (sometimes spelled Kabab, Kebab, Kebob, Kebap).
    IRN_061210_180_rwx.jpg
  • Harris Ranch Restaurant in Coalinga, California. Freshly grilled beefsteak. The Harris Feeding Company, in Coalinga, California, is the state's largest feed lot with up to 100,000 head of cattle. Coalinga, California. San Joaquin Valley. USA [[From the company: THE HARRIS FARMS GROUP OF COMPANIES. Harris Farms, Inc. is one of the nation's largest, vertically integrated family owned agribusinesses]].
    USA_AG_BEEF_24_xs.jpg
  • Fresh seafood from the Napa Valley restaurant Go Fish.
    USA_GoFish_060809_714_rwx.jpg
  • Sean Knight, restaurant manager and partner with Cindy Pawlcyn. At Cindy's St. Helena home, Napa Valley, CA.
    USA_GoFish_060809_157_rwx.jpg
  • USA_060204_300_Napa_rwx.TIF.Pilar Sanchez giving a cooking demonstration (lobster soufle) at her restaurant called Pilar in downtown Napa, California. Napa Valley..
    USA_060204_300_Napa_rwx.jpg
  • Sean Knight, restaurant manager and partner with Cindy Pawlcyn. At Cindy's St. Helena home, Napa Valley, CA.
    USA_GoFish_060809_124_rwx.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_0913_rwx.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_151_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_044_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_162_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_156_x.jpg
  • Executive Chef Victor Scargle at Julia's Kitchen Restaurant at Copia: The American Center for Food, Wine and the Arts, Napa, California. Napa Valley.
    USA_060128_40_rwx.jpg
  • Julia's Kitchen Restaurant at Copia: The American Center for Food, Wine and the Arts, Napa, California. Napa Valley.
    USA_060128_43_rwx.jpg
  • Napa Valley Opera House, Napa, California. The 500-seat theater was built in 1880 and restored and reopened in 2003. Peking Acrobats performed two shows at the Opera House in 2006.
    USA_060121_224_rwx.jpg
  • Covent Garden, London, UK
    GBR_110220_35_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
  • Chickens scuttle out of their mobile shelters at Chef Dan Barber's Stone Barns Center for Food & Agriculture  in Pocantico Hills, New York. The restaurant produces and grows much of the fresh food it serves.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_080716_052_xw.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_1003.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_0855_rwx.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_0811_rwx.jpg
  • Lamb meat in Chef Dan Barber kitchen at the Stone Barns Center for Food & Agriculture in Pocantico Hills, New York. The restaurant produces and grows much of the fresh food it serves.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.)
    USA_080716_058_xw.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
  • 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_0999.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_0932_rwx.jpg
  • Sheep graze near the restaurant before dinner at Chef Dan Barber's Stone Barns Center for Food & Agriculture  in Pocantico Hills, New York. The restaurant produces and grows much of the fresh food it serves.  (Chef Dan Barber is mentioned in the book What I Eat: Around the World in 80 Diets.) .
    USA_080716_003_xw.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_0972_rwx.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120819_018_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120818_055_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120819_060_x.jpg
  • At a private home in Truckee (Lake Tahoe) CA, for a fundraiser dinner for the Squaw Valley Institute: A Farm to Table Dinner with Peter Menzel & Faith D'Aluisio and a group of premier local chefs, including Elsa Corrigan from Mamasake, Chef Ben "Wyatt" Dufresne from PlumpJack Cafe, Chad Shrewsbury from Six Peaks Grille, Douglas Dale of Wolfdale's, Santa Cruz Mountain Brewing Company, Farrier Wines and Donum Estate wines for a spectacular dining event that pays homage to our homegrown businesses, farmers and food leaders, while giving us "food for thought" about our own daily diets through the perspective of those around the world.
    USA_120819_051_x.jpg
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Peter Menzel Photography

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