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  • Native corn seed examples (known as "landraces") from Oaxaca State, Mexico. Oaxaca is thought to be the corn cradle of the Americas: the origin of corn species that were domesticated and that spread all over the world.
    MEX_093_xs.jpg
  • Hector Diaz Castellano, a Zapotec Indian farmer in El Trapiche (Oaxaca State), Mexico, checks pollination of corn plants he is growing for seed corn for the Itanoni Tortilleria.
    MEX_095_xs.jpg
  • Grain Farmer Gordon Stine (far left) and his brother harvest corn with his John Deere eight-row combine on leased land in St. Elmo, Illinois.   (Gordon Stine is featured in the book What I Eat; Around the World in 80 Diets.)
    USA_081002_220_xw.jpg
  • A gravel road flanked by corn fields runs past the Illinois grain farmer Gordon Stine's farm in St. Elmo, Illinois.   (Gordon Stine is featured in the book What I Eat; Around the World in 80 Diets.)
    USA_081002_108_xw.jpg
  • Employees man a Jumbo Corn Dog stand at the Napa Town and Country Fair in Napa, California. (From the book What I Eat: Around the World in 80 Diets.)
    USA_090816_083_xxw.jpg
  • A grain cart driven by Illinois farmer Gordon Stine's brother Stanton, offloads corn into one of their 10-wheel trucks, which will transport it back to their silos for drying and storage. (From the book What I Eat: Around the World in 80 Diets.)
    USA_081002_305_xxw.jpg
  • Gordon Stine harvests corn with his John Deere eight-row combine on leased land. (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; 5 feet nine inches tall,  and 245 pounds.
    USA_081002_253_xxw.jpg
  • Corn roasted over charcoal and sold by the piece near the port in Alexandria, Egypt. The sky and light are orange due to a sandstorm. (Supporting image from the project Hungry Planet: What the World Eats.)
    EGY03_0376_xf1b.jpg
  • At agricultural research station near Oaxaca, Mexico (INIFAP: National Institute of Forestry, Agriculture, and Animal Husbandry), the annual "milpa" survey includes cataloging and photographing hundreds of samples of corn, beans, and squash seeds (grown together and known as a "milpa") in this part of Mexico.
    MEX_089_xs.jpg
  • A street vendor sells corn near the Brigade Road shopping and commercial area in Bangalore, India
    IND_081206_022_xw.jpg
  • Napa Town and Country Fair. August. Napa Valley, CA
    USA_090816_083_x.jpg
  • Napa Town and Country Fair. Napa, California, USA. Napa Valley.
    USA_080809_044_x.jpg
  • Napa Town and Country Fair. Napa, California, USA. Napa Valley.
    USA_080809_040_x.jpg
  • The Cross at the Crossroads in Effingham, Illinois. A 198 foot tall cross at the intersection of Highways 57 and 70.
    USA_081002_087_xw.jpg
  • Preparing food for desert museum animals. Arizona-Sonora Desert Museum, outside Tucson. MODEL RELEASED. USA.
    USA_AZ_15_xs.jpg
  • Tobacco - cultivating tobacco with a mule near Charlotte, Tennessee. The farmer's broken down tractor is in the foreground. USA.
    USA_AG_TOB_01_xs.jpg
  • Family get-together at rented house on the shore at York Cliffs, Maine in July. Menzel/D'Aluisio. MODEL RELEASED.
    USA_120716_012_x.jpg
  • (MODEL RELEASED IMAGE).The Cui family of Weitaiwu village, Beijing Province, in their living room with a week's worth of food. Cui Haiwang, 33, and Li Jinxian, 31, stand with their son, Cui Yuqi, 6, Haiwang's mother, Wu Xianglian, 61, and father, Cui Lianyou, 59, and Haiwang's grandmother, Cui Wu, 79. The Cui family is one of the thirty families featured in the book Hungry Planet: What the World Eats (p. 82).
    CHI204_0001_xxf1rw.jpg
  • Albuquerque Balloon Fiesta, New Mexico. Mass assencion on Sunday morning at dawn of 500 hot air balloons.
    USA_101003_331_x.jpg
  • Dry roasted parch corn and tanyo kuro worms, Chicón, Peru. Asensia says her family always eats worms with parch corn. This is corn that dries completely on the stalk before harvesting. It's heated on the fire until its kernels plump up slightly. This makes a nutritionally sound combination: Corn and worms each lack essential amino acids, but together they provide a balanced meal. (Man Eating Bugs page 151 Inset)
    PER_meb_92_cxxs.jpg
  • Asensia and Carmen Huaman cook tanyo kuro worms in a clay pot over a fire in the family's kitchen while guinea pigs (cuy), also a food source for these Peruvians, feed on the muddy floor. Asensia says her family always eats worms with parch corn. This is corn that dries completely on the stalk before harvesting. It's heated on the fire until its kernels plump up slightly. This makes a nutritionally sound combination: Corn and worms each lack essential amino acids, but together they provide a balanced meal. Chicón, Peru. (Man Eating Bugs page 152,153)
    PER_meb_11_cxxs.jpg
  • (1992) Winston Hearst, who found Anasazi Indian corn in the Spirit Cave Ruins in Utah. The 1000-year-old corn was DNA fingerprinted and later matched to a genetically similar corn from Colorado. MODEL RELEASED.
    USA_SCI_DNA_54_xs.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
  • 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
  • The Itanoni Tortillería in Oaxaca, Mexico, sells handmade tortillas cooked on top of traditional clay ovens. It contracts with local growers to produce increasingly rare native varieties of corn. Oaxaca is the center of diversity for corn, the world headquarters, so to speak, of its gene pool. (Supporting image from the project Hungry Planet: What the World Eats.)
    MEX03_0248_xf1brw.jpg
  • The Itanoni Tortillería in Oaxaca, Mexico, sells handmade tortillas cooked on top of clay ovens. It contracts with local growers to produce increasingly rare native varieties of corn. Oaxaca is the center of diversity for corn, the world headquarters, so to speak, of its gene pool. Hungry Planet: What the World Eats (p. 285).
    MEX02_0010_xxf1s.jpg
  • (MODEL RELEASED IMAGE). In the courtyard on a summer morning, Li Jinxian squats after husking corn from their cornfield under the watchful eye of Great-grandmother Cui Wu. The family will eat some of the corn and trade the rest; the husks go to the sheep. (Supporting image from the project Hungry Planet: What the World Eats.) 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_6273_xf1brw.jpg
  • (MODEL RELEASED IMAGE). In the courtyard that morning, Li Jinxian husks corn from their cornfield under the watchful eye of Great-grandmother Cui Wu. The family will eat some of the corn and trade the rest; the husks go to the sheep. Hungry Planet: What the World Eats (p. 89). 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_0006_xxf1rw.jpg
  • Viahondjera Musutua (far left), a Himba tribeswoman, sits outside her hut with members of her family in the Ondjete in northwestern Namibia. (Viahondjera Musutua is featured in the book What I Eat; Around World in 80 Diets.) The Himba culture is polygamous and Viahondjera is the second wife of her husband. Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend. The photograph was made in Okapembambu village, where she was raised. She is here with her youngest child helping with the corn harvest to bring back corn for her husband and children.
    NAM_090308_483_xw.jpg
  • The Itanoni Tortillería in Oaxaca, Mexico, sells handmade tortillas cooked on top of traditional clay ovens. It contracts with local growers to produce increasingly rare native varieties of corn. Oaxaca is the center of diversity for corn, the world headquarters, so to speak, of its gene pool. (Supporting image from the project Hungry Planet: What the World Eats.)
    MEX03_0246_xf1brw.jpg
  • A wooden bowl with parched corn on the dirt floor of the Ayme's cooking house in the village of Tingo, Ecuador. (Supporting image from the project Hungry Planet: What the World Eats.) (MODEL RELEASED IMAGE).
    ECU_5487_xf1brw.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
  • Gordon Stine, a farmer, ladles out hearty homemade vegetable and beef stew for his wife, Denise, after a day of corn harvesting at their farm 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.
    USA_081001_284_xxw.jpg
  • A Himba boy finishes cornmeal porridge in Okapembambu village, northwestern Namibia. (From the book What I Eat: Around the World in 80 Diets.) The Himba diet consists of corn meal porridge and sour cow's milk.
    NAM_090308_666_xxw.jpg
  • A Himba woman carries an ehoro (traditional wooden bucket) filled with milk after milking cows in a corral in the village of Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk. During the rainy season there is plenty of grass for the animals to eat but the mud and manure of the corral are problematic.
    NAM_090308_713_xw.jpg
  • A Himba boy with his mouth covered with cornmeal porridge in Okapembambu village, northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk.
    NAM_090308_698_xw.jpg
  • Young boys eat out of an ehoro (traditional wooden bucket) in Okapembambu, a village of the Himba tribespeople  in northwestern Namibia during the rainy season in March. The Himba diet consists of corn meal porridge and sour cow's milk.
    NAM_090308_644_xw.jpg
  • A traditionally dressed Himba woman feeds children outside her home in Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the  rainy season.
    NAM_090308_216_xw.jpg
  • A Himba woman breastfeeds a child while sitting outside her home in Okapembambu village, northwestern Namibia, during the rainy season in March. The Himba diet consists of corn meal porridge and sour cow's milk.
    NAM_090308_212_xw.jpg
  • Assortment of the genetic varieties (hybrids) of corn produced for experimental cultivation. Different strains display variation in thickness, length and color of the cob, and the number of grains on the cob. Escagen Corporation, San Carlos, California.  [1987].
    USA_SCI_BIOT_12_xs.jpg
  • Chris McCarthy, astronomer, having his dinner in the dining hall of the Lick Observatory on Mt. Hamilton. San Jose, California. Chris stays at the observatory for 4 nights in a row. The cook, Dennise Casey, makes him a 'night lunch' (in paper bag) every evening since he works all night at the 120-inch telescope. His night lunch consists of 2 sandwiches, fruit, potato or corn chips and 3 cookies. Chris is a vegetarian.  Exoplanets & Planet Hunters
    USA_Lick_060513_103_rwx.jpg
  • Juan Cruz and Pedro Mendoza search for red agave worms while cultivating their maguey cacti; the worms end up in tequila bottles to both certify the regional authenticity and to confirm the proof of the brew, as well as on dinner plates fried with corn tortillas, refried beans, grated cheese, sour cream, and avocado to make Chinicuiles con Aguacate, near Matatlán, Mexico. (Man Eating Bugs page 114-115)
    MEX_meb_255_cxxs.jpg
  • Roasted grasshoppers, chapulines, and mashed avocado on a corn tortilla, Mexico City, Mexico. (Man Eating Bugs: The Art and Science of Eating Insects)
    MEX_meb_1_xxs.jpg
  • Children at the neighborhood daycare in Soweto, South Africa with traces of breakfast on their faces: pap (corn meal mixed with water). Published in Material World, page 24. This is the daycare center where Simon's son George and nephew Mateo attend while their parents are at work. The Qampie family lives in a 400 square foot concrete block duplex house in the sprawling area of Southwest Township (called Soweto), outside Johannesburg (Joberg) South Africa.
    Saf_mw_4_xxs.jpg
  • CIMMYT: The International Maize and Wheat Improvement Center outside Mexico City, Mexico. Dr. Marilyn Warburton extracts DNA out of a young corn seedling whose green leaf is ground into juice.
    MEX_092_xs.jpg
  • A vendor cleans corn as she waits for customers in the Santa Carolina Market in Quito, Ecuador.  Grocery stores, supermarkets, and megamarkets all have their roots in village market areas where farmers and vendors would converge once or twice a week to sell their produce and goods. In farming communities, just about everyone had something to trade or sell. As transportation became more efficient (especially refrigerated transport), and farms became huge, big corporations moved into the food business to take advantage of scale, especially in the United States. Now the convenience of one-stop shopping has made this business even bigger. Even the smaller supermarkets are being bought up or run out of business by the larger concerns. Some small town markets still exist today throughout much of Europe, although to a lesser degree there as well. Small markets are still the lifeblood of communities in the developing world, and, for better or worse, will remain so until they are numerous and big enough to attract the conglomerates' attention. Coming full circle, farmers markets have come back into vogue in some places in the USA where they had largely disappeared.
    ECU04_5198_xf1brw.jpg
  • In the afternoon, after the women work in the fields, Ermelinda Ayme's sisters often come to visit her at her home in the village of Tingo, central Andes, Ecuador. (From the book Hungry Planet; What the World Eats. Ermelinda Ayme is also one of the 80 people featured with one day's food in the book What I Eat: Around the World in 80 Diets.)  The women gossip, and nurse their babies, snacking on small potatoes and corn that has been parched and roasted. Hungry Planet: What the World Eats (p. 115).  The Ayme family of Tingo, Ecuador, a village in the central Andes, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats. The family consists of Ermelinda Ayme Sichigalo, 37, Orlando Ayme, 35, and their children: Livia, 15, Moises, 11, Jessica, 10, Natalie, 8, Alvarito, 4, Mauricio, 30 months, and Orlando hijo (Junior), 9 months. Lucia, 5, lives with her grandparents to help them out. (Please refer to Hungry Planet book p. 106-107 for a family portrait [Image number ECU04.0001.xxf1rw] including a weeks' worth of food, and the family's detailed food list with total cost.)
    ECU04_0009_xxf1rw.jpg
  • A mopane worm in a tree outside the hut of Himba tribespeople in the small village of Okapembambu in northwestern Namibia, during the rainy season in March. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the rainy season.
    NAM_090308_672_xw.jpg
  • A Himba chief stands with his two wives outside his home in the small village of Okapembambu in northwestern Namibia, during the rainy season in March.  The Himba culture is polygamous. The Himba diet consists of corn meal porridge and sour cow's milk.  Like most traditional Himba women, they covers themselves from head to toe with an ochre powder, cow butter blend.
    NAM_090308_617_xw.jpg
  • Himba women milk cows in the small village of Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend.
    NAM_090308_560_xw.jpg
  • Himba women milk cows in the small village of Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend.
    NAM_090308_554_xw.jpg
  • A traditionally dressed Himba woman feeds children outside her home in Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk. Mopane worms are also a delicacy during the rainy season.
    NAM_090308_215_xw.jpg
  • Himba women milk cows in the small village of Okapembambu in northwestern Namibia. The Himba diet consists of corn meal porridge and sour cow's milk.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend.
    NAM_090308_024_xw.jpg
  • Chris McCarthy, astronomer, having his dinner in the dining hall of the Lick Observatory on Mt. Hamilton. San Jose, California. Chris stays at the observatory for 4 nights in a row. The cook, Dennise Casey, makes him a 'night lunch' (in paper bag) every evening since he works all night at the 120-inch telescope. His night lunch consists of 2 sandwiches, fruit, potato or corn chips and 3 cookies. Chris is a vegetarian.  Exoplanets & Planet Hunters
    USA_Lick_060513_087_rwx.jpg
  • Poppy and Simon Qampie's main purchase at a supermarket is always corn meal, which they mix with water to form what is known as pap: hot cornmeal porridge. Published in Material World page 25..The Qampie family lives in a 400 square foot concrete block duplex house in the sprawling area of Southwest Township (called Soweto), outside Johannesburg (Joberg) South Africa.
    Saf_mw_6_xxs.jpg
  • Children at the neighborhood daycare in Soweto, South Africa eat a breakfast, and a lunch, of hot pap porridge: corn meal mixed with water. This is the daycare center where Simon's son George and nephew Mateo attend while their parents are at work. The Qampie family lives in a 400 square foot concrete block duplex house in the sprawling area of Southwest Township (called Soweto), outside Johannesburg (Joberg) South Africa. Material World Project.
    Saf_mw_15_xs.jpg
  • At a weekly outdoor market near Texcoco, Mexico, a woman vendor mixes a popular drink known as tejate that is made out of corn paste, water, cacao, peanuts, and ice water. (Supporting image from the project Hungry Planet: What the World Eats.)
    MEX02_0022_xf1bs.jpg
  • A vendor cleans corn as she waits for customers in the Santa Carolina Market, Quito, Ecuador. (Supporting image from the project Hungry Planet: What the World Eats.)
    ECU04_5198_xf1brw.jpg
  • The town of Latacunga's lunchtime specialty: chugchucaras (pork, bananas, corn, and empanadas), Latacunga, Ecuador. (From a photographic gallery of meals in Hungry Planet: What the World Eats, p. 245).
    ECU04_0015_xxf1rw.jpg
  • In the afternoon, after the women work in the fields in Tingo, Ecaudor, Ermelinda Ayme's sisters often come to visit. The women gossip, and nurse their babies, snacking on small potatoes and corn that has been parched and roasted. Hungry Planet: What the World Eats (p. 115).
    ECU04_0009_xxf1rw.jpg
  • (MODEL RELEASED IMAGE). Natalie Molloy of Brisbane, Australia, puts a lot of thought, and ingredients, into her dinner salads, though not a lot of dressing. Shopping for the evening's meal, she buys English spinach, tomatoes, carrots, cucumber, avocado, mung beans, capsicum (peppers), snap peas, and corn; though decides against the iceberg lettuce in her hand. Hungry Planet: What the World Eats (p. 35).
    AUS204_0010_xxf1.jpg
  • Chinese cities are among the world capitals of street food, with stands selling an extraordinary variety of treats. In central Beijing, the Enrong Roasted Meat Store offers "Brazilian roasted meat" (left foreground, the vertical, rotating stack of meat), "fresh-boiled" and "honey-roasted" corn on the cob, "Mongolian grasslands roasted meat," dry, tire-black "stinky tofu," and a rack of skewered scorpions (under salesman's outstretched arm). Hungry Planet: What the World Eats (p. 77). This image is featured alongside the Dong family images in Hungry Planet: What the World Eats.
    CHI03_0002_xxf1.jpg
  • (MODEL RELEASED IMAGE). In the predawn light, with little Tena bundled onto her back, Fatoumata Toure crouches in the street outside her apartment and lights a fire under the griddle she uses to cook ngome, thick pancakes made from finely pounded corn or millet flour, oil, and salt. Her house is only a minute's walk from the larger home of her co-wife Pama Kondo. Fatoumata repeats this streetside routine every day except Saturday, when she sells ngome breakfast cakes at the village market. Hungry Planet: What the World Eats (p. 211). 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_0004_xxf1s.jpg
  • CIMMYT: The International Maize and Wheat Improvement Center outside Mexico City, Mexico has a huge concrete refrigerated gene bank with thousands of corn seed samples. Here, Jaime Diaz collects jars of seed. This is the largest such Germplasm bank in the world..Near Mexico City. .
    MEX_091_xs.jpg
  • Pima farmer Jose Angel Galaviz Carrillo's wife Esthela makes tortillas by hand, cooking them on top of the wood stove, which also serves as a heat source during chilly Sierra Madre mountain winters a their home in Maycoba, Sonora, Mexico. (From the book What I Eat: Around the World in 80 Diets.) Her two youngest sons wait for breakfast, while her oldest son helps José with the milking. Practically self-sufficient, the family does buy some basic food and supplies, like powdered milk, at Disconsa, one of a network of government-subsidized stores catering to rural communities, in the town of Maycoba, six miles from their home. They grow their own corn and grind it, but Esthela keeps bags of masa flour on her pantry shelf for making tortillas. MODEL RELEASED.
    MEX_080822_077_xxw.jpg
  • A Himba tribeswoman fixes her hair outside her home in the small village of Okapembambu in northwestern Namibia, during the rainy season in March. The Himba diet consists of corn meal porridge and sour cow's milk.  Like most traditional Himba women, she covers herself from head to toe with an ochre powder, cow butter blend.
    NAM_090308_422_xw.jpg
  • Himba tribespeople in the small village of Okapembambu in northwestern Namibia, during the rainy season in March. The Himba diet consists of corn meal porridge and sour cow's milk.
    NAM_090308_008_xw.jpg
  • Chris McCarthy, astronomer, having his dinner in the dining hall of the Lick Observatory on Mt. Hamilton. San Jose, California. Chris stays at the observatory for 4 nights in a row. The cook, Dennise Casey, makes him a 'night lunch' (in paper bag) every evening since he works all night at the 120-inch telescope. His night lunch consists of 2 sandwiches, fruit, potato or corn chips and 3 cookies. Chris is a vegetarian.  Exoplanets & Planet Hunters
    USA_Lick_060513_107_rwx.jpg
  • Chris McCarthy, astronomer, having his dinner in the dining hall of the Lick Observatory on Mt. Hamilton. San Jose, California. Chris stays at the observatory for 4 nights in a row. The cook, Dennise Casey, makes him a 'night lunch' (in paper bag) every evening since he works all night at the 120-inch telescope. His night lunch consists of 2 sandwiches, fruit, potato or corn chips and 3 cookies. Chris is a vegetarian.  Exoplanets & Planet Hunters
    USA_Lick_060513_094_rwx.jpg
  • Chris McCarthy, astronomer, having his dinner in the dining hall of the Lick Observatory on Mt. Hamilton. San Jose, California. Chris stays at the observatory for 4 nights in a row. The cook, Dennise Casey, makes him a 'night lunch' (in paper bag) every evening since he works all night at the 120-inch telescope. His night lunch consists of 2 sandwiches, fruit, potato or corn chips and 3 cookies. Chris is a vegetarian.  Exoplanets & Planet Hunters
    USA_Lick_060513_022_rwx.jpg
  • Cook prepares blue corn tortillas at the El Mirador Restaurant in Molino de Flores National Park, outside Mexico City, Mexico. (Supporting image from the project Hungry Planet: What the World Eats)
    MEX02_0023_xf1bs.jpg
  • Workers stack bags of food aid at the Breidjing Refiugee Camp, run by the UN World Food Programme in eastern Chad. Food distribution at the Breidjing Refugee Camp is very systematic. Following a precise schedule, workers distribute food, including bags of corn-soy mixture and sorghum to block leaders, who then parcel it out to families.
    CHA104_0004_xxf1rww.jpg
  • (MODEL RELEASED IMAGE). The Breidjing Refugee Camp, Eastern Chad on the Sudanese border shelters 30,000 people who have fled their homes in Darfur, Sudan. Here, D'jimia Ishakh Souleymane, 40 (and a widowed mother of 5), shows her UN ration food card. Food distribution for the Breidjing Refugee Camp in eastern Chad, run by the U.N. World Food Programme, is very systematic. Following a precise schedule, workers distribute food, including bags of corn-soy mixture and sorghum to block leaders, who then parcel it out to families. (Supporting image from the project Hungry Planet: What the World Eats.)
    CHA104_9011_xf1brw.jpg
  • Food distribution for the Breidjing Refugee Camp in eastern Chad, run by the U.N. World Food Programme, is very systematic. Following a precise schedule, workers distribute food, including bags of corn-soy mixture and sorghum to block leaders, who then parcel it out to families. Hungry Planet: What the World Eats (p. 60). /// This image is featured alongside the Aboubakar family images in Hungry Planet: What the World Eats. (Please refer to Hungry Planet book p. 56-57 for a family portrait.)
    CHA104_0004_xxf1rw.jpg

Peter Menzel Photography

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