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  • Floyd Zaiger, with two women workers on ladders, emasculate blossoms in the Zaiger's greenhouse. Flower petals and buds are removed to leave the pistol exposed, which is then hand-pollinated with brushes or cotton swabs. Blossoms are collected by hand from specific trees in the orchards and pollen is extracted from them by cutting the flower up with small scissors and sifting the parts. The pollen goes into a small plastic bottle that is numbered and stored in ice chests. Many trees are grown in barrels that are moved into the greenhouse to be worked on or to speed up or slow down pollination and development. Floyd Zaiger (Born 1926) is a biologist who is most noted for his work in fruit genetics. Zaiger Genetics, located in Modesto, California, USA, was founded in 1958. Zaiger has spent his life in pursuit of the perfect fruit, developing both cultivars of existing species and new hybrids such as the pluot and the aprium. -MODEL RELEASED. 1983.
    USA_AG_ZAIG_03_xs.jpg
  • Nicasio Huaman cuts the mature seed head stems of the arawanku plant to reach the tanyo kuro worms, Urubamba River Valley, Chicón, Peru. (Man Eating Bugs page 152.)
    PER_meb_5_cxxs.jpg
  • Pigs/Swine/Hog: Oscar Mayer Company slaughterhouse in Perry, Iowa. This man cuts the front feet off the hogs and fills the wheelbarrow. USA.
    USA_AG_PIG_16_xs.jpg
  • Pigs/Swine/Hog: Meat cutters on the disassembly line at the Oscar Mayer Company slaughterhouse in Perry, Iowa. USA.
    USA_AG_PIG_18_xs.jpg
  • A stump in a recently logged redwood forest near Blue Lake, California, USA.
    USA_FRST_10_xs.jpg
  • Riccardo Casagrande, a monk brother priest at the San Marcello al Corso Church in Rome, Italy, snips basil leaves for supper on the church rooftop garden. (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. MODEL RELEASED..
    ITA_040614_177_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_0855_rwx.jpg
  • Cologne, West Germany. Coal strip mine. This huge machine is removing the overburden soil to get at the coal seam. The two operators sit in the compartment under the boom.
    GER_03_xs.jpg
  • In the town plaza in Simiatug, Ecuador, a woman sells a large paper cone of fried potatoes to people waiting for busses or passing by for 25 cents US. (Supporting image from the project Hungry Planet: What the World Eats.)
    ECU04_7269_xf1brw.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
  • Village near the international Airport in Hanoi, Vietnam. Market across from Avi Airport Hotel.
    VIE_120119_027_x.jpg
  • In her farmhouse kitchen in the village of Adamka, in central Poland, 93-year-old Maria Kwiatkowska, Borys's grandmother, slices the cheesecake she baked for the traditional family gathering on All Saints Day. After visiting the graves of their relatives in the local cemetery, her children and grandchildren descend on her for a splendid lunch of noodle soup with cabbage and carrots, pork roast stuffed with prunes, pickled pumpkin, a fruit-nut roll, and cheesecake. Hungry Planet: What the World Eats (p. 250).(MODEL RELEASED IMAGE).
    POL_031101_019_x.jpg
  • Poultry. Turkey slaughterhouse in Lincoln, California, USA.
    USA_AG_TURK_11_xs.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
  • Twin fishmongers in the Mercado del Ninot, Barcelona, Spain.
    SPA_205_xs.jpg
  • Cologne, West Germany. Coal strip mine. This huge machine is removing the overburden soil to get at the coal seam. The two operators sit in the compartment under the boom.
    GER_02_xs.jpg
  • In her farmhouse kitchen in the village of Adamka, in central Poland, 93-year-old Maria Kwiatkowska, Borys's grandmother, slices the cheesecake she baked for the traditional family gathering on All Saints Day. After visiting the graves of their relatives in the local cemetery, her children and grandchildren descend on her for a splendid lunch of noodle soup with cabbage and carrots, pork roast stuffed with prunes, pickled pumpkin, a fruit-nut roll, and cheesecake. Hungry Planet: What the World Eats (p. 250). (MODEL RELEASED IMAGE).
    POL_031101_018_x.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
  • 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
  • Dinner at Rob and Maria Sinsky's home in the Napa Valley, California.
    USA_060716_Napa017_rwx.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
  • Jungle logging camp near Sawa Village in the Asmat swamp of Irian Jaya, Indonesia. Since the making of this photograph, Irian Jaya was renamed Papua.
    IDO_05_xs.jpg
  • Juan Briceno hacks away at vegetation as he climbs one of the two large pyramids covered with trees in the Ancient Mayan city of Calakmul. Yucatan, Mexico.
    MEX_071_xs.jpg
  • Drilling holes for explosives in a building to be demolished. Controlled Demolition, Inc, used explosives to demolish an aging housing project near Paris. The Loizeaux brothers run the world's most famous demolition company founded by their father. Mark Loizeaux films and watches the demolition as his brother Doug pushes the detonation controller. La Courneuve, France.
    FRA_040_xs.jpg
  • Chefs cut meat in the kitchen of the famous El Bulli restaurant near Rosas on the Costa Brava in Northern Spain.
    SPA_070629_353_xw.jpg
  • Riccardo Casagrande, monk brother priest, cuts bread as he prepares for lunch at 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. MODEL RELEASED.
    ITA_040614_412_xw.jpg
  • Floyd Zaiger cuts open a "Pluot", a cross between a plum and an apricot, in his orchard. Floyd Zaiger (Born 1926) is a biologist who is most noted for his work in fruit genetics. Zaiger Genetics, located in Modesto, California, USA, was founded in 1958. Zaiger has spent his life in pursuit of the perfect fruit, developing both cultivars of existing species and new hybrids such as the pluot and the aprium. Pluot fruit (plum & apricot) - MODEL RELEASED. 1988.
    USA_AG_ZAIG_12_xs.jpg
  • Miguel Martinez and his brother Paco skin a sheep they slaughtered for Easter at their farm in Zarzuela de Jadraque, Spain.  (Miguel Angel Martinez Cerrada  is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070403_338_xw.jpg
  • Aivars  Radzins, a forester and beekeeper, slices a loaf of bread at his home in Vecpiebalga, Latvia. (Aivars Radzins is featured in the book What I Eat: Around the World in 80 Diets.)
    LAT_081018_049_xw.jpg
  • Miguel Martinez and his brother Paco slaughter a sheep for Easter at their farm in Zarzuela de Jadraque, Spain.  (Miguel Angel Martinez Cerrada  is featured in the book What I Eat: Around the World in 80 Diets.)
    SPA_070403_316_xw.jpg
  • Aivars  Radzins, a forester and beekeeper, slices a loaf of bread at his home in Vecpiebalga, Latvia. (Aivars Radzins is featured in the book What I Eat: Around the World in 80 Diets.)
    LAT_081018_048_xw.jpg
  • Master butcher Markus Dirr's employees hard at work at his shop in Endingen, near Freiburg im Breisgau, Germany. (Marcus Dirr is featured in the book What I Eat: Around the World in 80 Diets.) Germans are among the biggest meat eaters in Europe, but eat slightly less meat than in decades past.
    GER_080313_028_xw.jpg
  • Jonathan Gold, Pulitzer Prize winning food critic for the LA Weekly shopping at the Pasadena Farmers' Market on a Saturday morning with his son (laeft). Because restaurant reviewers try to keep their identity secret in order to write unbiased reviews, Jonathan agreed to be photographed under the condition his face be obscured. (Jonathan Gold is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_080913_042_xw.jpg
  • Pigs/Swine/Hog: Clipping the tail of a baby pig at the Mitri Hog Ranch. Confined pigs nip each others tails, so the tails are removed. USA.
    USA_AG_PIG_08_xs.jpg
  • Surplus oranges and lemons are chopped up and dried in the sun for cattle feed by the Sungro Company on an old airfield runway in Famoso, California, USA. Don Smith's cattle feed drying lot.
    USA_AG_ORAN_12_xs.jpg
  • Breezy Point, Minnesota
    USA_110915_03_x.jpg
  • Lugano, Switzerland on Lake Lugano."Lugano is a city in the south of Switzerland, in the Italian-speaking canton of Ticino, which borders Italy. The population of the city proper was 55,151 as of December 2011, and the population of the urban agglomeration was over 145,000. Wikipedia"
    SWI_121014_200_x.jpg
  • Pigs/Swine/Hog: Clipping the tail of a baby pig at the Mitri Hog Ranch. Confined pigs nip each others tails, so the tails are removed. USA.
    USA_AG_PIG_08_xs.jpg
  • Pigs/Swine/Hog: Oscar Mayer Company slaughterhouse in Perry, Iowa. After the hogs are stunned and hung upside down, this man slits their throats. USA.
    USA_AG_PIG_15_xs.jpg
  • Bullfight, April Fair, Seville, Spain.
    SPA_231_xs.jpg
  • A freshly slaughtered calf by the side of the road near Mogadishu, Somalia. March 1992.
    SOM_29_xs.jpg
  • Miguel Angel Martinez Cerrada and his brother Paco slaughter a sheep for Easter at their family ranch in the tiny village of Zarzuela de Jadraque, Spain. (From the book What I Eat: Around the World in 80 Diets.)  The sheep will be skinned, gutted, and hung in the cold house, and the meat will be eaten at Easter, when the extended family comes for dinner.
    SPA_070403_353_xxw.jpg
  • Pho Thanh Ha traditional street market in the old quarter of Hanoi, Vietnam
    VIE_120205_142_x.jpg
  • Village near the international Airport in Hanoi, Vietnam. Market across from Avi Airport Hotel.
    VIE_120119_035_x.jpg
  • Redwood Logs, Northern California, USA. MODEL RELEASED.
    USA_FRST_06_xs.jpg
  • Redwood Logs, Northern California, USA. MODEL RELEASED.
    USA_FRST_05_xs.jpg
  • Surplus oranges chopped up and dried in the sun for cattle feed by the Sungro Company on an old airfield runway in Famoso, California, USA. Don Smith's cattle feed drying lot.
    USA_AG_ORAN_10_xs.jpg
  • Surplus oranges chopped up and dried in the sun for cattle feed by the Sungro Company on an old airfield runway in Famoso, California, USA. Don Smith's cattle feed drying lot.
    USA_AG_ORAN_02_xs.jpg
  • Surplus oranges chopped up and dried in the sun for cattle feed by the Sungro Company on an old airfield runway in Famoso, California, USA. Don Smith's cattle feed drying lot.
    USA_AG_ORAN_01_xs.jpg
  • The Harris Ranch slaughterhouse, the Harris Beef Company, in Selma, California kills more than 700 head of cattle a day. Beef carcasses are cooled in a huge refrigerated room. A worker in a red hardhat trims beef. 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_23_xs.jpg
  • Breezy Point, Minnesota
    USA_110916_07_x.jpg
  • The small village of Bre above Lugano, Switzerland on Lake Lugano."Lugano is a city in the south of Switzerland, in the Italian-speaking canton of Ticino, which borders Italy. The population of the city proper was 55,151 as of December 2011, and the population of the urban agglomeration was over 145,000. Wikipedia"
    SWI_121013_047_x.jpg
  • Pigs/Swine/Hog: Oscar Mayer Company slaughterhouse in Perry, Iowa. USA.
    USA_AG_PIG_20_xs.jpg
  • A man grills meat at a stall on Salah ad Din Street in Jerusalem, Israel.
    ISR_081025_024_xw.jpg
  • Villagers inspect the carcass of a cow they slaughtered after it swallowed more than 10 kilograms of plastic bags and became critically bloated in a village near Narouk, Kenya.  This discovery came at the cost of two cattle in a culture that values livestock highly. In the dry, near desert conditions of drought stricken Kenya, discarded plastic bags are eaten by cows while grazing. Here the dead calf is removed from the birth sack. Maasai wealth is derived from the cattle owned, the land, and the number of children born to support the family busines, which is cattle and goats.
    KEN_090225_364_xw.jpg
  • Noolkisaruni Tarakuai (center), the third of four wives of a Maasai chief, oversees the slaughter of her pregnant cow, which became critically bloated after it ingested plastic bags resulting in a 10 kilogram mass that obstructed it's digestive system   (Noolkisaruni Tarakuai is featured in the book What I Eat: Around the World in 80 Diets.)
    KEN_090225_194_xw.jpg
  • Noolkisaruni Tarakuai (center), the third of four wives of a Maasai chief, oversees the slaughter of her pregnant cow, which became critically bloated after it ingested plastic bags resulting in a 10 kilogram mass that obstructed it's digestive system. (Noolkisaruni Tarakuai is featured in the book What I Eat: Around the World in 80 Diets.)
    KEN_090225_187_xw.jpg
  • Fruit crosses: Pluots (a cross between a plums and apricots at center), plumcots (samples of the first stage of crossbreeding an apricot with a plum, at right), and apriums (a cross between plumcots and apricots, at left). Floyd Zaiger (Born 1926) is a biologist who is most noted for his work in fruit genetics. Zaiger Genetics, located in Modesto, California, USA, was founded in 1958. Zaiger has spent his life in pursuit of the perfect fruit, developing both cultivars of existing species and new hybrids such as the pluot and the aprium. Pluot fruit (plum & apricot) - 1988.
    USA_AG_ZAIG_11_xs.jpg
  • Cole's Chop House Restaurant, Napa, California. Napa Valley. Grilled sirloin chop.
    USA_060111_777_rwx.jpg
  • A man holds up a mass of plastic bags retrieved from the stomach of a pregnant cow that became critically bloated and had to be slaughtered in a village near Narouk, Kenya. (From the book What I Eat: Around the World in 80 Diets.) In the dry, near desert conditions of drought stricken Kenya, discarded plastic bags are eaten by cows while grazing. Maasai wealth is derived from the cattle owned, the land, and the number of children born to support the family busines, which is cattle and goats.
    KEN_090225_388_xxw.jpg
  • Myron's Meats at the housewives market in Oakland, California. USA.
    USA_OAK_07_xs.jpg
  • Folsom Street Fair, San Francisco, CA annual event.
    USA_100926_46_x.jpg
  • A worker uses a soldering gun to glue together plastic cheese and meat in a plastic sandwich. Iwasaki Co. Ltd, Tokyo, Japan.
    Japan_JAP_11_xs.jpg
  • 90-year-old Haruko Maeda, sprawls comfortably in the front yard of her home in Ogimi Village, cutting the grass with a pair of hand shears. "I'm getting this done before it gets too hot," she explains. (Supporting image from the project Hungry Planet: What the World Eats.)
    JOK03_0162_xf1b.jpg
  • Bob Goodman, a rancher in Halfway, Oregon, lost his arm in a freak accident. Researchers at the University of Utah gave him a myoelectric arm, which he controls by flexing the muscles in his arm that are still intact. Sensors on the inside of the prosthetic arm socket pick up the faint electrical signals from the muscles and amplify them to control the robot arm. In this way, Goodman can do most things as he did before his accident. Seen here cutting his meat while having lunch with his girlfriend at a café in Halfway, Oregon.
    USA_SCI_MEARM_393_xs.jpg
  • (MODEL RELEASED IMAGE). An hour after they arrived at the Saturday market in Ahrensburg (a neighboring town to their home in Bargteheide), the Melanders walk home with their produce, cutting through the town square, past a 19th century church. Hungry Planet: What the World Eats (p. 137).
    GER04_0005_xxf1.jpg
  • The Breidjing Refugee Camp, Eastern Chad on the Sudanese border shelters 30,000 people who have fled their homes in Darfur, Sudan. Young boys take turns cutting each other's hair in preparation for the festival of Eid al-Fitr, which marks the end of the month long fasting period of Ramadan. (Supporting image from the project Hungry Planet: What the World Eats.)
    CHA104_9354_xf1brw.jpg
  • Astrid Hollmann cutting bread in her kitchen for her sons' snacks after school in Hamburg, Germany. The family was photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_031_x.jpg
  • Astrid Hollmann cutting bread in her kitchen for her sons' snacks after school in Hamburg, Germany. The family was photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_031_x.jpg
  • Nalim and Namgay's grandson, Geltshin, watches a wood worker cutting traditional shapes into a piece of wood for a new Bhutanese house. The carpenters, from another village, have set up camp and live at the work site while they do the woodwork for a new house in the village of Shingkhey, Bhutan. Traditional three-story houses built of rammed earth dot the hillside village of Shingkhey, Bhutan. Nalim and Namgay's neighbor is building a new house for his family directly in front of his old one. Carpenters from another village build the wooden structures such as doorways, rafters, windows, and lintels. Villagers from each family come to help pound the dirt into wooden forms day after day, creating the walls of the earthen house. From coverage of revisit to Material World Project family in Bhutan, 2001.
    Bhu_mw2_26_xs.jpg
  • A worker emasculates blossoms in the Zaiger's greenhouse. Flower petals and buds are removed to leave the pistol exposed, which is then hand-pollinated with brushes or cotton swabs. Blossoms are collected by hand from specific trees in the orchards and pollen is extracted from them by cutting the flower up with small scissors and sifting the parts. The pollen goes into a small plastic bottle that is numbered and stored in ice chests. Many trees are grown in barrels that are moved into the greenhouse to be worked on or to speed up or slow down pollination and development..Floyd Zaiger (Born 1926) is a biologist who is most noted for his work in fruit genetics. Zaiger Genetics, located in Modesto, California, USA, was founded in 1958. Zaiger has spent his life in pursuit of the perfect fruit, developing both cultivars of existing species and new hybrids such as the pluot and the aprium. -MODEL RELEASED. 1983.
    USA_AG_ZAIG_09_xs.jpg
  • Cutting fabric at the Ananta apparel factory where Ruma Akhter works as a seamstress. (Ruma Akhter is featured in the book What I Eat: Around the World in 80 Diets) The factory is located on Elephant Road, downtown Dhaka, Bangladesh. While nearly half of Bangladesh's population is employed in agriculture, in recent years the economic engine of Bangladesh has been its garment industry, and the country is now the world's fourth largest clothing exporter, ahead of India and the United States. Dependent on exports and fearing international sanctions, Bangladesh's garment industry has implemented rules outlawing child labor and setting standards for humane working conditions.
    BAN_081215_031_xw.jpg
  • Diamond polishers speak to their supervisors at Namcot Diamonds, a diamond cutting and polishing company in Windhoek, Namibia. Diamonds are one of Namibia's major exports, and  while conflict diamonds grab the headlines, the fact is that the industry does provide a fairly decent living for many.
    NAM_090306_088_xw.jpg
  • Diamond polishers play a game of dominoes during a break at NamCot Diamonds, a diamond cutting and polishing company in Windhoek, Namibia. Diamonds are one of Namibia's major exports, and  while conflict diamonds grab the headlines, the fact is that the industry does provide a fairly decent living for many.
    NAM_090306_065_xw.jpg
  • After cutting off half the face of BIT, a prototype robotic doll, photographer Peter Menzel is himself photographed  by assistant Alex Wright at the headquarters of the toy's designer, iRobot of Somerville, Massachusetts. From the book Robo sapiens: Evolution of a New Species, page 19.
    USA_rs_489_qxxs.jpg
  • 90-year-old Haruko Maeda, in the front yard of her home in Ogimi Village, taking a break from cutting her lawn with a pair of hand shears. "I'm getting this done before it gets too hot," she explains. 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. (Supporting image from the project Hungry Planet: What the World Eats)
    JOK03_4726_xf1b.jpg
  • 90-year-old Haruko Maeda, sprawls comfortably in the front yard of her home in Ogimi Village, cutting the grass with a pair of hand shears. "I'm getting this done before it gets too hot," she explains. (Supporting image from the project Hungry Planet: What the World Eats.)
    JOK03_0162_xf1b.jpg
  • The disfigured hand of a Dani woman. In Dani culture, the fingers of women are severed from the first knuckle at an early age as a tribute to family members who have died. Amuloke: "My older sister died and my mother cut them (my fingers) off when I was five years old with a sharp stone axe, all of them at once. Now I feel a bit angry with my mother because she cut them. When I see the other fingers complete, I feel bad about it. The cut fingers aren't good for holding. They don't work very well." Soroba, Baliem Valley, Irian Jaya, Indonesia. (Man Eating Bugs page 82)
    IDO_meb_25_cxxs.jpg
  • The main mourner, usually the eldest son or closest male family member, prepares for cremation rituals by getting his head and face shaved. There are a prescribed set of rituals for the entire process that started at the family's home with the washing of the body and wrapping for the travel to the burning ghats. The main mourner's hair and facial hair is shorn, (cost 15 rupees, by one of the many barbers near the ghats) and his nails are cut. Family members at home also are shaved and cut.
    IND_040410_135_x.jpg
  • By 8:00 a.m. Giuseppe Manzo and his six co-workers have already spent an hour setting up the fish stand in Palermo, Sicily. In addition to rolling out the red tarps and unfolding the display tables, they must cut and ice the fish, devoting special attention to Sicily's beloved (and increasingly endangered) pesce spada (swordfish), freshly cut chunks of which he arranges around its severed head. Ten hours later, the crew will reverse the process, storing everything for the night. (Supporting image from the project Hungry Planet: What the World Eats.)
    ITA03_0291_xf1b.jpg
  • (MODEL RELEASED IMAGE). By 8:00 a.m. Giuseppe Manzo and his six co-workers have already spent an hour setting up the fish stand in Palermo, Sicily. In addition to rolling out the red tarps and unfolding the display tables, they must cut and ice the fish, devoting special attention to Sicily's beloved (and increasingly endangered) pesce spada (swordfish), freshly cut chunks of which he arranges around its severed head. Ten hours later, the crew will reverse the process, storing everything for the night. Hungry Planet: What the World Eats (p. 179).
    ITA03_0005_xxf1.jpg
  • The main mourner, usually the eldest son or closest male family member, prepares for cremation rituals by getting his head and face shaved. There are a prescribed set of rituals for the entire process that started at the family's home with the washing of the body and wrapping for the travel to the burning ghats. The main mourner's hair and facial hair is shorn, (cost 15 rupees, by one of the many barbers near the ghats) and his nails are cut.
    IND_040412_328_x.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
  • Burying his face in a 3-D viewing system, Volkmar Falk of the Leipzig Herzzentrum (Germany's most important cardiac center) explores the chest cavity of a cadaver with the da Vinci robotic surgical system. Thomas Krummel (standing), chief of surgery at Stanford University's teaching hospital, observes the procedure on a monitor displaying images from a pair of tiny cameras in one of the three "ports" Falk has cut into the cadaver. From the book Robo sapiens: Evolution of a New Species, page 176.
    Usa_rs_424_120_xs.jpg
  • IND_040417_239_x<br />
Peter Menzel photographing at Manikarnika Ghat on the Ganges River in Varanasi India. The Bodies arrive day and night from far and near to be cremated at Jalasi Ghat, the cremation grounds at Manikarnika Ghat. One hundred or more times a day male family members carry a loved one’s body through the narrow streets on a bamboo litter to the Ganges River shore—a place of pilgrimage for Hindus during life, and at death. Not every Hindu can be cremated here, because of transportation costs and logistical considerations. Sometimes a body is burned in one location and the ashes brought to Varanasi. There are other rivers in India, such as the Shipra which flows through the sacred city of Ujjain, that are considered sacred as well, but none holds the importance of the Ganges. Sometimes a small dummy representing the person will be burned at Jalasi.<br />
Only male family members are present and tend to the bodies at the cremation site as no show of emotion is allowed and also, they don’t want any of them jumping onto the fire, says one manager at the ghat. The body is carried to the water’s edge for a last dip, and then the main mourner prepares for his role in the ritual burning.<br />
The main mourner—usually the eldest son or closest male family member’s hair and facial hair is shorn, and his nails are cut. He wears a simple dhoti (traditional Indian male’s wraparound clothing). The chief mourner follows a prescribed ritual, which involves circling the body and showering it with ghee (clarified butter) and incense—like sandalwood—again often purchased from one of the local funereal accessories vendors. It takes about three hours for an average sized body to burn completely. If a family is poor and doesn’t have enough money to buy the right amount of wood to burn the body, then wood left over from other fires might be used. It takes about 350 kilos of wood to burn a body completely.<br />
Afterward, the workers dump ashes from the burned pyres and douse
    IND_040417_239_x.jpg
  • Aerial of John Harris flying his Cessna over his fields where workers are harvesting lettuce at Harris Farms in San Joaquin Valley, California. Two large trucks pull conveyors with farm workers sitting low to the ground, enabling them to cut the lettuce as workers on the trucks pack it in crates as they move through the fields, harvesting 16 rows at a time. USA.
    USA_AG_MISC_07_xs.jpg
  • Aerial of harvesting lettuce at Harris Farms in San Joaquin Valley, California. Two large trucks pull conveyors with farm workers sitting low to the ground, enabling them to cut the lettuce as workers on the trucks pack it in crates as they move through the fields, harvesting 16 rows at a time. USA.
    USA_AG_MISC_06_xs.jpg
  • Aerial of harvesting lettuce at Harris Farms in San Joaquin Valley, California. Two large trucks pull conveyors with farm workers sitting low to the ground, enabling them to cut the lettuce as workers on the trucks pack it in crates as they move through the fields, harvesting 16 rows at a time. USA.
    USA_AG_MISC_05_xs.jpg
  • Two large trucks pull conveyors with farm workers sitting low to the ground, enabling  them to cut the lettuce as workers on the trucks pack it in crates as they move through the fields, harvesting 16 rows at a time.
    USA_AERL_23_xs.jpg
  • An oil well fire specialist of Red Adair, Co. of Texas works to prepare a well for capping by sawing off the damaged well head in the Kuwait oil fields. The fire has already been extinguished but the well is spewing oil and gas into the air under high pressure. The trick is to cut through the metal casing cleanly without causing any sparks that could reignite the well and incinerate the workers. The company was one of those brought in to fight the Kuwait oil well fires after the end of the Gulf War (July, 1991) More than 700 wells were set ablaze by retreating Iraqi troops creating the largest man-made environmental disaster in history.
    KUW_048_xs.jpg
  • An oil well fire specialist of Red Adair, Co. of Texas works to prepare a well for capping by sawing off the damaged well head in the Kuwait oil fields. The fire has already been extinguished but the well is spewing oil and gas into the air under high pressure. The trick is to cut through the metal casing cleanly without causing any sparks that could reignite the well and incinerate the workers. The company was one of those brought in to fight the Kuwait oil well fires after the end of the Gulf War (July, 1991).
    KUW_046_xs.jpg
  • The Great Sphinx with a complex of rock cut tombs in the background (a cemetery).  Giza Pyramid complex and cemetery, outside Cairo, Egypt.
    EGY_030603_143_x.jpg
  • Examination of the DNA banding pattern in an electrophoresis gel, during the preparation of a DNA sequencing autoradiogram. DNA (obtained from a plant cell in this case) is cut into fragments by a restriction enzyme. These fragments are separated into bands by the electrophoresis process. The banding pattern in pink fluorescence is revealed under ultraviolet light. Photo taken at Escagen, Inc., San Carlos, California, USA. [1987]
    USA_SCI_BIOT_05_xs.jpg
  • (MODEL RELEASED IMAGE). After sunset, Sandra Raymond Mundi's niece Iris celebrates her Quinceañera, the traditional coming-of-age party for girls. Here flanked by her mother and father (recently divorced) she is about to cut her cake in front of a hundred friends and relatives. (Supporting image from the project Hungry Planet: What the World Eats.)
    CUB01_0021_xf1bs.jpg
  • Pig and chicken intestines, pig blood, and fatty pork are common beloved street foods in Manila, Philippines. Isaw (pig and chicken small-intestine barbecue) is a national favorite, as is taba (pieces of pork fat skewered onto a stick and deep-fried). Dugo is curdled and congealed pig blood, cut into chunks, skewered, and then grilled. Cow blood is too strong tasting to use, say the street vendors. Adidas, named after the running shoe, is barbecued chicken feet. (Supporting image from the project Hungry Planet: What the World Eats.)
    PHI04_1690_xf1b.jpg
  • Pig and chicken intestines, pig blood, and fatty pork are common beloved street foods in Manila, Philippines. Isaw (pig and chicken small-intestine barbecue) is a national favorite, as is taba (pieces of pork fat skewered onto a stick and deep-fried). Dugo is curdled and congealed pig blood, cut into chunks, skewered, and then grilled. Cow blood is too strong tasting to use, say the street vendors. Adidas, named after the running shoe, is barbecued chicken feet. (Supporting image from the project Hungry Planet: What the World Eats.)
    PHI04_0089_xf1b.jpg
  • Aerial of harvesting lettuce at Harris Farms in San Joaquin Valley, California. Two large trucks pull conveyors with farm workers sitting low to the ground, enabling them to cut the lettuce as workers on the trucks pack it in crates as they move through the fields, harvesting 16 rows at a time. USA.
    USA_AG_MISC_08_xs.jpg
  • Aerial photograph of harvesting lettuce at Harris Farms in San Joaquin Valley, California. Two large trucks pull conveyors with farm workers sitting low to the ground, enabling  them to cut the lettuce as workers on the trucks pack it in crates as they move through the fields, harvesting 16 rows at a time.
    USA_AERL_22_xs.jpg
  • Aerial photograph of harvesting lettuce at Harris Farms in San Joaquin Valley, California. Two large trucks pull conveyors with farm workers sitting low to the ground, enabling  them to cut the lettuce as workers on the trucks pack it in crates as they move through the fields, harvesting 16 rows at a time.
    USA_AERL_24_xs.jpg
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Peter Menzel Photography

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