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  • Unloading surplus naval oranges at the Sunkist Orange Juice Factory, Lindsay, California, USA. Only a small percentage of naval oranges can be used in juice mix because it tends to separate. Other surplus naval oranges are used for cattle feed.
    USA_AG_ORAN_17_xs.jpg
  • Breakfast in a cafe in Buenos Aires
    ARG_110110_069_x.jpg
  • Michael Sturm family at suppertime in Hamburg, Germany. At supper Astrid Hollmann, 38, and Michael Strum, 38, and their three children Lenard, 12, Malte Erik, 10, and Lillith, 2.5They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130612_324_x.jpg
  • Michael Sturm family at suppertime in Hamburg, Germany. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130612_320_x.jpg
  • Michael Sturm family at suppertime in Hamburg, Germany. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130612_320_x.jpg
  • Carson 'Collard Green' Hughes eating at an all you can eat seafood buffet in Newport News, Virginia, in preparation for a contest. He died at 44 in December 2008. MODEL RELEASED.
    USA_VA_040309_123_xw.jpg
  • Michael Sturm family at suppertime in Hamburg, Germany. At supper Astrid Hollmann, 38, and Michael Strum, 38, and their three children Lenard, 12, Malte Erik, 10, and Lillith, 2.5They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130612_324_x.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany with her daughter Lillith Sturm. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_034_x.jpg
  • Hollmann Sturm family in Hamburg, Germany photographed for the Hungry Planet: What I Eat project with a week's worth of food. Astrid Hollmann, 38, and Michael Strum, 38, and their three children Lenard, 12, Malte Erik, 10, and Lillith, 2.5 Model Released.
    GER_130612_139_x.jpg
  • Mekong Estates rental property on the Mekong just south of Luang Prabang, Laos in Ban Saylom Village..
    LAO_120122_125_x.jpg
  • Breakfast at the Apsara Guest House in Luang Prabang, Laos.
    LAO_110323_166_x.jpg
  • Hollmann Sturm family in Hamburg, Germany photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130612_160_x.jpg
  • Hollmann Sturm family in Hamburg, Germany photographed for the Hungry Planet: What I Eat project with a week's worth of food. At supper, Astrid Hollmann, 38, and Michael Strum, 38, and their three children Lenard, 12, Malte Erik, 10, and Lillith, 2.5 Model Released.
    GER_130612_146_x.jpg
  • Hollmann Sturm family in Hamburg, Germany photographed for the Hungry Planet: What I Eat project with a week's worth of food. At supper, Astrid Hollmann, 38, and Michael Strum, 38, and their three children Lenard, 12, Malte Erik, 10, and Lillith, 2.5 Model Released.
    GER_130612_146_x.jpg
  • Astrid Holmann of the Hollmann Sturm family in Hamburg, Germany with her daughter Lillith Sturm. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130612_034_x.jpg
  • Oranges: near Bakersfield, California, USA. Surplus oranges are chopped up and dried in the sun for cattle feed by Sungro Co. near Bakersfield, California, USA.
    USA_AG_ORAN_16_xs.jpg
  • Menzel and Daluisio family breakfast at Mekong Estates rental property on the Mekong just south of Luang Prabang, Laos in Ban Saylom Village..
    LAO_120123_038_x.jpg
  • Menzel and Daluisio family breakfast at Mekong Estates rental property on the Mekong just south of Luang Prabang, Laos in Ban Saylom Village..
    LAO_120123_035_x.jpg
  • Mekong Estates rental property on the Mekong just south of Luang Prabang, Laos in Ban Saylom Village..
    LAO_120122_134_x.jpg
  • Mekong Estates rental property on the Mekong just south of Luang Prabang, Laos in Ban Saylom Village..
    LAO_120122_131_x.jpg
  • Mekong Estates rental property on the Mekong just south of Luang Prabang, Laos in Ban Saylom Village..
    LAO_120122_123_x.jpg
  • Mekong Estates rental property on the Mekong just south of Luang Prabang, Laos in Ban Saylom Village..
    LAO_120122_116_x.jpg
  • Sr. Muna and his family having drinks at a cafe, Yucatan, Mexico.
    MEX_121_xs.jpg
  • The Schmidt family eats outside their home near Cologne, Germany..MODEL RELEASED.
    GER_05_xs.jpg
  • Felipe Adams, a 30-year-old Iraq war veteran, with his parents and his typical day's worth of food at their home in Inglewood, California.  (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a day in the month of September was 2100 kcals. He is 30 years of age; 5 feet 10 inches tall; and 135 pounds. Adams was paralyzed by a sniper's bullet while serving in Baghdad, Iraq. Damaged nerves that normally enervate a missing or paralyzed body part can trigger the body's most basic warning that something isn't right: pain. Felipe experiences these phantom pains, which feel like stabbing electric shocks, dozens of times a day; they cause him to grip his leg tightly for a moment or two until the sensation subsides.
    USA_080910_229_xxw.jpg
  • (MODEL RELEASED IMAGE). Shopping for one weeks' worth of food, Brandon contemplates which flavors of Kool-Aid to select for the upcoming photo shoot. (Supporting image from the project Hungry Planet: What the World Eats.) The Revis family of Raleigh, North Carolina, is one of the thirty families featured, with a weeks' worth of food, in the book Hungry Planet: What the World Eats.
    USnc04_2934_xf1b.jpg
  • Hollmann Sturm family in Hamburg, Germany photographed for the Hungry Planet: What I Eat project with a week's worth of food. Astrid Hollmann, 38, and Michael Strum, 38, and their three children Lenard, 12, Malte Erik, 10, and Lillith, 2.5 Model Released.
    GER_130612_139_x.jpg
  • Hollmann Sturm family in Hamburg, Germany photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130612_160_x.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
  • Cafes in the Plaza Mayor, Salamanca, Spain.
    SPA_177_xs.jpg
  • Inside one of the chalets at the Paris Air Show, at Le Bourget Airport, France. Held every other year, the event is one of the world's biggest international trade fairs for the aerospace business. Potential customers are wined and dined.
    FRA_087_xs.jpg
  • Aerial photograph of truck trailers full of just-harvested oranges and grapefruits ready to be made into juice at this Lindsay, California citrus juice factory. San Joaquin Valley. The factory is surrounded by orange trees.
    USA_AERL_13_xs.jpg
  • Aerial photograph of truck trailers full of just-harvested oranges and grapefruits ready to be made into juice at this Lindsay, California citrus juice factory. San Joaquin Valley. The factory is surrounded by orange trees. USA.
    USA_AG_ORAN_03_xs.jpg
  • Aerial photograph of truck trailers full of just-harvested oranges and grapefruits ready to be made into juice at this Lindsay, California citrus juice factory. San Joaquin Valley. The factory is surrounded by orange trees..
    USA_AG_ORAN_04_xs.jpg
  • Johnson-Turnbull Winery in Oakville, Napa Valley, California.  Winemaker, Kristin Belair, inside a clean stainless steel fermentation tank. [Once the grapes are harvested, they are poured into a crusher that separates the stems from the grapes; the grapes and juice are then funneled directly into the stainless steel tank for fermentation.]  The winery was purchased in 1992 by Patrick O'Dell and renamed Turnbull Winery. Photographed in 1990. Photographed in 1990. MODEL RELEASED.
    USA_NAPA_12_xs.jpg
  • Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a day in December was 6000 kcals. He is 52 years of age; 5 feet, 7 inches tall; and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he jogs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela. MODEL RELEASED.
    VEN_071031_229_xxw.jpg
  • Ramon Costa and Sandra Raymond and their teenaged daughter, Lisandra, and 6-year-old son Favio eat dinner in the narrow 2-story makeshift apartment behind Ramon's father's house in the Marianao district of Havana. They are eating a dinner of rice and beans, French-fried malanga, salad, fresh orange juice, and bananas. From coverage of revisit to Material World Project family in Cuba, 2001.
    Cub_mw2_11_xs.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
  • Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela with his typical day's worth of food. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a day in December was 6000 kcals. He is 52; 5'7" and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he jogs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela. MODEL RELEASED.
    VEN_071031_240_2_xxw.jpg
  • Oswaldo Gutierrez (center), Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela, monitors operations with his colleagues on an oil rig. (From the book What I Eat: Around the World in 80 Diets.) The caloric value of his day's worth of food on a day in December was 6000 kcals. He is 52; 5'7" and 220 pounds. Gutierrez works on the platform for seven days then is off at home for seven days.   While on the platform he runs on its helipad, practices karate, lifts weights, and jumps rope to keep fit. His food for the seven days comes from the platform cafeteria which, though plagued with cockroaches, turns out food choices that run from healthful to greasy-fried. Fresh squeezed orange juice is on the menu as well and Gutierrez drinks three liters of it a day himself. His diet changed about ten years ago when he decided that he'd rather be more fit than fat like many of his platform colleagues. PDVSA is the state oil company of Venezuela.
    VEN_071031_473_xx w.jpg
  • A Theraphosa leblondi, the world's largest tarantula, caught by Yanomami youths, roasting on the embers of a fire. Chaurino stuns the leblondi by whacking it with a stick, gathers its legs, and lowers it onto the fire. The spider makes a final hiss as its insides heat up and it shoots out a yard-long spurt of hot juice. Sejal, Venezuela.(Man Eating Bugs page 174 Top)
    VEN_meb_36_cxxs.jpg
  • Auseuga Lagavale, the matai (head) of his extended family, is cooking his favorite coconut sauce, in preparation for a feast at the Lagavale home in Western Samoa. The recipe: wring out fresh coconut meat with the fibers from the husk, boil juice in a bowl by droping in rocks heated by fire, dribble in sugar, stir constantly until the milky white sauce thickens. Work, Food. {{He is cooking in the family's detached cooking shed behind the main house. The Lagavale family lives in a 720-square-foot tin-roofed open-air house with a detached cookhouse in Poutasi Village, Western Samoa. Material World Project.
    Wsa_mw_708_xs.jpg
  • Auseuga Lagavale, the matai (head) of his extended family, is cooking his favorite coconut sauce, in preparation for a feast at the Lagavale home in Western Samoa. The recipe: wring out fresh coconut meat with the fibers from the husk, boil juice in a bowl by droping in rocks heated by fire, dribble in sugar, stir constantly until the milky white sauce thickens. He is cooking in the family's detached cooking shed behind the main house. Published in Material World, page 172.
    Wsa_mw_3_xxs.jpg
  • Among the treats in the menu at a "longevity restaurant", an eatery claiming to serve food that will make patrons live longer, in Ogimi, Okinawa, are silver sprat fish, bitter grass with creamy tofu, daikon, seaweed, tapioca with purple potato and potato leaves, and pork cooked in the juice of tiny Okinawan limes. Hungry Planet: What the World Eats (p. 192).
    JOK03_0006_xxf1.jpg
  • A boy sits with women wearing burqas in a snack and juice bar restaurant in Sanaa, Yemen, adjacent to a shopping mall. Most Yemeni women cover themselves for modesty, in accordance with tradition. (From the book What I Eat: Around the World in 80 Diets.)
    YEM_080329_294_xxw.jpg
  • Chaurino Perez Andrate, 17, offers a plate-sized sample of roasted Theraphosa leblondi, the world's largest tarantula in his village of Sejal, Venezuela. Chaurino stuns the leblondi by whacking it with a stick, gathers its legs, and lowers it onto the fire. The spider makes a final hiss as its insides heat up and it shoots out a yard-long spurt of hot juice. After it is roasted for about seven minutes, its charred hairs are rubbed away and the legs pulled off. When we crack them open, there's white meat.(Man Eating Bugs page 175)
    VEN_meb_37_xxs.jpg
  • Siba Himan and his wife Amuloke Walelo prepare the day's vegetables with the blood-red juice of the buah merah fruit, Soroba, Baliem Valley, Irian Jaya, Indonesia. Siba wears a traditional penis gourd. Image from the book project Man Eating Bugs: The Art and Science of Eating Insects.
    Ido_meb_128_xs.jpg
  • Amuloke Walelo and her husband prepare the day's vegetables with the blood-red juice of the buah merah fruit, Soroba, Baliem Valley, Irian Jaya, Indonesia. (Man Eating Bugs page 82,83)
    IDO_meb_29A_cxxs.jpg
  • (MODEL RELEASED IMAGE). Breakfast during the children's summer vacation at the Brown family home in Riverview, Australia (outside of Brisbane) is low-key and unstructured. Everyone eats when the mood strikes them. This morning Doug cooked himself a hearty breakfast of fried meat, onions, gravy, and buttered toast, while overseeing his wife's meal of cereal and juice. Since her stroke, Marge has been trying to eat a more healthy diet. Also pictured are Vanessa attending to daughter Sinead, and Rhy standing at the counter eating a sandwich. (Supporting image from the project Hungry Planet: What the World Eats.)
    AUS104_1881_xf1b.jpg
  • (MODEL RELEASED IMAGE). Breakfast during the children's summer vacation at the Brown family home in Riverview, Australia (outside of Brisbane) is low-key and unstructured. Everyone eats when the mood strikes them. Vanessa bustles about, scrambling eggs for Sinead and herself. The boys help themselves to cereal and sandwiches. Meanwhile, Doug cooks himself a hearty breakfast of fried meat, onions, gravy, and buttered toast, and oversees his wife's meal of cereal and juice; since her stroke, Marge has been trying to eat a more healthy diet. Hungry Planet: What the World Eats (p. 29).
    AUS104_0002_xxf1.jpg
  • Among the treats in the menu at a "longevity restaurant" (an eatery claiming to serve food that will make patrons live longer) in Ogimi, Okinawa, are silver sprat fish, bitter grass with creamy tofu, daikon, seaweed, tapioca with purple potato and potato leaves, and pork cooked in the juice of tiny Okinawan limes. Hungry Planet: What the World Eats (p. 192). Hara hachi bu: "eat only until 80 percent full," say older Okinawans. The island has been the focus in recent years of researchers trying to discover why a disproportionately large number of Okinawans are living to age 100 or more. This image is featured alongside the Matsuda family images in Hungry Planet: What the World Eats.
    JOK03_0006_xxf1.jpg
  • The last straw: a young girl drinks Beeber Bug brand guava juice, imported from Thailand. Wangdi Phodrang, Bhutan. Hungry Planet: What the World Eats (p. 288).
    BHU01_0011_xxf1s.jpg

Peter Menzel Photography

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