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  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado conducts maintenance work on the golf course.  (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_070_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado moves a putting hole during an early morning inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_123_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado stands on the green during an early morning routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_083_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado stands at a vantage point during a routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_176_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado stands on the green during a routine inspection of the golf course. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080919_107_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado picks vegetables in his backyard.  (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080920_353_xw.jpg
  • Bob Sorensen, an assistant golf course superintendent of The Golf Club at Redlands Mesa in Grand Junction, Colorado.  (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School.
    USA_080920_276_xw.jpg
  • Bob Sorensen, a golf course assistant superintendent, picks vegetables in his backyard garden at his home in Grand Junction, Colorado. (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 3,600 kcals. He is 25 years of age; 5 feet,  11 inches tall and 175 pounds. Switching career paths from criminal justice to turf maintenance enabled Bob to escape a desk job and work outdoors in a picturesque Western landscape. Some of his work is physical, but technology makes his irrigation chores easier. From one of many rock outcrops overlooking the lush fairways and greens in the dry, high desert valley, he can control a matrix of sprinklers with a single radio controller. MODEL RELEASED.
    USA_080920_341_xxw.jpg
  • Bob Sorensen, a golf course assistant superintendent at The Golf Club at Redlands Mesa in Grand Junction, Colorado stands on the green with his typical day's worth of food in the foreground. (Bob Sorensen is featured in the book What I Eat: Around the World in 80 Diets.) He played football at Mesa State College in Grand Junction and graduated with a degree in criminal justice. Just before he took a desk job in his chosen profession he decided that he didn't want a desk job and found one that requires his constant attendance of the great outdoors, at a golf course at the foot of the majestic Colorado National Monument.  He earned a second degree in turf management, supervises a small crew of greenskeepers, and coaches high school football at Palisade High School. MODEL RELEASED.
    USA_080920_075_xxw.jpg
  • The swimming pool and outdoor seating area of the Gezira Club in Zamelek, Cairo, Egypt
    EGY_080325_203_xw.jpg
  • La Gacilly, France. Hungry Planet outdoor exhibit at La Gacilly Photo Festival in Brittany.
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  • La Gacilly, France. Hungry Planet outdoor exhibit at La Gacilly Photo Festival in Brittany.
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  • A couple at an outdoor café in Segovia, Spain.
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  • Gemma Sastre and Eino Brand feeding pigeons in Valencia, Spain.
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  • Gemma Sastre and  Eino Brand feeding pigeons in a park in  in Valencia, Spain. MODEL RELEASED.
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  • Miguel Ángel Martín Cerrada, a shepherd, with his typical day's worth of food, surrounded by his flock and sheep-herding mastiff in Zarzuela de Jadraque, Spain. (From the Book What I Eat: Around the Work in 80 Diets) MODEL RELEASED.
    SPA_070403_094_xxw.jpg
  • Uahoo Uahoo, a warden at Etosha National Park in northern Namibia, stands in the back of his truck with his typical day's worth of food and observes a herd of springbok. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    NAM_090310_430_xxw.jpg
  • PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela.  (Oswaldo Guterez is featured in the book What I Eat: Around the World in 80 Diets.)  Oswaldo Gutierrez, Chief of the PDVSA Oil Platform GP 19 in Lake Maracaibo, Venezuela, works on the platform for seven days then is off at home for seven days.
    VEN_071031_406_xw.jpg
  • A cheerleader pats the stomach and applies olive oil to one of the contestants in the Famous Famiglia world championship pizza eating contest in New York City's Times Square, where Joey Chestnut won the $5,000 first prize by eating 45 slices of cheese pizza in 10 minutes.  (Joey Chestnut is featured in the book What I Eat: Around the World in 80 Diets.)  Each slice weighed 109 grams (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories.
    USA_NY_081012_150_xw.jpg
  • The Cross at the Crossroads in Effingham, Illinois. The cross is 198 feet tall, and stands at the intersection of Highway 57 and 70.
    USA_081002_437_xw.jpg
  • Curtis Newcomer, soldier at Fort Irwin, California speaks to one of his counterparts. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet.
    USA_080915_541_xw.jpg
  • Farmer Joel Salatin and his wife show a dead fox to his mother at their farm in Virginia's Shenandoah Valley. (Joel Salatin is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_071019_514_xw.jpg
  • Vendors sell fish at market in Tho Quang village, outside Hanoi, Vietnam.
    VIE_081220_196_xw.jpg
  • An elderly man with a prayer wheel and prayer beads at a small monastery near the Jokhang, Lhasa, Tibet.
    TIB_060622_078_xw.jpg
  • A view of the mustard fields in bloom in the Dingha Valley on the Tibetan Plateau.
    TIB_060619_261_xw.jpg
  • The Old City of Jerusalem and Jewish Cemetery seen from the Mount of Olives, Israel. The church at the center is the Russian church of Mary Magdalene.
    ISR_081026_260_xw.jpg
  • A herd of oryx antelope near the Halali restcamp at Etosha National Park in northern Namibia.
    NAM_090311_018_xw.jpg
  • Haulage trucks on the Trans-Kalahari highway near the city of Ghanzi, Botswana.
    BOT_090314_007_xw.jpg
  • Shahnaz Begum, a mother of four, outside her home with her microloan-financed cows and her typical day's worth of food outside her home in the village of Bari Majlish, an hour outside Dhaka. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED
    BAN_081214_187_xxw.jpg
  • Peter Menzel, co-author of the book What I Eat: Around the World in 80 Diets films game ranger Uahoo Uahoo at Etosha National Park in north-western Namibia. MODEL RELEASED.
    NAM_090310_485_xw.jpg
  • Faith D'Aluisio, one of the authors of the book What I Eat: Around the World in 80 Diets, weighs the food items consumed by Saleh Abdul Fadlallah at Birqash Camel Market, outside Cairo, Egypt. (From the book What I Eat: Around the World in 80 Diets.)  Contrary to popular belief, camels’ humps don’t store water; they are a reservoir of fatty tissue that minimizes heat-trapping insulation in the rest of their bodies; the dromedary, or Arabian camel, has a single hump, while Asian camels have two. Camels are well suited for desert climes: their long legs and huge, two-toed feet with leathery pads enable them to walk easily in sand, and their eyelids, nostrils, and thick coat protect them from heat and blowing sand. These characteristics, along with their ability to eat thorny vegetation and derive sufficient moisture from tough green herbage, allow camels to survive in very inhospitable terrain.
    EGY_080322_041_xxw.jpg
  • Faith D'Aluisio, one of the authors of the book What I Eat: Around the World in 80 Diets surrounded by camels at the  Birqash Camel Market outside Cairo, Egypt. Contrary to popular belief, camels’ humps don’t store water; they are a reservoir of fatty tissue that minimizes the need for heat-trapping insulation in the rest of their bodies; the dromedary, or Arabian camel, has a single hump, while Asian camels have two. Camels are well suited for desert climes: their long legs and huge, two-toed feet with leathery pads enable them to walk easily in sand, and their eyelids, nostrils, and thick coat protect them from heat and blowing sand. These characteristics, along with their ability to eat thorny vegetation and derive sufficient moisture from tough green herbage, allow camels to survive in very inhospitable terrain.
    EGY_080321_037_x.jpg
  • Lenard Sturm and his brother Malte Erik, on skate board leaving an icecream shop near their apartment in Hamburg, Germany after school. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food in June. Model Released.
    GER_130614_171_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_159_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_102_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_074_x.jpg
  • The Hollmann Sturm family in Hamburg, Germany at the city garden small house that they rent. They were photographed for the Hungry Planet: What I Eat project with a week's worth of food. Model Released.
    GER_130613_159_x.jpg
  • View of lake and oil drilling rigs from PDVSA oil drilling yard on Lake Maracaibo, Venezuela.
    VEN_071031_291_xw.jpg
  • Joey Chestnut, the world's most successful competitive eater, with 66 Nathan's Famous hot dogs and a gallon of water at Coney Island, New York City.  (From the book What I Eat: Around the World in 80 Diets.) This represents what Joey ate (and drank) in 12 minutes on July 4, 2007, to claim the title of world champion hot dog eater. The 66 hot dogs weighed 14.5 pounds and totaled 19,602 calories. MODEL RELEASED.
    USA_NY_081012_569_xw.jpg
  • Competitive eater Joey Chestnut works his way through 45 slice of pizza in the Famous Famiglia world championship pizza eating contest in New York City's Times Square. (Joey Chestnut is included in the book What I Eat: Around the World in 80 Diets.) He won the $5,000 first prize after eating 45 slices of cheese pizza in 10 minutes.  Each slice weighed 109 grams (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories. MODEL RELEASED.
    USA_NY_081012_348_xw.jpg
  • Competitive eater Joey Chestnut, who won $5,000 first prize in the Famous Famiglia world championship pizza eating contest in New York City's Times Square by eating 45 slices of cheese pizza in 10 minutes. (Joey Chestnut is featured in the book What I Eat: Around the World in 80 Diets.)  Each slice weighed 109 grams (3.84 ounces) (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories. Joey is on the stage between the man in the blue cap and the man with the mohawk hairstyle.
    USA_NY_081012_212_xw.jpg
  • Competitive eater Joey Chestnut, who won $5,000 first prize in the Famous Famiglia world championship pizza eating contest in New York City's Times Square by eating 45 slices of cheese pizza in 10 minutes. (Joey Chestnut is featured in the book What I Eat: Around the World in 80 Diets.)  Each slice weighed 109 grams (3.84 ounces) (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories. Joey is on the stage between the man in the blue cap and the man with the mohawk hairstyle.
    USA_NY_081012_182_xw.jpg
  • Competitive eater Joey Chestnut, who the first prize of $5,000 in the Famous Famiglia world championship pizza eating contest in New York City's Times Square by eating 45 slices of cheese pizza in 10 minutes. (Joey Chestnut is featured in the book What I Eat: Around the World in 80 Diets.)  Each slice weighed 109 grams (3.84 ounces) (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories. MODEL RELEASED.
    USA_NY_081012_140_xw.jpg
  • Performers entertain the audience at the  Famous Famiglia world championship pizza eating contest in New York City's Times Square before the eating contest by throwing pizza dough in the air. Joey Chestnut won the competition by eating 45 slices of cheese pizza in 10 minutes. Each slice weighed 109 grams (3.84 ounces) and contained 260 calories. In ten minutes Joey consumed 10.81 pounds (4.9 kilograms) of pizza and drank a gallon of water. The pizza contained 11,700 calories.
    USA_NY_081012_080_xw.jpg
  • Conrad Tolby walks back to his truck with dinner in a bag at a truck stop at intersection of I-70 and I-57 in Effingham, Illinois.  (Conrad Tolby is featured in the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
    USA_081003_044_xw.jpg
  • A biodiesel pump at a truck stop at the intersection of I-70 and I-57 in Effingham, Illinois.
    USA_081003_043_xw.jpg
  • The Cross at the Crossroads in Effingham, Illinois. The cross is 198 feet tall, and stands at the intersection of Highway 57 and 70.
    USA_081002_440_xw.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
  • Illinois farmer Gordon Stine checks a mechanical circuit breaker on a drier fan in a silo at his leased farm in St. Elmo, Illinois. MODEL RELEASED.  (Gordon Stine is featured in the book What I Eat; Around the World in 80 Diets.)
    USA_081002_204_xw.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
  • Illinois farmer Gordon Stine's house on his farm in St. Elmo, Illinois.   (Gordon Stine is featured in the book What I Eat; Around the World in 80 Diets.)
    USA_081001_144_xw.jpg
  • Los Dos Loredos, the Mexican family restaurant owned by Lourdes Alvarez' family in Chicago, Illinois.  (Lourdes Alvarez is featured in the book What I Eat;  Around the World in 80 Diets.)
    USA_080925_182_xw.jpg
  • Painted rocks in California's Mojave Desert, near the military training center at Fort Irwin.
    USA_080916_318_xw.jpg
  • Village life inside the fabricated village of Medina Jabal at Fort Irwin, California in the Mojave Desert. The village is used for training soldiers about to deploy to Iraq.
    USA_080916_204_xw.jpg
  • Iraqi police officers and their U.S counterparts patrol a street in a fabricated Iraqi village at Fort Irwin, California. The sets are used for combat training exercises before the troops deploy to Iraq.
    USA_080916_075_xw.jpg
  • Fort Irwin, California, one of the places used by the U.S. Army to train soldiers before they are deployed to Iraq.
    USA_080915_643_xw.jpg
  • Curtis Newcomer, a U.S. Army soldier, at the National Training Center at Fort Irwin in California's Mojave Desert. (Curtis Newcomer is featured in the book What I Eat: Around the World in 80 Diets.)  He eats his morning and evening meals in a mess hall tent, but his lunch consists of a variety of instant meals in the form of MREs. His least favorite is the cheese and veggie omelet. "Everybody hates that one. It's horrible," he says. A mile behind him, toward the base of the mountains, is Medina Wasl, a fabricated Iraqi village (one of 13 built for training exercises), with hidden video cameras and microphones linked to the base control center for performance reviews.  MODEL RELEASED.
    USA_080915_424_xw.jpg
  • One of the actors in crisis simulations at Medina Wasl, a fabricated Iraqi town at Camp Irwin in California.
    USA_080915_409_xw.jpg
  • A soldier with a feigned injury at Medina Wasl, a fabricated Iraqi town used for training Iraq-bound U.S. soldiers at Camp Irwin, California, in the Mojave Desert.
    USA_080915_244_xw.jpg
  • Actors stage a crisis situation in Medina Wasl, a fabricated Iraqi village  at Camp Irwin, in California's Mojave Desert. The village is used for training soldiers deploying to Iraq.
    USA_080915_153_xw.jpg
  • Actors stage a crisis situation in Medina Wasl, a fabricated Iraqi village  at Camp Irwin, in California's Mojave Desert. The village is used for training soldiers deploying to Iraq.
    USA_080915_150_xw.jpg
  • Actors dressed as Iraqi men sit at a market stall in the fabricated Iraqi village if Medina Wasl at Camp Irwin, California. The village is used for training soldiers deploying to Iraq.
    USA_080915_117_xw.jpg
  • A severed leg in military boots, one of the tell-tell signs of a staged meltdown in the fabricated Iraqi village town of Medina Wasl at Camp Irwin, California. The village is used for training soldiers deploying to Iraq.
    USA_080915_078_xw.jpg
  • Surfer Ernie Johnson grills fish on his 38 foot sailboat moored at Dana Point Harbor in California. (Ernie Johnson is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_080910_341_xw.jpg
  • Surfer Ernie Johnson (on wave at right) surfs on the Pacific near the San Onofre Nuclear Generating Station, California.  (Ernie Johnson is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_080909_084_xw.jpg
  • Ricki the chimp takes a moment to appreciate nature through his sunglasses at the Bailiwick Ranch and Discovery Zoo, in Catskill, New York. (Ricki the chimp is featured in the book What I Eat: Around the World in 80 Diets.)  His owners, Pam Rosaire-Zoppe and Roger Zoppe say that he likes fresh fruits and vegetables, and an occasional yogurt drink, far more than packaged monkey chow. (MODEL RELEASED).
    USA_080623_234_xw.jpg
  • Assistant carpenter and tattooist Louie Soto with his family at his new home in Sacaton, Arizona. (Louie Soto is featured in the book What I Eat: Around the World in 80 Diets.) Soto built a new home, financed by casino profits and built by the Gila River Indian Community.
    USA_080524_225_xw.jpg
  • An apprentice at  Joel Salatin's farm tends to pigs as they feed in an open area at the farm in Virginia's Shenandoah Valley.  (Joel Salatin is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_071019_241_xw.jpg
  • Chickens in an eggmobile at Joel Salatin's farm in Virginia's Shenandoah Valley. (Joel Salatin is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_071019_092_xw.jpg
  • A farmhouse at Joel Salatin's farm in Virginia's Shenandoah Valley. (Joel Salatin is featured in the book What I Eat: Around the World in 80 Diets.)
    USA_071018_451_xw.jpg
  • Joel Salatin, a farmer and author, in an eggmobile (portabled henhouse) at his farm in Virginia's Shenandoah Valley. (Joel Salatin is featured in the book What I Eat: Around the World in 80 Diets.)  Much of his daily fare is from his own farm, including applesauce and apple cider canned by his wife, Teresa, who fills the basement larder with the bounty of their farm each year.  MODEL RELEASED.
    USA_071017_115_xw.jpg
  • Lobsterman and fish buyer Sam Tucker leaves his home on Great Diamond Island, Maine to walk to the ferry that will take him to Portland for work. (Samuel Tucker is featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
    USA_070321_135_xw.jpg
  • Jose Angel Galaviz Carrillo's oldest son drives cows into the corral at rancher Jose Angel Galaviz' home in the Sierra Mountains near Maycoba, in the Mexican state of Sonora.   (Jose Angel Galaviz Carrillo is featured in the book What I Eat: Around the World in 80 Diets.)
    MEX_080822_156_xw.jpg
  • Low tide in Frobisher Bay near Iqaluit, Nunavut Territory, Canada. Iqaluit, with a population of 6,000, is the largest community in Nunavut as well as the capital city, is located in the southeast part of Baffin Island. Formerly known as Frobisher Bay, it is at the mouth of the bay of that name, overlooking Koojesse Inlet. "Iqaluit" means 'place of many fish'.
    CAN_061008_004_xw.jpg
  • Boats docking at a port in Cadaques, Spain.
    SPA_070629_617_xw.jpg
  • A Nestle poster displayed in a parking lot in the town of Pals, Costa Brava, Spain. Pals is a medieval town in Catalonia a few kilometers from the sea in the heart of the Bay of Emporda on the Costa Brava.
    SPA_070627_225_xw.jpg
  • A vending machine selling votive candles in the cathedral in the town of Pals, Costa Brava, Spain. Pals is a medieval town in Catalonia a few kilometres from the sea in the heart of the Bay of Emporda on the Costa Brava.
    SPA_070627_134_xw.jpg
  • Professional bullfighter Oscar Higares teases a bull during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (OscarHigares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_810_xw.jpg
  • Professional bullfighter Oscar Higares guides his second bull of the day as it charges past his body at full speed at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).   Each bullfight ends with the killing of the bull by the matador (bullfighter).  MODEL RELEASED.
    SPA_070624_785_xw.jpg
  • Professional bullfighter Oscar Higares  guides a charging bull with his cape during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_594_xw.jpg
  • Professional bullfighter Oscar Higares teases a bull during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_589_xw.jpg
  • Professional bullfighter Oscar Higares  guides a charging bull with his cape during the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (Oscar Higares is featured in the book What I Eat: Around the World in 80 Diets.) After a dozen more passes, he kills the bull on his first attempt, eliciting a standing ovation from the crowd, which awards him the bull's ears and tail. Oscar and the bull spend just under 15 minutes together in the ring (an anxious period in which Oscar must control not only the objective dangers, but also his fear).  Each bullfight ends with the killing of the bull by the matador (bullfighter).MODEL RELEASED.
    SPA_070624_585_xw.jpg
  • A stabbed bull stands in the ring at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain. Each bullfight ends with the killing of the bull by the matador (bullfighter).
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  • Peterhof, sometimes refered to as the Russian Versailles, outside St. Petersburg, Russia was built by Peter the Great in the early 1700s.
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  • The Bread Queen, Robina Weiser-Linnartz , at her parent's bakery in Cologne, Germany.  (Robina Weiser-Linnartz is featured in the book What I Eat: Around the World in 80 Diets.)  Her mother is hanging out the windows as part of a once a year cleaning of the windows on the outside and the building.
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  • The rising sun casts a golden glow over the city of Freiburg im Breisgau, Germany.
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  • Brewmaster Joachim Rösch walks into a cloud of steam outside a factory at the Ganter Brewery in Freiburg im Breisgau, Germany.  (Joachim Rösch  is featured in the book What I Eat: Around the World in 80 Diets.)  The caloric value of his day's worth of food in March was 2700 kcals. He is 44 years of age; 6 feet, 2 inches tall; and 207 pounds. Joachim's job requires him to taste beer a number of times during the week, and unlike in wine tasting, he can't just taste then spit it out: "Once you've got the bitter on the back of your tongue, you automatically get the swallow reflex, so down the chute you go," he says. MODEL RELEASED.
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  • A view of the loading area and warehouse of Ganter Brewery in Freiburg im Breisgau, Germany, where Joachim Rösch works as a brewmaster.  (Joachim Rösch is featured in the book What I Eat: Around the World in 80  Diets.)
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  • A fishing boat uses bright lights and nets to catch shrimp at night near the port of Longdong, on Taiwan's northeast coast. (From the book What I Eat: Around the World in 80 Diets.) Just south of Longdong, the fish market at Daxi harbor has both a wholesale and a retail market.
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  • During an afternoon downpour, sellers help shoppers select crabs, shrimp, squid, and mackerel at a market in Daxi harbor, Taiwan. (From the book What I Eat: Around the World in 80 Diets.)
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  • Professional bullfighter Oscar Higares guides his second bull of the day as it charges past his body at full speed at the annual village festival of San Juan in Campos del Rio, near Murcia in southern Spain.  (From the book What I Eat: Around the World in 80 Diets.)  MODEL RELEASED.
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  • Viahondjera Musutua's older brother plays with her son as she eats porridge left over from breakfast in Opuwo, northwestern Namibia. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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  • The Cologne Cathedral, a World Heritage Site, is illuminated against the predawn city skyline in Cologne, Germany. (From the book What I Eat: Around the World in 80 Diets.)
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  • Faith D'Aluisio, one of the authors of the book What I Eat: Around the World in 80 Diets, weighs the food items consumed by Saleh Abdul Fadlallah at Birqash Camel Market, outside Cairo, Egypt. (From the book What I Eat: Around the World in 80 Diets.)
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  • Neighbors of widowed farmer Lan Guihua make soymilk with a hand-powered stone mill at their home in Ganjiagou Village,  Sichuan Province, China. (Lan Guihua is featured in the book What I Eat: Around the World in 80 Diets).
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  • The new Shanghai Circus World building in Shanghai, China. (From the book What I Eat: Around the World in 80 Diets.) The domed building seats more than 1,600 people.
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  • A barge carrying food and supplies from the last cargo ship of the season is offloaded onto the rocky beach at low tide in Iqaluit, Nunavut, Canada. (From the book What I Eat, Around the World in 80 Diets.) Pack ice typically closes regional shipping lanes from October until early July. "Iqaluit" means 'place of many fish'.
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  • A brick hauler loads a stack of bricks at the JRB brick factory near Sonargaon, outside Dhaka, Bangladesh. (From the book What I Eat: Around the World in 80 Diets.) The heavy clay soils along the river near the market town of Sonargaon are well suited for making bricks. At the JRB brick factory, workers of all ages move raw bricks from long, stacked rows, where they first dry in the sun, to the smoky coal-fired kilns. After being fired, the bricks turn red. A foreman keeps tally, handing the workers colored plastic tokens corresponding to the number of bricks they carry past him. They cash in the chips at the end of each shift, taking home the equivalent of $2 to $4 (USD) a day.
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  • Alamin Hasan (right) confronts a rival at the Kamalapur Railway Station in Dhaka, Bangladesh, where he works as a porter.  (Featured in the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED..
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  • Faith D'Aluisio, one of the authors of the book What I Eat: Around the World in 80 Diets, interviews a tea seller with the help of a local translator at dawn at the Sadarghat docks on the Buriranga River dock in Dhaka, Bangladesh. (From the book What I Eat: Around the World in 80 Diets.) MODEL RELEASED.
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Peter Menzel Photography

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