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What 1 Week of Groceries Looks Like Around the World, and More News

What 1 Week of Groceries Looks Like Around the World, and More News

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In today's Media Mix, another $100 burger, plus how to cook a human

The Daily Meal brings you the biggest news from the food world.

One Week of Groceries: Here's what a week's worth of groceries looks like in various countries, from Italy to Japan to Poland, Mongolia, and Mali. [Wall to Watch]

McDonald's Charles Ramsey Mistake: Could McDonald's jumping on the viral story of Charles Ramsey rescuing Amanda Berry backfire? [TIME]

Rosé on the Rise: Apparently rosé now accounts for one in eight bottles of wine sold in Britain, up from one in 40 bottles back in 2000. [Telegraph]

José Andrés' Hannibal: NBC's Hannibal may be creepy and gruesome, but the food does look delicious thanks to Spanish chef José Andrés. [TV Guide]

Rewind: What A Week Of Groceries Looks Like Around The World

29 K 7 K

#15 Egypt, Cairo
The Ahmed family from Egypt spends around $78 per week to feed their entire family! You may have noticed from this photograph that Egyptian cuisine involves large quantities of legumes and vegetables and this is due to Egypt's rich Nile Valley and Delta producing large quantities of excellent crops. Egyptian cuisine is based on foods that grow out of the ground, and you may notice only small quantities of meat. This is due to the fact that throughout Egypt's history, meat has always been very expensive to purchase.

Egyptians also love their flat bread (as pictured) and it is consumed at almost all Egyptian meals. Egyptian meals also commonly involve stuffing vegetables such as capsicum, zucchini and eggplant with rice. Kebab, Falafel and baklava may be known as Eastern Mediterranean dishes, however they are also widely consumed in Egypt!

#14 Ecuador, Tingo
The Ayme family from Ecuador only spends around $32 per week on their groceries. It is interesting to note that the poorer families are often the ones eating the most healthy food. There isn't one processed food in sight in this photograph!

Ecuadorian cuisine varies with altitude and agricultural conditions. For example, pork, chicken, beef, and guinea pig are popular ingredients in the mountainous regions, and these are served with rice, corn, and potatoes. A wide variety of fresh fruit is eaten, including granadilla, passionfruit, naranjilla, several types of bananas, uvilla, taxo, and tree tomato.

People living along the coast of the country often eat fish, beans, and unripened bananas. In the rainforest, a dietary staple is a starchy root which is then peeled and boiled, fried, or used in a variety of other dishes.

#13 United States, North Carolina
The Revis family from the United States spends around $342 per week on groceries for their family of four. A lot of dishes that are typically considered American have actually been developed from other cuisines. For example, hot dogs and hamburgers are both based on traditional German dishes, and pizza is based on the traditional Italian dish!

Americans are widely known to love fast food, and judging by this family's groceries, that is highly evident - We can spot McDonald's, pizza, fried chicken, a hot dog, nachos, and some Burger King among the other food! Some American families like to make breakfast a large meal, often consisting of cereal, eggs, toast, pancakes, coffee, and fruit juice.

Did you know that the ice-cream sundae was born in America? As a result, Americans are huge fans of ice-cream, and eat it more than other countries. Americans are also lovers of smoothies and coffee-blended drinks, so we're surprised we can't see any in this photograph!

#12 China, Weitaiwu
The Cui family from China spends around $65 per week on their groceries! China is a vast country, so naturally there are many different cooking methods and ingredients. For example, Sichuan cooking is well known for its hot and spicy flavors, and Cantonese cooking is famous for its sweet and sour style.

The most common ingredients in Chinese cooking are all pictured in this family's weekly groceries, and they include shallots, ginger, garlic and soy sauce. Meals in China usually consist of either rice or noodles.

Although both the northern and southern regions of China enjoy plenty of fresh vegetables in their diet, the regions also have some differences in their cuisine. For example, in the northern part of China, people like to eat dumplings with meat, steamed buns and noodles. In the southern part of the country, people eat dumplings with traditional Chinese sugar sauce and noodles.

11 Mexico, Cuernavaca
The Casales family from Mexico spends around $189 per week on their groceries. We cannot help but notice how much this family loves Coca Cola! The basic staples of Mexican food include native corn, beans, chili peppers, tomatoes, squashes, avocados, cocoa and vanilla.

Mexican cuisine also uses a lot of beef, pork, chicken, goat and sheep meat, as well as cheese and herbs and spices. Did you know that Mexican cuisine also uses rare or unique ingredients in their cooking such as edible flowers?

Tropical fruits such as prickly pear, sapote, guava, mangoes, bananas, pineapple and custard apple are extremely popular. Mexicans also enjoy drinking alcoholic beverages such as tequila, pulque, brandy, wine, beer and rum.

#10 Mali, Kouakourou
The Natomo family from Mali spends just $30 per week on groceries to feed their very large family. Although Malian dishes vary from region to region, rice, millet, sorghum and fonio all provide staple ingredients. Meals are commonly served with sauces of fish, meat or vegetables, and grains are often used to make porridge.

A healthy juice made from hibiscus, ginger or the fruit of the baobab tree is a Malian specialty! Many Malians also enjoy drinking millet beer. Fish, including the capitaine fish or Tinani fish, are also commonly barbecued or grilled over an open fire.

#9 Kuwait, Kuwait City
The Al-Haggan family from Kuwait spends around $252 per week in order to feed their whole family! The national dish of Kuwait consists of mutton, chicken, or fish placed over or mixed into a large amount of rice. Food is very important to the people and culture of Kuwait, and this is why it is often prepared in large amounts and shared with many family members and friends.

Indian, Persian, and Mediterranean cuisines have all had a significant impact on the food of Kuwait. Did you know that a meal is never complete in Kuwait unless it is accompanied by dates and either a side of yoghurt or tahini? Sounds delicious, right? While most meals involve meat and cheese, other popular dishes also include pickled turnips and tabouleh.

#8 Japan, Kodaira City
The Ukita family from Japan spends around $361 per week on their groceries. The traditional food of Japan includes rice and miso soup. Side dishes often consist of pickled vegetables, fish, and vegetables cooked in broth.

The Japanese particularly love fish, and it is often grilled or served raw as sashimi or in sushi. If you've ever eaten in a Japanese restaurant, you will have also noticed that seafood and vegetables are commonly deep-fried in a light tempura batter.

Apart from rice, Japanese cuisine also includes many noodle dishes, and Japanese food is traditionally flavored using a combination of dashi, soy sauce, sake and mirin, vinegar, sugar, and salt. Japanese cuisine commonly uses seafood as they like to take advantage of the country's bountiful, surrounding ocean.

You may want to wear gloves in Italian grocery stores.

Grocery shopping in Italy is normally done in local stores, though outdoor markets are also popular spots to shop for food in big cities and more rural areas.

According to Tripsavvy, it's common practice to don disposable plastic gloves to pick out your fruits and vegetables in a grocery store. Shoppers are also expected to weigh and label their own produce before they get to the checkout line.

At outdoor markets, shoppers are generally not required to wear gloves but are expected to indicate to the seller which items they wish to purchase, rather than picking them up directly. Italians also like to purchase fresh and cured meats at their local deli.

In a large city like Rome, a gallon of milk costs an average of €4.26 ($5.21). You can find a bottle of mid-range wine for €5 ($5.84). A pound of local cheese will cost about €5.07, ($5.92).

This Is What 'Supermarket Sweep' Looks Like Around The World

Like death and taxes, grocery shopping is inescapable.

Before Deal or No Deal and The Price Is Right, there was a game show that combined shopping trivia with a mad dash through a grocery store. The hit show, "Supermarket Sweep," premiered way back in 1965, and was especially popular in the U.S. during the 1990s. Like many shows from that era, it's now getting a revival, Fremantle Media announced this month.

In the show's original version, contestants raced through a store, adding as many high-value items to their grocery shopping carts as possible, and the team with the most expensive cart won the round. Teams also went through trivia rounds, guessing things like what product a jingle belonged to and how much of an item could be bought for a certain amount of money.

The concept was simple but universal after all, everyone buys groceries at some point of another, if not every week. The show has been replicated in a dozen different countries since it first aired, including Canada, Australia, Chile, and the Ukraine, where it's still on the air today.

Thanks to the power of YouTube, you can watch episodes from most other editions whenever you want. Here are some of the best episodes from abroad.

United Kingdom

In the U.K., the show is called Dale's Supermarket Sweep, and contestants have the chance to win £2000 hiding somewhere on the store's shelves. The host also has a British accent, obviously, and calls the shopping carts "trolleys," so 10/10 would recommend.


On some episodes of Canada's Supermarket Sweep, contestants wore (pretty adorable) matching sweatshirts with the show's logo on them. Prizes included electric reclining chairs and 34-inch color TV's. We miss you, nineties simplicity.


In Argentina, the show was called "Clink Caja," and based on this clip, it looks like there was some sort of laser tag action involved, which can only make things more fun.


The Aussie version looks pretty similar to the one in the U.S. Everyone looks like they belong in a Full House episode, and there are color-coordinated outfits for each team.


These episodes aren't in English, but you'll definitely recognize some of the products. Plus, the host wears a really elaborate outfit and there are magical sound effects sprinkled in.

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What a week of groceries looks like in America.

Today’s post was inspired by a photo essay I saw online last week called “What A Week Of Groceries Looks Like Around The World.” The photo of the groceries in America from the series is below. The photo credit belongs to Peter Menzel, who photographed the series.

I thought it would be fun to play along this week. My pantry and freezer are pretty well stocked at this time, so this is really just a look at the perishables needed for this week. I also live in America. The photo below is of our groceries for this week.

It is clear that between our two families we have different food priorities. I wonder what their budget is for a week vs what ours is. If I had to guess, theirs is probably a little larger. But so is their family size. They’ve got growing teenage boys. I’ve heard rumors about how much of an appetite they’ve got! I’ve got a preschooler, a baby on the way, and a husband who doesn’t indulge in much beyond almond butter. This isn’t a commentary on their food choices. But it is an example of our week.

Breakfasts in our house are simple. Most mornings I eat a bagel with cream cheese (not pictured, I buy a dozen at a time from Brugers and put them in the freezer), Malone eats homemade pancakes (not pictured, Mike makes them on the weekend and I freeze them in stacks of 3 to pull out during the week) or scrambled eggs (not pictured), and Mike eats either yogurt or a Cliff Bar.

Lunches will be turkey and cheese sandwiches or homemade Greek salad (dressing not pictured because it is already in the fridge) for me and Malone almost always wants a muffin tin lunch- I’ll take little bits of the things pictured to make a meal for him. Mike eats the same lunch 5 days a week- almond butter and jelly (not pictured) sandwich, cheese stick (not pictured), yogurt, and two fruits.

To snack on this week we’ve got guacamole, hummus, a french loaf, pita chips, brie, snap peas, and fresh fruit. In the pantry we’ve also got one package of Cape Cod potato chips, trail mix, or dried fruit (not pictured). In the refrigerator there are cheese sticks and carrots (not pictured).

I typically plan 3 to 4 dinners a week for us. The other nights we eat left overs. This week’s agenda include baked chicken legs, coleslaw, and fruit salad (all pictured) grass fed cheese burgers, snap peas, and roasted broccoli Trader Joe’s fish sticks (not pictured), corn on the cob, and fruit salad and chicken stir fry (the mixed vegetables are pictured, but the chicken and rice are already in the freezer). We have no plans to eat out this week.

The bulk of the grocery budget was spent on fresh fruit. We go in spurts of loving fruit salad and getting by with just apples and bananas. It has been a long winter without fresh berries and Malone could hardly contain himself when the raspberries finally looked nice enough to buy.

Our general food philosophy is less is more. We tend to focus on whole foods with ingredients we can pronounce. The less ingredients there are on the label, the more likely I am to purchase it. Happy animals are tastier and produce better dairy products. I buy organic when my budget allows it to and focus on sourcing what I can from local farmers as often as I can. We save food that strays from this for treats and special occasions. I love Doritos. A LOT. But they don’t come home from the grocery store with me every week.

What about you? What does a week of groceries in your house look like? Are you in America or abroad?

Food / Recipes

Regionale Spezialitäten prägen die deutsche Küche. Frühstück, Mittagessen, Abendessen Interviews. Deutsche Lieblingskekse. Vegetarischer Grünkohl mit Curry. What A Week Of Groceries Looks Like Around The World. German Recipes. Quick German Recipes - Traditional German Food. German Sweet Braised Cabbage Recipe. Looking for an easy braised cabbage recipe?

Bayrisches Weisskraut, aka Bavarian Cabbage, comes from the Bavarian region of German. Sauerkraut seems to be the most commonly thought of German cabbage recipe. This, however, is a very easy way how to cook cabbage and is often used as a side dish to accompany many German meals. There's a certain sweet/sourness to this braised cabbage dish that's like eating candy!

It really does taste great with almost anything! Creations: Bierox. Bierox (pronounced Beer ox and sometimes spelled Bierocks) are one of my family's very favorite meals.

They love bierox so much that they will drive out of their way to come visit when they know I am making them. Not only that but I have to make lots of them because they are going to leave with several too. I have tried making lots and freezing them but they never seem to last long even in the freezer (although they do freeze great and can be reheated in the microwave or oven) I know you must be wondering what they are by now so here goes. they are kind of like a German version of the American hamburger. They came with the German migrants to my little hometown, Darrouzett, Texas and the surrounding area. Prune Streusel Crumble Cake. Prune Streusel Crumble Cake - This classic German Prune Cake is the favorite of many people, so I would like to share it with you.

Streusel (Crumble) Cakes are very popular in Germany and can be bought in every bakery. Instead of prunes you also can use plums, apricots or sour cherries. The dough of this recipe is made with yeast. Bavarian Leek & Cabbage Soup Recipe - EatingWell. Jägerspätzle: German Dumplings with Mushrooms - Savory Nothings. Spaetzle. My husband had to travel to Germany for business a few months ago.

He went to a plant that made stainless steel kitchen products. He brought me back a Spaetzle maker. This particular Spaetzle maker is very easy to use. You just press the loose dough through the holes using the plastic scraper. There are other versions of makers that require turning a crank. Would be much easier to clean. If you do not have either, you can make it by just using a knife and plate to cut or roll the dough off of and into the water. Quark. Quark is a soured-milk, fresh cheese product which is gaining popularity in the US because of its versatility. It is found all over Germany, Poland and Austria. You can eat it straight like cottage cheese, as a spread on bread, for dessert and you can bake with it. Quark requires the same bacteria that is used in making buttermilk.

Make sure the buttermilk you buy has live cultures in it, or you will get the wrong kind of bacterial growth. You might also want to buy the freeze dried bacterial culture to make it. For two more off site methods to your own quark from milk, and buttermilk these recipes will work. Also, check out this video. Fake Quark Recipe To make an approximation of quark, which I find to be a good substitute for non-baked foods follow these directions. Pharisäer Kaffee. This drink was invented for a christening of a baby girl, Johanna Theodora Katharina, on Nordstrand Island on the 29th of February, 1872. Pastor Gustav Beyer was very strict and always berating his flock their for godless drinking. In order to avoid his wrath, the congregation served a drink made with rum and coffee.

The whipped cream on top kept the rum aroma from wafting through the air and upsetting the pastor, who received plain coffee with whipped cream. However, at some point, the good man got a whiff of what was going on behind his back and cried out, "Ihr Pharisäer! " or "You Pharisees! " Serves 1 See larger image Prep Time: 5 minutes Total Time: 5 minutes Yield: 1 serving Ingredients: 1 portion strong coffee (2 - 4 oz.)Sugar cubes1 jigger dark, Jamaican rum (about 40 ml, 1 1/2 oz.)Whipped cream. Linseneintopf. Kirsch Kaltschale. Fruit soups and "Kaltschalen" like this cherry soup are very popular in Europe.

A "Kaltschale" is a cold soup made from fruit or milk or even beer or wine. It can be eaten as a first course in the summer or as a light dessert. Prep Time: 15 minutes Cook Time: 10 minutes Refrigerate before serving: 1 hour. Kaiserschmarn. Schmarrn comes in several forms, both sweet and savory, and is usually made up of eggs and a starch, cooked in butter and pulled apart to finish browning. This Austrian pancake dessert - Kaiserschmarrn - was first served to Emperor Franz Joseph I around the turn of the century, but there are several legends telling just how it was developed.

It is enriched with raisins and sugar, making it a "Süβspeise" (sweet meal) fit for a king. Serves 4 for dessert or 2 for a main dish. See larger image Prep Time: 20 minutes. Black Forest Torte. This authentic German cake is made up of a chocolate layer cake with cherries in the middle and whipped cream on top. It is a fairly simple cake to put together, despite it looking complicated. Makes one 9 inch cake, about 12 servings. Prep Time: 1 hour.

Aprikosenkuchen. This recipe for apricot cake is plain-Jane in everything but the taste. Many Germans know how to make this by heart it's as popular as Toll-House cookies in the US. Fresh fruit makes this "Aprikosenkuchen" a steady summer coffee accompaniment, whether camping on the beach or on the balcony. Makes 12 servings of Aprikosenkuchen.

Conor Morgan

Conor Morgan has lived in Zurich, in Switzerland for 13 years and is originally from Dromiskin, Co Louth. He has two sons, Ryan (9) and Brady (8). Switzerland has had 54,384 cases and 2,077 deaths

Conor Morgan with sons Ryan and Brady

The whole thing about numbers in pubs just isn&rsquot an issue here. You don&rsquot get people packing into pubs or crowded around the bar. There isn&rsquot that culture. People will meet for a drink or they&rsquoll go for a coffee. And people prefer to be outdoors. You can do so many things outdoors anyway, like picnics, and you can combine a bit of sport with it. There are massive outdoor swimming complexes and there&rsquos a lakeside so there&rsquos all that space that people can use to do stuff without actually feeling like they&rsquore having to risk breaking the social distancing.

I hardly noticed whether pubs and cafes were closed during lockdown. It was at that time of year coming out of the winter and the priority for people when they're waiting for spring and summer is to get outdoors so the last thing you&rsquore thinking of is going indoors.

The odd day I would have wanted to go in for lunch somewhere and I did notice the rules were very different. There were restrictions on how many people could go in, places that did buffets had stopped, you were more spaced out and each table had a limited number of people. I don't remember them being shut completely but there must have been a period of a couple of weeks. I kind of missed all that I didn&rsquot notice it and it didn&rsquot seem like a big deal.

I did think there was a period of time, what you would have called lockdown although it wasn&rsquot as severe as it was in Ireland, where most people were being very good about it but then in the first few days of spring when the sun came out and you wanted to go out and do things the rules broke down very fast so if people think this was just something the Irish were doing they&rsquore wrong. They were completely disregarding the rules in Switzerland too when it suited them.

I know the schools were definitely shut for a few weeks. The boys, Ryan is nine and Brady is eight, live with their mum just up the road on school days/week days, about a mile door to door, and we were able to continue with our routine as normal. I was lucky enough that I was able to work from home during that period so they could get on with whatever schoolwork they had been given to do remotely and they were only doing very little in the beginning because the teacher literally didn&rsquot have time to prepare the stuff so they&rsquod give them things that would only keep them occupied for an hour and when that was done the kids were just looking for devilment.

I&rsquom enjoying working from home more than I thought I would. I&rsquom doing seven days out of 10 at home. We&rsquove a system in work, you&rsquore in either the blue or yellow team, and you stay at home on your allotted week but must be in the office the other week. The company discovered how well it was working with people at home and as a result it&rsquos now official company policy that people can work from home two days a week so now you have five days where you have to work from home and then the following week the two days are optional. I always take them. I find it great. I find no pleasure in getting the tram every morning and meeting crowds of people standing with their phone in their faces, to go to an office that&rsquos nearly empty, where there&rsquos no canteen and there&rsquos hardly anyone there, there&rsquos no craic, no conversation, you just sit at your desk all day and then you go home. It&rsquos actually a little bit depressing.

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life.

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us.

Here's What Athletes' Post-Workout Snacks Look Like Around The World

Reebok polled elite athletes from 11 different countries to see how they refuel.

Who: Mina Guli, CEO of Thirst

Guli approaches food differently since become a runner, focusing on what sounds good and does her body good. Her go-to meal is avocado toast with chili flakes and two poached eggs, plus a banana-berry protein smoothie, a mango, and English breakfast tea.

Who: Vera Lucia Saporito, Ultrarunner and Reebok Ambassador

Saporito replenishes her body with carbs and protein regularly. Dinner might look like sweet potato puree with ground meat and a side salad. She'll have a peanut butter crepioca &mdash a crepe made with tapioca &mdash and trail mix, too. And to drink: water mixed with a muscle recovery powder.

Who: Loong Chan, Distance Runner

To recover from marathon training, Chan carbo-loads and ups his protein intake with steak a corn. On the side, he has two hardboiled eggs, bananas, and a glass of milk.

Who: Gabriel Ghiaione, Midnight Runners

Ghiaione says running can sometimes justify unhealthy meals &mdash which is why she'll turn to German pretzels and sausage for her recovery one. She has a lot of sides too, including steamed broccoli, two fried eggs, hummus, a banana, red gummy bears, and water with protein powder.

Who: Takenori Torimitsu, Running Coach

Torimitsu's been eating this breakfast to prep for long runs since college: yogurt, low-fat milk, two servings of pasta with cod roe sauce, chicken breast with broccoli and tomato, and anko, a sweet red bean paste dessert.

Who: Valerie Nossar Vukovic, Triathlete and Reebok Ambassador

Vukovic's recovery meal is simple, just quinoa sauteed with carrots, mushrooms, spinach, and soy sauce. To wash it down, she has a sports drink with lemon.

Who: Yakov Strazdin, Reebok Ambassador

Strazdin's burger looks like the ones McDonald's Japan launched a few years ago, but he calls it a "Black Mamba" burger. The bun is made with cuttlefish ink, then topped with cheddar cheese and cherries. He has chicken noodle soup, potatoes with herbs, fruit, and a little piece of milk chocolate, too.

Who: Lovisa "Lofsan" Sandstrom, Runner and Trainer

Sandstrom credits running with helping him eat healthy all week long. He favors a pasta salad with roasted veggies, halloumi, and beans, and rounds out the meal with cottage cheese, chocolate milk, and sparkling water with lemon.

Who: Michael Oyac, Fitness Coach

Oyac admits he eats a lot &mdash mostly to keep his metabolism speedy. For dinner, it's grilled beef, a side of plain pasta. His green juice recipe includes celery, kale, cucumber, apple, spinach, and ginger, and if he leaves room for dessert, it's chocolate mousse.

Hungry Planet: What The World Eats

A merican photographer Peter Menzel and writer Faith D&rsquoAluisio have traveled the world documenting that most basic of human behaviors&mdashwhat we eat. Their project, &ldquoHungry Planet,&rdquo depicts everything that an average family consumes in a given week&mdashand what it costs. The pair released their book “Hungry Planet: What the World Eats” in 2005, showcasing meals in 24 countries.

The Ayme family of Tingo, Ecuador, was pictured with a haul of vegetables. The Natomo family of Kouakourou, in south-central Mali, sat for a portrait on the roof of their home with sacks of grains. And among the favorite foods listed by the Madsen family of Greenland was polar bear and the skin of a narwhal, or a medium-sized toothed whale.

In 2013 and 2014, their &ldquoHungry Planet&rdquo portraits were exhibited by the Nobel Peace Center to give viewers a peek into kitchens from Norway to Kuwait and China to Mexico, and to raise awareness about how environments and cultures influence the cost and calories of the world&rsquos dinners.