A visitor takes a picture of the painting “Portrait of an Artist (Pool with Two Figures), 1972” by British painter David Hockney during a press visit ahead of the opening of the exhibition “David Hockney 25” at the Fondation Louis Vuitton in Paris, France, on April 8, 2025. (Photo by Gonzalo Fuentes/Reuters)

Cheng Chen (R), a 27-year-old worker at a state-owned enterprise, poses for a photograph with his nephew who is wearing his home-made Iron Man armour, in Xuzhou, Jiangsu province April 13, 2015. It cost Cheng about 500 yuan ($81 USD) to make the armour, which weighs about 4 kilograms, with plastic boards and LED lights, local media reported. (Photo by Reuters/Stringer)

Every man looks better with a beard. Here's proof.

Miguel Oliveira of Portugal and Prima Pramac Yamaha MotoGP crashing during the 2025 MotoGP Michelin Grand Prix of France at Circuit Bugatti on May 11, 2025 in Le Mans, France. (Photo by Jean Catuffe/Getty Images)

A wild water monitor (Varanus salvator) is seen swimming between colorful popcorn snacks at a Lumphini public park in Bangkok, Thailand on March 27, 2022. (Photo by Matt Hunt/Neato/Rex Features/Shutterstock)

A stunning photographic collection featuring portraits of people from 30 countries and the food they eat in one day. In this fascinating study of people and their diets, 80 profiles are organized by the total number of calories each person puts away in a day. Featuring a Japanese sumo wrestler, a Massai herdswoman, world-renowned Spanish chef Ferran Adria, an American competitive eater, and more, these compulsively readable personal stories also include demographic particulars, including age, activity level, height, and weight. Essays from Harvard primatologist Richard Wrangham, journalist Michael Pollan, and others discuss the implications of our modern diets for our health and for the planet. This compelling blend of photography and investigative reportage expands our understanding of the complex relationships among individuals, culture, and food.

Thor, Virginia Tech College of Engineering, Robotics and Mechanisms Laboratory, tries to connect the hose to a firehose connection during the hose task at the Homestead-Miami Speedway, Friday, December 20, 2013, in Homestead, Fla. (Photo by Alan Diaz/AP Photo)

In this handout image provided by Ogilvy, a burger made from cultured beef, which has been developed by Professor Mark Post of Maastricht University in the Netherlands (pictured) is shown to the media during a press conference on August 5, 2013 in London, England. The in-vitro burger, cultured from cattle stem cells, the first example of what its creator says could provide an answer to global food shortages and help combat climate change, was fried in a pan and tasted by two volunteers. The burger is the result of years of research by Dutch scientist Mark Post, a vascular biologist at the University of Maastricht, who is working to show how meat grown in petri dishes might one day be a true alternative to meat from livestock.The meat in the burger has been made by knitting together around 20,000 strands of protein that has been cultured from cattle stem cells in Post's lab. (Photo by David Parry)