Some creations from the new “Funny Food Made Easy” book by Bill and Claire Wurtzel. “Inspiring kids to eat healthy foods with creative works of plate art and easy-to-follow instructions and illustrations. Through finished plate art, detailed step-by-step illustrations, recipes, and tips, Funny Food Made Easy provides all you and your kids need to make, eat, and enjoy healthy breakfasts, lunches, and snacks” – roughly speaking so. Here: Egg, cucumber, olive. (Photo by Bill and Claire Wurtzel/Welcome Books)

A Sydney Aquarium diver uses a vacuum to clean the gravel in the Great Barrier Reef tank as a Ray Shark swims by September 26, 2006 in Sydney, Australia. The Aquarium is undergoing its annual spring clean to prepare for the school holidays using vacuums, along with sea creatures like Sea Cucumbers, Sea Urchins, Cleaner Wrasse Fish and Sea Stars to help complete the job. (Photo by Ian Waldie/Getty Images)

“Kimchi, also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish made of vegetables with varied seasonings. There are hundreds of varieties of kimchi made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber. It is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew (kimchi jjigae), kimchi soup (kimchiguk), and kimchi fried rice (kimchi bokkeumbap)”. – Wikipedia

Photo: South Korean housewives, among more than two thousand who gathered for an event sponsored by state officials to help the needy, make kimchi, the traditional pungent vegetable dish on the grounds in front of Seoul City Hall on November 20 in Seoul, South Korea. (Photo by Chung Sung-Jun/Getty Images)

In this handout photo provided by the Helmholtz Center for Research on Infectious Diseases an EHEC bacteria is visible on May 30, 2011 in Berlin, Germany. German health authorities have attributed at least 14 deaths within the last two weeks to an outbreak of enterohemorrhagic E. coli, also known as the EHEC bacteria. (Photo Courtesay Manfred Rohde, Helmholtz-Zentrum fuer Infektionsforschung (HZI)/Getty Images)

Laura and Chris Marriott pose during a press photo call with their winning carrot at 3.8kg and Beetroot at 17.840kg following judging for the giant vegetable competition at the Harrogate Autumn Flower Show on September 13, 2019 in Harrogate, England. (Photo by Ian Forsyth/Getty Images)

In this September 9, 2018 photo, a diver holds onto his catch of lobsters during a fishing journey in the Miskito coast near Cay Savannah, Honduras. A diver makes 75 lempiras ($3) per pound of lobster. An average 10-pound daily haul of lobster is a windfall for people in one of the most impoverished regions of the Americas, so many take the risk, and many suffer for it. (Photo by Rodrigo Abd/AP Photo)

Tao Xiangli gets out of his homemade submarine after operating it in a lake on the outskirts of Beijing September 3, 2009. Amateur inventor Tao, 34, made a fully functional submarine, which has a periscope, depth control tanks, electric motors, manometer, and two propellers, from old oil barrels and tools which he bought at a second-hand market. He took 2 years to invent and test the submarine which costs 30,000 yuan ($4,385). (Photo by Christina Hu/Reuters)

Photographer Gregg Segal travelled the world to document children and the food they eat in a week. Partly inspired by the increasing problems of childhood obesity, he tracked traditional regional diets as yet unaffected by globalisation, and ironically, found that the healthiest diets were often eaten by the least well off. (Photo by Gregg Segal/The Guardian)