Cuzco, Peru
A family eats lunch while harvesting potatoes in the Urubamba Valley. Today’s lunch consists of potatoes and peas cooked in an improvised oven made of dirt clods and washed down with fermented chicha. Potatoes are a key component of the Andean diet, with thousands of varieties having adapted to different altitudes and climates. All four generations of the family took part in the harvest and cooking, with donkeys standing by to take the load back home. The grandmother and great-grandmother both wore traditional white stovepipe hats, which the younger generations refuse to wear.
