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JIM RICHARDSON

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JIM RICHARDSON

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  • High School Prom date in the community hall, Cuba, Kansas
    C-0010.jpg
  • Farm couple in their wheat filed late in the afternoon in the Palouse of Washington.
    Mary Jane & Nick V*.jpg
  • Glenfinnan Highland Games and Gathering at Glenfinnan.  Part of the ceremonies are the raising of the standard to commemorate Bonnie Prince Charlie rallying the Highlanders to his cause at Glenfinnan (which led to their eventual downfall.)  Some of the White Cockade Society participated in old Highland costume.
    MM7189 8-21-04 17111.jpg
  • Familia de Menhires by Manolo Paz (1994) is a postmodern set of standing stones in a prominent seaside park in A Coruna.
    MM7189 20050713 36971.jpg
  • Mural in Belfast, Northern Ireland
    MM7189 20050630 32676.jpg
  • Farmer in Ireland. Lives near Gleann Cholm Cille, on the northwest coast of Ireland, an ancient sacred valley in the Irish Gaeltacht.
    MM7189 20050628 32396.jpg
  • Pennan, seaside village on the Morar Firth.  This tiny village has only one row of houses, and represents the native Scots being pushed out to the edges of the Celtic world.  It was also the setting of the cult movie favorite, Local Hero.
    MM7189 8-27-04 20033.jpg
  • The Giants Causeway features octagonal volcanic shafts that reach out into the Celtic Sea near Bushmills on the Antrim Coast of Northern Ireland.  Long a central site of Celtic Legends the prime tale is that the giant built the causeway to unite him with his lover in Scotland, who lived near Staffa, the island off Iona that has similar dramatic blocks.
    MM7189 20050703 33870.jpg
  • Dun Aengus, an acient fort on the west coast of Inishmore, Aran Islands, Ireland
    MM7189 20050623 31096.jpg
  • Wild ponies on the moors on the road to Skipport, North Uist, Outer Hebrides, Scotland.  Their wild coats suggest the untamed nature of the outer islands. They live in a designated natural area.
    MM7189 20050520 26266.jpg
  • Sunrise at Stonehenge on the Summer Solstice.  20,000 revelers wait to greet the sunrise at Stonehenge.
    MM7189 6-21-04 0489.jpg
  • Sunset at Stonehenge on the Salisbury Plain of Wiltshire in Southern England.
    MM7189 6-19-04 0098.jpg
  • The Giants Causeway features octagonal volcanic shafts that reach out into the Celtic Sea near Bushmills on the Antrim Coast of Northern Ireland.  Long a central site of Celtic Legends the prime tale is that the giant built the causeway to unite him with his lover in Scotland, who lived near Staffa, the island off Iona that has similar dramatic blocks.
    MM7189 20050703 34080 - Version 2.jpg
  • Pennan, seaside village on the Morar Firth.  This tiny village has only one row of houses, and represents the native Scots being pushed out to the edges of the Celtic world.  It was also the setting of the cult movie favorite, Local Hero.
    MM7189 8-27-04 20033.jpg
  • Bannatyne MacLeod working sheep on his croft on the Isle of Harris, Scotland
    Farmer on Isle of Harris, Scotland.jpg
  • March of the Lonach Highlanders and the Lonach Gathering are one of the great Highland games in Scotand.  Morning includes the march as the clans go from country house to country house where their hosts toast them with a wee dram of hospitality, otherwise known as whisky.
    MM7189 8-28-04 20408.jpg
  • Glenfinnan Highland Games and Gathering at Glenfinnan.  Part of the ceremonies are the raising of the standard to commemorate Bonnie Prince Charlie rallying the Highlanders to his cause at Glenfinnan (which led to their eventual downfall.)  Some of the White Cockade Society participated in old Highland costume.
    MM7189 8-21-04 16980.jpg
  • Sunrise at Stonehenge on the Summer Solstice.  20,000 revelers wait to greet the sunrise at Stonehenge.
    MM7189 6-21-04 0489.jpg
  • Threshing rice in a field in Bali. This woman is doing second harvest, trying to get the last of the rice from the bundles that have already been threshed by the women in the background. This is essentially charity gleaning, and she can take home (for free) up to 7kg of the rice. About one big bowl, which might feed her for a couple of days. <br />
<br />
Her name is Dadong Angga.
    MM8154_20131020_19409.jpg
  • Tayitis Mohammed mixes injera out of teff flower and water in her house in Fontanina near Kombulcha in the Wollo region of the Ethiopian highlands. Injera is the staple bread of Ethiopia, which makes teff a valuable grain. Smoke from the kitchen fire made the rays of the setting sun show up brightly in the dark cookng area to the side of the main room of the stick and clay built house. The walls of the house are caulked with teff straw as well.<br />
<br />
The injera batter, a bit runny like pancake batter, is then transfer to the bucket last used to "ferment" the injera for a couple of days, picking up the residual yeasts in the bucket and providing leavening to the bread.<br />
<br />
Contact: Genene Gezu<br />
Program Coordinator<br />
Ethio-Organic Seed Action (EOSA)<br />
Tel: +251 11 550 22 88<br />
Mobile: +251 91 1 79 56 22<br />
genenegezu@yahoo.com<br />
shigenene@gmail.com<br />
PO Box 5512<br />
Addis Aababa, Ethiopia
    MM7753_20101102_46771.jpg
  • Tayitis Mohammed mixes injera out of teff flower and water in her house in Fontanina near Kombulcha in the Wollo region of the Ethiopian highlands. Injera is the staple bread of Ethiopia, which makes teff a valuable grain. Smoke from the kitchen fire made the rays of the setting sun show up brightly in the dark cookng area to the side of the main room of the stick and clay built house. The walls of the house are caulked with teff straw as well.<br />
<br />
The injera batter, a bit runny like pancake batter, is then transfer to the bucket last used to "ferment" the injera for a couple of days, picking up the residual yeasts in the bucket and providing leavening to the bread.
    MM7753_20101102_46771.jpg
  • With a great tradition of myth, music and literature Orkney folk very much appreciate Margaret Leask and a couple of friends at the regular Saturday night entertainment in the bar at the Royal Hotel in Stromness.  They play a lot of Scottish music, reels and the like, and then get around to everything including Turkey in the Straw.  Orkney, Scotland
    Orkney-20200506-0199-HDR-Edit-Edit.jpg
  • Hawa Yesuf cooks injera over a traditional oven built for the purpose in her house in the Fontanina area near Kombulcha, Ethiopia. <br />
<br />
Injera is a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. The batter is usually mixed several days in advance and allowed to "ferment", using the residual yeasts in the storage bucket to add leavening. <br />
<br />
Cooking is fast, with the batter being poured on in a circular motion from the outside spiraling inwards. The a cover is put over it allowing the rising steam to contribute to the cooking. In only a couple of minutes the bread is done and gently slid onto a mat to transfer to a basket for cooling. Many of the injera are cooked at one time and stored for several days consumption. <br />
<br />
Stews, spices, meats and vegetables are served on the injera, which serves to absorb the juices. Pieces are used to pick up the food, so that the injera serves as untensil, and tablecloth, all of which is eaten.<br />
<br />
<br />
<br />
Contact: Genene Gezu<br />
Program Coordinator<br />
Ethio-Organic Seed Action (EOSA)<br />
Tel: +251 11 550 22 88<br />
Mobile: +251 91 1 79 56 22<br />
genenegezu@yahoo.com<br />
shigenene@gmail.com<br />
PO Box 5512<br />
Addis Aababa, Ethiopia
    MM7753_20101102_45132.jpg
  • Tayitis Mohammed mixes injera out of teff flower and water in her house in Fontanina near Kombulcha in the Wollo region of the Ethiopian highlands. Injera is the staple bread of Ethiopia, which makes teff a valuable grain. Smoke from the kitchen fire made the rays of the setting sun show up brightly in the dark cookng area to the side of the main room of the stick and clay built house. The walls of the house are caulked with teff straw as well.<br />
<br />
The injera batter, a bit runny like pancake batter, is then transfer to the bucket last used to "ferment" the injera for a couple of days, picking up the residual yeasts in the bucket and providing leavening to the bread.
    MM7753_20101102_46771.jpg
  • Hawa Yesuf cooks injera over a traditional oven built for the purpose in her house in the Fontanina area near Kombulcha, Ethiopia. <br />
<br />
Injera is a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. The batter is usually mixed several days in advance and allowed to "ferment", using the residual yeasts in the storage bucket to add leavening. <br />
<br />
Cooking is fast, with the batter being poured on in a circular motion from the outside spiraling inwards. The a cover is put over it allowing the rising steam to contribute to the cooking. In only a couple of minutes the bread is done and gently slid onto a mat to transfer to a basket for cooling. Many of the injera are cooked at one time and stored for several days consumption. <br />
<br />
Stews, spices, meats and vegetables are served on the injera, which serves to absorb the juices. Pieces are used to pick up the food, so that the injera serves as untensil, and tablecloth, all of which is eaten.
    MM7753_20101102_45132.jpg
  • Hawa Yesuf cooks injera over a traditional oven built for the purpose in her house in the Fontanina area near Kombulcha, Ethiopia. <br />
<br />
Injera is a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. The batter is usually mixed several days in advance and allowed to "ferment", using the residual yeasts in the storage bucket to add leavening. <br />
<br />
Cooking is fast, with the batter being poured on in a circular motion from the outside spiraling inwards. The a cover is put over it allowing the rising steam to contribute to the cooking. In only a couple of minutes the bread is done and gently slid onto a mat to transfer to a basket for cooling. Many of the injera are cooked at one time and stored for several days consumption. <br />
<br />
Stews, spices, meats and vegetables are served on the injera, which serves to absorb the juices. Pieces are used to pick up the food, so that the injera serves as untensil, and tablecloth, all of which is eaten.
    MM7753_20101102_45143.jpg
  • Threshing rice in a field in Bali. This woman is doing second harvest, trying to get the last of the rice from the bundles that have already been threshed by the women in the background. This is essentially charity gleaning, and she can take home (for free) up to 7kg of the rice. About one big bowl, which might feed her for a couple of days.
    MM8154_20131020_19409 - Version 4.jpg
  • Tayitis Mohammed mixes injera out of teff flower and water in her house in Fontanina near Kombulcha in the Wollo region of the Ethiopian highlands. Injera is the staple bread of Ethiopia, which makes teff a valuable grain. Smoke from the kitchen fire made the rays of the setting sun show up brightly in the dark cookng area to the side of the main room of the stick and clay built house. The walls of the house are caulked with teff straw as well.<br />
<br />
The injera batter, a bit runny like pancake batter, is then transfer to the bucket last used to "ferment" the injera for a couple of days, picking up the residual yeasts in the bucket and providing leavening to the bread.
    MM7753_20101102_46771.jpg
  • Hawa Yesuf cooks injera over a traditional oven built for the purpose in her house in the Fontanina area near Kombulcha, Ethiopia. <br />
<br />
Injera is a yeast-risen flat bread with a unique, slightly spongy texture. It is traditionally made out of teff flour. It is traditionally eaten in Ethiopia and Eritrea. The batter is usually mixed several days in advance and allowed to "ferment", using the residual yeasts in the storage bucket to add leavening. <br />
<br />
Cooking is fast, with the batter being poured on in a circular motion from the outside spiraling inwards. The a cover is put over it allowing the rising steam to contribute to the cooking. In only a couple of minutes the bread is done and gently slid onto a mat to transfer to a basket for cooling. Many of the injera are cooked at one time and stored for several days consumption. <br />
<br />
Stews, spices, meats and vegetables are served on the injera, which serves to absorb the juices. Pieces are used to pick up the food, so that the injera serves as untensil, and tablecloth, all of which is eaten.<br />
<br />
<br />
<br />
Contact: Genene Gezu<br />
Program Coordinator<br />
Ethio-Organic Seed Action (EOSA)<br />
Tel: +251 11 550 22 88<br />
Mobile: +251 91 1 79 56 22<br />
genenegezu@yahoo.com<br />
shigenene@gmail.com<br />
PO Box 5512<br />
Addis Aababa, Ethiopia
    MM7753_20101102_45143.jpg
  • Riding horses on Main Street on Saturday night. A couple of the young men trying to ride their horses into the Mustang Inn, the local cafe and bar.
    C-0082.jpg
  • Lighthouse keeper Larry and Pauline Butler at Galley Head Lighthouse, Ireland.
    Irish Lighthouse Couple.jpg