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JIM RICHARDSON

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JIM RICHARDSON

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  • Farm couple in their wheat filed late in the afternoon in the Palouse of Washington.
    Mary Jane & Nick V*.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
  • 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