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JIM RICHARDSON

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JIM RICHARDSON

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  • Women carry sorghum home from the fields along the road south of Kombulcha, Ethiopia. <br />
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Sorghum is a staple of the food supply here. The grain will be part of dinner tonight and the stalks will be fed to the cattle and other livestock. The long stalks are favored because of the volume of forage the provide.
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  • 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 />
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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.
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  • Grinding corn (maize) into meal for cooking in the village of Bagui Traue, near Kolokani, Mali.
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  • Family gathered after grinding corn (maize) into meal for cooking in the village of Bagui Traue, near Kolokani, Mali.
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  • Georges Cadoudal, one of the legendary pipers of Brittany, organized a small country Fest Noz in his tiny hamlet near Plouye, Brittany.  The muscians gathered in his home for a big festive meal and then they all gathered to play under the old barn nearby. Homemade cidre was served from a small cart.
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