Show Navigation

JIM RICHARDSON

  • BROWSE THE ARCHIVES
    • Agriculture Collection
    • Great Plains Collection
    • Scotland Collection
    • Celtic Lands Collection
  • FINE ART PRINTS
    • Scotland
    • Kansas & Flint Hills
    • Vintage Kansas B&W
    • Cuba, Kansas
  • BACKGROUND
    • ABOUT
    • SPEAKING
    • FAQ
    • Blog
    • CONTACT ME
  • CLIENT PHOTO SEARCH
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area
  • BODIES OF WORK

JIM RICHARDSON

Search Results

14 images

  • Facebook
  • Twitter
x
Refine Search
Match all words
Match any word
Prints
Personal Use
Royalty-Free
Rights-Managed
(leave unchecked to
search all images)

Loading ()...

  • Sufia Begum collects and sells milk in the village of Molmolia, Dumvnia, Khulna, Bangladesh. She basically goes around to the various houses, collects excess milk in her vessel, then goes around and sells it by the glass. Part of the village good system.
    MM8154_20131025_21461.jpg
  • Market day in Goro, Ethiopia where women bring grain to sell and farmers bring cattle and other livestock. The cattle market is very busy with sellers and buyers mingling side by side with the animals. <br />
<br />
The grain may be ground into flower or may be used as seed for the next season's crop. They pour the grain to show it off and to further winnow and clean it to make it more valuable. Some were selling corn and chickpeas, but many were selling the typically Ethiopian grain called teff. <br />
<br />
Some choose to sell their grain directly to a broker or middleman rather that sit all afternoon in the hot sun. They can be seen with their bags of grain on a scale, waiting anxiously to see what price they will get for it.
    MM7753_20101028_40661.jpg
  • Market day in Goro, Ethiopia where women bring grain to sell and farmers bring cattle and other livestock. The cattle market is very busy with sellers and buyers mingling side by side with the animals. <br />
<br />
The grain may be ground into flower or may be used as seed for the next season's crop. They pour the grain to show it off and to further winnow and clean it to make it more valuable. Some were selling corn and chickpeas, but many were selling the typically Ethiopian grain called teff. <br />
<br />
Some choose to sell their grain directly to a broker or middleman rather that sit all afternoon in the hot sun. They can be seen with their bags of grain on a scale, waiting anxiously to see what price they will get for it. <br />
<br />
<br />
Contact: Woudyalew Mulatu<br />
ILRI Ethiopia<br />
w.mulatu@cgiar.org<br />
Mobile: +251 911 40 91 89<br />
PO Box 5689<br />
Addis Ababa, Ethiopia<br />
  <br />
Contact: Shirley Tarawali<br />
Theme Director - People, Livestock, and the Evironment<br />
ILRI Ethiopia<br />
s.tarawali@cgiar.org<br />
Tel: +251 11 617 2221<br />
Tel: +251 91 164 5738<br />
PO Box 5689<br />
Addis Ababa, Ethiopia
    MM7753_20101028_40661.jpg
  • Market day in Goro, Ethiopia where women bring grain to sell and farmers bring cattle and other livestock. The cattle market is very busy with sellers and buyers mingling side by side with the animals. <br />
<br />
The grain may be ground into flower or may be used as seed for the next season's crop. They pour the grain to show it off and to further winnow and clean it to make it more valuable. Some were selling corn and chickpeas, but many were selling the typically Ethiopian grain called teff. <br />
<br />
Some choose to sell their grain directly to a broker or middleman rather that sit all afternoon in the hot sun. They can be seen with their bags of grain on a scale, waiting anxiously to see what price they will get for it. <br />
<br />
<br />
Contact: Woudyalew Mulatu<br />
ILRI Ethiopia<br />
w.mulatu@cgiar.org<br />
Mobile: +251 911 40 91 89<br />
PO Box 5689<br />
Addis Ababa, Ethiopia<br />
  <br />
Contact: Shirley Tarawali<br />
Theme Director - People, Livestock, and the Evironment<br />
ILRI Ethiopia<br />
s.tarawali@cgiar.org<br />
Tel: +251 11 617 2221<br />
Tel: +251 91 164 5738<br />
PO Box 5689<br />
Addis Ababa, Ethiopia
    MM7753_20101028_40204.jpg
  • Market day in Goro, Ethiopia where women bring grain to sell and farmers bring cattle and other livestock. The cattle market is very busy with sellers and buyers mingling side by side with the animals. <br />
<br />
The grain may be ground into flower or may be used as seed for the next season's crop. They pour the grain to show it off and to further winnow and clean it to make it more valuable. Some were selling corn and chickpeas, but many were selling the typically Ethiopian grain called teff. <br />
<br />
Some choose to sell their grain directly to a broker or middleman rather that sit all afternoon in the hot sun. They can be seen with their bags of grain on a scale, waiting anxiously to see what price they will get for it.
    MM7753_20101028_40204.jpg
  • Downtown main street of Liberal, Kansas sports new streetlights with old-time character, but which pour light out in all directions and up into the sky.  With no shielding the exposed globes cause much glare that makes seeing difficult.
    MM7509_20080406_1675-B.jpg
  • In the village of Garadawa, near Keita, Niger.  One of the villages where the Project Keita has been restoring soil.  Most of the work has been done by the women of the area. Issa Aminatou is winnowing sorghum by pouring the grain and allowing the evening breezed to blow away the chaff.  Her baby is on her back, getting first lessons in where food comes from.
    MM6977_071211_33235.jpg
  • The Scavaig River pouring out into Loch na Cuilce in the Black Cuillins on the Isle of Skye, Scotland.  Famous for the surrounding high mountains popular with climbers from around the world.  Part of the Cuillin Range on the south end of Skye.
    MM7701_20080831_13551.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
  • The Scavaig River pouring out into Loch na Cuilce in the Black Cuillins on the Isle of Skye, Scotland.  Famous for the surrounding high mountains popular with climbers from around the world.  Part of the Cuillin Range on the south end of Skye.  To buy this print click on the SHOPPING CART below.
    MM7701_20080831_13551.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
  • 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.<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
  • Polluted water from a mine pours into a holding pond in Colorado.
    WS-0001 Discharge Pipe.jpg