Show Navigation

Search Results

Refine Search
Match all words
Match any word
Prints
Personal Use
Royalty-Free
Rights-Managed
(leave unchecked to
search all images)
{ 12 images found }

Loading ()...

  • An ostrich chick stands alone in a private pen, beneath a heat lamp at the ostrich farm belonging to Robert and Nina Bailey near Chepstow, Wales. The reddish glow from the heat source concentrates life-giving energy into the young bird, helping it survive the first three months after hatching. Rearing these birds is a specialist and very expensive business but Ostrich meat is a South African delicacy, used for Biltong. Nutritionists promote it as a more healthy alternative because it is higher in protein and lower in fat and cholesterol. An ostrich lays an egg every other day, of which 40 to 80% are fertile. In the wild there is a 95% failure rate but using an incubator like this almost guarantees total success. Its latin name, 'Struthio camelus', is the largest of living birds with some males reaching a height of 8 ft (244 cm) and weighing 200 to 300 lb (90-135 kg). In the wild, the polygamous male has from two to six females in his flock. The cock scoops out a hollow for the eggs, which weigh nearly 3 lb (1.35 kg) each. One of the females incubates the eggs during the day, and the cock takes over at night. On the savannah they can run at 40mph (64 kph) for 10 hours though their top speed can reach 80mph. During the 19th-century vogue for ostrich plumes, farms were established in South Africa and later in North America, Australia, and Europe; after World War I fashions changed and the industry collapsed.
    RB-0155.jpg
  • Detail of a chef's hands, preparing salmon with tongs in 'So', a sushi restaurant in central London.
    tetsuko_hama50-12-06-2014.jpg
  • Stripped of their feathers, plucked ducks await the next stage during a family Foie Gras business in French Alsace. The Kessler family live on a farm in the quiet village of Boofzheim in Alsace, France. Their business is producing Foie Gras and they raise force-fed ducks near the German border region. The youngest member is daughter Mireille wearing a blood-stained apron. She has cut the throat of a duck, draining the body and especially the liver of blood. After tapping the head with a knife to render the animal unconscious, she stands in a pool of  blood from other birds which stains the courtyard floor. On the left, her parents and grandmother are plucking the feathers from newly-killed carcasses which are strung up on a special rack for this purpose. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quatities of corn mash down the esophagus two weeks before slaughter.
    alsace_geese1-13-10-1997.jpg
  • A plate of Makizushi awaiting service in 'So', a sushi restaurant in central London.
    tetsuko_hama101-12-06-2014.jpg
  • A detail of freshly-picked English oysters opened using a 'shucker' knife. English Falmouth Estuary oysters have become highly sought-after around European restaurants and we see a freshly-caught specimen still in its shell after being landed from a traditional Falmouth antique working sail boat (fishing without mechanical power is a rule on this local fishery) that still dredge harvested oysters from the river bed using traditional methods unchanged since Victorian times. The fisherman's muddy fingers can be seen lifting (or shuck) the crustacean slightly from the shell with an old oyster knife to display this wild, native Fal oyster which is known for its distinctive sweet, fresh and delicate flavour.
    oysters-04-10-1994.jpg
  • A tray of sardines fry on an outdoor grill in the Bairro Alto district - or Upper City - the oldest of Lisbon's residential quarters. We see in detail 16 fish (sardinhas assadas in Portuguese) all lying in the sunlight on their sides in neat, parralel rows with their clouded eyes staring up towards the viewer. They still have their silvery, scaley skin and Portuguese sardines are traditionally be served with finely-chopped potatoes, considered to be the sweetest and fattest sardines in the world. In Portugal, more than 60 percent of the national sardine catch is consumed fresh: 12 pounds a person, on average, compared to only 2 pounds of the fish canned. The sardine season - when the fish are plump and juicy - lasts from the end of May to the end of October, although the fat fish can keep coming until December. Lisbon's Bairro Alto quarter is located above Baixa and developed in the 16th Century. Suffering very little damage in the earthquake of 1755, it remains the area of most character and renowned for its residential and working quarter for craftsmen and shopkeepers. At night, life takes on a diferent personality when bars and up until the 60s, prostitution gave the district a bad reputation in the past but nowadays tourists and the chic frequent its streets and traditional 'Fado' (classical Portuguese opera) bars.  ..
    RB-0199.jpg
  • Detail of a chef's hands, preparing Makizushi in 'So', a sushi restaurant in central London.
    tetsuko_hama58-12-06-2014.jpg
  • Four small vessels belonging to traditional oyster fishermen use nets to catch a new harvest of shellfish aboard their antique boat from the Fal Estuary. On calm waters, the oystermen have harvested on the River Fal in the same traditional and highly sustainable fashion, without the use of mechanical power, for more than five hundred years, being widely grown along the whole Cornish coast when the Romans invaded, and by 1602 they were being caught in much the same way as they are today, using thick, strong nets, called dredges. Byelaws banned oyster dredging by mechanical means, forcing local fishermen to rely on wind and tide in purpose-built, sail-powered Falmouth Working Boats. Although most oyster fishermen in Falmouth have other seasonal jobs, for the most experienced and committed fishermen oysters provide a decent year-round livelihood.
    oystermen-04-10-1994.jpg
  • English Falmouth Estuary oysters have become highly sought-after around European restaurants and we see a freshly-caught specimen still in its shell after being landed from a traditional Falmouth antique working sail boat (fishing without mechanical power is a rule on this local fishery) that still dredge harvested oysters from the river bed using traditional methods unchanged since Victorian times. The fisherman's muddy fingers can be seen lifting (or shuck) the crustacean slightly from the shell with an old oyster knife to display this wild, native Fal oyster which is known for its distinctive sweet, fresh and delicate flavour.
    oyster10-04-1994.jpg
  • The Kessler family live on a farm in the quiet village of Boofzheim in Alsace, France. Their business is producing Foie Gras and they raise force-fed ducks near the German border region. The youngest member is daughter Mireille wearing a blood-stained apron. She is about to cut the throat of a duck, draining the body and especially the liver of blood. After tapping the head with a knife to render the animal unconscious, she stands in a pool of  blood from other birds which stains the courtyard floor. On the left, her parents and grandmother are plucking the feathers from newly-killed carcasses which are strung up on a special rack for this purpose. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quatities of corn mash down the esophagus two weeks before slaughter.
    alsace_ducks01.jpg
  • Luxury salmon, shrimp, caviar and assorted seafood displayed at Caviar House & Prunier at Heathrow Terminal 5
    heathrow_airport296-13-07-2009.jpg
  • Ostrich farmer Robert Bailey with some of his self-reared birds and one of the giant eggs on his farm near Chepstow, Wales. ..Rearing these birds is a specialist and very expensive business but Ostrich meat is a South African delicacy, used for Biltong. Nutritionists promote it as a more healthy alternative because it is higher in protein and lower in fat and cholesterol. An ostrich lays an egg every other day, of which 40 to 80% are fertile. In the wild there is a 95% failure rate but using an incubator like this almost guarantees total success. Its latin name, 'Struthio camelus', is the largest of living birds with some males reaching a height of 8 ft (244 cm) and weighing 200 to 300 lb (90-135 kg). In the wild, the polygamous male has from two to six females in his flock. The cock scoops out a hollow for the eggs, which weigh nearly 3 lb (1.35 kg) each. One of the females incubates the eggs during the day, and the cock takes over at night. On the savannah they can run at 40mph (64 kph) for 10 hours though their top speed can reach 80mph. During the 19th-century vogue for ostrich plumes, farms were established in South Africa and later in North America, Australia, and Europe; after World War I fashions changed and the industry collapsed.
    Ostrich_farmer01-20-05-1995.jpg
  • Facebook
  • Twitter
x

Richard Baker Photography

  • Archive
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area
  • Portfolio
  • About
  • Contact
  • Instagram
  • Twitter
  • Blog