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  • Standing with a bloodied knife and hand is an instructor of a special US Air Force (USAF) survival course (see also Corbis image 42-18212808) who has butchered a deer near their facility at Fairchild AFB, Spokane, Washington State. The man teaches escape and evasion techniques to visiting air crew whose flying careers depend on passing this rigorous week of survival instruction. Should they be downed in hostile territory for example, they will need every skill learned here to survive possibly weeks being hunted in the wilderness so trapping and preparing fresh meat for human consumption is important for survival. Here the teachers stand around the venison which is strung up on a branch, its intestines and organs already removed by a hunting knife. .
    usaf_survival001-06-08-1995.jpg
  • Clubbing to death an adult yellow fin tuna on the blue deck of a traditional dhoni fishing boat on the Indian Ocean, Maldives
    maldives316-14-11-2007.jpg
  • Hosing down a freshly-killed line caught yellow fin tuna fish on the blue deck of a traditional dhoni fishing boat, Maldives
    maldives280-14-11-2007.jpg
  • Hosing down a freshly-killed line caught yellow fin tuna fish on the blue deck of a traditional dhoni fishing boat, Maldives
    maldives286-14-11-2007.jpg
  • Using a bloodied knife and hand, an instructor of a special US Air Force (USAF) survival course who has butchered roadkill deer...Near their facility at Fairchild AFB, Spokane, Washington State, the man teaches escape and evasion techniques to visiting air crew whose flying careers depend on passing this rigorous week of survival instruction. Should they be downed in hostile territory for example, they will need every skill learned here to survive possibly weeks being hunted in the wilderness so trapping and preparing fresh meat for human consumption is important for survival. Here the teachers stand around the venison which is strung up on a branch, its intestines and organs already removed by a hunting knife.
    usaf_survival01-06-08-1995.jpg
  • Standing with a recently-killed deer run-over on a nearby highway, members of a special US Air Force (USAF) survival course (see Corbis image 42-18212808) pose by the gutted carcass of their animal in a forest near their facility at Fairchild AFB, Spokane, Washington State. These tough-looking men host visiting air crew whose flying careers depend on passing this rigorous week of escape and evasion instruction. Should they land in enemy territory for example, they will need all the skills learned here to survive possibly weeks in the wilderness so trapping and preparing fresh meat for human consumption is of paramount importance. Here the teachers stand around the venison which is strung up on a branch, its intestines and organs already removed by a hunting knife. They wear camouflage uniforms, face paint to look vicious, threatening and heartless. .
    USAF0206-08_1995.jpg
  • With blood and guts on the blue deck, a fisherman from the Maldives hoses down a yellow fin tuna on the floor of a dhoni boat in the Indian Ocean. After clubbing it death, he has removed its respiratory organs with sharp knives and washes it down with a hose. Next it will be plunged into ice containers to cool the flesh, reducing the risk of self-deteriorating flushed blood which renders it unfit for consumption under EU law (its live internal core temperature is 40 degrees centigrade). When as many fish have been caught (often weighing 50kg) before dark using hand and line method, rather than nets, the boat presses on to the processing factory at Himmafushi where they're filleted and boxed for export to Europe and in particular, for UK supermarkets like Sainsbury's.
    maldives281-14-11-2007.jpg
  • Facing its own blood and guts on the blue deck, a yellow fin tuna is dead on the floor of a dhoni boat in the Indian Ocean. After clubbing it death, fishermen from the Maldives have removed its respiratory organs with sharp knives and washes it down with a hose. Next it will be plunged into ice containers to cool the flesh, reducing the risk of self-deteriorating flushed blood which renders it unfit for consumption under EU law (its live internal core temperature is 40 degrees centigrade). When as many fish have been caught (often weighing 50kg) before dark using hand and line method, rather than nets, the boat presses on to the processing factory at Himmafushi where they're filleted and boxed for export to Europe and in particular, for UK supermarkets like Sainsbury's.
    maldives288-14-11-2007.jpg
  • A fisherman from the Maldives clubs to death a yellow fin tuna on the deck of a dhoni boat in the Indian Ocean. Using a handmade instrument of death, carved from beach flotsam, the man raises his hands to again bring the club down on the dying fish whose skull has already been smashed by repeated blows. Next it will be gutted efficiently with sharp knives and immediately plunged into ice containers to cool the flesh, reducing the risk of self-deteriorating flushed blood which renders it unfit for consumption under EU law (its live internal core temperature is 40 degrees centigrade). When as many fish have been caught before dark using hand and line method, rather than nets, the boat presses on to the processing factory at Himmafushi where they're filleted and boxed for export to Europe and in particular, for UK supermarkets like Sainsbury's.
    maldives279-14-11-2007.jpg
  • A hot air balloon is partially inflated before flight at Longleat Estate, Warminster, England. Using firstly cold air from a gas-powered fan, before its propane burners are used for final inflation, one of the ground crew assists in the process by pulling at the fragile synthetic material so that the volume within the whole 'envelope' can fill without damage and it's spectrum arc of colours are becoming rainbow-like. The hot air balloon is the oldest successful human-carrying flight technology. The first manned flight was made by Jean-François Pilâtre de Rozier and François Laurent d'Arlandes in a balloon created by the Montgolfier brothers in 1783. In today's sport balloons the envelope is generally made from nylon fabric and the mouth of the balloon (closest to the burner flame) is made from fire resistant material such as Nomex.
    balloonist08-18-2004.jpg
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