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  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
  • 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
    maldives315-14-11-2007.jpg
  • Hosing down a freshly-killed line caught yellow fin tuna fish on the blue deck of a traditional dhoni fishing boat, Maldives
    maldives314-14-11-2007.jpg
  • Tuna fishermen drag a thrashing sailfish on to the deck of a traditional dhoni fishing boat on the Indian Ocean, Maldives.
    maldives295-14-11-2007.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
  • Fishermen from the Maldives haul aboard a yellow fin tuna to the deck of a dhoni boat in the Indian Ocean. The tuna has been swimming across the Indian Ocean non-stop since birth but after being dragged up with hooks, the 50kg fish will be clubbed to death by smashing its skull with 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.
    maldives298-14-11-2007.jpg
  • Locals from Cirencester sit below the first world war memorial on the church wall in the city centre.
    war_memorial01-14-09-2013.jpg
  • Hanging goose at Sarah Leggitt's estate cottage, a former Smithy with livestock at Lochbuie, Isle of Mull, Scotland. She and her husband moved from southern England 6 years ago to work for the Lochbuie Estate and the old Smithy is provided to them as living accommodation. Lochbuie is a settlement on the island of Mull in Scotland about 22 kilometres (14 mi) west of Craignure. The name is from the Scottish Gaelic Locha Buidhe, meaning "yellow loch". http://lochbuie.com/Lochbuie
    isle_of_mull44-18-11-2011.jpg
  • Hanging goose at Sarah Leggitt's estate cottage, a former Smithy with livestock at Lochbuie, Isle of Mull, Scotland. She and her husband moved from southern England 6 years ago to work for the Lochbuie Estate and the old Smithy is provided to them as living accommodation. Lochbuie is a settlement on the island of Mull in Scotland about 22 kilometres (14 mi) west of Craignure. The name is from the Scottish Gaelic Locha Buidhe, meaning "yellow loch". http://lochbuie.com/Lochbuie
    isle_of_mull43-18-11-2011.jpg
  • The names of battles in nothern France, scenes of slaughter and sacrifice for young men of the First World War, seen on a memorial at Wincheters College, England where many old boys schooled here and who went on to become leaders and officers in the trenches. The lost generation of British youth is displayed on such memorials across the country, killed at Arras, Bapaume and Vimy - and especially on the Somme during the conflict called 'the war to end all wars'. World War I (WWI) was a global war centred in Europe that began on 28 July 1914 and lasted until 11 November 1918. Ultimately, more than 70 million military personnel, including 60 million Europeans, were mobilised in one of the largest wars in history. More than 9 million combatants were killed.
    war_memorial01-10-12-2012.jpg
  • Foire Gras and dairy farming family's women experience hardships together during breakfast at their home in Alsace. ..The Kesslers live on the 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_family01-13-10-1997.jpg
  • Now a peaceful and idyllic farmland landscape, also the battlefield of the Battle of Flooden, on 28th June 2019, in Branxton, Northumberland, England. The Battle of Flodden Field was undoubtedly the most famous confrontation between the English and Scots ever fought on English soil. It took place eight miles to the north west of Wooler near the village of Branxton on September 9th, 1513 in the reign of Henry VIII. Approximately 10,000 Scots and 5,000 English were slaughtered.
    flooden_battlefield-03-28-06-2019.jpg
  • Now a peaceful and idyllic farmland landscape, also the battlefield of the Battle of Flooden, on 28th June 2019, in Branxton, Northumberland, England. The Battle of Flodden Field was undoubtedly the most famous confrontation between the English and Scots ever fought on English soil. It took place eight miles to the north west of Wooler near the village of Branxton on September 9th, 1513 in the reign of Henry VIII. Approximately 10,000 Scots and 5,000 English were slaughtered.
    flooden_battlefield-02-28-06-2019.jpg
  • Now a peaceful and idyllic farmland landscape, also the battlefield of the Battle of Flooden, on 28th June 2019, in Branxton, Northumberland, England. The Battle of Flodden Field was undoubtedly the most famous confrontation between the English and Scots ever fought on English soil. It took place eight miles to the north west of Wooler near the village of Branxton on September 9th, 1513 in the reign of Henry VIII. Approximately 10,000 Scots and 5,000 English were slaughtered.
    flooden_battlefield-01-28-06-2019.jpg
  • Now a peaceful and idyllic farmland landscape, also the battlefield of the Battle of Flooden, on 28th June 2019, in Branxton, Northumberland, England. The Battle of Flodden Field was undoubtedly the most famous confrontation between the English and Scots ever fought on English soil. It took place eight miles to the north west of Wooler near the village of Branxton on September 9th, 1513 in the reign of Henry VIII. Approximately 10,000 Scots and 5,000 English were slaughtered.
    flooden_battlefield-04-28-06-2019.jpg
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