Robert Harding

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857-64637 - Charred remains of homes which were burned to the ground stand in a neighborhood of Rancho Bernardo in San Diego during the Southern California wildfires of 2007. More than a dozen homes were completely lost in the small neighborhood there.
857-47501 - Peter Halmay (71) a former engineer turned sea urchin diver in San Diego, Ca., displays a portion of his catch onboard his boat after his second dive of the day. According to many, the best urchins - the big Pacific Reds - come from the kelp forests of
857-47481 - Hispanic workers at Catalina Offshore Products in San Diego, Ca. inspect, prepare and clean sea urchin. Urchin meat has a tiny shelf life, meaning, the fresh meter starts ticking the minute a diver breaks the surface with a full catch bag. After proce
857-47505 - Two friends eat a large shelled sea urchin at the Sea Rocket Bistro restaurant in San Diego, Ca. The urchin was caught only hours earlier by a San Diego diver, who personally delivers his catch to various seafood restaurants in the area.
857-47470 - A chef displays a large sea urchin at the Sea Rocket Bistro restaurant in San Diego, Ca. The urchin was caught only hours earlier by a San Diego diver, who personally delivers his catch to various seafood restaurants in the area.
857-47473 - Two friends eat a large shelled sea urchin at the Sea Rocket Bistro restaurant in San Diego, Ca. The urchin was caught only hours earlier by a San Diego diver, who personally delivers his catch to various seafood restaurants in the area.
857-47479 - Sea urchin lies in a tray prior to packaging at Catalina Offshore Products in San Diego, Ca. Urchin meat has a tiny shelf life, meaning, the fresh meter starts ticking the minute a diver breaks the surface with a full catch bag. After processing, jetl
857-47512 - Peter Halmay (71) a former engineer turned sea urchin diver in San Diego, Ca., tastes a portion of his catch onboard his boat after his second dive of the day. According to many, the best urchins - the big Pacific Reds - come from the kelp forests off
857-47486 - Hispanic workers at Catalina Offshore Products in San Diego, Ca. inspect, prepare and clean sea urchin. Urchin meat has a tiny shelf life, meaning, the fresh meter starts ticking the minute a diver breaks the surface with a full catch bag. After proce
857-47474 - Two friends eat a large shelled sea urchin at the Sea Rocket Bistro restaurant in San Diego, Ca. The urchin was caught only hours earlier by a San Diego diver, who personally delivers his catch to various seafood restaurants in the area.
857-47500 - A sea urchin is measured onboard a dive boat in San Diego, Ca. According to many, the best urchins - the big Pacific Reds - come from the kelp forests off Point Loma, Ca., thousands of miles from countries that pay the big money for fresh urchin roe.
857-47494 - A Hispanic worker at Catalina Offshore Products in San Diego, Ca. inspects and prepares sea urchin. Urchin meat has a tiny shelf life, meaning, the fresh meter starts ticking the minute a diver breaks the surface with a full catch bag. After processing
857-47509 - Peter Halmay (71) a former engineer turned sea urchin diver in San Diego, Ca., displays an urchin on his boat after his second dive of the day. According to many, the best urchins - the big Pacific Reds - come from the kelp forests off Point Loma, Ca.
857-47476 - A chef prepares a large sea urchin at the Sea Rocket Bistro restaurant in San Diego, Ca. The urchin was caught only hours earlier by a San Diego diver, who personally delivers his catch to various seafood restaurants in the area.
857-47466 - Peter Halmay (71) a former engineer turned sea urchin diver in San Diego, Ca., displays an urchin on his boat after his second dive of the day. According to many, the best urchins - the big Pacific Reds - come from the kelp forests off Point Loma, Ca.