746-92572 - Daily at noon, a cannon fires once from the Gianicolo in the direction of the Tiber as a time signal, Trastevere, Rome, Lazio, Italy, Europe
321-5085 - Buddhist monks queuing for a meal at Mahagandayon Monastery, where some 2000 monks are fed daily, Mandalay, Myanmar (Burma), Southewast Asia
321-5084 - Buddhist monks queuing for a meal at Mahagandayon Monastery, where some 2000 monks are fed daily, Mandalay, Myanmar (Burma), Southewast Asia
857-30896 - Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.
857-30893 - Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.
857-30895 - Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.
817-136889 - The long sales counter of a traditional cheese and wine shop offering cheese and ham sandwiches in Florence (Firenze), Tuscany, Italy, Southern Europe
817-136888 - Traditional grocery store selling fruit and vegetable seen from front in a side street of the heart of Florence (Firenze), Tuscany, Italy, Southern Europe