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10th Brampton Rotary Rib 'n Roll Ribfest In Brampton, Canada
A cook stands behind the grill of a ribs vendor during the 10th Rotary Rib 'n Roll in Gage Park, Brampton, Canada, on May 24, 2025. The three-day event features food and beverage vendors as well as musical entertainment. (Photo by Mike Campbell/NurPhoto) -
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10th Brampton Rotary Rib 'n Roll Ribfest In Brampton, Canada
A cook brushes sauce on ribs on the grill during the 10th Rotary Rib 'n Roll at Gage Park in Brampton, Canada, on May 24, 2025. The three-day event features food and beverage vendors as well as musical entertainment. (Photo by Mike Campbell) -
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10th Brampton Rotary Rib 'n Roll Ribfest In Brampton, Canada
A cook brushes sauce on ribs on the grill during the 10th Rotary Rib 'n Roll at Gage Park in Brampton, Canada, on May 24, 2025. The three-day event features food and beverage vendors as well as musical entertainment. (Photo by Mike Campbell) -
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Travel Argentina
March 21, 2024 -National Park Los Glaciares, Argentina: In the barbecue house, which called "quincho", the rancher prepares the renowned fresh meats for the barbecue, or "asados" in spanish, over the fire, known for their quality and their deliciousness. The first secret is clear: It's all about the life of the cow and what it eats! "Happy Cows" in Argentina, is a way of life. These cows live freely, basking in the sun on the plains, which is why their meat is tender. They graze on grass, not corn, which is common in other countries. Corn is difficult for cows to digest and can cause dangerous bacteria, so it’s no surprise that the Argentine method results in healthier, happier cattle. ?he maturation process, is crucial for most cuts of meat here. Argentinians are experts when it comes to grilling, and it’s obvious that they’ve mastered the art of creating unforgettable flavors. They focus on smoking the meat rather than sealing it. The grill is lit with wood briquettes, and instead of using standard grates, they cook over volcanic stone or ceramic thermal bricks. Argentine beef doesn't need marinating – just a sprinkle of "sal parrillera" (grill salt) is enough. The natural aging process and the happy life of the cow provide an unmatched flavor. (Maro Kouri /Polaris) (FOTO:DUKAS/POLARIS)
MARO KOURI -
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Tom Kerridge on booze, bad-boy chefs and the crisis for pubs and restaurants.
'I've never known fear like it': Tom Kerridge on booze, bad-boy chefs and the crisis for pubs and restaurants.
The Michelin-starred chef prides himself on his 'socialist' business empire. But the hospitality trade is struggling - and so are his staff. What would he change if he had the power?
Tom Kerridge. Photographed at the Butcher's Tap and Grill, Marlow, Buckinghamshire, UK.
30/4/25
David Levene / Guardian / eyevine
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© David Levene 2025 -
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Tom Kerridge on booze, bad-boy chefs and the crisis for pubs and restaurants.
'I've never known fear like it': Tom Kerridge on booze, bad-boy chefs and the crisis for pubs and restaurants.
The Michelin-starred chef prides himself on his 'socialist' business empire. But the hospitality trade is struggling - and so are his staff. What would he change if he had the power?
Tom Kerridge. Photographed at the Butcher's Tap and Grill, Marlow, Buckinghamshire, UK.
30/4/25
David Levene / Guardian / eyevine
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© David Levene 2025 -
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Tom Kerridge on booze, bad-boy chefs and the crisis for pubs and restaurants.
'I've never known fear like it': Tom Kerridge on booze, bad-boy chefs and the crisis for pubs and restaurants.
The Michelin-starred chef prides himself on his 'socialist' business empire. But the hospitality trade is struggling - and so are his staff. What would he change if he had the power?
Tom Kerridge. Photographed at the Butcher's Tap and Grill, Marlow, Buckinghamshire, UK.
30/4/25
David Levene / Guardian / eyevine
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© David Levene 2025 -
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Tom Kerridge on booze, bad-boy chefs and the crisis for pubs and restaurants.
'I've never known fear like it': Tom Kerridge on booze, bad-boy chefs and the crisis for pubs and restaurants.
The Michelin-starred chef prides himself on his 'socialist' business empire. But the hospitality trade is struggling - and so are his staff. What would he change if he had the power?
Tom Kerridge. Photographed at the Butcher's Tap and Grill, Marlow, Buckinghamshire, UK.
30/4/25
David Levene / Guardian / eyevine
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© David Levene 2025 -
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Daily Life In Arezzo, Italy
A woman preparing egg pasta is seen in Arezzo, Italy, on April 19th, 2025. Italian egg pasta is a rich, silky dough made from flour and fresh eggs, forming the base for traditional dishes like tagliatelle, ravioli, and lasagne. (Photo by Lorenzo Di Cola/NurPhoto) -
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Daily Life In Arezzo, Italy
Egg pasta is seen in Arezzo, Italy, on April 19th, 2025. Italian egg pasta is a rich, silky dough made from flour and fresh eggs, forming the base for traditional dishes like tagliatelle, ravioli, and lasagne. (Photo by Lorenzo Di Cola/NurPhoto) -
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Los Angeles Premiere Of Lionsgate's 'Mob Cops'
American restaurateur and author Guy Fieri arrives at the Los Angeles Premiere Of Lionsgate's 'Mob Cops' held at the Harmony Gold Theater in Hollywood, Los Angeles, California, United States. (Photo by Xavier Collin/Image Press Agency/NurPhoto) -
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Kalash, ancient tribe of Pakistan in Taliban region
May 15, 2024- Kallas Valleys, Pakistan: Kalash woman inside her house's kitchen. The woman is responsible for the household, taking care of the children, and doing lighter work in the fields. The man handles plowing, threshing, and transporting the harvest. However, his main responsibility is livestock farming. In one of the most Islamic countries, the women of this small community retain their freedom wearing their own traditional clothes, dancing and singing. Kalash Valleys, are located in the mountains of Pakistan, just a few kilometers from Taliban-controlled areas. Kalash is a small ethnic group, believed to trace its origins back to Alexander the Great, lives here in relative isolation. For centuries, invaders forced them into remote areas, where they fiercely resisted the Arab conquerors and their religion. The Durand Line at the end of the 19th century, which separated Afghanistan from India, the Kalash managed to survive in the three valleys Birir, Bumburet, and Rumbur of the eastern Hindu Kushrange, now part of Pakistan. These valleys lie near the Afghanistan border and are surrounded by towering peaks. With a population of approximately 3,000 the Kalash continue to practice an ancient religion, the origins of which remain unclear. Legend has it that the Greek god Dionysus founded a settlement in the region known for its festivals and orgies. Alexander the Great's expedition to the East, many of his soldiers deserted, captivated by the region's fragrance of grapes. Kalash culture still carries remnants of Greek influence, with traditions centered around ecstasy, love and poetry. The Kalash people need more support, especially in terms of healthcare, as the harsh winter snows isolate them from the rest of the world. The community struggles with limited resources, and many children suffer from respiratory diseases and malnutrition. There is a growing need for better sanitation and assistance with farming. (Maro Kouri / Polaris) (FOTO:DUKAS/POLARIS)
MARO KOURI -
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'Does she love me? No. Is she capable of love? No': Graham Hornigold, my mother, the con artist.
'Does she love me? No. Is she capable of love? No': Graham Hornigold, my mother, the con artist.
Chef Graham Hornigold had never known where - or even who - she was. Then out of the blue he got an email.
Hornigold came into the world at a British army base in Germany in 1974. From the age of two he was fostered for a couple of years - he doesn't know why - then he lived in Hertfordshire with his dad, a sapper in the Royal Engineers, and his stepmother. Hornigold's birth mother wasn't around.
Manuel Vazquez / Guardian / eyevine
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'Does she love me? No. Is she capable of love? No': Graham Hornigold, my mother, the con artist.
'Does she love me? No. Is she capable of love? No': Graham Hornigold, my mother, the con artist.
Chef Graham Hornigold had never known where - or even who - she was. Then out of the blue he got an email.
Hornigold came into the world at a British army base in Germany in 1974. From the age of two he was fostered for a couple of years - he doesn't know why - then he lived in Hertfordshire with his dad, a sapper in the Royal Engineers, and his stepmother. Hornigold's birth mother wasn't around.
Manuel Vazquez / Guardian / eyevine
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Yotam Ottolenghi: I tried intermittent fasting, and hated it. This is why we need to ditch the diets and go back to basics
Yotam Ottolenghi: I tried intermittent fasting, and hated it. This is why we need to ditch the diets and go back to basics.
The chef says we need to forget fads and focus on the joy of good food cooked with love.
Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and food writer.
Yotam Ottolenghi photographed in studio Feb 2025.
Styling: Victoria Twyman.
Grooming: Carol Morley at Arlington Talent
Jay Brooks / Guardian / eyevine
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Yotam Ottolenghi: I tried intermittent fasting, and hated it. This is why we need to ditch the diets and go back to basics
Yotam Ottolenghi: I tried intermittent fasting, and hated it. This is why we need to ditch the diets and go back to basics.
The chef says we need to forget fads and focus on the joy of good food cooked with love.
Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and food writer.
Yotam Ottolenghi photographed in studio Feb 2025.
Styling: Victoria Twyman.
Grooming: Carol Morley at Arlington Talent
Jay Brooks / Guardian / eyevine
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(FOTO: DUKAS/EYEVINE) -
DUKAS_181078494_POL
Hostel for displaced persons in western Ukraine
KHUST, UKRAINE - FEBRUARY 9, 2025 - A woman cooks in the kitchen in a hostel of the Khust Vocational Lyceum of the Service Sector that temporarily houses evacuated internally displaced persons, Khust, Zakarpattia region, western Ukraine. (Photo by Yulii Zozulia/Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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When cakes meet chemistry - Dr Josh Smalley
Josh Smalley a finalist in the Great British Bake Off TV competition in 2023, he hasn't taken the customary post-show path. Instead, he runs an unusual cafe at the centre of the University of Leicester campus.
Josh Smalley, 29 who runs the Science Kitchen at the University of Leicester where he showcases the science behind baking and cooking. He is pictured with a model head of Albert Einstein that he sourced from The National Space Centre ion Leicester.
Fabio de Paola / Guardian / eyevine
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(FOTO: DUKAS/EYEVINE)
Fabio De Paola 07971972977 -
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'It's part of who I am': Heston Blumenthal on the bipolar diagnosis that saved his life, his journey of self-discovery - and how he finally emerged from his family's shadow.
'It's part of who I am': Heston Blumenthal on the bipolar diagnosis that saved his life, his journey of self-discovery - and how he finally emerged from his family's shadow.
In a searingly honest interview, the star chef talks about the pressure of success, dealing with grief and how being sectioned changed everything.
Heston Blumenthal.
David Vintiner / Guardian / eyevine
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David Vintiner -
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'It's part of who I am': Heston Blumenthal on the bipolar diagnosis that saved his life, his journey of self-discovery - and how he finally emerged from his family's shadow.
'It's part of who I am': Heston Blumenthal on the bipolar diagnosis that saved his life, his journey of self-discovery - and how he finally emerged from his family's shadow.
In a searingly honest interview, the star chef talks about the pressure of success, dealing with grief and how being sectioned changed everything.
Heston Blumenthal.
David Vintiner / Guardian / eyevine
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David Vintiner -
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Winter Country project in Kyiv
KYIV, UKRAINE - DECEMBER 28, 2024 - A cook prepares kebabs and corncobs at the Expocenter of Ukraine (VDNG) hosting the 10th Winter Country project, Kyiv, capital of Ukraine. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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Winter Country project in Kyiv
KYIV, UKRAINE - DECEMBER 28, 2024 - A cook prepares kebabs and corncobs at the Expocenter of Ukraine (VDNG) hosting the 10th Winter Country project, Kyiv, capital of Ukraine. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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Ukraine celebrates Thanksgiving
KHARKIV, UKRAINE - NOVEMBER 28, 2024 - Cooks work on the Food Train during the celebration of Thanksgiving organised by Ukrzaliznytsia (Ukrainian Railways), Kharkiv, northeastern Ukraine. This autonomous kitchen train operates mainly in areas affected by blackouts, water shortages and lack of reliable food deliveries. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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Ukraine celebrates Thanksgiving
KHARKIV, UKRAINE - NOVEMBER 28, 2024 - A cook prepares meat on the Food Train during the celebration of Thanksgiving organised by Ukrzaliznytsia (Ukrainian Railways), Kharkiv, northeastern Ukraine. This autonomous kitchen train operates mainly in areas affected by blackouts, water shortages and lack of reliable food deliveries. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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Ukraine celebrates Thanksgiving
KHARKIV, UKRAINE - NOVEMBER 28, 2024 - Cooks cut a turkey roasted on the Food Train during the celebration of Thanksgiving organised by Ukrzaliznytsia (Ukrainian Railways), Kharkiv, northeastern Ukraine. This autonomous kitchen train operates mainly in areas affected by blackouts, water shortages and lack of reliable food deliveries. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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Ukraine celebrates Thanksgiving
KHARKIV, UKRAINE - NOVEMBER 28, 2024 - A cook carries a tray with a turkey roasted on the Food Train during the celebration of Thanksgiving organised by Ukrzaliznytsia (Ukrainian Railways), Kharkiv, northeastern Ukraine. This autonomous kitchen train operates mainly in areas affected by blackouts, water shortages and lack of reliable food deliveries. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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Ukraine celebrates Thanksgiving
KHARKIV, UKRAINE - NOVEMBER 28, 2024 - A cook holds a tray with a turkey roasted on the Food Train during the celebration of Thanksgiving organised by Ukrzaliznytsia (Ukrainian Railways), Kharkiv, northeastern Ukraine. This autonomous kitchen train operates mainly in areas affected by blackouts, water shortages and lack of reliable food deliveries. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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Ukraine celebrates Thanksgiving
KHARKIV, UKRAINE - NOVEMBER 28, 2024 - A cook prepares a turkey on the Food Train during the celebration of Thanksgiving organised by Ukrzaliznytsia (Ukrainian Railways), Kharkiv, northeastern Ukraine. This autonomous kitchen train operates mainly in areas affected by blackouts, water shortages and lack of reliable food deliveries. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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Ukraine celebrates Thanksgiving
KHARKIV, UKRAINE - NOVEMBER 28, 2024 - A cook holds a turkey’s leg on the Food Train during the celebration of Thanksgiving organised by Ukrzaliznytsia (Ukrainian Railways), Kharkiv, northeastern Ukraine. This autonomous kitchen train operates mainly in areas affected by blackouts, water shortages and lack of reliable food deliveries. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
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Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
They spend their working hours perfecting dishes for others, but what do cooks actually eat? They reveal all.
'This is the healthy version of me now; I used to stay up drinking until 4am'
Abby Lee, chef and owner of Mambow, London E5
Abby Lee
Set Stylist: Victoria Twyman. Food Stylist: Ellie Mulligan.
Hair and makeup by Alice Theobald @arlingtonartists using Charlotte Tilbury and Babyliss
Jay Brooks / Guardian / eyevine
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http://www.eyevine.com (FOTO: DUKAS/EYEVINE) -
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Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
They spend their working hours perfecting dishes for others, but what do cooks actually eat? They reveal all.
'This is the healthy version of me now; I used to stay up drinking until 4am'
Abby Lee, chef and owner of Mambow, London E5
Abby Lee
Set Stylist: Victoria Twyman. Food Stylist: Ellie Mulligan.
Hair and makeup by Alice Theobald @arlingtonartists using Charlotte Tilbury and Babyliss
Jay Brooks / Guardian / eyevine
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http://www.eyevine.com (FOTO: DUKAS/EYEVINE) -
DUKAS_178036929_EYE
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
They spend their working hours perfecting dishes for others, but what do cooks actually eat? They reveal all.
'I've found my perfect diet - although it is a little boring'
Santiago Lastra, co-owner and chef-patron of KOL and Fonda, both in London
Jay Brooks / Guardian / eyevine
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DUKAS_178036925_EYE
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
They spend their working hours perfecting dishes for others, but what do cooks actually eat? They reveal all.
'I've found my perfect diet - although it is a little boring'
Santiago Lastra, co-owner and chef-patron of KOL and Fonda, both in London
Jay Brooks / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
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http://www.eyevine.com (FOTO: DUKAS/EYEVINE) -
DUKAS_178036921_EYE
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
They spend their working hours perfecting dishes for others, but what do cooks actually eat? They reveal all.
'A dish or three might be sampled through lunch, which may very well include the involvement of puddings'
Jeremy Lee, chef and co-owner of Quo Vadis, London W1
Jeremy Lee
Set Stylist: Victoria Twyman. Hair and makeup by Alice Theobald @arlingtonartists using Charlotte Tilbury and Babyliss Food stylists: Katie Giovanni. with thanks to Cafe Cecilia; Quo Vadis; Café de Nata; Maison Bertaux; Ginger Pig; Neal’s Yard Dairy; Lina Stores; Gelupo (gelato)
Jay Brooks / Guardian / eyevine
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http://www.eyevine.com (FOTO: DUKAS/EYEVINE) -
DUKAS_178036926_EYE
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
They spend their working hours perfecting dishes for others, but what do cooks actually eat? They reveal all.
'A dish or three might be sampled through lunch, which may very well include the involvement of puddings'
Jeremy Lee, chef and co-owner of Quo Vadis, London W1
Jeremy Lee
Set Stylist: Victoria Twyman. Hair and makeup by Alice Theobald @arlingtonartists using Charlotte Tilbury and Babyliss Food stylists: Katie Giovanni. with thanks to Cafe Cecilia; Quo Vadis; Café de Nata; Maison Bertaux; Ginger Pig; Neal’s Yard Dairy; Lina Stores; Gelupo (gelato)
Jay Brooks / Guardian / eyevine
Contact eyevine for more information about using this image:
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http://www.eyevine.com (FOTO: DUKAS/EYEVINE) -
DUKAS_178036928_EYE
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
They spend their working hours perfecting dishes for others, but what do cooks actually eat? They reveal all.
'A dish or three might be sampled through lunch, which may very well include the involvement of puddings'
Jeremy Lee, chef and co-owner of Quo Vadis, London W1
Jeremy Lee
Set Stylist: Victoria Twyman. Hair and makeup by Alice Theobald @arlingtonartists using Charlotte Tilbury and Babyliss Food stylists: Katie Giovanni. with thanks to Cafe Cecilia; Quo Vadis; Café de Nata; Maison Bertaux; Ginger Pig; Neal’s Yard Dairy; Lina Stores; Gelupo (gelato)
Jay Brooks / Guardian / eyevine
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http://www.eyevine.com (FOTO: DUKAS/EYEVINE) -
DUKAS_178036924_EYE
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
They spend their working hours perfecting dishes for others, but what do cooks actually eat? They reveal all.
'I don't make gravy at home - I'm fine with Bisto'
Roberta Hall-McCarron, chef and owner of The Little Chartroom, Eleanore, and Ardfern, Edinburgh
Jay Brooks / Guardian / eyevine
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DUKAS_178036923_EYE
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
Cocktails, kebabs and instant gravy - what 10 top chefs really eat in a day
They spend their working hours perfecting dishes for others, but what do cooks actually eat? They reveal all.
'I don't make gravy at home - I'm fine with Bisto'
Roberta Hall-McCarron, chef and owner of The Little Chartroom, Eleanore, and Ardfern, Edinburgh
Jay Brooks / Guardian / eyevine
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DUKAS_180460887_EYE
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
West African country is offering citizenship to descendants of enslaved persons taken from the continent, sparking huge interest in Brazil.
Joao Augusto Santos Batista, 33 years old, known as Joao Diamante, is a famous Brazilian chef who aims to become a citizen of Benin thanks to a new law in the country that offers people of African descent around the world a path to citizenship.
Joao Laet / Guardian / eyevine
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DUKAS_180460888_EYE
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
West African country is offering citizenship to descendants of enslaved persons taken from the continent, sparking huge interest in Brazil.
Joao Augusto Santos Batista, 33 years old, known as Joao Diamante, is a famous Brazilian chef who aims to become a citizen of Benin thanks to a new law in the country that offers people of African descent around the world a path to citizenship.
Joao Laet / Guardian / eyevine
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Joao Laet / The Guardian -
DUKAS_180460886_EYE
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
West African country is offering citizenship to descendants of enslaved persons taken from the continent, sparking huge interest in Brazil.
Joao Augusto Santos Batista, 33 years old, known as Joao Diamante, is a famous Brazilian chef who aims to become a citizen of Benin thanks to a new law in the country that offers people of African descent around the world a path to citizenship.
Joao Laet / Guardian / eyevine
Contact eyevine for more information about using this image:
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http://www.eyevine.com (FOTO: DUKAS/EYEVINE)
Joao Laet / The Guardian -
DUKAS_180460890_EYE
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
West African country is offering citizenship to descendants of enslaved persons taken from the continent, sparking huge interest in Brazil.
Joao Augusto Santos Batista, 33 years old, known as Joao Diamante, is a famous Brazilian chef who aims to become a citizen of Benin thanks to a new law in the country that offers people of African descent around the world a path to citizenship.
Joao Laet / Guardian / eyevine
Contact eyevine for more information about using this image:
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http://www.eyevine.com (FOTO: DUKAS/EYEVINE)
Joao Laet / The Guardian -
DUKAS_180460885_EYE
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
West African country is offering citizenship to descendants of enslaved persons taken from the continent, sparking huge interest in Brazil.
Joao Augusto Santos Batista, 33 years old, known as Joao Diamante, is a famous Brazilian chef who aims to become a citizen of Benin thanks to a new law in the country that offers people of African descent around the world a path to citizenship.
Joao Laet / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com (FOTO: DUKAS/EYEVINE)
Joao Laet / The Guardian -
DUKAS_180460891_EYE
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
West African country is offering citizenship to descendants of enslaved persons taken from the continent, sparking huge interest in Brazil.
Joao Augusto Santos Batista, 33 years old, known as Joao Diamante, is a famous Brazilian chef who aims to become a citizen of Benin thanks to a new law in the country that offers people of African descent around the world a path to citizenship.
Joao Laet / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com (FOTO: DUKAS/EYEVINE)
Joao Laet / The Guardian -
DUKAS_180460889_EYE
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
'Africa is where I'm from': Joao Augusto Santos Batista. Why some Black Brazilians are moving to Benin.
West African country is offering citizenship to descendants of enslaved persons taken from the continent, sparking huge interest in Brazil.
Joao Augusto Santos Batista, 33 years old, known as Joao Diamante, is a famous Brazilian chef who aims to become a citizen of Benin thanks to a new law in the country that offers people of African descent around the world a path to citizenship.
Joao Laet / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com (FOTO: DUKAS/EYEVINE)
Joao Laet / The Guardian -
DUKAS_176098854_POL
Ukrainian artillery crew at positions in Kharkiv region
KHARKIV REGION, UKRAINE - OCTOBER 9, 2024 - A soldier of a 2S1 Gvozdika self-propelled howitzer crew of Ukraine’s 154th Separate Mechanized Brigade cooks over a gas cylinder at positions in Kharkiv region, northeastern Ukraine. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
DUKAS_176098839_POL
Ukrainian artillery crew at positions in Kharkiv region
KHARKIV REGION, UKRAINE - OCTOBER 9, 2024 - A soldier of a 2S1 Gvozdika self-propelled howitzer crew of Ukraine’s 154th Separate Mechanized Brigade cooks over a gas cylinder at positions in Kharkiv region, northeastern Ukraine. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
DUKAS_176098829_POL
Ukrainian artillery crew at positions in Kharkiv region
KHARKIV REGION, UKRAINE - OCTOBER 9, 2024 - A soldier of a 2S1 Gvozdika self-propelled howitzer crew of Ukraine’s 154th Separate Mechanized Brigade opens a tin can with a knife at positions in Kharkiv region, northeastern Ukraine. (Ukrinform/POLARIS) (FOTO:DUKAS/POLARIS)
Ukrinform -
DUKAS_177294779_EYE
Falafel, dips and mansaf: Aheda Amro the Palestinian chef serving dishes 'made with love' in Melbourne
Five years in the making, Aheda Amro's food truck drew lines around the block on open day - but she says her cooking is 'not just food'
Amro's Palestinian food truck bringing flavours of an asylum seeker's home to Melbourne.
Originally from Halhul, in Palestine's West Bank, since arriving as an asylum seeker in 2018 Amro has been on a mission to bring the flavours of her homeland to Melbourne.
The launch of her food van Aheda's Kitchen is the result of years of determination and hard work.
Chef Aheda Amro portrait
Sam Biddle / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) -
DUKAS_177294776_EYE
Falafel, dips and mansaf: Aheda Amro the Palestinian chef serving dishes 'made with love' in Melbourne
Five years in the making, Aheda Amro's food truck drew lines around the block on open day - but she says her cooking is 'not just food'
Amro's Palestinian food truck bringing flavours of an asylum seeker's home to Melbourne.
Originally from Halhul, in Palestine's West Bank, since arriving as an asylum seeker in 2018 Amro has been on a mission to bring the flavours of her homeland to Melbourne.
The launch of her food van Aheda's Kitchen is the result of years of determination and hard work.
Chef Aheda Amro's serving from her food truck 6
Sam Biddle / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE) -
