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3991 images Created 12 Feb 2014

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  • Fresh asparagus for sale at The Balloon Tree Farmshop and Cafe in Gate Helmsley near York, North Yorkshire, United Kingdom on 18th May 2017
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  • Potato farmer at his farm in Broxton village, Cheshire, United Kingdom on 1st March 2017.
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  • Road side sign selling Wilja potatoes in Broxton village, Cheshire, United Kingdom on 1st March 2017.
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  • Freshly baked cheese and spinach scones at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Cheese and spinach scones ready to go into the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked bread for sale at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked focaccia at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked focaccia at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Round Heritage loaves coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • French bread coming out of the oven at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 17th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked Yorkshire Mill sourdough loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked Pain de Levain sourdough loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked Heritage sourdough loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Freshly baked Haxby cob at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Baker Philip Clayton holding a Heritage loaf at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Bakers shaping sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Baker shaping sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Baker Philip Clayton kneading sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Baker Philip Clayton kneading sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • A baker kneading sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Baker making sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Baker Philip Clayton making sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Baker Philip Clayton shaping sourdough bread at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Sourdough bread proving at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th February 2017. Haxby Bakehouse make bread using traditional methods of slow fermentation. They use low yeasted overnight sponges, natural sourdough levain or a combination of the two. This means the bread they produce is full of flavour without the use of any artificial flour improvers, preservatives or emulsifiers.
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  • Toast hanging on an apple tree at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • Good wishes label hanging on an apple tree at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • Toast hanging on a cider apple tree at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • Hanging a good wishes label on a cider apple tree at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • Hanging a good wishes label on a cider apple tree at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • Singing the wassailing song at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • The Green Man at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • The Wassail sign at the Old Star public house in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • Rack-a-back Morris Men dancing a stick dance at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5187cc_1.jpg
  • Rack-a-back Morris Men dancing a stick dance at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • Musicians from the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5171cc_1.jpg
  • Makara Morris Men dancing a stick dance at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5169cc_1.jpg
  • Musicians from Rack-a-back Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5164cc_1.jpg
  • Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5157cc_1.jpg
  • A musician from the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5153cc crop_1.jpg
  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5151cc crop_1.jpg
  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5147cc crop_1.jpg
  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5145cc crop_1.jpg
  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5144cc crop_1.jpg
  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5140cc crop_1.jpg
  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5137cc crop_1.jpg
  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5134cc crop_1.jpg
  • A member of the Makara Morris Men at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
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  • Portrait of the Green Man at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5128cc crop_1.jpg
  • Portrait of the Green Man at an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5122cc_1.jpg
  • Making up the green man for an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5111cc_1.jpg
  • Making up the green man for an orchard-visiting wassail in Kilham village, Yorkshire Wolds, UK on 21st January 2017. Wassail is a traditional Pagan winter celebration in cider-producing regions of England, reciting incantations and singing to the trees to promote a good harvest for the coming year. Pieces of toast soaked in cider are hung in the branches to attract robins to the tree as these are said to be the good spirits of the orchard. To ward off evil spirits, villagers scare them away by banging pots and pans and making as much noise as possible
    DSCF5105cc_1.jpg
  • Dame Vera Baird, Northumbria Police and Crime Commissioner outside Newcastle Crown Court, United Kingdom on 11th January 2017. Vera received a DBE in the 2017 New Years Honours for services to women and equality.
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  • Dame Vera Baird, Northumbria Police and Crime Commissioner outside Newcastle Crown Court, United Kingdom on 11th January 2017. Vera received a DBE in the 2017 New Years Honours for services to women and equality.
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  • Dame Vera Baird, Northumbria Police and Crime Commissioner outside Newcastle Crown Court, United Kingdom on 11th January 2017. Vera received a DBE in the 2017 New Years Honours for services to women and equality.
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  • Portrait of a Karen Pwo ethnic minority woman wearing traditional clothing at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority woman wearing traditional clothing and chewing betel nut at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority woman wearing traditional clothing at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority woman wearing traditional clothing at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority man with traditional tattoos at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority man with traditional tattoos at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority man with traditional tattoos at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority man with traditional tattoos at Mae Lay village, Chiang Mai province, Thailand
    DSCF4687cc_1.jpg
  • Portrait of a Karen Pwo ethnic minority man smoking a pipe at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority woman smoking a pipe at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority woman smoking a pipe at Mae Lay village, Chiang Mai province, Thailand
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  • Portrait of a Karen Pwo ethnic minority woman wearing traditional clothing at Mae Lay village, Chiang Mai province, Thailand
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  • Coconut pancakes for sale at Luang Prabang morning market, Laos
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  • Dried oranges for sale at Luang Prabang morning market, Laos
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  • Aerial view of the Nam Ou river showing backflooding due to the construction of the Nam Ou Hydropower Project Dam 6, Phongsaly province, Laos
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  • Portrait of a Hmong ethnic minority woman and her young baby in the village of Ban Tatong, Phongsaly, Laos
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  • Aerial view of the recently relocated Hmong ethnic minority village of Ban Chalern, Phongsaly, Laos. Ban Chalern was relocated due to construction of the Nam Ou Cascade Hydropower Project Dam 7
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  • Aerial view of the recently relocated Hmong ethnic minority village of Ban Chalern, Phongsaly, Laos. Ban Chalern was relocated due to construction of the Nam Ou Cascade Hydropower Project Dam 7
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  • An Hmong ethnic minority woman sewing her traditional costume outside her home in the newly relocated village of Ban Chalern, Phongsaly province, Laos. Ban Chalern was relocated due to construction of the Nam Ou Cascade Hydropower Project Dam 7
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  • The feet of a Khmu ethnic minority woman working as a prostitute nearby the Nam Ou Cascade Hydropower Project Dam 7, Phongsaly province, Laos
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  • Construction of the Nam Ou Cascade Hydropower Project Dam 7 in Ban Chalern village, Phongsaly province, Laos
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  • Fresh fruit for sale at an early morning street market on 25th November 2016 in Yangon, Myanmar.  A large variety of local products are available for sale in fresh markets all over Yangon, all being sold on small individual stalls
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  • Fresh vegetables for sale at an early morning street market on 25th November 2016 in Yangon, Myanmar.  A large variety of local products are available for sale in fresh markets all over Yangon, all being sold on small individual stalls
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  • Selling fresh papaya from the train tracks at Thamaing station on 24th November 2016 in Yangon, Myanmar.  Thamaing is one of the 39 stations on the Yangon Circular Railway, Myanmar
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  • Harvesting millet in the ethnic Kayah village of Pon Chaung village, Kayah State, Myanmar on 22nd November 2016
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  • An ethnic minority Kayaw woman wearing her traditional costume walking back from an upland rice field in Yo Co Pra village in Kayah State, Myanmar on 21st November 2016
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  • Millet growing in an upland field in the Kayaw ethnic minority village of Yo Co Pra in Kayah State, Myanmar on 21st November 2016. There are several types of millet grown in Kayah State which are traditional used for brewing the local alcohol
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  • Upland rice harvest in the Kayaw ethnic minority village of Ya Co Pra, Kayah State, Myanmar on 21st November 2016
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  • Portrait of a young Kayaw ethnic minority woman and her baby in the village of Yo Co Pra village in Kayah State, Myanmar on 21st November 2016. Myanmar is one of the most ethnically diverse countries in Southeast Asia with 135 different indigenous ethnic groups with over a dozen ethnic Karenni subgroups in the Kayah region
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