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  • French farmers work the land with a sugar beet harvester on a gloomy autumn day in the fields of Alsace, near the German border. The male farmer sits in the cab of his agricultural machine as his female colleague or wife picks up a basket of miscellaneous items, looking elsewhere in the direction the machine is heading. The manufacturer of the harvester is Moreau and has the local dealership owner from Huttenheim (Machines Agricoles), a commune in the Bas-Rhin department in Alsace in north-eastern France.
    alsace_farming2-13-10-1997_1.jpg
  • The tagged ear and one eye of a dairy cow, wintering in a barn of a family farm in rural Alsace, western France. Its orange label shows the number 8172, identifying it as owned by the Kessler family who have a herd of cows as well as ducks from which they make Foie-Gras. The farm is in the french village of Boofzheim, a commune in the Bas-Rhin department in Alsace in north-eastern France. Its name is probably derived from the French "boeuf" (bull or ox).
    alsace_farming3-13-10-1997_1.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. A farmer 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. Newly-killed carcasses are strung up on a special rack. France produces and consumes the most Foie Gras in Europe using the French Gavage method of forcing ducks or geese to consume vast quantities of corn mash down the oesophagus two weeks before slaughter.
    alsace_geese1-13-10-1997_1.jpg
  • Cows and livestock winter inside a barn on a family-run farm in the Alsace village of Boofzheim, on 13th October 1997, in Boofzheim, France. The cattle are owned by the Kessler family who have a herd of cows as well as ducks from which they make Foie-Gras. The farm is in the french village of Boofzheim, a commune in the Bas-Rhin department in Alsace in north-eastern France. Its name is probably derived from the French boeuf bull or ox.
    french_cattle-13-10-1997.jpg
  • Detail of a farmers tough hand holding a crusty ham sandwich during a lunchbreak on the mans land near the Alsace village of Boofzheim, on 13th October 1997, in Boofzheim, France. The farm is in the french village of Boofzheim, a commune in the Bas-Rhin department in Alsace in north-eastern France. Its name is probably derived from the French boeuf bull or ox.
    sandwich_hand-13-10-1997.jpg
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