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  • Mexcian man with bottles of mescal for sale in an artisan palenque / distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca065_1.jpg
  • Mescal artisan distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca053_1.jpg
  • A local artisan shows his rugs. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca027_1.jpg
  • 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.
    DSCF6101cc_1.jpg
  • Artisan shop In East London on 18th November 2015 in London, United Kingdom. Here Today Here Tomorrow is a London design collective and fair trade fashion store based in East London.
    S-Here Today Here Tomorrow-1839.jpg
  • The agave is processed in a Palenque using a shorse and a round stone. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca064_1.jpg
  • 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.
    DSCF6230cc_1.jpg
  • 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.
    DSCF6225cc_1.jpg
  • 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.
    DSCF6186_1 1.jpg
  • 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.
    DSCF6173cc_1.jpg
  • 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.
    DSCF6139_1.jpg
  • 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.
    DSCF6135_1.jpg
  • 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.
    DSCF6075cc_1.jpg
  • 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.
    DSCF6041cc_1.jpg
  • 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.
    DSCF6020cc_1.jpg
  • 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.
    DSCF6018cc_1.jpg
  • 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.
    DSCF5913cc_1.jpg
  • 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.
    DSCF6001cc_1.jpg
  • 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.
    DSCF5906cc_1 (1).jpg
  • 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.
    DSCF5889cc_1.jpg
  • 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.
    DSCF5883cc_1.jpg
  • 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.
    DSCF5823cc_1.jpg
  • 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.
    DSCF5780cc_1.jpg
  • 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.
    DSCF5636cc_1.jpg
  • 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.
    DSCF5546cc_1 1.jpg
  • 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.
    DSCF5537cc_1.jpg
  • 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.
    DSCF5523cc_1.jpg
  • 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.
    DSCF5520cc_1.jpg
  • 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.
    DSCF5514cc_1.jpg
  • 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.
    DSCF5481cc_1.jpg
  • Baker Philip Clayton holding a loaf of bread made to mark the occasion of the UK General Election at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th December 2019.
    DSCF4599c.jpg
  • Baker Philip Clayton holding a loaf of bread made to mark the occasion of the UK General Election at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th December 2019.
    DSCF4597c.jpg
  • 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.
    A0035847cc_1.jpg
  • 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.
    A0035845cc_1.jpg
  • 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.
    A0035822cc rt_1.jpg
  • 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.
    A0035839cc_1.jpg
  • Artisan Potters at work at a factory in Sanganer, Jaipur, India
    SFE_111030_182_1.jpg
  • Artisan shop In East London on 18th November 2015 in London, United Kingdom. Here Today Here Tomorrow is a London design collective and fair trade fashion store based in East London.
    S-Here Today Here Tomorrow-1848.jpg
  • Artisan shop In East London on 18th November 2015 in London, United Kingdom. Here Today Here Tomorrow is a London design collective and fair trade fashion store based in East London.
    S-Here Today Here Tomorrow-1844.jpg
  • Artisan shop In East London on 18th November 2015 in London, United Kingdom. Here Today Here Tomorrow is a London design collective and fair trade fashion store based in East London.
    S-Here Today Here Tomorrow-1841.jpg
  • Live music at a mescal bar in Oaxaca city. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca102_1.jpg
  • A mescal bar in Oaxaca city. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca101_1.jpg
  • Mescal bottles in the market. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca082_1.jpg
  • Man processing agave catcus with an axe. When the agave is harvested, it is cut into pineapples before being crushed for fermentation. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca062_1.jpg
  • Man processing agave catcus with an axe. When the agave is harvested, it is cut into pineapples before being crushed for fermentation. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca061_1.jpg
  • Two men processing agave catcus. When the agave is harvested, it is cut into pineapples before being crushed for fermentation. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca060_1.jpg
  • Mescal distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca059_1.jpg
  • When the agave cactus is harvested, it is cut into pineapples before being crushed for fermentation. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca058_1.jpg
  • When the agave cactus is harvested, it is cut into pineapples before being crushed for fermentation. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca057_1.jpg
  • Horses are still used in the Mescal making process. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca056_1.jpg
  • Mexican man processing the distilled agave cactus. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca055_1.jpg
  • Agave cacti in the plantation. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca054_1.jpg
  • Barrels with Mescal in them in a distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca052_1.jpg
  • Mescal bottles in a distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca051_1.jpg
  • Distillery with mescal and shop. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca050_1.jpg
  • The agave after fermentation. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca046_1.jpg
  • Barrels with Mescal in them in a distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca045_1.jpg
  • Mescal bottles in a distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca044_1.jpg
  • Mescal bottles in a distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca043_1.jpg
  • Agave cacti in the plantation. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca039_1.jpg
  • 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.
    DSCF6050cc_1.jpg
  • 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.
    DSCF5895cc_1.jpg
  • 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.
    DSCF5670cc_1 (1).jpg
  • 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.
    DSCF5506cc_1.jpg
  • 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.
    DSCF5492cc_1.jpg
  • Baker Philip Clayton holding a loaf of bread made to mark the occasion of the UK General Election at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th December 2019.
    DSCF4596c.jpg
  • A baker holds a loaf of bread made to mark the occasion of the UK General Election at the Haxby Bakehouse, Yorks artisan bakery in Haxby, North Yorkshire, United Kingdom on 10th December 2019.
    DSCF4594c.jpg
  • 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.
    A0035848cc_1.jpg
  • Mescal bottles in a distillery. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca067_1.jpg
  • Two men processing agave catcus. When the agave is harvested, it is cut into pineapples before being crushed for fermentation. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca063_1.jpg
  • The agave is processed in a Palenque using a shorse and a round stone. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca047_1.jpg
  • A bar in Oaxaca with a selection of Mescal. Oaxaca in southern Mexico is known for being the main producer of Mescal, the drink of which Tequila is a type. The Mescal route around the area of Mitla has dozens of artisan distilleries which can be visited to take part in Mescal tasting sessions and to see how they cut the agave cactus and make the drink in the traditional way.
    Oaxaca042_1.jpg
  • Ms Vanthone, a metalworker opens a wooden mould used to make bracelets from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0018253cc_1.jpg
  • Wooden sculptures. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca017_1.jpg
  • A sign to a metalworkers house who makes spoons and bracelets from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0018301cc_1.jpg
  • Bracelets made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0018281cc_1.jpg
  • Bracelets made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0018284cc_1.jpg
  • Ms Vanthone, metalworker casting bracelets made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0018239cc_1.jpg
  • Spoons made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0012652cc_1.jpg
  • Spoons made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0012649cc_1.jpg
  • A wooden mould and ash for casting spoons made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0012643cc_1.jpg
  • A metalworker casting spoons made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0012648cc_1.jpg
  • A wooden mould for casting spoons made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0012642cc_1.jpg
  • A metalworker casting spoons made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0012630cc_1.jpg
  • A metalworker casting spoons made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    A0012626cc_1.jpg
  • A spoon made from recycled aluminium sourced from Vietnam War debris and melted in an earthen kiln in Ban Naphia, a remote Tai Phouan village in mountainous Xieng Khouang Province in Northern Laos. Laos is the most bombed country, per capita, in the world with more than two million tons of ordnance dropped on it during the Vietnam War from 1963 to 1974.12 artisan families began transforming war scrap into spoons (150,000 per year) in the 1970s to supplement subsistence farming activities. Supported by the Swiss NGO Helvetas, the project works to make the scrap metal supply chain safer for artisans and scrap collectors by collaborating with organisations such as Mines Advisory Group (MAG) that specialise in unexploded ordnance removal and education. More recently the villagers have started making bracelets and other items.
    46-11_1.jpg
  • Oaxaca print workshop makes revolutionary art and prints, and has a gallery on the premises. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca085_1.jpg
  • A potter at work making pottery in a Oaxacan pottery studio. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca025_1.jpg
  • A potter at work making pottery in a Oaxacan pottery studio. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca024_1.jpg
  • A potter at work making pottery in a Oaxacan pottery studio. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca021_1.jpg
  • Wooden sculptures. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca019_1.jpg
  • Wooden sculptures. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca018_1_1.jpg
  • A local artist painting pots. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca012_1.jpg
  • A local artist painting pots. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca011_1.jpg
  • Cacti with Cochineal in them hang for drying. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca010_1.jpg
  • Rugs. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca009_1.jpg
  • A female weaver spins yarn on a hand operated wheel in the traditional way. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca008_1.jpg
  • A female weaver spins yarn on a hand operated wheel in the traditional way. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca007_1.jpg
  • A female weaver spins yarn on a hand operated wheel in the traditional way. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca006_1.jpg
  • A local weaver shows tourists cacti with Cochineal. Oaxaca in southern Mexico is known for its artisan communities, with each valley having a different specialism - weaving, pottery, wood carving.
    Oaxaca003_1.jpg
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