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DUK10028056_026
PEOPLE - Amber Rose bei Mario Lopez
Monday, June 13, 2016 - Amber Rose is hard at work stopping by EXTRA to chat with Mario Lopez at Universal Studios after throwing shade at the Kardashians again in an interview, stating " The only reason these girls have a career is because their older sister had a little fun on tape." Rose wears extremely high gold and silver heels, flaunting her incredible curves in a bright orange bodycon dress. Luis-AZ/X17online.com PREMIUM EXCLUSIVE (FOTO:DUKAS/X17)
(c) Dukas -
DUK10028056_025
PEOPLE - Amber Rose bei Mario Lopez
Monday, June 13, 2016 - Amber Rose is hard at work stopping by EXTRA to chat with Mario Lopez at Universal Studios after throwing shade at the Kardashians again in an interview, stating " The only reason these girls have a career is because their older sister had a little fun on tape." Rose wears extremely high gold and silver heels, flaunting her incredible curves in a bright orange bodycon dress. Luis-AZ/X17online.com PREMIUM EXCLUSIVE (FOTO:DUKAS/X17)
(c) Dukas -
DUK10028056_024
PEOPLE - Amber Rose bei Mario Lopez
Monday, June 13, 2016 - Amber Rose is hard at work stopping by EXTRA to chat with Mario Lopez at Universal Studios after throwing shade at the Kardashians again in an interview, stating " The only reason these girls have a career is because their older sister had a little fun on tape." Rose wears extremely high gold and silver heels, flaunting her incredible curves in a bright orange bodycon dress. Luis-AZ/X17online.com PREMIUM EXCLUSIVE (FOTO:DUKAS/X17)
(c) Dukas -
DUK10028056_023
PEOPLE - Amber Rose bei Mario Lopez
Monday, June 13, 2016 - Amber Rose is hard at work stopping by EXTRA to chat with Mario Lopez at Universal Studios after throwing shade at the Kardashians again in an interview, stating " The only reason these girls have a career is because their older sister had a little fun on tape." Rose wears extremely high gold and silver heels, flaunting her incredible curves in a bright orange bodycon dress. Luis-AZ/X17online.com PREMIUM EXCLUSIVE (FOTO:DUKAS/X17)
(c) Dukas -
DUK10008090_015
FEATURE - 'Scanwiches'
MANDATORY CREDIT: Jon Chonko/REX Shutterstock. Only for use in story about Jon Chonko's Scanwiches project. Editorial Use Only. STRICTLY not stock. No books, advertising or merchandising without photographer's permission
Mandatory Credit: Photo by Jon Chonko/REX Shutterstock (5379604c)
Shrimp Po Boy: a traditional submarine sandwich from Louisiana. It almost always consists of meat, usually roast beef, or fried seafood, or sometimes chicken or ham. The meat is served on baguette-like New Orleans French bread, known for its crisp crust and fluffy center.
Scanwiches: scans of sandwiches for education and delight, New York, America - Nov 2015
FULL COPY: http://www.rexfeatures.com/nanolink/rjmi
This WILL make you hungry!
A man loves his lunch so much he scans every sandwich he eats.
Jon Chonko's Scanwiches ongoing photo project sees him placing his lunchtime snacks directly onto a scanner.
By cutting the sandwich in half, the picturial results are mouth-watering glimpses of his deli delights.
The Brooklyn-based designer says his project is "for education and delight".
Jon says he has scanned more than 200 sandwiches, published a book and shown his work at several New York galleries.
Some of his latest range from a selection of tea sandwiches with the crusts cut off, to a simple Bologna.
There is also tasty-looking a Maine Lobster Roll, various burgers and a Uruguayan Chivito.
(FOTO:DUKAS/REX)
(c) Dukas -
DUK10008090_005
FEATURE - 'Scanwiches'
MANDATORY CREDIT: Jon Chonko/REX Shutterstock. Only for use in story about Jon Chonko's Scanwiches project. Editorial Use Only. STRICTLY not stock. No books, advertising or merchandising without photographer's permission
Mandatory Credit: Photo by Jon Chonko/REX Shutterstock (5379604j)
Loosemeat: AKA a tavern sandwich, commonly consumed in Iowa in the United States, originally consisting of unseasoned ground beef on a bun, mixed with sauteed onions, and sometimes topped with pickles, ketchup and mustard
Scanwiches: scans of sandwiches for education and delight, New York, America - Nov 2015
FULL COPY: http://www.rexfeatures.com/nanolink/rjmi
This WILL make you hungry!
A man loves his lunch so much he scans every sandwich he eats.
Jon Chonko's Scanwiches ongoing photo project sees him placing his lunchtime snacks directly onto a scanner.
By cutting the sandwich in half, the picturial results are mouth-watering glimpses of his deli delights.
The Brooklyn-based designer says his project is "for education and delight".
Jon says he has scanned more than 200 sandwiches, published a book and shown his work at several New York galleries.
Some of his latest range from a selection of tea sandwiches with the crusts cut off, to a simple Bologna.
There is also tasty-looking a Maine Lobster Roll, various burgers and a Uruguayan Chivito.
(FOTO:DUKAS/REX)
(c) Dukas -
DUKAS_68786443_REX
Food
Mandatory Credit: Photo by Christopher Jones/REX/Shutterstock (5073723ad)
Paleo diet foods, beef tonnato with broccoli
Food
(FOTO:DUKAS/REX)
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DUKAS_46164867_REX
Hawaii - Jan 2015
Mandatory Credit: Photo by Francis Joseph Dean/REX (4366364o)
Beef mince. Organic food on sale in a supermarket on Maui
Hawaii - Jan 2015
(FOTO:DUKAS/REX)
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Malaysia - Nov 2014
Mandatory Credit: Photo by Stuart Forster/REX (4272196r)
Steam rice served with fresh vegetables, chicken curry and beef rendang. The dish is served at the Danna hotel on Langkawi.
Malaysia - Nov 2014
(FOTO:DUKAS/REX)
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DUKAS_36410660_REX
Pantanal wetlands, Brazil - Oct 2013
Mandatory Credit: Photo by Richard Sowersby/REX (3452705h)
A Yellow belly Paraha is hooked with a piece of fresh beef as bait in Lake Sia Mariana in the tropical flood plain Pantanal
Pantanal wetlands, Brazil - Oct 2013
(FOTO:DUKAS/REX)
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DUKAS_36410658_REX
Pantanal wetlands, Brazil - Oct 2013
Mandatory Credit: Photo by Richard Sowersby/REX (3452705g)
A Yellow belly Paraha is hooked with a piece of fresh beef as bait in Lake Sia Mariana in the tropical flood plain Pantanal
Pantanal wetlands, Brazil - Oct 2013
(FOTO:DUKAS/REX)
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DUKAS_32856405_POL
Lab creates 'Frankenburger'
August 5, 2013: The 142g patty was developed by Professor Mark Post (pictured) of Maastricht University in the Netherlands.
Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
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DUKAS_32856386_POL
Lab creates 'Frankenburger'
August 5, 2013: The 142g patty was developed by Professor Mark Post (pictured) of Maastricht University in the Netherlands.
Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
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DUKAS_32856373_POL
Lab creates 'Frankenburger'
August 5, 2013: Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
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DUKAS_32856370_POL
Lab creates 'Frankenburger'
August 5, 2013: The 142g patty was developed by Professor Mark Post (pictured) of Maastricht University in the Netherlands.
Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
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DUKAS_32856355_POL
Lab creates 'Frankenburger'
August 5, 2013: Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
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DUKAS_32856309_POL
Lab creates 'Frankenburger'
August 5, 2013: Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
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DUKAS_32856297_POL
Lab creates 'Frankenburger'
August 5, 2013: Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
DUKAS/POLARIS -
DUKAS_32856279_POL
Lab creates 'Frankenburger'
August 5, 2013: The 142g patty was developed by Professor Mark Post (pictured) of Maastricht University in the Netherlands.
Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
DUKAS/POLARIS -
DUKAS_32856262_POL
Lab creates 'Frankenburger'
August 5, 2013: The 142g patty was developed by Professor Mark Post (pictured) of Maastricht University in the Netherlands.
Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
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DUKAS_32856249_POL
Lab creates 'Frankenburger'
August 5, 2013: Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
DUKAS/POLARIS -
DUKAS_32856078_POL
Lab creates 'Frankenburger'
August 5, 2013: Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
DUKAS/POLARIS -
DUKAS_32856054_POL
Lab creates 'Frankenburger'
August 5, 2013: The 142g patty was developed by Professor Mark Post (pictured) of Maastricht University in the Netherlands.
Cultured Beef is created by painlessly harvesting muscle cells from a living cow. Scientists then feed and nurture the cells so they multiply to create muscle tissue, which is the main component of the meat we eat. It is biologically exactly the same as the meat tissue that comes from a cow. The Food and Agriculture Organization of the United Nations (FAO) estimates that the demand for meat is going to increase by more than two-thirds in the next 40 years and current production methods are not sustainable. In the near future both meat and other staple foods are likely to become expensive luxury items, thanks to the increased demand on crops for meat production, unless we find a sustainable alternative. Livestock contributes to global warming through unchecked releases of methane, a greenhouse gas 20 times more potent than carbon dioxide. The increase in demand will significantly increase levels of methane, carbon dioxide and nitrous oxide and cause loss of biodiversity. Cultured Beef is likely a more sustainable option that will change the way we eat and think about food forever. (PA Wire/POLARIS) (FOTO:DUKAS/POLARIS)
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DUKAS_28380409_LFI
BELGIUM EU AGRICULTURE HORSEMEAT
(130213) -- BRUSSELS, Feb. 13, 2013 () -- Britain's Environment Secretary Owen Paterson (L) and Sweden Minister of Rural Affairs Eskil Erlandsson attend a meeting at EU headquarters in Brussels, capital of Belgium, Feb. 13, 2013, to discuss responses to the discovery of horsemeat in beef products in several EU countries. (/Thierry Monasse) (FOTO: DUKAS/LFI/Photoshot)
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BELGIUM EU AGRICULTURE HORSEMEAT
(130213) -- BRUSSELS, Feb. 13, 2013 () -- French Agriculture Minister Stephane Le Foll (C) attends a meeting at EU headquarters in Brussels, capital of Belgium, Feb. 13, 2013, to discuss responses to the discovery of horsemeat in beef products in several EU countries. (/Thierry Monasse) (FOTO: DUKAS/LFI/Photoshot)
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BELGIUM EU AGRICULTURE HORSEMEAT
(130213) -- BRUSSELS, Feb. 13, 2013 () -- (L-R) Romanian Minister of Agriculture Daniel Constantin, Luxembourg Minister of Agriculture, Viticulture, & Rural Development Romain Schneider and Sweden Minister of Rural Affairs Eskil Erlandsson chat before a meeting at EU headquarters in Brussels, capital of Belgium, Feb. 13, 2013, to discuss responses to the discovery of horsemeat in beef products in several EU countries. (/Thierry Monasse) (FOTO: DUKAS/LFI/Photoshot)
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BELGIUM EU AGRICULTURE HORSEMEAT
(130213) -- BRUSSELS, Feb. 13, 2013 () -- Romanian Minister of Agriculture Daniel Constantin speaks to media upon his arrival at a meeting at EU headquarters in Brussels, capital of Belgium, Feb. 13, 2013, to discuss responses to the discovery of horsemeat in beef products in several EU countries. (/Thierry Monasse) (FOTO: DUKAS/LFI/Photoshot)
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BELGIUM EU AGRICULTURE HORSEMEAT
(130213) -- BRUSSELS, Feb. 13, 2013 () -- (L-R) Irish Agriculture, Food and Marine Minister Simon Coveney, Britain's Environment Secretary Owen Paterson and European Union Health and Consumer Policy Commissioner Tonio Borg chat before a meeting at EU headquarters in Brussels, capital of Belgium, Feb. 13, 2013, to discuss responses to the discovery of horsemeat in beef products in several EU countries. (/Thierry Monasse) (FOTO: DUKAS/LFI/Photoshot)
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BELGIUM EU AGRICULTURE HORSEMEAT
(130213) -- BRUSSELS, Feb. 13, 2013 () -- Britain's Environment Secretary Owen Paterson (L) and Romania's Agriculture Minister Daniel Constantin chat before a meeting at EU headquarters in Brussels, capital of Belgium, Feb. 13, 2013, to discuss responses to the discovery of horsemeat in beef products in several EU countries. (/Thierry Monasse) (FOTO: DUKAS/LFI/Photoshot)
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Beef jerky Barack Obama and Mitt Romney, America - 23 Aug 2012
Mandatory Credit: Photo by Jason Mecier / Rex Features (1824785a)
Beef jerky Sasquatch
Beef jerky Barack Obama and Mitt Romney, America - 23 Aug 2012
FULL WORDS LINK: http://www.rexfeatures.com/nanolink/ht6o
What better way to celebrate the national conventions of the two major U.S. political parties than with some meat-based portraits?
San Francisco artist Jason Mecier has fashioned likenesses of the politicians from Jack Link's Beef Jerky.
The mosaic portraits, dubbed "Barack Obameat" and "Meat Romney", were painstakingly created from thousands of pieces of dried meat snack.
Each portrait took approximately 50 hours and 50 bags of Jack Link's Jerky to create, with Mecier hand-applying countless pieces of jerky to each portrait.
(FOTO:DUKAS/REX)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Various types of stock simmer away in the kitchen at Yong-Kang Beef Noodle Restaurant, considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: The highly popular Yong-Kang Beef Noodle Restaurant is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Mini steamers of sticky rice in the kitchen at Yong-Kang Beef Noodle Restaurant is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Yong-Kang Beef Noodle Restaurant is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Beef noodle soup with tendon at Yong-Kang Beef Noodle Restaurant is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Yong-Kang Beef Noodle Restaurant is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Appetizers atYong-Kang Beef Noodle Restaurant, considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: The highly popular Yong-Kang Beef Noodle Restaurant is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Bowls of noodle soup are prepared in the kitchen at Yong-Kang Beef Noodle Restaurant. Yong-Kang is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Bowls of noodle soup are prepared in the kitchen at Yong-Kang Beef Noodle Restaurant. Yong-Kang is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Chef Chow Ling Lo at work in the kitchen at Yong-Kang Beef Noodle Restaurant. Yong-Kang is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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DUKAS_22394552_POL
Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Chef Chow Ling Lo at work in the kitchen at Yong-Kang Beef Noodle Restaurant. Yong-Kang is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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DUKAS_22394551_POL
Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Yong-Kang Beef Noodle Restaurant is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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DUKAS_22394549_POL
Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: The menu at Yong-Kang Beef Noodle Restaurant, considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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DUKAS_22394547_POL
Taiwan
February 8, 2012, Taipei, Taipeie county, Taiwan: February 8, 2012 - Taipei, Taiwan: Chef Chow Ling Lo at work in the kitchen at Yong-Kang Beef Noodle Restaurant. Yong-Kang is considered to make one of the best examples of beef noodle soup in Taipei. Beef noodle soup is something of an obsession in Taipei, which holds an annual Beef Noodle Festival in November. (Dave Tacon / Polaris). Credit: Dave Tacon / Polaris (FOTO:DUKAS/POLARIS)
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DUKAS_17814959_RIC
'Catherine Middleton and Prince William Carvery Portrait'-Birmingham, United Kingdom
©Crown Carveries/Richfoto.com 18/03/2011 002734
PRINCE WILLIAM AND KATE MIDDLETON FORKTRIAT
'Catherine Middleton and Prince William Carvery Portrait'-Birmingham, United Kingdom
Â¥ 6 slices of beef
Â¥ 8 slices of turkey
Â¥ 4 slices of gammon
Â¥ 20 carrots
Â¥ 10 pieces of cauliflower
Â¥ 20 potatoes
Â¥ And over 100 peas
Please contact:
Richfoto Limited. PO Box 10230,
Bishop's Stortford, Herts. CM23 9FH.
Tel: +44 (0)8455 202022
Email: editorial@richfoto.com
Company No: 4470144
VAT: 799125776
©Crown Carveries/Richfoto.com 18/03/2011 002734
PRINCE WILLIAM AND KATE MIDDLETON FORKTRIAT
'Catherine Middleton and Prince William Carvery Portrait'-Birmingham, United Kingdom
â?¢ 6 slices of beef
â?¢ 8 slices of turkey
â?¢ 4 slices of gammon
â?¢ 20 carrots
â?¢ 10 pieces of cauliflower
â?¢ 20 potatoes
â?¢ And over 100 peas
Please contact:
Richfoto Limited. PO Box 10230,
Bishop's Stortford, Herts. CM23 9FH.
Tel: +44 (0)8455 202022
Email: editorial@richfoto.com
Company No: 4470144
VAT: 799125776PRINCE WILLIAM AND KATE MIDDLETON FORKTRIAT (FOTO:DUKAS/RICHFOTO)
DUKAS/RICHFOTO -
DUKAS_17814958_RIC
'Catherine Middleton and Prince William Carvery Portrait'-Birmingham, United Kingdom
©Crown Carveries/Richfoto.com 18/03/2011 002734
PRINCE WILLIAM AND KATE MIDDLETON FORKTRIAT
'Catherine Middleton and Prince William Carvery Portrait'-Birmingham, United Kingdom
Â¥ 6 slices of beef
Â¥ 8 slices of turkey
Â¥ 4 slices of gammon
Â¥ 20 carrots
Â¥ 10 pieces of cauliflower
Â¥ 20 potatoes
Â¥ And over 100 peas
Please contact:
Richfoto Limited. PO Box 10230,
Bishop's Stortford, Herts. CM23 9FH.
Tel: +44 (0)8455 202022
Email: editorial@richfoto.com
Company No: 4470144
VAT: 799125776
©Crown Carveries/Richfoto.com 18/03/2011 002734
PRINCE WILLIAM AND KATE MIDDLETON FORKTRIAT
'Catherine Middleton and Prince William Carvery Portrait'-Birmingham, United Kingdom
â?¢ 6 slices of beef
â?¢ 8 slices of turkey
â?¢ 4 slices of gammon
â?¢ 20 carrots
â?¢ 10 pieces of cauliflower
â?¢ 20 potatoes
â?¢ And over 100 peas
Please contact:
Richfoto Limited. PO Box 10230,
Bishop's Stortford, Herts. CM23 9FH.
Tel: +44 (0)8455 202022
Email: editorial@richfoto.com
Company No: 4470144
VAT: 799125776PRINCE WILLIAM AND KATE MIDDLETON FORKTRIAT (FOTO:DUKAS/RICHFOTO)
DUKAS/RICHFOTO -
DUKAS_17955881_REX
Royal Wedding preparations, Buckingham Palace, London, Britain - Mar 2011
Mandatory Credit: Photo by Rex Features ( 1301676w )
Royal Wedding: Buckingham Palace Preparations
With just a matter of weeks to go preparations for the marriage of Prince William to Catherine Middleton are well underway.
Staff at Buckingham Palace are already getting ready for the reception that will take place after the nuptials on 29 April.
On the big day the Palace's state rooms will play host to an afternoon reception after the ceremony at Westminster Abbey.
This will be followed in the evening by a more intimate dinner and dance for 300 friends of the royal couple.
The action will take place in the Palace's west wing with the white drawing room, the music room, the blue drawing room and the state dining room all being utilised.
Meanwhile, the official multi-tiered wedding cake is expected to be on display in the nearby picture gallery.
In order to have the palace looking its best for the events staff are working hard to display it at its finest.
For example, the palace's greatest art will be on display, with masterpieces by the likes of Canaletto, Rembrandt and Rubens.
According to Edward Griffiths, Deputy Master of the Household, palace staff are used to hosting big events and cater to roughly 50,000 guests a year.
He said 60 people will be working at the afternoon reception, doing everything from opening car doors for guests to serving them canapes and drinks.
Meanwhile, guests will also sit down to a feast prepared by the Palace kitchens.
Head chef Mark Flanagan and his 21-strong team will be responsible for catering to the 600 people invited to the afternoon reception.
Details about the food selection and the wine list are being kept a secret but it is said that the food will show off "the best of British produce."
MUST CREDIT PHOTOS BY: Rex Features
For more information visit http://www.rexfeatures.com/stacklink/QAMDRPPSU (FOTO:DUKAS/REX)
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DUKAS_17955857_REX
Royal Wedding preparations, Buckingham Palace, London, Britain - Mar 2011
Mandatory Credit: Photo by Rex Features ( 1301676ah )
Royal Wedding: Buckingham Palace Preparations
With just a matter of weeks to go preparations for the marriage of Prince William to Catherine Middleton are well underway.
Staff at Buckingham Palace are already getting ready for the reception that will take place after the nuptials on 29 April.
On the big day the Palace's state rooms will play host to an afternoon reception after the ceremony at Westminster Abbey.
This will be followed in the evening by a more intimate dinner and dance for 300 friends of the royal couple.
The action will take place in the Palace's west wing with the white drawing room, the music room, the blue drawing room and the state dining room all being utilised.
Meanwhile, the official multi-tiered wedding cake is expected to be on display in the nearby picture gallery.
In order to have the palace looking its best for the events staff are working hard to display it at its finest.
For example, the palace's greatest art will be on display, with masterpieces by the likes of Canaletto, Rembrandt and Rubens.
According to Edward Griffiths, Deputy Master of the Household, palace staff are used to hosting big events and cater to roughly 50,000 guests a year.
He said 60 people will be working at the afternoon reception, doing everything from opening car doors for guests to serving them canapes and drinks.
Meanwhile, guests will also sit down to a feast prepared by the Palace kitchens.
Head chef Mark Flanagan and his 21-strong team will be responsible for catering to the 600 people invited to the afternoon reception.
Details about the food selection and the wine list are being kept a secret but it is said that the food will show off "the best of British produce."
MUST CREDIT PHOTOS BY: Rex Features
For more information visit http://www.rexfeatures.com/stacklink/QAMDRPPSU (FOTO:DUKAS/REX)
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DUKAS_15888458_REX
2010 MTV Video Music Awards: Press Room, Los Angeles, America - 12 Sep 2010
Mandatory Credit: Photo by Peter Brooker / Rex Features ( 1224411aj )
Lady Gaga
Oops! What were they thinking (7) ?
1231026 COM
What were they thinking? Fashion Disasters
It would seem that even the most fashion conscious of celebs can have an off day.
The stylists of these dreadfully dressed divas were obviously not around when they stepped out of the front door.
If they had they surely would have uttered that immortal line: "You're not going out like that!"
When left unattended there's no end of fashion faux pas a star can commit when looking for a 'stand out from the crowd' outfit.
But then looking fabulous 24/7 is something not even the most dedicated of A-listers can achieve.
And navigating the tricky minefield of fashion can be tricky at the best of times and pure style suicide at the worst.
Your 'unusual' outfit can just as easily be feted on every best dressed list as see you plunging to the bottom of the reject pile.
All of which goes to show that not even the hottest stars are immune to the odd fashion disaster.
MUST CREDIT PHOTOS BY: Rex Features
Picture Research: Trudi Kammerling
Words: Katy Brown
7 Oct 2010
For more information visit http://www.rexfeatures.com/stacklink/QTHENRDAA (FOTO:DUKAS/REX)
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