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  • A traditional Mayan hammock, inside a typical Yucatan structure. Throughout the State of Yucatan, in fact, throughout the entire Yucatan Peninsula, hammocks are used for sleeping instead of beds. They are far cooler in the heat, and humidity of the tropics.
    DRF_11304-74-Edit.tif
  • A traditional Altar. The celebration of Dia de los Muertos is comprised of a special meal, and an Altar that is constructed to pay homage to the dead loved ones. On the Altar is placed the foods, and beverages that the deceased enjoyed while alive. Photographs of the deceased are also placed on the Altar.
    DRF_11304-1458.tif
  • Traditional Native, hand-carved, canoes, from the Pacific Northwest,  are paddled down the Cannonball River, just off shore from Oceti Sakowin, as the occupants re-enact a traditional Native ceremony, at Standing Rock.
    DF11032-12883-Edit.tif
  • A traditional Dia de los Muertos Altar set up inside a traditional Yucateca House in a village of Oxkutzcab, Yucatan, Mexico. Photographs, and Marigold petals adorn the altar. Later food will be added.
    DRF_11304-179-Edit.tif
  • A traditional Dia de los Muertos Altar set up inside a traditional Yucateca House in a village of Oxkutzcab, Yucatan, Mexico. Photographs, and Marigold petals adorn the altar. Later food will be added.
    DRF_11304-176-Edit.tif
  • A traditional Pueblo Native American house, with ladders, located in the historiic village of Taos Pueblo in Taos, New Mexico.
    DRF11232-10920-Edit-Edit.tif
  • Traditional Native, hand-carved, canoes, from the Pacific Northwest, wait in the Cannonball River, just off shore from Oceti Sakowin, holding two signs that span the width of several canoes, that read “Paddle To Standing Rock”, and “Respect Our Water - NoDAPL”. On the road bridge, above, spectators have gathered.
    DF11032-12867-Edit.tif
  • A Native man, wearing a leather jacket with “Water Is Life” printed on the back, holds eagle feathers into the air with his raised left hand, as NoDAPL protesters, blocking highway 1806, stand with him, in unison, and traditional prayer, to protest the Dakota Access Pipeline that is being built through the Standing Rock Reservation, in North Dakota.
    DF11032-14642.tif
  • Native men, standing in the fog, and misty rain, protesting the Dakota Access Pipeline,  stand in traditional prayer. Two of the men have their left arm raised, and one Native man is holding eagle feathers to the sky.
    DF11032-14623.tif
  • Native men, standing in the fog, and misty rain, protesting the Dakota Access Pipeline,  stand in traditional prayer. Two of the men have their left arm raised, and one Native man is holding eagle feathers to the sky.
    DF11032-14623-Edit.tif
  • Native men, standing in the fog, and misty rain, protesting the Dakota Access Pipeline,  stand in traditional prayer. Two of the men have their left arm raised, and one Native man is holding eagle feathers to the sky.
    DF11032-14616.tif
  • A Native man, wearing a leather jacket with “Water Is Life” printed on the back, holds eagle feathers into the air with his raised left hand, as NoDAPL protesters, blocking highway 1806, stand with him, in unison, and traditional prayer, to protest the Dakota Access Pipeline that is being built through the Standing Rock Reservation, in North Dakota.
    DF11032-14647.tif
  • A Native man, wearing a leather jacket with “Water Is Life” printed on the back, holds eagle feathers into the air with his raised left hand, as NoDAPL protesters, blocking highway 1806, stand with him, in unison, and traditional prayer, to protest the Dakota Access Pipeline that is being built through the Standing Rock Reservation, in North Dakota.
    DF11032-14633.tif
  • At the shoreline, of the Cannonball River, at the edge of Oceti Sakowin, at Standing Rock, during the NoDAPL protests,  people gather to welcome the traditional Native longboats, and their occupants, during a traditional ceremony depicting a foreign Native tribe coming to the shore of another Native tribe.
    DF11032-12753-Edit.tif
  • While the chickens hang upside down, waiting to be slaughtered for the day’s meal, the fire is prepared.Cooking the traditional meal of Pib, for Dia de los Muertos is a day-long process.
    DRF_11304-65.tif
  • While the chickens hang upside down, waiting to be slaughtered for the day’s meal, the fire is prepared.Cooking the traditional meal of Pib, for Dia de los Muertos is a day-long process.
    DRF_11304-62.tif
  • While the chickens hang upside down, waiting to be slaughtered for the day’s meal, the fire is prepared.Cooking the traditional meal of Pib, for Dia de los Muertos is a day-long process.
    DRF_11304-66-Edit.tif
  • Helen Grayeyes, a traditional Dine' (Navajo) woman sits on the floor of her living room working on a traditional weaving.
    DRF11310-292-ps.tif
  • Helen Grayeyes, a traditional Dine' (Navajo) woman, who speaks only Navajo, lives along in Blue Gap, Arizona, and spends her days herding her sheep, and weaving
    _DRF3238-_FLAT.tif
  • People hold the traditional boats from touching the shoreline before gaining permission. Native, hand-carved boats, primarily from the Pacific Northwest, enacted a traditional Native ceremony of paddling down a river and approaching a new shore, then asking permission to come upon the land.
    DF11032-13275.tif
  • As part of the dwelling area, this building houses the birds that will be used for food.
    DRF_11304-9.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-203.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-196.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-159.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-132.tif
  • An adult man is carrying large cooking pots are carried to the house.
    DRF_11304-25.tif
  • Pieces of chicken are cooking in a frying pan over a wood fire, in preparation for the special sauce for the Dia de los Muertos dinner.
    DRF_11304-218-Edit.tif
  • Pieces of chicken are cooking in a frying pan over a wood fire, in preparation for the special sauce for the Dia de los Muertos dinner.
    DRF_11304-215.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-200.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-199.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-195.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-193.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-164.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-163.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-160.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-144.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-137.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-134.tif
  • Chicken is cut, and then seasoned with spices, and with fresh lime before being wrapped in banana leaves and baked.
    DRF_11304-223-Edit.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-197.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-175.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-174.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-165.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-142.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-138.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-135.tif
  • Two woman carry a large black cauldron fill with fresh corn kernels. These will be soaked, repeatedly, to make a cornbread dough for the Pib.
    DRF_11304-130-Edit.tif
  • A woman dressed in a brigt red shirt removes chickens from the wooden crates in preparation for killing them.
    DRF_11304-26-Edit.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-204.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-151.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-162.tif
  • Soaking fresh corn kernels in water is done as the beginning process for making the cornbread dough. The kernels are soaks, squeezed, then place in another pot to be rinsed and soaked again. This process must be repeated several times before the kernels are ready to be ground.
    DRF_11304-147.tif
  • A young man arrives at the house in Oxkutzcab for the preparations of Dia de los Muertos.
    DRF_11304-20.tif
  • This is a typical "campo" living area within Yucatan Mexico. Generally a dwelling will have several structures; one for sleeping, one for cooking, and one for lounging.
    DRF_11304-1-Edit.tif
  • DRF_11304-58-Edit.tif
  • Throughout the State of Yucatan motorcycles (known as motos) are used as work vehicles. And in many instances, as seen in this image, trailers are attached - either to the front, or the back of the motos, for carrying supplies, and at times, even people.
    DRF_11304-51.tif
  • DRF_11304-257.tif
  • DRF_11304-239-Edit.tif
  • DRF_11304-154.tif
  • DRF_11304-153.tif
  • DRF_11304-1480.tif
  • Throughout the State of Yucatan motorcycles (known as motos) are used as work vehicles. And in many instances, as seen in this image, trailers are attached - either to the front, or the back of the motos, for carrying supplies, and at times, even people.
    DRF_11304-50-Edit.tif
  • DRF_11304-45.tif
  • Señora Góngora and her mother, Hortencia Góngora Dzul, arrive at the cooking area of the plantation in Oxkutzkab, to begin preparations for the Dia de los Muertos celebration.
    DRF_11304-22-Edit.tif
  • DRF_11304-124-Edit.tif
  • DRF_11304-213.tif
  • DRF_11304-207.tif
  • DRF_11304-1483.tif
  • DRF_11304-40-Edit.tif
  • DRF_11304-37.tif
  • Señora Hortencia Góngora Dzul, removes feathers from the freshly killed chickens, in preparation for cooking the dinner for Dia de los Muertos.
    DRF_11304-278-cropped.tif
  • Señora Hortencia Góngora Dzul, removes feathers from the freshly killed chickens, in preparation for cooking the dinner for Dia de los Muertos.
    DRF_11304-278-Edit.tif
  • DRF_11304-108-Edit.tif
  • As part of the dwelling area, this building houses the birds that will be used for food.
    DRF_11304-3.tif
  • Señora Góngora and her mother, Hortencia Góngora Dzul, arrive at the cooking area of the plantation in Oxkutzkab, to begin preparations for the Dia de los Muertos celebration.
    DRF_11304-23.tif
  • Early in the morning, with the sun bright, and still low in the sky, people begin to gather at a house is the rural part of Oxkutzcab, Yucatan, Mexico, to begin preparations of Dia de los Muertos.
    DRF_11304-21.tif
  • Rina and Alice prepare Navajo Tacos for dinner
    DRF11310-211-Edit.tif
  • In the center of town, in Tixkocab, there is always a bustle of people. In this image there is a concentration of cars, motorcycles,motorcycle taxis, bicycle taxis and even bicycles. This section is like a small “mall” of shops and eateries.
    DRF11267-831-Edit.tif
  • DRF11267-799.tif
  • Native Ceremonial Boats paddled down the Canon Ball River to the shores of Oceti Sakowin.
    DF11193-2436.jpg
  • In the center of town, in Tixkocab, there is always a bustle of people. In this image there is a concentration of cars, motorcycles,motorcycle taxis, bicycle taxis and even bicycles. This section is like a small “mall” of shops and eateries.
    DRF11267-831.tif
  • In the center of town, in Tixkocab, there is always a bustle of people. In this image there is a concentration of cars, motorcycles,motorcycle taxis, bicycle taxis and even bicycles. This section is like a small “mall” of shops and eateries.
    DRF11267-831-Edit-Edit.tif
  • Native Ceremonial Boats paddled down the Canon Ball River to the shores of Oceti Sakowin.
    DF11193-1921.jpg
  • A local family, out for the evening in Merida Centro, stop by a street vendor selling marquesitas - a local Yucatan favorite. This is a Mexican version of a crepe, made from Edam cheese, with a variety of fillings added for individual taste.
    DRF11263-658-2.tif
  • Helen Greyeyes is an 83 year old traditional Navajo woman who lives in Blue Gap, Arizona. Helen lives alone, by choice, and spends her days raising over 90 sheep.
    _DSC2088-Edit_2_ps.jpg
  • Señor Graciano Tun, from the Yucatan village of Motul, is Maya by birth, and by tradition. He has been cutting henequen for much of his life. At the time of this photograph Graciano was 80 years old, and he cuts 1500 henequen leaves per day - in temperatures that reach into triple-digits. Here is is working in a henequen field on the outskirts of Telchac Pueblo, in Yucatan, Mexico.
    DRF11259-489.tif
  • Señor Graciano Tun, from the Yucatan village of Motul, is Maya by birth, and by tradition. He has been cutting henequen for much of his life. At the time of this photograph Graciano was 80 years old, and he cuts 1500 henequen leaves per day - in temperatures that reach into triple-digits. In addition to cutting, he also bundles the leaves, and carries them to the truck, to be loaded for transportation to the processing plant.
    DRF11259-556.tif
  • Señor Graciano Tun, from the Yucatan village of Motul, is Maya by birth, and by tradition. He has been cutting henequen for much of his life. At the time of this photograph Graciano was 80 years old, and he cuts 1500 henequen leaves per day - in temperatures that reach into triple-digits. Here is is working in a henequen field on the outskirts of Telchac Pueblo, in Yucatan, Mexico.
    DRF11259-486.tif
  • Señor Graciano Tun, from the Yucatan village of Motul, is Maya by birth, and by tradition. He has been cutting henequen for much of his life. At the time of this photograph Graciano was 80 years old, and he cuts 1500 henequen leaves per day - in temperatures that reach into triple-digits. I had him pause, for no more than thirty seconds, so that I could make this portrait of him. He is out in the fields to work, and any stoppage - other than for a drink of water, would be slacking on the job. He is working in a henequen field on the outskirts of Telchac Pueblo, in Yucatan, Mexico. Already the skies are nearly clear, and the sun’s rays are already beginning to warm the air.
    DRF11259-463.tif
  • Mexican migrant workers working high in the tiers of the firing barn hanging sticks filled with deep green, harvested dark tobacco leaves that are being passed up from ground level.
    DRF11355-1697-2.tif
  • Scaffold Wagons fully loaded with harvested Dark Tobacco leaves sits in an open grassy area with a new metal firing barn, and a large pile of sawdust in the background set against a blue sky with white clouds.
    DRF11355-1676-2.tif
  • Mexican migrant workers working high in the tiers of the firing barn hanging sticks filled with deep green, harvested dark tobacco leaves that are being passed up from ground level.
    DRF11355-1699-2.tif
  • Mexican migrant workers working high in the tiers of the firing barn hanging sticks filled with deep green, harvested dark tobacco leaves.
    DRF11355-1757-2.tif
  • Mexican migrant workers working high in the tiers of the firing barn hanging sticks filled with deep green, harvested dark tobacco leaves.
    DRF11355-2007.tif
  • Hundreds of sticks, each ladened with Dark Tobacco plants hang in long rows of the tiers in the firing barn waiting to be dried and cured.
    DRF11355-1719-2-Edit.tif
  • The day's catch of alligators are unloaded into the bed of Carey Johnson's pickup truck to be taken to the local processing facility.
    DF_11149-101338.tif
  • Junior Edwards pulls in a large alligator by himself holding on tightly to the thin green cord that is attached to the alligator.
    DF_11149-102670.tif
  • Randy Sexton pulls an alligator into the baot
    DF_11149-101272.tif
  • Randy Sexton pulls an alligator into the boat while Brian Wille, and Clint Paul stand by.
    DF_11149-101052.tif
  • Skeleton of a teepee, in heavy freezing fog, along Highway 63, just south of Eagle Butte, South Dakota.
    DF11165-201299_PRSatin_20in.tif
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David Robert Farmerie

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