Following are links to some of the the photographs I’ve taken over the years.  My ability to take photos has varied, and unfortunately, in many places I did not have a camera.  I love when a photo captures the essence of a place or an event, but most of all, I like taking pictures of people – especially when something more than the likeness of the individual is imprinted on the electrons.  I started shooting with film and slide film and am only now, adapting to digital technology.  All that aside, the photos below are just a sampling of some of the beautiful people, delicious food, and fantastic places I have encountered over the years.  I hope you enjoy them!



7 thoughts on “Photographs

  1. Shouldn’t the “Silk Road Photographs” photographs be labelled in more detail so that viewer can appreciate them even more?

    • Yes Sukumar: Every picture tells a story. But sometimes words are needed. More and better captions is on my long list of things to do. Some of them do have a caption or two. Click on the “i” in the upper right corner. But admittedly, I could write more about the photos.

  2. Hi Laura – I’m writing because I’m just working on gathering the last few photos for my next book ‘The World of Tea’ (covering every tea growing region in the world and to be published in autumn next year by Flammarion.) I wonder if you have any high res images of tea in Myanmar? My publishers need photos to be 300 dpi or higher. If you can help, or perhaps know anyone who might have a few photos of tea growing, or processing, or factories etc, I would be so very grateful. We would of course acknowledge you in the book. Thank you so much and all best wishes, JANE

    • Hi Jane:

      I personally have no photos to match your needs (although I wish I did!) I would check some of the royalty-free stockhouses like Dreamstime (which I use a lot) to see if they have anything that fits your needs. Good Luck!

      I have a question for you: About how long is tea for laphet thoke fermented and how (i.e., sun dried in layers or packed?) I ask because of some work I’m doing with freekeh (farik). I think its is lightly fermented – at least it tastes like it is to me, and I’m trying to find a process that is similar to how it is prepared after harvest. THX for your help in advance.

  3. Laura Kelley, You have the first picture of the 2-stringed instrument I received when I was guest of Kazakhstan’s President to develop a food program. It is the one in your instrument picture that is next to the brick chimney or post, long neck with a string tied fret sequence, bell bottom and tiny bridge that I just pulled from inside the bell recently.
    I don’t know how to tune the instrument. What notes do I use for the top and the bottom string. When I was in TaldiKurgan the gentlemen there played the instrument with great fury and the music was lovely. Help me if you can find how I turn the “Umbra” as they called it.

    • Hi Denyse: I am unfortunately not an expert on Uyghur string instruments. If I remember correctly, I posted the instrument maker’s business card at the bottom of the post. Perhaps you can write and ask? Good Luck!

  4. Laura, Your picture of the musical instruments from the silk road showed by “Umbra” as they called it in Taldi Kurgan, Kazakhstan when I was there in 1991. It is the instrument against the yellow brick and several are set on the floor moving toward the camera on the left.
    I don’t know how to tune the instrument. What notes top and bottom string do they use? The Gentlemen there played the instrument with wild folk dance-like music.
    My granddaughter is studying at Cornell in Ithaca, NY and I will have her go to the Silk Road restaurant there on Elmira Road sometime soon. Maybe they will know how to tune my instrument and she can let me know both, how to tune it and how she liked the food. Sounds nummy!

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