"Fermentation"

#13536504

5 Apr 2026

Wine fermentation tanks for making cranberry wine at a cranberry farm and winery in Bala, Ontario, Canada, on September 29, 2023. The farm spans 27 acres and produces approximately 300,000 to 400,000 pounds of cranberries annually.

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#13536505

5 Apr 2026

Wine fermentation tanks for making cranberry wine at a cranberry farm and winery in Bala, Ontario, Canada, on September 29, 2023. The farm spans 27 acres and produces approximately 300,000 to 400,000 pounds of cranberries annually.

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#13536511

5 Apr 2026

Wine fermentation tanks for making cranberry wine at a cranberry farm and winery in Bala, Ontario, Canada, on September 29, 2023. The farm spans 27 acres and produces approximately 300,000 to 400,000 pounds of cranberries annually.

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#13536513

5 Apr 2026

Wine fermentation tanks for making cranberry wine at a cranberry farm and winery in Bala, Ontario, Canada, on September 29, 2023. The farm spans 27 acres and produces approximately 300,000 to 400,000 pounds of cranberries annually.

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#13276826

5 Feb 2026

A craftsman cools imported soybeans from the United States after cooking them for the tempeh-making process in Sanan village, Malang, East Java, Indonesia, on February 5, 2026. Sanan village is a center for tempeh makers in Indonesia. It is once written about in the book ''The Book of Tempeh'' by William Shurtleff and Akiko Aoyagi, published in 1979. It becomes a reference for tempeh and an inspiration for tempeh makers in the United States.

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#13276827

5 Feb 2026

A craftsman cools imported soybeans from the United States after cooking them for the tempeh-making process in Sanan village, Malang, East Java, Indonesia, on February 5, 2026. Sanan village is a center for tempeh makers in Indonesia. It is once written about in the book ''The Book of Tempeh'' by William Shurtleff and Akiko Aoyagi, published in 1979. It becomes a reference for tempeh and an inspiration for tempeh makers in the United States.

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#13276828

5 Feb 2026

A craftsman cools imported soybeans from the United States after cooking them for the tempeh-making process in Sanan village, Malang, East Java, Indonesia, on February 5, 2026. Sanan village is a center for tempeh makers in Indonesia. It is once written about in the book ''The Book of Tempeh'' by William Shurtleff and Akiko Aoyagi, published in 1979. It becomes a reference for tempeh and an inspiration for tempeh makers in the United States.

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#13276829

5 Feb 2026

A craftsman cools imported soybeans from the United States after cooking them for the tempeh-making process in Sanan village, Malang, East Java, Indonesia, on February 5, 2026. Sanan village is a center for tempeh makers in Indonesia. It is once written about in the book ''The Book of Tempeh'' by William Shurtleff and Akiko Aoyagi, published in 1979. It becomes a reference for tempeh and an inspiration for tempeh makers in the United States.

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#13276833

5 Feb 2026

A craftsman cools imported soybeans from the United States after cooking them for the tempeh-making process in Sanan village, Malang, East Java, Indonesia, on February 5, 2026. Sanan village is a center for tempeh makers in Indonesia. It is once written about in the book ''The Book of Tempeh'' by William Shurtleff and Akiko Aoyagi, published in 1979. It becomes a reference for tempeh and an inspiration for tempeh makers in the United States.

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#13276834

5 Feb 2026

A craftsman cools imported soybeans from the United States after cooking them for the tempeh-making process in Sanan village, Malang, East Java, Indonesia, on February 5, 2026. Sanan village is a center for tempeh makers in Indonesia. It is once written about in the book ''The Book of Tempeh'' by William Shurtleff and Akiko Aoyagi, published in 1979. It becomes a reference for tempeh and an inspiration for tempeh makers in the United States.

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#13276835

5 Feb 2026

A craftsman cools imported soybeans from the United States after cooking them for the tempeh-making process in Sanan village, Malang, East Java, Indonesia, on February 5, 2026. Sanan village is a center for tempeh makers in Indonesia. It is once written about in the book ''The Book of Tempeh'' by William Shurtleff and Akiko Aoyagi, published in 1979. It becomes a reference for tempeh and an inspiration for tempeh makers in the United States.

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#13276836

5 Feb 2026

A craftsman cools imported soybeans from the United States after cooking them for the tempeh-making process in Sanan village, Malang, East Java, Indonesia, on February 5, 2026. Sanan village is a center for tempeh makers in Indonesia. It is once written about in the book ''The Book of Tempeh'' by William Shurtleff and Akiko Aoyagi, published in 1979. It becomes a reference for tempeh and an inspiration for tempeh makers in the United States.

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#13229552

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229553

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229554

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

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#13229555

23 Jan 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, women tend the fermentation vats at the Wang Feng factory, filled with chili peppers, carefully balancing heat, humidity, and resting times. This gesture, repeated day after day, allows the chilies to ferment slowly while developing their aromatic intensity--a patient alchemy at the heart of the region's culinary traditions.

Restricted to Editorial Use Only.
Commercial use is not permitted without prior authorization.
Please contact us for more information.