Photographers' Blog

Eating to the extreme

By Dominick Reuter
August 11, 2014

Boston, Massachusetts

By Dominick Reuter

I should probably lead by saying this was NOT my idea.

I was checking in with the Reuters picture desk in Toronto about some of my images when an editor asked if I would be interested in a meal “courtesy of the Baron” (our affectionate term for Reuters).

The bun myth

May 13, 2014

Cheung Chau, Hong Kong
By Bobby Yip

A baker poses with a bun with the Chinese characters "Ping An", meaning peaceful and safe, inside a bakery at Hong Kong's Cheung Chau island April 30, 2014, six days before the Bun Festival. Each bun is sold for HK$8 (US$1.02). The annual festival celebrates the islanders' deliverance from famine many centuries ago and is meant to placate ghosts and restless spirits.  REUTERS/Bobby Yip

Cheung Chau, or “Long Island”, with a population of around 30,000, is famous not only for its seafood and snacks, and as a small resort for local tourists, but most of all for its buns.

A taste for music

February 7, 2014

Haguenau, France

By Vincent Kessler

I love cooking and I have a passion for music. What then could please me more than an orchestra that plays music with instruments made out of vegetables?

Circle of life at Greece’s fish farms

December 16, 2013

Sofiko village, Greece

By Yorgos Karahalis

Fish farming was a business that a few decades ago was completely alien in Greece, where eating fish was strictly related to the local fisherman, the weather conditions and the phase of the moon.

Bacon, beans and tea to go

September 26, 2013

Along Britain’s highways

By Stefan Wermuth

In a mug or take away? That’s the decision you have to make when you order a tea through the hatch in the side of a burger van, snack van, mobile kitchen, roadside cafe or tea stop – all different names for food vendors scattered around the main roads that wind across Britain.

Fresh food on Paris rooftops

July 25, 2013

Paris, France

By Philippe Wojazer

Have you ever eaten vegetables grown in central Paris? I have.

“What about growing some carrots in our house’s courtyard or radishes on the balcony?” asked one of my daughters. She said she had heard engineer Nicolas Bel’s interview on the subject. So I called him. As with all those with passions, he could speak about his studies for hours and make you suddenly feel part of it.

How would you like your doner, with or without a gas mask?

June 27, 2013

Istanbul, Turkey

By Marko Djurica

Everyone who has ever been to Istanbul knows their famed Turkish fast food restaurants, especially in Taksim Square. Doners, kebabs and other delicacies are on offer 24/7. The competition is vast and every vendor fights to lure customers. You can’t really go wrong: most of the places have friendly staff and tasty morsels of food. But in one restaurant I experienced a kind of service I could never have dreamed of.

Scraping by as a French pensioner

June 15, 2013

Nice, France

By Eric Gaillard

One evening while returning home I came upon a scene that I had never imagined in a country as rich as France – people rummaging through supermarket trash bins looking for food.

Food Bank SOS

June 5, 2013

Bronisze, Poland

By Kacper Pempel

When I started working on a story about food waste, I was shocked by the estimates provided by the U.N. Food and Agriculture Organization that 1.3 billion tonnes of food – equivalent to the amount produced by the whole of sub-Saharan Africa – is wasted every year.

What an Olympian eats

July 16, 2012

By Umit Bektas

I have always wondered how athletes, who must exert incredible amounts of energy in whichever sports discipline they compete in, handle the issue of nutrition. As the London Olympics approached us, we Reuters photographers began to make our photo stories. I decided to create a photography project stemming from this curiosity of mine. I planned to interview some of the Turkish athletes preparing to compete in the Games and take pictures of what they ate. Sometimes you think a project that sounds good will also be easy to carry out and this is very exciting but when you actually become involved that euphoria is replaced by anxiety. This is exactly what happened to me.