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  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres16.jpg
  • 24 July, 2008. New York, NY. A dish of market heirloom tomatoes with feta and basel is here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres15.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres13.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres12.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres09.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres07.jpg
  • 24 July, 2008. New York, NY. A dish of steamed littleneck clams, garlic-oregano butter, pickled corn and cilantro (right) and a dish of market heirloom tomatoes with feta and basel (left) are here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres18.jpg
  • 24 July, 2008. New York, NY. A dish of market heirloom tomatoes with feta and basel is here at the bar of the Hundred Acres restaurant in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres14.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres11.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres10.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres08.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres06.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres05.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres04.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres03.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres02.jpg
  • 24 July, 2008. New York, NY. A customer has lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres01.jpg
  • 24 July, 2008. New York, NY. A dish of steamed littleneck clams, garlic-oregano butter, pickled corn and cilantro (left) and a dish of market heirloom tomatoes with feta and basel (right) are here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    100acres17.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_010.jpg
  • 30 October, 2008. New York, NY. Cindy Worley walks towards the door that leads to the root cellar, on the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_003.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in her Harlem brownstone, where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_002.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stairs that lead the ground floor to the first floor, where the kitchen is. She is setting up a root cellar in the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_034.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stairs that lead the ground floor to the first floor, where the kitchen is. She is setting up a root cellar in the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_033.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here with her in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_032.jpg
  • 30 October, 2008. New York, NY. Cindy Worley picks a can of lemon peach preserve in the root cellar she is setting  in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_031.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in the root cellar she is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_030.jpg
  • 30 October, 2008. New York, NY. Various types of sauces such as tomato sauce and apple sauce are stored in glass can here in the root cellar Cindy Worley is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_029.jpg
  • 30 October, 2008. New York, NY. (L-R) Potatoes, butternut squashes, acorn squashes, onions and cabbages are momentarily stored in baskets in the ground floor of Cindy Worley's Harlem brownstone, waiting for her to finish setting up the root cellar.Cindy Worley is setting up a root cellar in her Harlem brownstone. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_028.jpg
  • 30 October, 2008. New York, NY. Onions are stored here in a baskets in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_027.jpg
  • 30 October, 2008. New York, NY. Cabbages and onions are stored here in a baskets in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_026.jpg
  • 30 October, 2008. New York, NY. Potatoes are stored here in a basket in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_025.jpg
  • 30 October, 2008. New York, NY. This is the root cellar Cindy Worley is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_023.jpg
  • 30 October, 2008. New York, NY. A cabbage and an acor squash are here in the Cindy Worley's kitchen. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_022.jpg
  • 30 October, 2008. New York, NY. Cindy Worley's cat is here behind the door that leads to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_020.jpg
  • 30 October, 2008. New York, NY. Cindy Worley pretends (posing for photographer) to cut a cabbage she would then cook and store in cans. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_019.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stair that lead from the root cellar to the kitchen, holding fresh food she stored. She is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_018.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in the kitchen where she cooks the fresh food. She then stores the sauces in cans she preserves in the root cellar she is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_017.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_016.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_015.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_013.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_012.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_011.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_009.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in root cellar in her Harlem brownstone, next to the baskets of fresh food she stores. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_008.jpg
  • 30 October, 2008. New York, NY. Cindy Worley holds a butternut squash in her hands, in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_007.jpg
  • 30 October, 2008. New York, NY. Cindy Worley holds a cabbage in her hands, in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_006.jpg
  • 30 October, 2008. New York, NY. Cindy Worley holds a cabbage in her hands, in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_005.jpg
  • 30 October, 2008. New York, NY. Cindy Worley walks down the stairs that lead to the root cellar, on the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_004.jpg
  • 30 October, 2008. New York, NY. The entrance of Cindy Worley's brownstone in Harlem, NY., where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_001.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in her Harlem brownstone, where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_035.jpg
  • 30 October, 2008. New York, NY. Potatoes are stored here in a basket in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_024.jpg
  • 30 October, 2008. New York, NY. Cindy Worley pretends (posing for photographer) to cut a cabbage she would then cook and store in cans. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_021.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_014.jpg
  • 25 November, 2008. New York, NY. Douglas Hunt, 53, curator of organs for the cathedral of St. John the Divine, is here in south pipe room of the organ. There are about 8500 pipes in the cathedral. Some of the pipes are behind wooden panels (left) that the organist can open through the pedals of the organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9727.jpg
  • 25 November, 2008. New York, NY. Douglas Hunt, 53, curator of organs for the cathedral of St. John the Divine, is here in south pipe room of the organ. There are about 8500 pipes in the cathedral. Some of the pipes are behind wooden panels (left) that the organist can open through the pedals of the organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9679.jpg
  • 25 November, 2008. New York, NY. Douglas Hunt, 53, curator of organs for the cathedral of St. John the Divine, is here in south pipe room of the organ. There are about 8500 pipes in the cathedral. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9703.jpg
  • 25 November, 2008. New York, NY. Douglas Hunt, 53, curator of organs for the cathedral of St. John the Divine, is here in south pipe room of the organ. There are about 8500 pipes in the cathedral. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9693.jpg
  • 25 November, 2008. New York, NY. Douglas Hunt, 53, curator of organs for the cathedral of St. John the Divine, is here in south pipe room of the organ. There are about 8500 pipes in the cathedral. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9687.jpg
  • 25 November, 2008. New York, NY. Douglas Hunt, 53, curator of organs for the cathedral of St. John the Divine, is here in south pipe room of the organ. There are about 8500 pipes in the cathedral. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9684.jpg
  • 25 November, 2008. New York, NY. The south pipes are shown here at the cathedral of St/ John the Divine. At the bottom center is joseph Niesen, 36, who tunes the organ with his colleagues. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9752.jpg
  • 25 November, 2008. New York, NY. Douglas Hunt, 53, curator of organs for the cathedral of St. John the Divine, is here in south pipe room of the organ. There are about 8500 pipes in the cathedral. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9726.jpg
  • 25 November, 2008. New York, NY. Bruce Neswick, the director of music of the Cathedral of St. John the Divine, tests the "new" organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9653.jpg
  • 25 November, 2008. New York, NY. Bruce Neswick, the director of music of the Cathedral of St. John the Divine, tests the "new" organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9626.jpg
  • 25 November, 2008. New York, NY. Bruce Neswick, the director of music of the Cathedral of St. John the Divine, tests the "new" organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9606.jpg
  • 25 November, 2008. New York, NY. Bruce Neswick, the director of music of the Cathedral of St. John the Divine, tests the "new" organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9602.jpg
  • 25 November, 2008. New York, NY. Bruce Neswick, the director of music of the Cathedral of St. John the Divine, tests the "new" organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9601.jpg
  • 25 November, 2008. New York, NY. Bruce Neswick, the director of music of the Cathedral of St. John the Divine, tests the "new" organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9580.jpg
  • 25 November, 2008. New York, NY. Joseph Nielse, 36, tunes the "new" organ at the Cathedral of St. John the Divine. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9571.jpg
  • 25 November, 2008. New York, NY. Joseph Nielse, 36, tunes the "new" organ at the Cathedral of St. John the Divine. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9562.jpg
  • 25 November, 2008. New York, NY. Bruce Neswick, the director of music of the Cathedral of St. John the Divine, tests the "new" organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9640.jpg
  • 25 November, 2008. New York, NY. Bruce Neswick, the director of music of the Cathedral of St. John the Divine, tests the "new" organ. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9611.jpg
  • 25 November, 2008. New York, NY. This staircase leads to the south pipe room on the upper level of the cathedral of St/ John the Divine. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9745.jpg
  • 25 November, 2008. New York, NY. A detail shows the notes attributed to the pipes here in the south pipe room at the cathedral of St. John the Divine. There are about 8500 pipes in the cathedral. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9705.jpg
  • 25 November, 2008. New York, NY. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9755.jpg
  • 25 November, 2008. New York, NY. A detail shows the notes attributed to the pipes here in the south pipe room at the cathedral of St. John the Divine. There are about 8500 pipes in the cathedral. The organ at the Cathedral of St. John the Divine, heavily damaged in a fire in 2001, has been rebuilt. The organ has been tuned for the last couple of weeks.  ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081125_NYT_ORGAN_MG_9710.jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: A tree is seen here in the lands used by agricultural entrepreneur Lazzaro D'Auria, in San Severo, Italy, on February 4th 2022.<br />
<br />
Lazzaro D'Auria is an agricultural entrepreneur who business has suffered multiple fire and bomb attacks by the mafia over the past years.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-1...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: CCTV footage is seen here inside the office of Lazzaro D'Auria (66), owner of an agricultural company that has suffered multiple fires and bomb attacks by the mafia over the years, is seen here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
  • AREA AROUND FOGGIA, ITALY - 3 FEBRUARY 2022: Exterior view of a local business burned down by a fire caused by a bomb attack,  here in the area around Foggia, Italy, on February 3rd 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220203_WSJ-Foggia-Mafia-A73-0...jpg
  • AREA AROUND FOGGIA, ITALY - 3 FEBRUARY 2022: Interior view of a local business burned down by a fire caused by a bomb attack,  here in the area around Foggia, Italy, on February 3rd 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220203_WSJ-Foggia-Mafia-A73-0...jpg
  • FOGGIA, ITALY - 3 FEBRUARY 2022: Ludovico Vaccaro (61), District Attorney of Foggia, is seen here in his office in Foggia, Italy, on February 3rd 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220203_WSJ-Foggia-Mafia-A73-0...jpg
  • MANFREDONIA, ITALY - 3 FEBRUARY 2022: (R-L) Dario Melillo (62), owner of the bathing establishment "L'Ultima Spiaggia" (Last Resort), poses for a portrait together with his cousin Giovanni Longhi (75), here by  the remains  of a fire caused by a bomb attack on January 23rd, in Manfredonia, Italy, on February 3rd 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220203_WSJ-Foggia-Mafia-A73-0...jpg
  • MANFREDONIA, ITALY - 3 FEBRUARY 2022: An espresso cup is seen among the remains of a fire caused by a bomb attack on January 23rd at  "L'Ultima Spiaggia" (Last Resort), a bathing establishment in Manfredonia, Italy, on February 3rd 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220203_WSJ-Foggia-Mafia-A73-0...jpg
  • FOGGIA, ITALY - 4 FEBRUARY 2022: An aerial vew of Foggia, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-M2P-0...jpg
  • FOGGIA, ITALY - 4 FEBRUARY 2022: An aerial vew of Foggia, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-M2P-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: The Hotel Florio, where an historic mob summit took place in 1979, is seen here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-M2P-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: The Hotel Florio, where an historic mob summit took place in 1979, is seen here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-M2P-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: An aerial view of Lazzaro D'Auria's agricultural company, that has suffered multiple fires and bomb attacks by the mafia over the years, is seen here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-M2P-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: An aerial view of Lazzaro D'Auria's agricultural company, that has suffered multiple fires and bomb attacks by the mafia over the years, is seen here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-M2P-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: The remains of Lazzaro D'Auria's storage, that was set on fire in August 2021 by the mafia, are seen here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-M2P-0...jpg
  • FOGGIA, ITALY - 4 FEBRUARY 2022: The names of innocent mafia victims are seen here in the historical of Foggia, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-1...jpg
  • FOGGIA, ITALY - 4 FEBRUARY 2022: A view of the courthouse in Foggia, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-1...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: The remains of Lazzaro D'Auria's storage, that was set on fire in August 2021 by the mafia, are seen here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: The remains of Lazzaro D'Auria's storage, that was set on fire in August 2021 by the mafia, are seen here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: A view from an armored pickup truck  of the lands used by agricultural entrepreneur Lazzaro D'Auria, in San Severo, Italy, on February 4th 2022.<br />
<br />
Lazzaro D'Auria is an agricultural entrepreneur who business has suffered multiple fire and bomb attacks by the mafia over the past years.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: Lazzaro D'Auria (66), owner of an agricultural company that has suffered multiple fires and bomb attacks by the mafia over the years, is seen here together with his security detail as he is escorted towards the armored car he travals in, in San Severo, Italy, on February 4th 2022. Lazzaro D'Auria has been living under police protection for years.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: Lazzaro D'Auria (66), owner of an agricultural company that has suffered multiple fires and bomb attacks by the mafia over the years, is seen here inside one of armored cars he is ecorted in, in San Severo, Italy, on February 4th 2022. Lazzaro D'Auria has been living under police protection for years.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: Lazzaro D'Auria (66), owner of an agricultural company that has suffered multiple fires and bomb attacks by the mafia over the years, poses for a portrait in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: Lazzaro D'Auria (66), owner of an agricultural company that has suffered multiple fires and bomb attacks by the mafia over the years, poses for a portrait in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: A view of the Gargano moutain, home to several mafia families, is seen here from the under construction company headquarters built by agricultural entrepreneur Lazzaro D'Auria (66), whose business has suffered multiple fires and bomb attacks by the mafia over the years, here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
  • SAN SEVERO, ITALY - 4 FEBRUARY 2022: A view of the Gargano moutain, home to several mafia families, is seen here from the under construction company headquarters built by agricultural entrepreneur Lazzaro D'Auria (66), whose business has suffered multiple fires and bomb attacks by the mafia over the years, here in San Severo, Italy, on February 4th 2022.<br />
<br />
A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia. A wave of bomb attacks on shops and businesses by a little-known but powerful mafia is terrorising the southern Italian area of Foggia.<br />
<br />
The group, which has a reputation for extreme violence, destroyed at least a dozen local businesses, such as a perfume shop, a hairdresser and a car showroom in January. Most of the owners of these businesses had refused to pay a “protection fee” to the mob. No-one has been injured in the bombings.<br />
<br />
Last year, many shop owners reported to the police the mafia’s attempt to extort them. This has led to the arrest of a number of mafia bosses and seizure of assets worth millions of euros.<br />
<br />
The group is much less powerful than the Cosa Nostra or the ‘Ndrangheta, but it permeates the whole area. That has made Foggia one of the poorest parts of Puglia, which in turn is the most economically advanced region of southern Italy.
    CIPG_20220204_WSJ-Foggia-Mafia-A73-0...jpg
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