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  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) shucks an oyster at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds003.jpg
  • 9 July, 2008. New York, NY. Clams are on display for customers at the shucking station at the seafood section of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds008.jpg
  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) shucks an oyster at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds006.jpg
  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) picks some oysters to shuck at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds005.jpg
  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) shucks an oyster at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds004.jpg
  • 9 July, 2008. New York, NY. Customers wait to be served at the shucking station at the seafood section of the new Whole Foods that opened in Tribeca today, on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds002.jpg
  • 9 July, 2008. New York, NY. Amy Jo Dimaglio (41, Coordinator of the seafood program) shucks an oyster at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds007.jpg
  • 9 July, 2008. New York, NY. Customers shop at the shucking station of the new Whole Foods that opened in Tribeca on July 9th, 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds011.jpg
  • 9 July, 2008. New York, NY. A customer points out the wild gulf shrimp on display at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds010.jpg
  • 9 July, 2008. New York, NY. Bia Rich, a 33 year old resident of Tribeca, observes a Whole Foods employee serving her oysters at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds009.jpg
  • 9 July, 2008. New York, NY. Customer Tara Ramroop waits for her oysters to be shucked at the shucking station of the new Whole Foods that opened in Tribeca today, on July 9th 2008. "I never bought them because I was never able to open them. Now I can eat them!" Tara Ramroop says, who lives in the neighborhood. The shucking station for oysters and clams is a new feature of the Whole Foods Market.<br />
<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
    wholefds001.jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Seafood linguinis are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_48...jpg
  • 2 October, 2008. New York, NY. The Wild Edibles fish stand at the Grand Central Market displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_015.jpg
  • 2 October, 2008. New York, NY. A Country of Origin Label (COOL) for swordfish is here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_003.jpg
  • NAPLES, ITALY - 29 MARCH 2019: Paccheri with seafood are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Seafood linguinis are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_48...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: A customer reacts to the spaghetti with seafood he's just received at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018. On the right is Gaetano Aiese, co-owner of the Taverna del Buongustaio.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_019.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_018.jpg
  • 2 October, 2008. New York, NY. Customers are here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_007.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_005.jpg
  • 2 October, 2008. New York, NY.  Steve Schafel, director of retail operations, serves a customer at The Wild Edibles. The Wild Edibles fish stand at the Grand Central Market displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_004.jpg
  • NAPLES, ITALY - 29 MARCH 2019: Paccheri with seafood are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: A waiter walks out of the kitchen with a dish of spaghetti with clams and with a dish of paccheri with seafood at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Giusy Aiese, co-owner of the Taverna del Buongustaio, is seen here as she brings a dish of spaghetti with seafood to a customer, in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • 2 October, 2008. New York, NY. Steve Schafel, director of retail operations, is here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_017.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_016.jpg
  • 2 October, 2008. New York, NY. Customers are here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_012.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_009.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_008.jpg
  • 2 October, 2008. New York, NY. A customer is here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_006.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_001.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_014.jpg
  • 2 October, 2008. New York, NY. The Wild Edibles fish stand at the Grand Central Market displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_013.jpg
  • 2 October, 2008. New York, NY. Customers are here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_011.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_010.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<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
    Fish_002.jpg