Pesquisando por: ""fotografo:Jennifer Chase"" - Fotoarena - Agência de fotojornalismo

ny161023163706 Brian Vinci, the director of the Conservation FundÕs Freshwater Institute, which has been researching land-based aquaculture technology since 1990, in Shepherdstown, W.W., Oct. 6, 2023. Salmon-specific research began in 2008. (Jennifer Chase/The New York Times/Fotoarena)

ny220923231806 Pierogies at Little DonnaÕs in Baltimore, featured on the New York TimesÕ 2023 list of the 50 most exciting restaurants in the country. (Jennifer Chase/The New York Times/Fotoarena)

ny220923230706 Co-owners Robbie Tutlewski and Kaleigh Schwalbe at Little Donna?s in Baltimore, featured on the New York Times? 2023 list of the 50 most exciting restaurants in the country. (Jennifer Chase/The New York Times/Fotoarena)

ny251022141705 Patrons dine at The Clubhouse Grill, one of many stops on the countyÕs Brunswick Stew Tour, in Brunswick County, Va., Oct. 12, 2022. Soul-warming, savory, sweet and with a deep history, Brunswick stew is perfect for right now. (Jennifer Chase/The New York Times/Fotoarena)

ny251022141606 Clyde EachoÕs trophies from various Brunswick stew competitions at the Clubhouse Grill in Brunswick County, Va., Oct. 12, 2022. Soul-warming, savory, sweet and with a deep history, Brunswick stew is perfect for right now. (Jennifer Chase/The New York Times/Fotoarena)

ny251022142305 Clyde Eacho stores quart containers of his Brunswick stew in the freezer at the Clubhouse Grill in Brunswick County, Va., Oct. 12, 2022. Soul-warming, savory, sweet and with a deep history, Brunswick stew is perfect for right now. (Jennifer Chase/The New York Times/Fotoarena)

ny251022140905 Clyde Eacho prepares Brunswick stew with his grandson at the Clubhouse Grill in Brunswick County, Va., Oct. 12, 2022. Soul-warming, savory, sweet and with a deep history, Brunswick stew is perfect for right now. (Jennifer Chase/The New York Times/Fotoarena)

ny251022142006 Clyde Eacho prepares Brunswick stew at the Clubhouse Grill in Brunswick County, Va., Oct. 12, 2022. Soul-warming, savory, sweet and with a deep history, Brunswick stew is perfect for right now. (Jennifer Chase/The New York Times/Fotoarena)

ny251022141005 Phil Pair, left, who came in second at this yearÕs Taste of Brunswick Festival, stands with Kevin Pair, who came in first, at the festival in Lawrenceville, Va., Oct. 8, 2022. Stewie, the countyÕs mascot, smiles in the center. (Jennifer Chase/The New York Times/Fotoarena)

ny251022141306 Festivalgoers buy samples of Brunswick stew at the annual Taste of Brunswick Festival in Lawrenceville, Va., Oct. 8, 2022. Soul-warming, savory, sweet and with a deep history, Brunswick stew is perfect for right now. (Jennifer Chase/The New York Times/Fotoarena)

ny251022142106 Competitors stir a stew at the Taste of Brunswick Festival in Lawrenceville, Va., Oct. 8, 2022. Soul-warming, savory, sweet and with a deep history, Brunswick stew is perfect for right now. (Jennifer Chase/The New York Times/Fotoarena)

ny251022141206 Terry Gunter stirs a pot of stew at the Taste of Brunswick Festival in Lawrenceville, Va., Oct. 8, 2022. Soul-warming, savory, sweet and with a deep history, Brunswick stew is perfect for right now. (Jennifer Chase/The New York Times/Fotoarena)

ny251022141505 Dixie Walker, tourism coordinator for Brunswick County, Va., at the Taste of Brunswick Festival in Lawrenceville, Va., Oct. 8, 2022. Walker designed Stewie, the countyÕs mascot, and often wears the costume herself at events like the festival. (Jennifer Chase/The New York Times/Fotoarena)

ny300622213806 Charlie McBride has a slice of his peach cobbler, a family recipe he loved enough to have etched on his mother?s grave, in Washington, D.C., June 12, 2022. They say you can?t take it with you, but recipes often disappear when loved ones die. Some families are finding a novel way to record them for posterity. (Jennifer Chase/The New York Times/Fotoarena)

ny310522191906 Ice cream cones at Ice Cream Jubilee, a Joy Baking Group ice cream cone client, in Washington, May 19, 2022. Joy Baking Group has cornered much of the market with one guiding principle: When it comes to cones, people want what they know. (Jennifer Chase/The New York Times/Fotoarena)

ny260522192005 Ice cream cones at Ice Cream Jubilee, a Joy Baking Group ice cream cone client, in Washington, May 19, 2022. Joy Baking Group has cornered much of the market with one guiding principle: When it comes to cones, people want what they know. (Jennifer Chase/The New York Times/Fotoarena)

ny310522192906 Ice cream in a cone at Ice Cream Jubilee, a Joy Baking Group ice cream cone client, in Washington, May 19, 2022. Joy Baking Group has cornered much of the market with one guiding principle: When it comes to cones, people want what they know. (Jennifer Chase/The New York Times/Fotoarena)

ny260522193006 Ice cream in a cone at Ice Cream Jubilee, a Joy Baking Group ice cream cone client, in Washington, May 19, 2022. Joy Baking Group has cornered much of the market with one guiding principle: When it comes to cones, people want what they know. (Jennifer Chase/The New York Times/Fotoarena)

ny310522193706 Victoria Lai puts out Joy Baking Group cones at an Ice Cream Jubilee location in Washington, May 19, 2022. Lai said she stocks JoyÕs sugar cones in her shops because they are consistent and readily available during a time of shortages and supply-chain disruptions. (Jennifer Chase/The New York Times/Fotoarena)

ny260522193306 Victoria Lai puts out Joy Baking Group cones at an Ice Cream Jubilee location in Washington, May 19, 2022. Lai said she stocks Joy?s sugar cones in her shops because they are consistent and readily available during a time of shortages and supply-chain disruptions. (Jennifer Chase/The New York Times/Fotoarena)

ny190422134405 Executive chef Shamim Popal, who escaped Afghanistan with three young children when Russia invaded in 1980, at Lapis in Washington, April 1, 2022. In Virginia, Maryland and Washington, D.C., established Afghan restaurateurs are reaching out to help refugees fleeing the return of the Taliban. (Jennifer Chase/The New York Times/Fotoarena)

ny190422134005 From left: buranee banjan, shrimp mantu and aushak, at Lapis in Washington, April 1, 2022. In Virginia, Maryland and Washington, D.C., established Afghan restaurateurs are reaching out to help refugees fleeing the return of the Taliban. (Jennifer Chase/The New York Times/Fotoarena)

ny190422134205 Popal family photos in the dining room at Lapis in Washington, April 1, 2022. In Virginia, Maryland and Washington, D.C., established Afghan restaurateurs are reaching out to help refugees fleeing the return of the Taliban. (Jennifer Chase/The New York Times/Fotoarena)

ny190422134606 Patricia and Quayum Karzai, who is a brother of the onetime president of Afghanistan Hamid Karzai, at The Helmand, an Afghan restaurant in Baltimore, March 30, 2022. In Virginia, Maryland and Washington, D.C., established Afghan restaurateurs are reaching out to help refugees fleeing the return of the Taliban. (Jennifer Chase/The New York Times/Fotoarena)

ny190422134704 Beef mantu, the dumplings that give The Mantu its name, at the restaurant in Richmond, Va., March 29, 2022. In Virginia, Maryland and Washington, D.C., established Afghan restaurateurs are reaching out to help refugees fleeing the return of the Taliban. (Jennifer Chase/The New York Times/Fotoarena)

ny190422133805 Hamidullah Noori puts finishing touches on dishes at The Mantu, his restaurant in Richmond, Va., March 29, 2022. In Virginia, Maryland and Washington, D.C., established Afghan restaurateurs are reaching out to help refugees fleeing the return of the Taliban. (Jennifer Chase/The New York Times/Fotoarena)

ny190422133605 Hamidullah Noori with loaves of Afghan bread at The Mantu, his restaurant in Richmond, Va., March 29, 2022. In Virginia, Maryland and Washington, D.C., established Afghan restaurateurs are reaching out to help refugees fleeing the return of the Taliban. (Jennifer Chase/The New York Times/Fotoarena)

ny150322144405 Peter Lurie, the president of the Center for Science in the Public Interest, in Washington, Feb. 25, 2022. Lurie said it?s possible that the food policies New York Mayor Eric Adams introduces could be adopted on a national level. (Jennifer Chase/The New York Times/Fotoarena)

ny220222183104 A bowl of food for Jennifer Donald?s dog Moses, which she often prepares with the same gluten-free ingredients used for her own meal, at her home in Accokeek, Md., Feb. 7, 2022. Owners are putting animals on human diet regimens and fueling a huge pet-wellness industry, but some health experts are concerned. (Jennifer Chase/The New York Times/Fotoarena)

ny220222182805 Jennifer Donald, who has both herself and her dog Moses on a gluten-free diet, at home in Accokeek, Md., Feb. 7, 2022. Owners are putting animals on human diet regimens and fueling a huge pet-wellness industry, but some health experts are concerned. (Jennifer Chase/The New York Times/Fotoarena)

ny070921181705 Dupont Circle, a prime spot for people watching, reading or playing chess next to the massive marble fountain, in Washington, Aug. 7, 2021. In the nation?s capital, the walkable neighborhoods of Logan Circle, West End/Foggy Bottom and Dupont Circle are showing off new restaurants with tons of outdoor dining, shops and galleries. (Jennifer Chase/The New York Times/Fotoarena)

ny070921182405 The Barbie Pond, an unlikely gem of Logan Circle, in Washington, Aug. 6, 2021. In the nation?s capital, the walkable neighborhoods of Logan Circle, West End/Foggy Bottom and Dupont Circle are showing off new restaurants with tons of outdoor dining, shops and galleries. (Jennifer Chase/The New York Times/Fotoarena)

ny070921182105 The open-plan, living room-style lobby of Yours Truly D.C. hotel in Washington, Aug. 6, 2021. In the nation?s capital, the walkable neighborhoods of Logan Circle, West End/Foggy Bottom and Dupont Circle are showing off new restaurants with tons of outdoor dining, shops and galleries. (Jennifer Chase/The New York Times/Fotoarena)

ny070921181505 El Donut Shoppe, a new-and-used vinyl boutique, in the back of Yours Truly D.C. in Washington, Aug. 6, 2021. In the nation?s capital, the walkable neighborhoods of Logan Circle, West End/Foggy Bottom and Dupont Circle are showing off new restaurants with tons of outdoor dining, shops and galleries. (Jennifer Chase/The New York Times/Fotoarena)

ny070921181905 A pastry and coffee at Tatte Bakery in Dupont Circle in Washington, Aug. 6, 2021. In the nation?s capital, the walkable neighborhoods of Logan Circle, West End/Foggy Bottom and Dupont Circle are showing off new restaurants with tons of outdoor dining, shops and galleries. (Jennifer Chase/The New York Times/Fotoarena)

ny070120162504 Katsuya Fukushima, the executive chef and partner at several Japanese restaurants in Washington, outside a Wendy's in Washington, Nov. 27, 2019. Fukushima said he learned valuable customer-service skills working the drive-through window at Wendy?s. (Jennifer Chase/The New York Times/Fotoarena)

ny070120162904 Katsuya Fukushima, the executive chef and partner at several Japanese restaurants in Washington, at one of the restaurants, Nov. 27, 2019. Fukushima said he learned valuable customer-service skills working the drive-through window at Wendy?s. (Jennifer Chase/The New York Times/Fotoarena)

ny301019015305 The upstairs dining room at Seven Reasons in Washington, Oct. 24, 2019. The plate presentations at Seven Reasons evoke memories of the sauce-striped nuevo-Latino cooking of the late 1990s and early 2000s. (Jennifer Chase/The New York Times/Fotoarena)

ny301019015204 Red goat curry at Thip Khao, a Laotian restaurant in the Mount Pleasant neighborhood of Washington, Oct. 25, 2019. Seng Luangrath spurred a local renaissance for the herbal, funky, often spicy cooking of her native Laos when she opened Thip Khao in 2014. (Jennifer Chase/The New York Times/Fotoarena)

ny080322175907 FILE ? Seng Luangrath prepares a crispy coconut-rice salad with fermented pork at Thip Khao, her Lao restaurant in Washington, Oct. 25, 2019. At times spicy and bitter, salty and pungent, herbaceous and sour ? Lao food is intensely delicious. (Jennifer Chase/The New York Times/Fotoarena)

ny301019015805 The chef Victor Albisu prepares charred cabbage with mole verde at Poca Madre in Washington?s Chinatown, Oct. 23, 2019. Albisu makes deft use of citrus, chiles and even mole to draw out nuanced flavors in seafood, but don?t miss the luscious whole duck, cooked al pastor style. (Jennifer Chase/The New York Times/Fotoarena)

ny301019014604 An array of dishes offered at Bad Saint, a tiny Filipino restaurant with a big reputation in Washington, Oct. 21, 2019. The cooking is modestly presented, but often extravagantly delicious, with flavors that taste like fresh revelations: the notes of squid-ink musk in a sour-hot adobo, or the charred coconut that provides a vanilla rasp to goat braised with lemongrass. (Jennifer Chase/The New York Times/Fotoarena)

ny301019015004 Steamed brioche topped with trout roe, a one-bite signature at Komi, in Washington, Oct. 19, 2019. Dinner in Komi?s narrow dining room often begins with one-bite steamed brioche topped with trout roe; a meal in August proceeded with yogurt-and-garlic scape plumped ravioli and a juicy-fleshed, shawarma-spiced amberjack collar. (Jennifer Chase/The New York Times/Fotoarena)

ny301019015704 Fried sugar toads, a puffer fish found in the waters off the Mid-Atlantic coast, at Queen?s English in Washington, Oct. 19, 2019. Queen?s English, which opened in Columbia Heights in April, follows in the recent local tradition of jewel-box restaurants (there are 40 seats) featuring Asian cuisine, in this case that of the New Territories region of Hong Kong, where Henji Cheung, the chef and owner, was born. (Jennifer Chase/The New York Times/Fotoarena)

ny301019020004 Spicy lamb noodles with chile paste and herbs at Maketto, where the dishes are a mashup of Taiwanese and Cambodian cuisine, in Washington, Oct. 17, 2019. The cooking is dizzyingly aromatic: lamb noodles alive with fermented chile paste, grill-smoked duck hearts brined in nuoc cham, and sweet-hot fried chicken. (Jennifer Chase/The New York Times/Fotoarena)

ny301019014804 The chef Yuan Tang plates foie gras with roasted beets at Rooster & Owl in Washington, Oct. 11, 2019. The unassuming restaurant has a user-friendly four-course, $65 tasting menu that offers multiple choices and achieves lofty goals but defies thumbnail description. (Jennifer Chase/The New York Times/Fotoarena)

ny160419160904 From left: Richard Williams, Chef Kwame Onwuachi and Martel Stone consult during lunch service at Kith and Kin in Washington, April 1, 2019. Onwuachi vaulted from troubled youth to overnight success to failure with a fancy restaurant in Washington, D.C. Now he?s drawing attention with a new book and approach. (Jennifer Chase/The New York Times/Fotoarena)

ny160419161204 Lunch at Kith and Kin in Washington, April 1, 2019. Chef Kwame Onwuachi vaulted from troubled youth to overnight success to failure with a fancy restaurant in Washington, D.C. Now he?s drawing attention with a new book and approach. (Jennifer Chase/The New York Times/Fotoarena)

ny160419161004 Goat Roti at Kith and Kin in Washington, April 1, 2019. Chef Kwame Onwuachi vaulted from troubled youth to overnight success to failure with a fancy restaurant in Washington, D.C. Now he?s drawing attention with a new book and approach. (Jennifer Chase/The New York Times/Fotoarena)

ny301019015504 Jerk chicken served at Kith and Kin in Washington, April 1, 2019. The menu at Kith and Kin blends dressed-up versions of homestyle dishes from the African diaspora (curried goat, jerk chicken) with abstracted studies of dishes with similar roots (uni escovitch, compressed cucumbers with gooseberry piri-piri). (Jennifer Chase/The New York Times/Fotoarena)

ny160419161104 Kwame Onwuachi in the kitchen of Kith and Kin in Washington, April 1, 2019. Onwuachi vaulted from troubled youth to overnight success to failure with a fancy restaurant in Washington, D.C. Now he?s drawing attention with a new book and approach. (Jennifer Chase/The New York Times/Fotoarena)

ny160419161304 Kwame Onwuachi in his restaurant Kith and Kin in Washington, April 1, 2019. Onwuachi vaulted from troubled youth to overnight success to failure with a fancy restaurant in Washington, D.C. Now he?s drawing attention with a new book and approach. (Jennifer Chase/The New York Times/Fotoarena)

ny070720163604 FILE -- The chef Kwame Onwuachi in his restaurant Kith and Kin in Washington, April 1, 2019. Onwuachi announced he has resigned from the restaurant in order to seek an opportunity to work as a chef in a restaurant he owns himself. (Jennifer Chase/The New York Times/Fotoarena)