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Odette Ambulher was born on the 17th September 1901. She is celebrating her 111th birthday in the retirement home in Laigne-en-Belin, Sarthe in France. Odette Ambulher has 5 children ranging from 77 to 89 years of age.

Elderly members of the Fredensberg Rudder Club, Fredensburg Roklub during a rudder event on the Spree in Berlin, Germany, Europe

Aerial picture, roof with solar panels, rotunda, Alt-Oer retirement home, Oer-Erkenschwick, Ruhr Area, North Rhine-Westphalia, Germany, Europe

Aerial view, circular building, red roof, old people's home, Alt-Oer retirement home, Oer-Erkenschwick, Ruhrgebiet area, North Rhine-Westphalia, Germany, Europe

Aerial picture, roof with solar panels, rotunda, Alt-Oer retirement home, Oer-Erkenschwick, Ruhr Area, North Rhine-Westphalia, Germany, Europe

Aerial photograph, Retirement Home in Oer, Oer-Erkenschwick, Ruhr Area, North Rhine-Westphalia, Germany, Europe

Aerial view, circular building, red roof, old people's home, Alt-Oer retirement home, Oer-Erkenschwick, Ruhrgebiet area, North Rhine-Westphalia, Germany, Europe

Public historic Heilig-Geist-Spital Holy Spirit hospital, retirement home, church tower, courtyard, arcades, reflection, old town, Nuremberg, Middle Franconia, Franconia, Bavaria, Germany, Europe

Aerial view, Curanum Westfalen GmbH, Am Ochsenkamp retirement home, Schwelm, North Rhine-Westphalia, Germany, Europe

Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.

Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.

Kazuko Uezu, age 65, makes tofu before dawn in her small shop in the village of Hedo. Despite 50 years of practice "every batch tastes slightly different" says Kazuko who rises at 4-am seven days a week to make tofu. Traditional methods and a small production produces subtle variations in every batch despite the fact that tofu has only two ingredients, salt water and soy beans. Kazuko get the salt water from the East China Sea (just down the road from her house) but the soybeans come from America. Okinawan centenarians eat tofu daily and it is believed the high flavanoid content in tofu contributes to their longevity. Flavanoids are known to fight breast and prostate cancer and believed to combat heart disease.