Digital Marketing, Strategy, & Storytelling
"Somewhere, something incredible is waiting to be known." - Carl Sagan
TRAVEL PHOTOGRAPHY PROMPTS
IMAGES AND THOUGHTS FROM MY TRAVELS
By: Greg Lepore
Every second of every day, someone somewhere is juggling.
They juggle in the deserts of Mali, the rainforests of Brazil, the mountains of China, and on the streets of Brooklyn.
In Paris, they juggle from the light posts.
“We're mongrels” he said as he handed me my sixth rice ball that day.
"We take the best of everyone who’s ever been here, we blend it together, and we call it Palermo.”
The sights of this city are Arab, the smells Greek, the sounds Italian, and I’m reminded that the Mediterranean Sea has always been a unifier, not a divider. That if you’re Italian, you’re Tunisian. If you’re Greek, you’re Turkish. If you’re Moroccan, you’re Spanish. If you’re Egyptian, you’re Israeli.
That even if you only ever visit one country in the Mediterranean, you’ve gotten a taste of all the others, too.
If you strip away the concrete and the steel – the ties and the heels - the oil, electricity and empty time to fill - life, you might find, is actually quite simple.
“Hellos" and “how are yous” come in every shape, size and species.
A smile says it all.
Everyday tasks vary so slightly that you must be on your toes, but only just enough to keep up.
Take what's required, give what's needed. There is no outside world - the whole universe is right here.
Panama City is known for its luxurious hotels, high-rise office buildings and lavish clubs. It remains one of Central America's strongest financial centers, a community of young, inquisitive minds and entrepreneurs. But as the city cements its place among the world's wealthiest cities,
life on the other side of the dock remains largely the same.
Today's fishing boats are sturdier, faster, and more reliable than ever. The hard work, however, will never change.
Take an early morning walk along the coast and see fishermen of all ages embark for the Atlantic Ocean guided by the rising sun, ready to haul in the day's catch. Stick around long enough and see them return a few hours later with nylon sacks full of fresh seafood.
The work will always be backbreaking;
the ceviche will always be delicious.