This is the last of the Edwardian Day photos, and I feel it's appropriate. Why? Because the theme was about promoting the Lancaster Market traders, and this picture (I think) captures the success of that effort. Well done the traders - you turned an ordinary trading day into something more interesting!
And another set of three for you this evening. Hats seems to be the order of the day.
And you might also remember this Edwardian gent - or his work - from a previous post. Meet Alvin of Lancaster Pottery, whose creations some of you so admired in this earlier post.
Today's Saturday outdoor market in Lancaster's city centre was a themed day - Edwardian Market, Lancaster Unlocked.
The markets were even busier than usual, with traders and other locals dressed for the part. From my perspective, it was a welcome opportunity to capture a series of portraits. There had always been a plan to do something on the markets, but today was a gifted opportunity to highlight some of the characters who make them happen. The two gents above run stalls selling French breads and fruit and veg, and the lovely couple below run the second-hand book stall. Don't they all look the part? More photos to follow over the next few days - hope you enjoy them.
And here are three locals I found browsing the stalls, one of whom you've met on previous posts in this blog..
I took this photo back on July 30th, on the same day I shot photos in the tattoo parlour and the fishmongers. Unfortunately, I've lost my notes from that day so forget this young butcher's name. But he works in J. Wilsons in Lancaster Market, and he is good at his job. I've posterised him in photoshop - hope he doesn't mind...
Indoor market on a quiet afternoon. Lancaster Market Hall, popularly known as Lancaster Indoor Market.
A wild River Lune salmon, proudly held aloft by Jamie of Shaw's fishmongers in Lancaster Market.
Jamie explained that this wild salmon had been caught under licence near Sunderland Point on the mouth of the River Lune. You'll notice the tag: As soon as the salmon is caught, it must be tagged and recorded by the licensed fisherman, and then again on arrival at the fishmongers. Strict controls are in place by the Environment Agency, and records of all salmon caught and sold must be matched against quotas imposed by them.
There are a limited number of licences available and Jamie confirmed there is no guarantee of a regular catch, mainly because the salmon must be caught using traditional funnel nets. Jamie, Fred and a knowledgeable customer also pointed out that these licensees catch the salmon more for love than money - they know of fishermen who have lost money over the course of the season.
Jamie took this salmon from the refridgerated storage, where it was waiting to be 'worked on' by Jamie, Fred and Kev tomorrow or Saturday morning. Because it is caught locally and brought straight to the mongers, the salmon must be left to rest for at least 24 hours until the rigor mortis has eased. Until this time, it is still too stiff to do anything with.
It was a pleasure talking with Jamie and Fred, and I hope I have done justice to the knowledge they were happy to share with me. Unfortunately we will be away over the weekend so won't have a chance to try this particular salmon, but will make a point of getting a few steaks from the next catch. Thanks guys.
