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This is an artistic project to share emotions, stories, personalities, moods and contrasts depicted [email protected]

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Meeting and photographing people from different walks of life will give you an in depth feeling of humanity. Both of us decided to create this page as part of an artistic project to share emotions, stories, personalities, moods and contrasts depicted in pictures and in citations. This took us on a roller coaster journey to share with you portraits of the People of Malta. Alongside the portrait, we

have included quotes and short stories from their lives.

“Photographers deal in things which are continually vanishing and when they have vanished there is no contrivance on earth which can make them come back again.” - Henry Cartier-Bresson

"In the future, everyone will be world-famous for 15 minutes" – Andy Warhol

Stephen is mainly interested in street photography, which he describes as going beyond capturing the moment. Photography serves a twofold purpose for him: it is an expressive art depiciting emotion. Photographing people in streets is like capturing the inner soul of the subjects in front of his camera. His work has been awarded, accepted and exhibited both locally and in International Salons of Photography. Roderick is a professional teacher with a passion for photography and has an innate curiosity for understanding people and culture. All of us have a story to say and a picture is worth a thousand words. His wish was to gather all this in one project, through the people he sees and encounters every single day.

04/09/2026

Rest in Peace Bro Edward
1924-2026

“Il-vokazzjoni tagħna hija fl-edukazzjoni tat-tfal. Sakemm il-Bambin jagħtini s-saħħa, jiena nibqa’ naħdem fl-għalqa tal-Mulej, u mal-istudenti fl-iskola. Noħlom li nibqa’ nservi sal-aħħar.

Inħossni li twelidt hawnhekk. ‘I see the hand of God in everything we do.’ Meta għamilt l-eżami biex nidħol il-Liċeo, m’għaddejtx għall-marka. Il-ġenituri ma ridunix li mmur id-Dockyard. Allura spiċċajt mort fi skola tal-Brothers, Bormla. Ta’ tifel dejjem kelli l-ħolma li nsir għalliem. ‘Trid issir għalliem, u għalliem nagħmluk.’
Ta’ 15-il sena, ftit xhur qabel li bdiet it-Tieni Gwerra Dinjija, spiċċajt Franza fejn komplejt l-istudji tiegħi u lħaqt għalliem. Issa ilni mal-Brothers iktar minn 70 sena.

Il-kuntatt maż-żgħażagħ, meta tkun taf kemm tista’ tagħmel ġid magħhom, huma l-iktar mumenti li lili tawni sodisfazzjon. Is-soċjetà qed tinbidel, u jien inħoss li llum il-ġurnata, l-iktar fattur diffiċli li qed inħabbtu wiċċna miegħu hija n-nuqqas ta’ interess mill-ġenituri f’uliedhom, fis-sens, li tant kemm hija mgħaġġla l-ħajja u tant kemm huma impenjati, li mhux isibu ħin biżżejjed magħhom.” - Bro. Edward

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Our vocation is educating the younger generation. As long as God grants me with strength, I’ll keep working in His field, with the students. I hope to keep giving my very best until the end.
I feel like I was born here. “I see the hand of God in everything we do.” I didn’t pass the exam to enter the Lyceum, only for a mark. My parents didn’t want me to go to the Dockyard. So, I went to the Brothers’ school in Bormla. As a young boy, I always dreamt about being a teacher. They told me: ‘You want to become a teacher, then a teacher we shall make you.’

At 15 years of age, a few months before the Second World War, I moved to France to pursue my studies. I became a teacher. I’ve been with this order for more than 70 years now.

My time working with teenagers and adolescents has given me such satisfaction and joy. Society is changing and I feel that the most difficult obstacle that we’re encountering today is the parents’ lack of interest and involvement in their children’s lives. That is, life has become so hectic and their schedules are so jam-packed with errands and activities, that they’re not finding enough time for them.”

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04/09/2026

“Għalaqt 50 sena naħdem in-nar. Minkejja li nibża’ minnu daqs il-bard. Allaħares ma tibżax minnu u ma toqgħodx attent. Il-festa l-kbira għalija hi importanti. Anki wara l-inċident li kelli 33 sena ilu fejn kont inħraqt, wara erġajt inżilt. Ta’ 13-il sena kont bdejt nitla’ l-kamra. Kelli z-ziju dilettant. L-esperjenza tgħallmek. Jiena wkoll self-employed u biex inqatta’ l-ħin il-kamra tlift il-flus.

Jiena xogħli nqiegħed il-kulur. Hawn ħafna festi sbieħ, imma nemmen li l-kulur li jkollna aħna f’Ħal Lija hu fost l-isbaħ. Nibqa’ nitla’ għax naf fejn qiegħed, għandi l-esperjenza u aħna naħdmu bħala team. Il-ħafna bombi qawwija għalxejn anki lili jdejqu, filwaqt li l-kulur sabiħ u jogħġob lil kulħadd.

Nemmen fil-qalb ta’ Ġesù, is-Salvatur. Meta kelli l-inċident kont għidt lil oħti biex iġġibli santa tal-qalb ta’ Ġesù. Ngħidlu grazzi ta’ kollox.

Jiena dejjem bit-tbissima u li ttini nagħmlu. Dejjem bis-saħħa t’Alla.” – Manwel, il-Montoya

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“I have been doing fireworks for 50 years. Notwithstanding the fact that I am extremely afraid of it. God forbid you are not afraid of it and are not careful. The big feast is very important to me. Even after the accident I had 33 years ago where I was burnt, I returned. At the age of 13, I was already going to the fireworks factory. My uncle was an enthusiast. Experience teaches you. I am also self-employed which means that spending time here also effects my income.

My job is adding colour. There are a lot of beautiful feasts but I believe that the colour we have in our Lija feast is one of the most beautiful. I keep coming because I know where I am, I am experienced and we work as a team. A lot of noisy bombs are useless and they annoy even me, whilst the coloured fireworks are lovely and everyone loves them.

I believe in the sacred heart of Jesus, the Saviour. When I had the accident I had asked my sister to bring me a picture of the Sacred heart of Jesus. I thank Him for everything.
I am always smiling and do whatever you ask me to. Always with the help of God." - Manwel, Montoya
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Copyright Disclaimer: All posted photos and story content are protected by copyright law. Unauthorized use, reproduction, or distribution without explicit permission from the owner is strictly prohibited. Legal action may be taken against violators. © 2026, The People of Malta

01/09/2026

“50 sena oħra l-Indjani jkunu qed jagħmlu dan ix-xogħol...jekk jibqa’ jsir!
Dan hu xogħol ta’ sħana, rabta u ħinijiet twal – għalhekk ħadd ma jrid jaħdmu dan ix-xogħol tal-ħobż. Hu xogħol sabiħ għalija u tibqa’ tagħmlu għax jien dilettant, tkun ġo fik. Hawn ilna iktar minn 100 sena, bin-nanna u missieri qabli.

Jien adattajt ukoll, apparti l-ħobża Maltija, nagħmel il-ftajjar u l-focaccia li saru popolari ħafna. Illum ma fadalx il-klijenti ta’ qabel, mhux se joqogħdu jiġu għalik biex jixtru l-ħobż, imma jinqdew jixtru kollox mis-supermarkets.” – Robert u Terik, Ta’ Debono

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"In 50 years' time Indians will be doing this work - if it is still being done at all!
This work entails heat, commitment and long hours - that is why no-one wants to do the work of baking bread anymore. To me, this is beautiful work and I will keep on doing it because I love it, it is part of me. We have been here for over 100 years, with my grandmother and my father before me.

I adapted too. Besides the Maltese bread, we also make the ftira and focaccia which have become very popular. Today's clients are not what they used to be; they are not going to come here to buy bread. They prefer buying everything from the supermarkets." - Robert and Terik, Ta Debono.
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Copyright Disclaimer: All posted photos and story content are protected by copyright law. Unauthorized use, reproduction, or distribution without explicit permission from the owner is strictly prohibited. Legal action may be taken against violators. © 2026, The People of Malta

27/08/2026

“Kulma kont nixtieq u noħlom li jkolli, qiegħed hawn, jaħdem u għaddew 365 ġurnata. Għalaqt sena hawn, fil-kafetterija tiegħi f’Ħal Balzan. Kont nemmen li n-nies se jiġu f'dan il-post, imma mhux daqshekk f'qasir żmien. Dejjem infittex li nara kif nista' nagħmel il-post isbaħ u aħjar, li min jiġi jieħu kafè jew jiekol, iħossu komdu, iħossu milqugħ. Fl-isem hemm kunjomi, CUMBO cafe & bistro , u dan iġegħilni nżomm l-istandards għoljin u konxju li kollox irridu jmur tajjeb.

Meta tibda negozju, anki fil-catering, ma jkunx faċli. Hemm l-isfidi. Imma meta jkollok tim ta' persuni warajk, u meta temmen fik innifsek, tasal għal dak li tixtieq. Hawnhekk huwa negozju mmexxi minn familja: jien u l-mara Stephanie, li hija ta' sapport kbir u din il-ħolma qed nagħmluha flimkien. Infittxu li nqassmu l-ħin tax-xogħol għax għandna żewġt itfal li wkoll iridu l-ispazju u l-ħin tagħhom. Fil-ħajja jiġu mumenti fejn tagħraf li dak iċ-ċans li jiġik trid tieħdu, ma taqtax qalbek, tieħu riskju kkalkulat u taħdem bil-għaqal. Nemmen fil-filosofija ta' '1% better everyday'.

Għamilt 10 snin immexxi kafetterija fil-Ħamrun fejn ġibt l-esperjenza. Il-ħolma tiegħi kienet li niftaħ ħanut tal-kafè. Ridt li l-persuna li tagħmel il-kafè tirreplika dak il-kafè tajjeb li nagħmel jien. Nemmen li nagħtu x'nagħtu lill-klijenti jrid ikun prodott ġenwin u tajjeb. Nemmen fija nnifsi, naf x'qed nagħmel, allura dak li jseħħ, jagħtini konferma biex nbqa' għaddej. Apparti kafè tajjeb, għal breakfast u brunch noffru croissants, muffins, ħobż frisk, pies u noffru bite-size buns u bagels li tant jinżlu tajjeb, anki minħabba d-daqs tagħhom. Fil-ħin ta’ nofsinhar, apparti kafè, inkunu wkoll bistro - fejn ikollna lunch menu li jinkludi burgers, laħam, pinsa, fish and chips...

Is-sodisfazzjon? Jagħtuhulek il-klijenti stess. B’xi mod jagħmlu konnessjoni magħna - jista’ jkun għax jogħġobhom l-ambjent, l-ikel, is-servizz...imma min jiġi darba, jerġa' jiġi żgur!” – Clyde Cumbo - CUMBO cafe & bistro

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"Whatever I have wished and dreamt for, I have it here, working and 365 days have gone by. I have been here for a year in my Balzan coffee shop. I always believed people would come here but not in such a short space of time. I am always looking for ways to make the place lovelier and better. I want those who come here for a coffee to feel comfortable and welcome. My surname CUMBO cafe & bistro , is in the name of the coffee shop and this helps me maintain high standards and aware that all must go well.

Starting up a business, even in catering, is not easy. It is a challenge. But when you have a team of people backing you up, and when you believe in yourself, you will reach your goals. This is a family-owned business; mine and my wife's Stephanie, who is a huge support, and we’re making this dream happen together. We try to divide our working hours since we also have two children who also need their space and time. There are moments in life when you need to recognise that when an opportunity presents itself, you need to grab it, not give up, take a calculated risk and work diligently. I believe in the 1% better every day philosophy,

I spent 10 years running a café in Ħamrun, where I gained valuable experience. My dream was always to open my own coffee shop. I wanted the person making coffee to replicate the way I make coffee. I believe that anything we offer our clients needs to be genuine and good. I believe in myself, I know what I am doing, so whatever happens confirms that I need to go on. Besides a good coffee we also offer croissants, muffins, fresh bread, pies for breakfast and brunch. We also have bite-sized buns and bagels which are very much appreciated because of their size. For lunch, besides coffee, we are also a Bistro offering a lunch menu which includes burgers, meat, pinsa, fish and chips...

Satisfaction? It is the clients themselves who provide this. In one way or another they become connected to us - maybe because they like the ambience, the food, the service...but once they come, they are sure to return!" - Clyde - CUMBO cafe & bistro

25/08/2026

“Nimmissja lill-mara. Ilha 6 snin li ħallietni. Minn mindu mietet ma jeżisti xejn iżjed. Il-ġurnata nqattagħha niġi hawn, niltaqa’ ma' tnejn minn nies, nieħu birra u sigarett. Wara mmur sal-quddies u filgħaxija nara xi series. Qabel norqod ngħidilha: "goodnight". U l-ħin kollu ngħajtilha, għax fid-dlam niddispra.

Film bis-subtitles jgħinni narah. Għax issa bilkemm nisma’. Kelli inċident meta kelli 10 snin – kienet tajritni karozza x-Xemxija u s-smigħ baqa’ sejjer dejjem lura.” – Manwel

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"I miss my wife. She passed away 6 years ago. Nothing else matters since she died. I spend my days here with a couple of people over a b**r and a cigarette. Then I go to mass and watch some series in the evening. Before I go to sleep I wish her good night. I am continuously calling out for her because I feel desperate in the dark.

Watching films with subtitles helps me because I can barely hear. I had an accident at the age of 10 - I was run over by a car in Xemxija and my hearing kept deteriorating." - Manwel

20/08/2026

"Għalina, Ta’ Talpè, iċ-chili jirrappreżenta l-kurżità, il-kreattività u l-kuraġġ li toħloq xi ħaġa differenti. Li fil-Great Taste Awards, 3 prodotti artiġjanali minn tagħna rebħu premju prestiġjuż u ta’ unur u rikonoxximent

Jien minn dejjem kont fl-agrikoltura, bin il-bdiewa. Trabbejt f'għalqa qrib il-Buskett. Għamilt żmien fl-industrija tal-catering, imbagħad għamilt karriera fil-finanzi. Il-catering tgħallimtu bl-esperjenza. Missieri li llum għandu 86 sena, daqs seba' snin ilu, beda jbati u ħadt ix-xogħol tiegħu jiena li nieħu ħsieb l-għelieqi. Imma għamilna mħatra. Għidtlu inti trid tagħmel it-terapija meħtieġa u jiena nieħu ħsieb l-għelieqi tiegħek. Hekk beda Talpe'. Però xtaqt xi ħaġa differenti - ridt l-idea ta' farming tkun differenti minn kif ħafna jarawha, jiġifieri li l-bidwi jipproduċi l-prodotti mill-art imbagħad imur ibigħhom il-pitkalija u daqshekk. Kien hemm għajta mill-gvern: 'to modernise farming'. Ridt li l-bidwi ma jibqax jitmexxa mis-suq imma jkun hu li jieħu f'idejh dak li jipproduċi u jiddetermina hu l-prodott. Kont għamilt sentejn immur l-iskola tal-biedja jew huma jiġu hawn u jitgħallmu kif il-prodott li jipproduċu jittrasformawh fi prodott artiġjanali. Jekk mhux se jinbidel il-mod kif inħarsu lejn il-farming, xogħolna se jiġi estint. Trid tkun innovattiv u b'dak li tkabbar tibdlu fi prodott artiġjanali.

Jiena persuna fanatika taċ-chili u l-ewwel prodott li pproduċejt kien mild chili paste. Niftakar lil ommi tagħmel il-bebbux u l-bigilla biċ-chili. Iċ-chili nħobb nużah u ndaħħlu f'kollox. Nesperimenta u nipperfezzjona l-prodott. Il-fatt li għamilt snin fil-catering għenni u tani bażi għal dak li qed nagħmel illum. Noħloq ħafna prodotti biċ-chili. Ma ridtx li noħloq xi ħaġa mainstream li ssib lil kulħadd jagħmilha u jbigħha, imma li jkun vjaġġ kulinarju fejn it-togħmiet ta' dak li noħloq jsiru ħaġa waħda.

Din il-filosofija wasslet għall-ħolqien ta’ wħud mill-aktar prodotti distintivi ta’ Talpè, fosthom iċ-Chili Marmalade, rebbieħ ta’ diversi premjijiet, kif ukoll kombinazzjonijiet innovattivi bħal Chili & Pear, Chili & Kiwi u l-Habanero paste.

L-ingredjenti li jmorru fil-vażett huma mkabbrin minna stess. L-ikbar pjaċir hu meta nara persuna qed idduq il-prodott u naraha tieħu gost tieklu. Ir-riċetti ma nsibhomx imma noħloqhom jiena permezz ta' esperimentazzjoni. Gost ukoll kien meta dan l-aħħar ġejt mogħti premjijiet internazzjonali għal dak li qed nikkrea –

Great Taste Awards 2026 – Talpè Chili Marmalade – Three Star Award Winner
Great Taste Awards 2026 – Talpè Carob Syrup – Two Star Award Winner
Great Taste Awards 2026 – Talpè Chilli & Pear Extra Jam – One Star Award Winner
Ġejna nominati wkoll fil-Golden Fork Sustainability Award. Iċ-ċerimonja se ssir fIl-15 ta’ Settembru f’Londra
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Il-prodotti Talpè jsibuhom hawn, Ħad-Dingli u ‘l quddiem anki f’xi ħwienet selettivi li jidħlu mal-filosofija tagħna. Niffokaw ħafna fuq il-konsistenza tal-prodott, li nżommu l-ġenwinità tiegħu." – Patrick, Talpe'

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“For us at Talpe,' chili represents curiosity, creativity and the courage to create something different. Having 3 of our artisanal products winning prestigious awards at the Great Taste Awards is an honour and a recognition.

I have always been involved in agriculture, a son of farmers. I was brought up in the fields close to Buskett. I was in the catering business for a while and then pursued a career in finance. I learnt catering through experience. My father, who is now 86 years old, starting having health problems and around seven years ago I took over his work and now take care of the fields. But we made a deal. He had to do the necessary therapy for me to take care of his fields. That is how Talpe' was born. But I wished for something different - I wanted a different idea of farming from the norm. That is, the process of the farmer growing produce from the land and then selling it at at the market and ending there. There was a push from the government to modernise farming. I no longer wanted farmers to be dictated by the market but to be in command of what to grow and determine the product themselves. I attended the agricultural school for two years. Farmers used to come here to learn how the food they grow can be transformed into an artisanal product. If we do not change the way we look at farming our work will become extinct. You need to be innovative and change your produce into an artisanal product.

I am a chili fanatic and the first item I produced was a mild chili paste. I remember my mother making snails and bigilla (broad bean dip) with chili. I use chili in everything. I experiment and strive for perfection in its produce. The fact that I spent years in catering helped to provide me with the foundation of what I am doing today. I create a number of products based on chili. I am not after creating anything mainstream that everyone else is making and selling. I want a culinary voyage where the mixture of the flavours I use blend.

That philosophy has contributed to the creation of some of the more distinctive Talpe' products, including the Chili Marmalade which has been a recipient of a number of awards, as well as innovative combinations like Chili & Pear, Chili & Kiwi and Habanero paste.

We grow the ingredients we add to our jars ourselves. Our greatest satisfaction lies in seeing people taste our products and enjoy consuming them. I do not look for recipes but create them myself through experimentation, it also gave me pleasure when I am presented with international awards for the products I create -

Great Taste Awards 2026 – Talpe’ Chilli Marmalade – Three Star Award Winner
Great Taste Awards 2026 – Talpe’ Carob Syrup – Two Star Award Winner
Great Taste Awards 2026 – Talpe’ Chilli & Pear Extra Jam – One Star Award Winner
We were also nominated for the Golden Fork Sustainability Award with the ceremony which will be held on the 15th of September in London.

Talpe' products can be found here, in Dingli. We hope to see our products in some selected outlets which follow our same philosophy in the future. We focus strongly on the consistency of our products and in keeping them genuine."- Patrick, Talpe'

18/08/2026

“Inpinġi ftit minn kollox u se nagħmel iżjed. Għandi ismijiet ta’ gruppi tal-mużika li nħobb, bħal Nirvana, Guns n Roses, REM, Roger Waters. Għandi wkoll lil Che Guevara għax kien jgħin lil tal-ftit u għandi ismijiet ukoll tat-tfajliet li nħobb. M'għandix tpinġija waħda li jiddispjaċini li għamiltha. Kont tlajt Malta u kont rajt it-tfal ipittru. L-ewwel tpinġija għamiltha ta’ 13-il sena.

Fuq naħa waħda ta’ wiċċi għandi miktub GOD. Fuq in-naħa l-oħra għandi miktub DEVIL. Għax ħadd mhu tajjeb kollu jew ħażin kollu kemm hu. Jiena mezzu temp!” - James

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“I draw a little bit of everything and will be doing more. I have names of groups who play music I like, like Nirvana, Guns n Roses, REM, Roger Waters. I have one of Che Guevara because he used to help the needy and I also have the names of the girls I love. I do not have a single drawing I regret making. I had gone to Malta and seen children painting. I did my first drawing at the age of 13.

I have GOD written on one side of my face and DEVIL on the other because no one is completely good or evil. I fall somewhere in between!" - James
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Copyright Disclaimer: All posted photos and story content are protected by copyright law. Unauthorized use, reproduction, or distribution without explicit permission from the owner is strictly prohibited. Legal action may be taken against violators. © 2026, The People of Malta

13/08/2026

"Pulitu kien famuż hawn in-Nadur. Pulitu kien il-papà. Missieri kien kapaċi f'kollox: isajjar l-ikel u l-ħelu, xogħol fuq il-karrijiet u jaghmel xogħol għall-knisja.

Kien artist inġenerali u jħobb jgħin. Kellu ħamest ibniet u jien biss fosthom bqajt bil-ħanut warajh. Issa ilni 40 sena. Kien għad kelli 16-il sena meta dħalt naħdem fil-ħanut. Kont niġi ngħinu. Qabel kien grocer, delicatessen u kien iġib l-aqwa frott. L-ikel kien iħobbu. Imbagħad il-papà kellu jsiefer l-Amerika, ħalla lil ommu u n-nanna ħadet over. Imma kienet dieħla fiż-żmien u allura kelli niġi ngħinha. Immaġina ta' 16-il sena kelli niġi fil-ħanut, kull filgħodu nkun hawn fil-5am. Hawn la sick leave u lanqas xejn. Ħanut fih rabta." – Christine Ta’ Pulitu

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"Pulitu was well known here in Nadur. He was my father. He was capable of doing everything; cook food, sweets, work on carts and things for the church. Very dedicated to the feast.

He was an artist in general and loved helping. He had five daughters and I am the only one who took over his shop. I have been here for 40 years. I was just 16 years old when I started working at the shop. I used to come and help him. It used to be a grocer, a delicatessen and he used to bring the best fruit. He loved food. Then my father had to travel to America leaving his mother behind and she took over. But she was getting old and I had to come and help here. Imagine at the age of 16 I had to come here at 5am every morning. There is no sick leave or anything of the sort here. A shop carries a lot of commitment with it." - Christine Ta' Pulitu
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Copyright Disclaimer: All posted photos and story content are protected by copyright law. Unauthorized use, reproduction, or distribution without explicit permission from the owner is strictly prohibited. Legal action may be taken against violators. © 2026, The People of Malta

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