Photographer John Maher, once the drummer with punk bank Buzzcocks, travelled to the Outer Hebrides to photograph abandoned crofters’ cottages – many of which, like this one, have seemingly been untouched since. Here: “Peat Fire”. Taken in March 2013 on the east coast of Harris. The fire is from muir-burning, when farmers burn off grasses and heather to improve grazing for their sheep. (Photo by John Maher/The Guardian)

A Muslim woman prays at the Al Meroz hotel in Bangkok, Thailand, August 29, 2016. Predominately Buddhist Thailand has opened its first halal hotel as hopes to attract more Muslim visitors and boost one of the few bright spots in its economy. (Photo by Chaiwat Subprasom/Reuters)

Cherry blossoms are in bloom along the Tidal Basin in Washington,DC on March 24, 2016. (Photo by Marc-Antoine Baudoux/AFP Photo)

Ethnic Wa performer dressed as United Wa State Army (UWSA) soldiers perform a traditional dance in Mongmao, Wa territory in northeast Myanmar October 1, 2016. (Photo by Soe Zeya Tun/Reuters)

A female goalkeeper saves the ball at the Mathare Environmental Conservation Youth Center during a soccer match to celebrate the International Women's day in Nairobi, Kenya, March 8, 2017. (Photo by Thomas Mukoya/Reuters)

Taking it all in at Trolltunga, a piece of rock which juts horizontally out of a mountain, 700 metres above lake Ringedalsvatnet in Norway. (Photo by Sam Rogers/GuardianWitness)

Partially constructed notched burial plots are seen at the construction site of an underground tunnel designated for traditional Jewish burial at the Givat Shaul cemetery, on May 14, 2015, in Jerusalem, Israel. Underground cemetery being built by the Israeli Burial Society in Jerusalem due to a decrease in available land for traditional Jewish burials. (Photo by David Vaaknin/The Washington Post)

In this June 16, 2017 photo, Batel Delciner, 23, removes wood from a furnace to lower the heat cooking sugar juice at the Ti Jean distillery, which produces clairin, a sugar-based alcoholic drink, in Leogane, Haiti. The broth is cooked for about four hours after a fermentation period of four to eight days. (Photo by Dieu Nalio Chery/AP Photo)