Higgins in Mongolia: Goat Hams, Camel Salami and an Introduction: "Greetings from moonlit Mongolia. You might wonder what an Oregon chef who's obsessed with local, seasonal food is doing in the western Aimag of Khovd.
In two words, it's Mercy Corps. But in reality, it's much more than that. This is an ancient nomadic culture redefining itself in our digital age. I was asked to come here to share my knowledge and skill in making sausage and cured meats with people who have the world's greatest wealth and abundance of grass-fed livestock, yet struggle on many other economic levels.
This is a ruggedly beautiful place—amazing people proud of their heritage, and in transition from being nomadic herders for millennia. Many still live in gers—heavy felt tents—burning coal, dung or wood to heat and cook with."
'via Blog this'
