Higgins chef/owner Greg Higgins is currently in Mongolia as part of Mercy Corps' Farmer to Farmer project, showing locals how to make sausages and charcuterie (but out of local ingredients like camel, yak, and horse meat). Whilst there, he's blogging about the experience over at WWeek: FYI, the online diary's first entry sees Higgins brining goat hams. [WW]
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