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Good Food

Making Sausage in Mongolia

Earlier this year, Portland chef Greg Higgins of Higgins Restaurant visited Mongolia as part of  Mercy Corps' Farmer to Farmer project . There he shared his sausage and charcuterie expertise with local butchers. Read Higgins' blog posts about his experience here .

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By Evan Kleiman • May 12, 2014 • 1 min read

Earlier this year, Portland chef Greg Higgins of Higgins Restaurant visited Mongolia as part of Mercy Corps' Farmer to Farmer project. There he shared his sausage and charcuterie expertise with local butchers.

here.

  • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

    Evan Kleiman

    host 'Good Food'

  • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

    Gillian Ferguson

    Supervising Producer, Good Food

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    Laryl Garcia

    Senior Director, Good Food

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    Sarah Rogozen

    Associate Producer, Good Food

    CultureFood & Drink
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