Q & A Chef Greg Higgins knows his way around a sausage. One of the forefathers of local, sustainable dining in Portland...   More

Food & Drink Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:---Our last morning in Ulaangom was brilliantly clear and cold.Yumjaagiin Tsedenbal in UlaangomA visit to the local museum cut a guided swath through 300 million ...   More

Food & Drink Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:---Our first call to duty in Ulaangom wasn't really sausage related—it was to cook a dinner party for a group of Mercy Corps, Peace Corps and US Aid folks. Bayantsogt ...   More

Food & Drink Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:---So as bumpy as the road from Khovd had been, our start in Ulaangom proved to be even more so. There had been a death in the family of the owners of the Zei Gobi ...   More

Food & Drink Portland chef Greg Higgins (of downtown's Higgins restaurant) is in Mongolia, sharing his sausage and charcuterie making expertise with local butchers as part of Mercy Corps' Farmer to Farmer project, and he's blogging the whole trip for WW:---Life has been good here in the western Aimag of Khovd. The cooking's solid, the Mongol people are wonderful and our work has gone well. We've even had a ...   More