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:---Start your day with the breakfast of Mongol champion wrestlers: steamed mutton dumplings and a cup of hot seabuckthorn tea. You're sure to be ready for whatever ...   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

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 Corp's Farmer to Farmer project, and he's blogging the whole trip for WW: --- So, what's it like teaching sausage making in Western Mongolia? First, you have to really re-think how you picture food. The cooking here is simple; it's ...   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 Corp's Farmer to Farmer project, and he's blogging the whole trip for WW: ---Another brilliantly clear mountain day in Khovd. It's a welcome respite from the dense, throat-parching smoke and occasional dust storms that seem to be ...   More

Food & Drink Portland chef Greg Higgins is best known as one of the forefathers of sustainable, farm-to-table dining in the Pacific Northwest, which he's been dishing up at his downtown restaurant Higgins for almost 18 years. ---But right now, he's about 6,000 miles from Southwest Broadway—making sausages in Mongolia. Higgins is there with Mercy Corp's Farmer to Farmer project, sharing his sausage and charcuterie  ...   More