Bio:
Kim is a health care professional working in leukemia and lymphoma research at a local non-profit. She is political junkie, history geek, earth tiller, and an amazing wife and travel partner. She loves to run…even when Brian isn’t chasing her. Kim is a wine lover and foodie looking forward to trying tasty and interesting eats in new places around the world. She is also crazy about the cutest dog ever.
Kim caught the travel bug early when at the age of 12 her parents took her to New York, Washington D.C. and Boston on a great east coast adventure. Additionally inspired by her parent's great travel stories of Europe and China, she went on to study world history at the University of Washington. She's had the good fortune of experiencing cultures the world over, from Tibet to Cuba to France, and hopes to never quit!
Growing up with a horse-training mother, at a young age Kim had already initiated her own adventures by going on "quests" with her paint pony, Kaia, galloping bareback through the wooded trails by her childhood home. By age 13, although having graduated to dressage competitions, she could still be found in the pasture basking in the sun with her grazing thoroughbred/arabian mare, Elation (whom she misses dearly to this day). She's can't believe that she'll get to experience the legendary Mongolian horse culture she's been hearing about her whole life - since she first put her foot in a stirrup!



. This time around,
“It’s a far away land of meat, meat, and more meat!” That’s how the host of The Travel Channel’s “Bizarre Foods” started out this week’s episode about Mongolia. I admit, I was both excited and a little apprehensive about watching. I’ve watched Mr. Zimmern eat bugs, intestines, stinky tofu, worms, and more bugs the world over. And since I know that the Mongolian diet is all about meat and serious resourcefulness, I settled in for an hour of blood and guts…my soon-to-be diet.
(1) After the hair is burned off, the head will be boiled for a few hours in a pot of root vegetables, which will probably be the only vegetables you’ll see the entire time you’re in Mongolia.
But even more ingenious was the lunchtime meal preparation. Okay, this was a little gory, but I found myself marveling at this perfect example of how resourceful the Mongolian people are. A goat was slaughtered and cleaned out reserving the body cavity. All the innards were rolled in the goat’s fat and then wrapped and tied with intestine. The hot stones were placed alternatively with the little packages of goodness inside the body cavity to cook, like an oven. After the final touch of burning the hair off, the whole goat was opened up and devoured. Everyone in that ger, including Mr. Zimmern, happily feasted with nothing going to waste.










