I’ve just returned from a 10-day trip to Kazakhstan, mostly touring the country’s three largest cities, and therefore spending a lot of time visiting food markets, stores, and restaurants. Every day, time and again, I put my gastroenteric well-being on the line to bring you back the best stories. Drinking fermented camel’s milk and eating horse meat steaks done rare in places that still show disdain for refrigeration. Waiting an hour and a half at some restaurants while the cooks prepare that obscure menu item that nobody bothers ordering. Coordinating with others to pre-order that boiled sheep’s head that goes so well with beshbarkmak. So stay tuned for the coming Kazakh Adventures!