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Reporter's Notebook: On edge of Sahara, camel is what's for dinner
JAY GORY, MANAGING EDITOR, world
Discerning taste buds in the West may be unfamiliar with camel meat. Perhaps what gives pause is the thought of converting ornery camels – the working end of long, grimy caravans that have crossed deserts for centuries – into delicacies of the table. “It’s mostly Americans who always eat the camel,” says Mr. Mahamane, the head of the kitchen, whose clients range from a University of Chicago crew of dinosaur hunters – in Agadez en route to launching a two-month desert expedition – to European Union military advisers, who passed through recently. read more


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