From the Steppe to the Finger Lakes

Mongolia’s 57 million livestock—yak, sheep, goats, horses, cows, and camels—are the backbone of rural life. But these herding communities face deepening poverty, climate extremes, and isolation from markets. The recent dzud, a harsh winter following drought, killed over 9 million animals in early 2024, leaving families across the steppe with nothing.

My work through Global Nomadic Products LLC has already connected herders to new markets, exporting yak milk-based ghee and pet chews. But my year at Cornell has helped me refine a bigger vision. Collaborating through the SMART Program, the Dyson Emerging Markets course with Professor Ralph Christy, the PACT Program student partnership, and the Cornell Consulting Club, I co-developed a pilot business model designed to:

• Process up to 2,500 liters of yak milk per day
• Increase household incomes by up to 40%
• Create jobs and training for women in remote communities
• Introduce climate-smart dairy practices

For me, it’s not just about making cheese. It’s about creating rural resilience—led by the people who already know the land and have cared for it for generations.

At Lively Run Dairy, I’ve been working with owners Steve and Susanne Messmer to learn the craft of artisan cheese-making—and, even more importantly, how to build customer trust and farm-to-market relationships. These relationships form the backbone of healthy, sustainable agriculture worldwide. When consumers experience food firsthand and connect with those who make it, they begin a lifelong journey of discovering the difference between healthy, sustainable food and products that harm both our health and the environment.

“When we heard about Khaliunaa’s work, we were immediately interested and intrigued,” said Steve Messmer. “Her vision for the nomadic people of Mongolia champions the same values we stand for here in the Finger Lakes of New York. We are a world apart physically, yet unified in heart as kindred spirits facing the same challenges common to healthy, small-scale, sustainable food producers worldwide.”

It’s so important for consumers everywhere to understand these challenges and support healthy, sustainable agriculture and artisan food production whenever possible. I’m so grateful to Steve and Susanne for helping to host the Mongolian Naadam Festival and for their inspiring support.

I’m so grateful to Steve and Susanne for hosting the festival. The Mongolian Naadam Festival will be held from 11 a.m. to 5 p.m. on Saturday, June 28, at Lively Run Dairy. We’ll have traditional tastings—khuushuur dumplings, aaruul curd snacks, dairy treats—family-friendly activities, stories from the Mongolian countryside, and workshops in Mongolian script and vocabulary.

Most importantly, it will launch the next phase of my yak cheese initiative, supported by my Cornell mentors and students. For me, this is about creating a new future for Mongolia’s herders—one that respects ancient wisdom and brings climate-smart practices to the global market.

I hope you’ll join us.

The Mongolian Naadam Festival will be held Saturday, June 28, from 11 a.m. to 4 p.m., at Lively Run Dairy, 8978 County Road 142, Interlaken, NY. Admission is free. For details or to discuss partnership opportunities, visit livelyrun.com or contact me at khaliunaa.marketing [at] gmail.com (khaliunaa[dot]marketing[at]gmail[dot]com).