Domesticating Goat Cheese
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 29 January 2005
⏱️ 61 minutes
🧾️ Download transcript
Summary
This week Miles Cahn, creator of Coach handbags and, ultimately, Coach Farm Goat Cheese, tells the story of trading big-city life for dairy farming in the Hudson Valley. It's a tale of one man's journey from successful businessman to being held hostage by 1,000 goats. His book is The Perils and Pleasures of Domesticating Goat Cheese.
Jane and Michael Stern are eating pancakes at Dot's Diner in Wilmington, Vermont. Josh Wesson addresses the thorny issue of the disappearing wine cork, and shares his picks of wines with screw tops.
Boston Globe food editor Sheryl Julian talks the real world of cooking today, and shares a recipe forPortuguese Chicken and Rice from her book The Way We Cook. We'll have an intriguing restaurant report from Ann Marie Ruff, and Andrea Wilson introduces us tobiodegradable utensils for take-out food.
Broadcast dates for this episode:
- January 24, 2004 (originally aired)
- January 29, 2005 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:31.1 | It's Lynn Rosetto, Casper, with the splendid table. |
| 0:46.8 | Today we meet a man held hostage by 1,200 goats. |
| 0:50.5 | Coach handbag creator Miles Kahn lives the dream. |
| 0:56.1 | Leave the pressure cooker city job for the idyllic country life. Maybe make some go cheese on the weekends. Well, be careful what you wish for. Well, the Stearns are into the |
| 1:01.7 | paragon of pancakes at Dot's Diner in Wilmington, Vermont. Wine Maverick Joshua Wesson answers |
| 1:07.5 | that pressing question, will your next bottle of Chateau Lafitte have a sprutop? |
| 1:12.5 | Then it's the latest in high-tech, |
| 1:14.6 | high-global dining, in a restaurant that is, |
| 1:17.6 | you will never guess where. |
| 1:19.4 | All this and your calls coming up on the splendid table. |
| 1:26.8 | But first, this. I'm going to be able to be. I'm going to be. |
| 1:45.0 | I'm going to be. |
| 1:47.0 | You know, I'm going to be. I'm going to I'm the |
| 2:01.6 | I'm |
| 2:02.6 | the |
| 2:03.6 | I'm |
| 2:05.6 | I'm |
| 2:06.6 | I'm |
| 2:07.6 | I'm I'm I'm |
... |
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