The Cheese Nun

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 14 June 2008

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week we have the story of Mother Noella Marcellino who found her calling in a Benedictine abbey and the cheese caves of France. The Stern's are at Clanton's in Vinita, OK eating chicken fried steak. Wine wit Josh Wesson introduces us to the delicious and overlooked sparkling red wines of summer. Marian Burros of The New York Times recommends sources for grass fed beef, and attorney Cameron Stracher, author of Dinner with Dad: How I Found My Way Back to the Family Table, tells the tale of what happens when a working dad takes over dinner for a year.

Broadcast dates for this episode:

June 17, 2007 (originally aired)
June 14, 2008 (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.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:36.2	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat.
0:42.7	Our program is produced by American Public Media and brought to you by Room and Board.
0:47.9	Handcrafted furniture for your home at room and board.com.
0:52.2	Today we talk with Mother Noella Marcellino.
0:55.2	She's a Benedictine nun who had never made cheese until she arrived at the Abbey
1:00.2	and never dreamed that a little mold could take her to a Ph.D. in microbiology.
1:06.9	She is now an international authority on cheese science.
1:10.9	Wine expert Joshua Wesson has the summer reds that really work with summer food.
1:16.1	We're taking a look at grass-fed beef with New York Times columnist Marion Burroughs.
1:21.8	We hear what happens when a working dad takes over dinner for a year,
1:25.9	and then it's the new salmon on the block.
1:28.2	It comes from the Yukon River.
1:30.2	And as always, in the second half of the show,
1:32.4	we're going to be opening the lines for your calls.
1:34.7	You can get to us at 800-537-52-52.
1:39.6	So let's get the show rolling with Jane and Michael Stern.
1:42.5	They write the Road Food column in Gourmet magazine.
1:52.6	So, guys, where have you been lately?
1:56.0	That's really intriguing you.
	...

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