Terroir, a French term usually associated with wine, is what James Beard Award winning author Rowan Jacobsen defines as "foods that are what they are because of where they come from." IPR's Charity Nebbe talks to Jacobsen and another food-writer, Madeline Scherb, author of "A Taste of Heaven, a Guide to Food and Drink Made by Monks and Nuns," which includes a section on Our Lady of the Mississippi Abbey (near Dubuque).
