This week on Cutting the Curd, Anne Saxelby looks back on show highlights from 2011. Tune in to hear about how Small Cheese Occupied Big Food, the intersections between art and cheese, Blue Heron Farm's heroic efforts in helping out dairy farmers in need after Texas wildfire and more. Later in the show, previous guests Kathleen Cotter of The Bloomy Rind and Lisa Seger of Blue Heron Farm call-in to share their thoughts and discuss the latest cheese news. This episode was sponsored by Cain Vineyard & Winery.

"[We're seeing] the trend of people caring about the food they eat and where it comes from."

--Kathleen Cotter on Cutting The Curd

We're celebrating Texas on this week's Beer Sessions Radio with Shiner Beer and hot sauce! Jimmy Carbone invites Eric Webber from Shiner Beer into the studio to talk about Shiner's expansion to the New York City market. Learn about Shiner's storied history in Texas, and how Austin embraced the beer and promoted its small-town ethic. Learn about some of Shiner's flagship beers, as well as some of their newer craft offerings. Lina Kulchinsky from Sigmund's Pretzels joins Jimmy and Eric to share her new sourdough recipe! Jimmy breaks out the hot sauce for the second segment; learn about the upcoming New York City Hot Sauce Expo, and what sauces will be featured at the event. Marc Stroobrandt of The Belgian Beer Café calls in to offer some beer and food pairing suggestions. What is the job of a beer sommelier? Later, Jared Stutts calls in to talk about the funding for his documentary about the history of San Francisco beer, Brewers by the Bay. You don't want to miss out on this week's installment of Beer Sessions Radio! Thanks to our sponsor, GreatBrewers.com, and thanks to Pamela Royal for today's music!

"You can hear a little bit of German spoken in each of our beers." [10:45] -- Eric Webber on Beer Sessions Radio

"The proper glassware has an affect on the aroma and taste of the beer." [24:00] -- Marc Stroobrandt on Beer Sessions Radio

This week on The Morning After, Jessie Kiefer relays an interesting, drunken Front of House segment to start off the episode. Later, she sits down with chef Ned Elliott of Foreign & Domestic in Austin, Texas. Tune in to hear Jessie and Ned discuss the Austin food scene, and the growing number of chefs that are doing interesting things in the kitchen. Ned also talks about the Texas climate, and how that allows for a different type of seasonal cooking than that of New York City. Learn about Ned's introduction to the culinary world, and how Southern foods like beef tongue and country ham influenced his cooking style. Later, Ryan Butler, pastry chef at Highlands Restaurant Group, comes into the studio to talk about his experiences on Martha Stewart Radio and stoner food. Learn about the role of precision in pastry, and hear Ryan's opinions on food mileage. Finally, Jen Atari stops by to tell everyone what's on the menu at Chardonnay's! This episode has been brought to you by Whole Foods Market.

"My philosophy on food: I like a big bowl of food, but with clean flavors." [14:05] -- Ned Elliott on The Morning After

"If you have those basic ratios and recipes, your [pastries] should turn out pretty well." [26:30] -- Ryan Butler on The Morning After