Heavy Seas Beer and Peekskill Brewery are the stars of today's Beer Sessions Radio! Jimmy Carbone is live at Jimmy's No. 43 with Hugh Sisson and Ken Zuckerman of Heavy Seas Beer in Baltimore, Maryland. Tune in to hear how Hugh got involved in the bar business after theater school. Hugh talks about beer and food pairings, and why Heavy Seas focuses on beers that go well with food. Hugh also talks about his love for cask conditioning, and how he learned to drink cask ales in London. Learn about Hugh's "caskerator", and how it keeps cask beer drinkable for up to ten days! Later, Jimmy talks with Jeff O'Neill of Peekskill Brewery at New York City Beer Week's Brewer's Choice. Tune in to hear Jimmy, Jeff, and Tim Stendahl (Union Beer) talk about some of the best beer events at New York City Beer Week! Learn why Jeff started brewing sour beers, and how Peekskill uses a coolship to make extremely clean beers! This episode has been brought to you by GreatBrewers.com.

"Too many IPAs are focused on the bitterness. If an IPA doesn't want to you have another beer, than it's not a good proposition." [3:20]

"Cask beer is the finest possible expression of draft beer." [10:25]

-- Hugh Sisson on Beer Sessions Radio

Learn about Asian Americans in Southern food culture on this installment of Hot Grease! Nicole Taylor is talking with Nina Fallenbaum, the Food Editor for Hyphen Magazine. Tune in to hear discussions about provocative restauranteur and chef Eddie Huang, and why so many Asian Americans are migrating to New York City. Learn about Nina's exposure to Southern food through her travels to report on the BP oil spill. Hear about the parallels between Asian and Southern cuisine! Learn more about Hyphen's content, and why Nina pushed for an issue about the South! Finally, Nicole and Nina wrap up the show talking about the shifting enrollment in historically black colleges and universities. This program has been brought to you by The Heritage Meat Shop

"There's so much hidden Asian American history in the South... The first Asian Americans were from the South. They were Filipinos who jumped off the Spanish galleons and settled in what is now Louisiana." [10:50]

-- Nina Fallenbaum on Hot Grease

Italian food is every food. This week on The Main Course, Patrick Martins is joined in the studio by Tomas Curi, chef at Corsino in The West Village. Learn why Tomas decided to go into food and hospitality, and hear what chefs instilled him with kitchen skills and ideals. Patrick and Tomas chat about home cooking in New York City, and why Tomas' hometown of Houston, Texas is the epitome of the American melting pot. Tomas talks about his time learning to cook in Italy, and why Italian food is so universal. Why is eating horse an acceptable practice in Italy? Hear some of the parallels between cooking and jazz! Later, Patrick calls up Allan Benton to talk about the history of American curing. Find out why Allan began using quality pork for his bacon and hams instead of feedlot animals. This episode has been sponsored by S. Wallace Edwards & Sons.

"Nothing can prepare your for cooking in a restaurant other than cooking in a restaurant." [7:50]

"There's a way to get every flavor profile with what Saxelby has, so why not (use American cheeses)?" [23:45]

"Jazz is kind of like food; you have to start with basics. You need to know your scales, but from there, you can open it up." [29:10]

-- Tomas Curi on The Main Course