On this week's episode of Beer Sessions Radio, Jimmy Carbone is talking about Vanberg & Dewulf's Coast to Coast Toast 2012 and Spanish beer! Jimmy's joined in the studio by beer enthusiast Julie Barnard and Jen Schwertman of Blind Tiger! Wendy Littlefield, co-owner of Vanberg & Dewulf, calls in to talk about the postponing of the Coast to Coast Toast in New York City due to Superstorm Sandy. Wendy gives some tips on how you can help all of the small business that were negatively impacted by the storm. For the next segment, Johnny Brilliant of Iberian Beer United stops by to talk about some of the Spanish beers that he's importing. What does the Barcelona beer scene have to offer? The second half of Iberian Beer United, Jessica Garcia Agullo, drops by for the third segment to offer some wonderful porters from Gisberga Brewing and the Juliet from L'anjub! This episode has been brought to you by GreatBrewers.com.

"In order to help the individual business owners, patronized their businesses or buy gift certificates for a friend as a holiday gift so there's cash on hand for the businesses as they are rebuilding." [11:00]

-- Wendy Littlefield on Beer Sessions Radio

Map courtesy of Cellar Tours.

Seamus Mullen is an award-winning chef, restaurateur, and cookbook author. He is the chef/owner behind Tertulia. Tune in to this week's episode of Chef's Story as Dorothy Cann Hamilton chats with Seamus about his homesteading Vermont upbringing, his time spend ex at Mugaritz learning the Basque Cuisine, and the opening of his first restaurant, Tertulia. Find out how the communal, fun-first culture of Spain was his inspiration behind Tertulia and learn how he did everything he could to make his New York City restaurant feel uniquely Spanish. Learn more about the inspiration behind his book Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, which highlights 18 ingredients ("Hero Foods") that help him manage his symptoms of arthritis. This program was sponsored by Cain Vineyard & Winery.

"Food is not a product - it's a part of our culture. We've lost our way at some point and we're starting to find it now. We're at a crisis point." [14:00]

"There are some people who still expect a gumbo style risotto-y gloppy mess of rice thinking that's what paella should be because that's what they've had in the US." [42:00]

"I always tell the guys in the kitchen - good technique is good technique, it doesn't matter what you're cooking." [44:00]

--Seamus Mullen on Chef's Story