On today’s THE FOOD SEEN, we’re affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who’s wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious Best First Cookbook award at the Festival du Livre Culinaire in Paris. Now she readies herself for a summer in France teaching food design through SVA. You ask, “what is food design?“ Well, so does Emilie- all the time! Listen in to learn how to begin experiencing it yourself. Thanks to our sponsor, S. Wallace Edwards & Sons. Thanks to Cookies for the theme music.

"As designers, the food space is an important space to address... Within that moment you're affecting your nutrition and caloric intake, but also your emotions, politics, economics, etc." [7:00]

"We are being stimulated not by the cherry or the oyster, but it's a full body experience. And some of that might have to do with the physical aspects of the foods, but it's mostly the narrative behind them." [22:10]

"Who is in charge of food design? Marketers? Salespeople? These are things that we put in our bodies!" [32:00]

-- Emilie Baltz on THE FOOD SEEN

It's Mead Week in New York City, and Jimmy Carbone is celebrating the occasion on this week's Beer Sessions Radio! Jimmy is joined in the studio by Michael Fairbrother and Berniece Van Der Berg of Moonlight Meadery. Tune in to hear Michael and Bernice talk about their love affair with mead, and how Michael changed his life to focus on Moonlight Meadery's fruition. Raphael Lyon joins Jimmy to talk about Enlightenment Wines, and what constitutes a mead in the eyes of the government. Chris Cuzme of HRN's Fuhmentaboudit! and 508 Gastrobrewery stops by to promote the newly-dubbed NYC Mead Week! Learn some mead-making history, and how mead in the past used to have psychotropic qualities. How has the modern food landscape prepared the way for mead? Learn more about bee populations, and how their decline affects local economies. Thanks to our sponsor, GreatBrewers.com, and thanks to Four Lincolns for today's music.

"If you look at the history of New York State and what it produces, a lot of it is apples and honey." [3:50]

"It's not about if it's good necessarily, but whether or not it's interesting." [38:10]

-- Raphael Lyon on Beer Sessions Radio

"We've taken an ancient beverage and refined it." [11:00]

-- Berniece Van Der Berg on Beer Sessions Radio

We've got local New York City beer bars and breweries this week on Beer Sessions Radio! Jimmy Carbone is joined in the studio by Ryan Barker of Adobe Blues, who talks about the beers on tap at his bar in Staten Island, and the recent beer dinner for The Coast to Coast Toast! Heather and Jeffrey Rush from The Pine Box Rock Shop are in the house to talk about the beer crowd in Bushwick, and why they decided to open in the neighborhood. Brian Dwyer and Rich Buceta from Singlecut Beersmiths are also joining the crew! Hear Brian talk about his days repping Sierra Nevada, and listen to Rich talk about his brew history. How does a homebrewer go about opening a brewery in Queens? Sean McCain is representing the Boogie Down Bronx and the Bronx Brewery by sharing the Bronx Black Pale Ale! We've got all five boroughs on this week's Beer Sessions Radio; tune in! This episode has been brought to you by GreatBrewers.com.

"We think that lagers are one of the last frontiers of craft beer... Lagers have been neglected by craft beer because of the association with macro beers." [5:05] -- Rich Buceta on Beer Sessions Radio