Michael Dimin is in the business of sustainable seafood. On this week's installment of Straight, No Chaser, Michael joins Katy Keiffer in studio to talk about the organization he co-founded, Sea2Table. Tune in to learn about the cod catch share in New England, and how recent restrictions are making some fisherman shake in their galoshes. Hear Michael and Katy talk about the history of fishing in New England, and why it's not just a livelihood, but a culture. Learn why fisherman are in favor of traceable supply chains, and find out some surprising facts about the Gulf oil spill. How will Sea2Table change the food world? Find out on today's Straight, No Chaser! This episode has been brought to you by Cain Vineyard & Winery.

"Fisherman love to know where their fish is going to go. Traditionally, fish is a commodity, and they never know where their fish goes." [10:10] -- Michael Dimin on Straight, No Chaser

Restaurant Marc Forgione is one of the hottest spots in TriBeCa - and their wine list might be just as good as the food. Tune in to "In the Drink" as host Joe Campanale sits down and chats with GM/sommelier of the restaurant Matthew Conway. Find out what went into choosing the wines at the blossoming New American spot, and how to manage expectations for a wide and varied customer base. This program was sponsored by Cain Vineyard & Winery

"We take every guest seriously. We used to be able to count them on one hand on our worst days, and the fact that we're constantly busy now is something we don't take for granted." [10:50]

"I love wine - I love everything about it.. but I don't try to force that on anybody." [25:43]

--Matthew Conway, GM/Sommelier of Restaurant Marc Forgione on In the Drink

This week on the business of The Business, Phil Colicchio has a conversation about business recovery and the hospitality industry on the years final episode. He's joined by Robinson Hernandez, Executive Director of The New Business Acceleration Team and Brian Stys, President of Stys Hospitality Initiative. Tune in and learn the ins and outs of the business side of hospitality, including permits, licenses and building codes. The New Business Acceleration Team (NBAT) assists individuals and groups opening eating and drinking (food and beverage) establishments by navigating City agency processes and reducing the time needed to open. The Stys Hospitality Initiative's vision is to provide Owner's Project Management that strictly focuses on the Hospitality Industry was something he felt was a missing option for growing hospitality clients. This is a great opportunity go get the inside track on the finer details of opening and maintaining a restaurant. This program was sponsored by Cain Vineyard & Winery.

"There's a difference between calling somebody a customer and a guest in the hospitality business." [13:48]

--Brian Stys, President of Stys Hospitality Initiative.

"Most people understand this [Super Storm Sandy] was devastating, but they believe in New York and we want to be there to support them. [25:10]

--Robingon Hernandez, Executive Director of The New Business Acceleration Team (NBAT)