Erin Fairbanks continues talking about oyster farming on this week's episode of The Farm Report. Steve Malinowski of Fisher's Island Oyster Farm, Inc. is on the line to set the record straight on oyster breeding. Find out what Steve seeks out in an ideal oyster, and how certain oysters are selected for breeding. Hear about the spawning process, and how to distinguish between male and female oysters. How do oysters differ from other bivalves in terms of reproduction? Later, Steve explains how Fisher's Island Oyster Farm, Inc. grows all of the food for their oysters on-site, and why juvenile oysters are susceptible to disease depending on the salinity of the water they inhabit. Erin wraps up the show by talking with Liz Carollo for this week's GrowNYC Greenmarket Update! This episode has been brought to you by Hearst Ranch.

"All clams are born males, and during the first year, approximately 50% of them will become female and remain that way for the rest of their lives. Oysters, on the other hand, can actually change sex from one season to another." [8:00]

-- Steve Malinowski on The Farm Report

John Sharpe is a world-renowned chef at The Turquoise Room and a churro lamb enthusiast. This week on The Farm Report, John calls in to talk with Erin Fairbanks about his storied history in the restaurant business, and how he ended up in Arizona. Learn about the local and organic farm landscape in Arizona, and how it's different climates make it a surprising terroir. Later, hear John talk about the importance of the churro lamb to Arizona and its indigenous cultures. Find out why the meat of the churro lamb contains very little lanolin flavor and fat content! This program has been sponsored by Heritage Foods USA, and music has been provided by Pamela Royal.

"Primarily, this breed was used for weaving, but was also a major food source and uses in ceremonies. This sheep (the churro lamb) is extremely iconic to the Navajo people." [23:00]

-- John Sharpe on The Farm Report

This week on Let's Eat In, our hostess Cathy Erway talks with Chase Emmons of Brooklyn Grange and Tim O'Neal of Borough Bees. Our guests have teamed up to start a 30 hive apiary at the new Brooklyn Grange rooftop farm in the Brooklyn Navy Yards. Tune in to hear how Chase and Tim got their starts in beekeeping, the surprising demand for NYC honey, and the plans for Brooklyn Grange's apiary this season. Learn about bee genetics, and how Chase and Tim plan to breed bees that are adaptable to New York City's weather and conditions. In other words- local New York bees! Thanks to this episode's sponsor, Whole Foods.

"When I started keeping bees, I joined the local beekeeping organization and I was the youngest member by 60 years." -- Tim O'Neal on Let's Eat In

"You want cold winters so bees can make it through the winters. They'll go more dormant, so to speak. If they don't go dormant and they stay a little too active, they go through all their emergency food supplies, which is stored honey." -- Chase Emmons on Let's Eat In