John Conzella of Condzella's Farm and T.J. Smolka of the Chelsea Brewing Company are in the studio talking beer farming and science! Mary Izett and Chris Cuzme are back on this week's Fuhmentaboudit! to talk about the New York state hop industry. Tune in to hear about John's recent successful Kickstarter campaign, and what it means for hop harvesting on Long Island. Learn about New York's history as a major hop producer! Later, T.J. explains how to harvest yeast from homebrews! What is the difference between washing and rinsing yeast? And how many times can you re-use yeast? Extract yeast from your homemade beers, and brew long and prosper! This episode has been sponsored by Fairway Market.

"About 100 years ago, hops were king in New York. New York produced 80% of the nation's hops" [5:15]

"Homebrewing is where it starts. It's the root of beer culture out here in New York. It's important to me to get hops in the hands of homebrewers." [9:45]

-- John Condzella on Fuhmentaboudit!

"The thing you want to move your yeast into should be a de-oxignated and nutrient-free material." [25:30]

-- T.J. Smolka on Fuhmentaboudit!

Erin talks wine lists, the impact of the slumping economy on high-end wine sales, and whether cork is the best closure with Tom Gannon of Rothmann's Steakhouse.

On today’s THE FOOD SEEN, David McMillan and Frédéric Morin, Quebecers through and through, and proprietors of Montreal’s must, Joe Beef, grace us with their Canadian tongues. Right off the heels of their award-winning volume, The Art of Living According to Joe Beef: A Cookbook of Sorts, they track back their smoked meat heritage, butter up their French technique, and decant their carnal knowledge of dining, leading them to pleasured life in Little Burgundy. Horse is beef with a different face! This episode was brought to you by Hearst Ranch.

Feast your ears to THE FOOD SEEN on HeritageRadioNetwork.com, every TUESDAY at 3PM EST!

"[Joe Beef] is restaurant started by two burnt-out chefs on anti-depressants that didn't want to hear from anybody anymore. We still have a hard time with authority or anybody telling us what to do."

"What ever happened to finesse? Everything is becoming high-end junk food!"

"Horse is beef with a different face."

-- David McMillan on THE FOOD SEEN

"Context is everything, man...try putting any food besides pizza or Chinese in a Styrofoam box and try delivering it. It just doesn't make sense."

-- Fred Morin on THE FOOD SEEN