Ben Flanner teaches you how to build a greenhouse in New York City! In this week's installment of the Rooftop Farmin Update with Ben Flanner, Ben explains to Erin Fairbanks all of the step required to create a rooftop greenhouse in the city. Hear about the architectural and legal considerations of the project. Find out what's going down at the Navy Yards; tune into this segment to hear more from Ben and the Brooklyn Grange!

Damian Mogavero revolutionized the restaurant and hospitality business with his Avero analytics platform, and he's doing it again with the Avero Mobile App. This week on the business of The Business, host Phil Colicchio invites Damian into the studio to talk about his initiation into the food and hospitality industry, and his love for entrepreneurship. Hear how Damian brought his business skills into the restaurant world and challenged chefs and managers to rethink their profits and labor costs. Tune in to hear Damian and Phil compare the working styles of many restaurants to the plot of the film Moneyball. Later, Damian teaches Phil Colicchio and HRN Executive Director Erin Fairbanks the 'ins and outs' of the Avero Mobile App. Today's program has been brought to you by Rolling Press.

"If you're going to be successful in this business, you need to exceed guest expectations." [6:45]

"What makes Avero special is that we are a partner for our clients and we show returns on their investments- and that's critical." [21:20]

"You can't manage what you can't measure." [32:00]

-- Damian Mogavero on the business of The Business

This week on The Farm Report, host Erin Fairbanks checks in with Brian Shaad of Feeding Crane Farms in Sacramento. Brian talks about some of the challenges and benefits of being certified organic, including increased labor and improved quality of produce. Learn about the ins and outs of running a farm in Sacramento, CA including weather, irrigation and marketing. Find out what goes into deciding which vegetables to grow and how home chefs and restaurant chefs can equally benefit from the "culinary" produce they feature. This program was sponsored by Hearst Ranch.

"There is a cost to bear by going organic, and that is mostly labor. Labor costs are prohibitive, but what we get out of organic is a much higher quality with a much longer shelf life. What we found is that we can market what we sell mostly on it's quality, the organic label is secondary."

"We're very much the chefs farm and we treat that chef both as a home chef and a restaurant chef."

--Brian Shaad of Feeding Crane Farm on The Farm Report