instruction:
Given a paragraph about cooking, and a set of conversational questions and answers about the paragraph, say whether the passage contains sufficient information to answer the follow-up question. Say Yes if it is answerable; otherwise, say No. The paragraph has the prefix 'CONTEXT:'. Each conversation question has a prefix `Q:` followed by the answer prefix `A:`, and the follow-up question has a prefix `FOLLOWUP_Q:`.
question:
CONTEXT: Apparently the chicken haddie plant had fire damage and we have not been able to buy it for over a year now in New Brunswick, Canada. I too grew up with it for making the best fish cakes. Anyway, the plant is up and running again as of January 2012 and I've been buying at Sobeys.  <sep>  Q: Are chicken haddies still available? A: the plant is up and running again as of January 2012  Q: Where exactly is it located? A: New Brunswick, Canada  Q: Do you know exactly what companie?###companies*? A: I've been buying at Sobeys  Q: Do you get good ones over there? A: I too grew up with it for making the best fish cakes  Q: Have you ever tried its chowder? A: we have not been able to buy it for over a year now  <sep> FOLLOWUP_Q: What exactly do you like about chicken haddies?
answer:
No


question:
CONTEXT: The feeding/maintenance of your starter is the same regardless of flour. Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions. Stir. As your starter matures, it becomes acidic. Too much acidity interferes with yeast activity in the bread making process. That is why you need to remove a portion of the "spent" starter each time you feed.  <sep>  Q: How do I add flour to sour culture ? A: Remove and discard (or use elsewhere) half or more of starter. Add fresh flour and water in the desired proportions  <sep> FOLLOWUP_Q: do you have any other tips on how I can add the flour to the sour culture ?
answer:
Yes


question:
CONTEXT: So, just answering the new part of the question:You can simply season "over the top" of the existing seasoning. To do this, you'd go through the normal seasoning process, wiping the pan with oil, heating in a 500F oven, wiping again, heating again. This will fill in the "holes" in your seasoning and you'll be able to use the pan again.However, you will also end up with somewhat rough, uneven seasoning on the bottom. This will make things more likely to stick than if you completely reseasoned the pan. You can improve this by scrubbing the bottom of the pan with a mixture of course salt and oil. This will "sand down" the seasoning without completely removing it.You should also ask yourself if maybe the original seasoning of the pan wasn't faulty, given that some of it already scrubbed off.  <sep>  Q: Is there a way to re-season a cast iron pan if I scrubbed it all off?
answer:

Yes