On this installment of It's More Than Food, Michel Nischan is talking genetically-modified crops with Scott Faber and Fred Kaufman. Scott Faber leads a team working to improve food and farm legislation, chemicals policy and a host of other issues important to EWG and its supporters. Prior to joining EWG, Scott was vice president for federal affairs for the Grocery Manufacturers Association, where he spearheaded efforts to enact the Food Safety Modernization Act, which sets new food safety standards for food manufacturers and farmers. From 2000 to 2007, he was a food and farm policy campaign manager for the Environmental Defense Fund, leading efforts to reform farm policies in the 2002 and 2008 farm bills. From 1993 to 2000, Scott was a senior director for public policy for American Rivers. A native of Massachusetts, Scott holds a J.D. From Georgetown University Law Center and lives in Washington, D.C. Frederick Kaufman, author of Bet the Farm: How Food Stopped Being, has discussed food policy on NBC and MSNBC, Fox Business News, Bloomberg TV, C-SPAN, National Public Radio, and the BBC World Service. A contributing editor at Harper's Magazine, Kaufman's work has also appeared in Scientific American, Nature, Popular Science, The New York Times Sunday Magazine, The New Yorker, Foreign Policy, Gourmet, Saveur, Slate, and Wired. He is Professor of English and Journalism at the CUNY Graduate School of Journalism, and has spoken at the American Museum of Natural History, the New York Public Library, Yale Sustainable Food, Harvard Law School, and the General Assembly of the United Nations. Find out why the panel believes in labeling for genetically-engineered foods, and why old patent laws are threatening the inherent open-source nature of agriculture. Will labeling of genetically-modified food products actually benefit the health of the public? Find out on this installment of It's More Than Food!

"You don't have to be anti-GMO to be pro-labeling. Many people are pro-GMO are also pro-labeling because they believe that people have a basic right to know what's in their food." [4:30]

"Conventional breeding has produced as many breakthroughs as genetic modification." [20:20]

-- Scott Faber on It's More Than Food

"I'm all for labeling, and I'm all for transparency, but I don't believe that it's going to be the most efficient way to achieve the most important aims of the food movement, which is trying to dent the ownership of the world's food source by these huge transnational players." [10:40]

-- Fred Kaufman on It's More Than Food

Taste Greece on a Mediterranean-minded episode of Taste Matters, as Mitchell Davis is joined by Diane Kochilas. Diane Kochilas is one of the world’s foremost experts on Greek cuisine, She is an internationally acclaimed cookbook author, chef, media go-to person for Greek food, consultant, and teacher. She has written 18 books in both English and Greek on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece (William Morrow, 2001) and the forthcoming Country Cooking of Greece (Chronicle Books, Fall 2012). Diane is consulting chef at New York’s most popular Greek restaurant, Pylos, and at the recently opened meze concept Boukiés. She helped open Volos, Toronto’s premiere Greek restaurant, and has a long-standing relationship with Avli restaurant in Chicago and Axia in Bergen County, NJ. On today's show, learn about everything from Mediterranean Diets, the plant based cuisine of Greece and the true meaning of "Greek Yogurt". This program was sponsored by Heritage Foods USA, and break music provided courtesy of Obey City.

"Clinical trials finally proved that the Mediterranean diet reduces heart disease." [02:00]

"Greek cuisine can boast the best variety of plant based main courses of all the cuisines of the Mediterranean." [03:00]

"I'm a Greek kid who grew up in Queens, so I have fond memories of diners as a teenager." [06:00]

"The lay of the land plays the most basic role in what people eat - and that's certainly the case in Greece" [18:00]

--Diane Kochilas, Greek food expert, on Taste Matters

This week's episode of Taste Matters focuses on Jewish cuisine in all it's different forms. Mitchell's guest is Devra Ferst, food editor at The Forward, the longest running Jewish daily newspaper in America. Devra breaks down the differences between Ashkenzai, Sephardic and Israeli food and discusses the relevance of culture, history and religion in Jewish cuisine. Learn how Kosher food evolved, discover delicious Shabbat meals and find out more about family traditions in Jewish cuisine. This program was sponsored by Fairway Market.

"Jewish food is...linked to Jewish customs and ideas that go way back in history."

"I think pork is a huge challenge, because it has such a distinct flavor and bacon is so pervasive in the food movement right now. Recreating that flavor is very challenging."

"There are people in the Kosher world who are excited about change, and there are people who are still hesitant."

--Devra Ferst, food editor at The Forward on Taste Matters