When it comes to GMO, we have a right to know. As a compendium to the upcoming TEDxManhattan event in NYC on February 18th, Erin Fairbanks chats with one of the featured speakers, Gary Hirshberg, Chairman of Stonyfield Farm. Tune in for a conversation on the politics surrounding GMO crops, including labeling, farming and public perception. Get an inside take on where things stand after years of advocacy and momentum, and find out why Gary thinks we're closer than ever to securing our right to know when it comes to GMO's in our food.

"We ultimately have a need for federal solution, the thought we will solve this on a sate by state basis is [unrealistic]." 07:00

"It's now a question of when, not if, we get the same rights that citizens in China and Russia have [regarding labeling and GMO's]. 11:00

--Gary Hirshberg, Chairman of Stonyfield Farm

This week on Cutting the Curd, guest host Diane Stemple is joined by Tyler Hawes of The Chef's Warehouse/Dairyland to talk cheese, safety & distribution. Hear the ins and outs of shipping, risk, regulation and delivery when it comes to food. Get an inside look into the cheese supply chain and learn from somebody incredible close to the action. From packaging to plating - take a gastronomic dairy trip through the many steps it takes to get one of the worlds most delicate and complicated foods to your table. What preventative steps can cheesemakers take to make their relationships with restaurants and retailers more beneficial? What problems are on the horizon for small cheesemakers? Tyler also gives in depth advice to aspiring food professionals in regards to education and employment. This is a must-listen for anybody who wants a career in cheese! This program was sponsored by Hearst Ranch.

"We all make an implicit commitment when we work for any food business that we take some level of risk. Anything that FDA and independent businesses do is all about reducing that risk. There are preventative measures you can take - but it's not anything you will ever completely eliminate." [3:54]

"I think that perception is reality when it comes to [large food companies]. You don't work for a company all the time - you work for other people. One of my mentors always told you don't quit a company - you quit a boss. You can find great mentors everywhere." [24:12]

--Tyler Hawes of The Chef's Warehouse on Cutting the Curd

Why is flavor neglected when considering flour? This week on Meet Your Maker, Rachel Wharton and John Taggart are joined in the studio by Bob Klein of Community Grains and Olivetto in California. Community Grains offers whole grain flours, pastas, and polenta. Tune in to hear Bob talk about the development of corn varieties across continents, and how whole grain wheat provides not only nutrition, but full flavor. Why are wheat varieties often not considered in the professional kitchen for their flavor and specific purposes? Tune into this episode to hear Rachel, John, and Bob talk about how grain processing has potentially affected gluten intolerance. This program has been sponsored by Cain Vineyard & Winery.

"Farmers are victims of commodity markets. Every farmer wants to get out of the commodity business." [8:45]

"If you're a cook, and you're looking at wheat as a component of a dish- how do you create a vocabulary for those flavors?" [15:00]

-- Bob Klein on Meet Your Maker