This week, Gilly is at Blue Hill at Stone Barns, chef Dan Barber's restaurant deep in the countryside of New York.  In his 2014 book, The Third Plate, Dan wrote a new manifesto in food, taking us right back to its roots to tell a story which has changed the way many chefs all over the globe are thinking about the way we eat.

And this month at the top of the show,  we’re finding out about SuperLooper, the children’s clothing rental business that could save the planet.

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