Dan Barber: The Third Plate

<p>This week, Gilly is at Blue Hill at Stone Barns, chef Dan Barber's restaurant deep in the countryside of New York. &nbsp;In his 2014 book, <em>The Third Plate, </em>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. </p><br><p>And this month at the top of the show, &nbsp;we’re finding out about <a href="https://www.superlooperlife.com" rel="noopener noreferrer" target="_blank">SuperLooper</a>, the children’s clothing rental business that could save the planet. </p><br><p><br></p><br /><hr><p style='color:grey; font-size:0.75em;'> See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.</p>