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Investigating every aspect of the food we eat
November 21st, 2011
Episode 130 of 644 episodes
Mark Bittman, chief food writer at the New York Times, journeys to the UK to see what he can learn from campaigning chefs Hugh Fearnley-Whittingstall, Jamie Oliver and Arthur Potts Dawson.
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Caroline Feraday and Claire Bullivant on Brits in Hollywood, and Hollywood through the eyes of Brits.
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