The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism.

Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/

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Revisiting Mark’s conversation with Jamie Oliver