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Chef Magnus Nilsson depends on his network of local purveyors to keep the restaurant supplied. Because everything is sourced in a 100-mile radius, the seasons play a big part in availability. As a result, the needs and supply constantly shift between... (more) the restaurant and purveyor, but their close relationship ensures that diners are never left hungry. This episode examines the connection to locality that Chef Nilsson views as a staple of his cooking philosophy.