Hello, friends, and welcome to food. I'm Kate Bittman. We're glad you're here, any feedback, questions, or comments.

Email us at food at markbitman.com and find us online at bitmanproject.com. Last week, in partnership with the

Economic Hardship Reporting Project and Mother Jones, we explored

what an inclusive recipe would look like, one that takes into consideration things like time,

class, income, and sustainability, with, of course, examples. And Mark reported on his travels

in Megalaya and Northeast India,

where he and Kathleen spent most of their days visiting villages near and far, getting to know

farming communities, learning about tons of new to them ingredients, making rice bread, and of course,

eating. Bitmanproject.com.

Today, the extremely artistic food stylist Barrett Washburn returns. You'll hear about

wasted plate space, giving props to prop stylists, and the trick to styling brown foods.

This is our fifth week featuring questions for Barrett. If you miss any of the

previous four weeks, I urge you to go back and listen to him talk about super glowing turkeys and

how much food is thrown out on a photo shoot. So, in 2004, my dad and I took a trip just us to to

to Paris. I don't remember a ton because my memory is pitiful,

but I remember the apartment we stayed in. I remember in that apartment watching a very young

Barack Obama speak at the Democratic National Convention, sort of a weird thing to remember from Paris. And I remember

my favorite meal, which was at one of Alain Duques's restaurants. But one of the more casual ones.

It was wonderful and memorable. And I barely know how to say this because it feels pretty surreal.

But today's guest is, yes, Alain Dukas.

So crazy, so fun.

Mark will be back in a few weeks from his international journey, but we couldn't make the time

...