Uninspired by Plant-Based Foods? Add Some Anchovies.

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<p>Anchovies can help make plant-forward eating more delicious and appealing, argues Christopher Beckman, an archaeologist-turned-anchovy-lover. He is the author of “A Twist in the Tail: How the Humble Anchovy Flavored Western Cuisine,” and he makes the case for why we should all embrace the small, oily fish.</p><p><strong>Thoughts?</strong> Email us at <a href="mailto:theopinions@nytimes.com">theopinions@nytimes.com</a>.</p><br/> <p>Hosted by Simplecast, an AdsWizz company. See <a href="https://pcm.adswizz.com">pcm.adswizz.com</a> for information about our collection and use of personal data for advertising.</p>