New York Times Podcasts | Uninspired by Plant-Based Foods? Add Some Anchovies. @NYTPodcasts | Uploaded September 2024 | Updated October 2024, 2 hours ago.
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.


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