Uninspired by Plant-Based Foods? Add Some Anchovies.

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. Thoughts? Email us at theopinions@nytimes.com .