General
The Anchovy Renaissance Is Here
By Christopher Beckman Produced by Derek Arthur 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 …
By Christopher Beckman
Produced by Derek Arthur
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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Credit…Illustration by The New York Times; photograph by REDA&CO/Getty
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This episode of “The Opinions” was produced by Derek Arthur. It was edited by Alison Bruzek and Kaari Pitkin. Mixing by Sonia Herrero. Original music by Sonia Herrero, Isaac Jones and Carole Sabouraud. Fact-checking by Mary Marge Locker. Audience strategy by Kristina Samulewski and Shannon Busta. The executive producer of Opinion Audio is Annie-Rose Strasser.
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