— Annette Barnhart Quiles

You know, I would say, uh, start reaching for some, uh, plant-based, uh, dishes, uh, to, to mix it up at the table. Um, you're, uh, arguably gonna get much, much more variety in your diet from the plant world of things. And if you start to, to look at, um, uh, the ways that this is done, and I always think in terms of global food culture and where I want to eat tonight, gosh, you know, should we go to Mexico, meaning just in the kitchen here, or, you know, something from, uh, Japan or, or India or someplace else, uh, in terms of the exciting flavor profile that I might choose, and I think in, in this way, um, uh, you know, one can pretty easily add variety and, you know, hopefully, you know, some degree of, um, you know, interest and, and deliciousness, um, and healthfulness, uh, at the table. And, you know, if you're still eating meat and potatoes because you have, uh, you know, people at the table that enjoy that kind of food, that's fine. Um, just start to, to maybe swap something out and, you know, and, and replace it with something that's all plant-based or increase, right? The, the, the number of plant-based dishes at the table, uh, to, to start to get others at the table to experiment and develop their palate around, um, dishes that are meat free, and then eventually, maybe even a meal once in a while that is, uh, uh, animal free. Um, you know, this is, uh, uh, a, a fun, I think a fun way to do that, and I hope we'll give that a try.