— Mark Rappaport

That really kind of depends on where you're, you know, what you'd like to do. Um, you know, just kind of starting out, uh, you know, I think there's a great, uh, task on the, uh, plant Pro and the whole food and the, uh, forks over knives course that is resetting the pantry. What basically tells you to kind of look in your pantry and look at the things that are not whole food plant-based and be able to get rid of the things that aren't. Um, you know, on in general the, you know, in the pantry, uh, there are a lot of different things that I keep on hand. I keep a lot of different kinds of beans, varieties of beans. I keep keep them both whole and dried. So depending on timing wise, if I'm in a hurry, I can use a can. Um, if I have a little bit more time, I'll usually make them from scratch. Um, I'll use different, all kinds of different seasonings. So, um, you know, different, uh, herbs. Um, in the, in the summertime I'll, you know, grow a lot of herbs. Um, and then I'll have some fresh on hand during the winter. But then I also have a lot of dried ones, including ones that I've grown in the garden and dried myself as well too. Um, but you know, kind of depending on what kind of stuff you're cooking or what you're going to stock, I tend to do a lot of kind of Asian style cooking. So I'll have a lot of different, uh, varieties of seaweeds, I'll have different varieties of peppers. Um, you know, that's anything from like Jun to uh, you know, Chipotle. So it's a wide variety from, you know, Asian to Mexican varieties as well too. So, um, it really kind of depends on what style of food you wanna do or you cook a lot of to be able to know what to keep in your pantry on hand. Um, but the first step is taking a look at your pantry, seeing what doesn't fit to the whole food, plant-based, um, you know, style. And then, um, switching that out to be able to accommodate your needs. So the temptation for other things, other items are not there in front of you.