“We're carnivores and Mom is a vegetable,” Mays once declared. While I didn’t engage in a debate with our preschooler at the time, I’m certain I could prove both of his claims inaccurate. I’ve been a vegetarian for most of my adult life—not a vegetable—and more importantly, Mays is far from a carnivore.

Even though he, his dad and his brother would never turn down a piece of bacon, and they almost always order an omnivorous menu item when dining out, they could all pass as herbivores more times than not. I prepare most of our meals at home and as a vegetarian, I don’t cook meat. I consume limited amounts of dairy products, eggs and honey, but I strive to otherwise eat and serve a whole foods, plant-based diet.

It used to feel like my eating preferences were shared by a very small minority of the local population, but lately I have heard from a growing number of people who are intentionally eating more plant-based meals. In this month’s issue we explore how the move away from meat comes with the promise of glowing health, a smaller environmental footprint and broader culinary experiences. Writer April Thompson shares the secrets of making this a seamless transition in “The Roots of Good Health: Thriving on a Plant-Based Diet” and “Meatless Makeover: A Plant-Based Spin on Classic Dishes.”

Plants play a starring role in other important aspects of our lives, as Julie Marshall reveals in “CBD’s New Frontier: Help for Mental Health” and Julie Peterson enlightens in “Hemp Gets Hot”. Read about the high hopes farmers, agricultural researchers, manufacturers and consumers have for hemp’s use in a host of fiber-based products and its potential to combat climate change.

Just a handful of years ago the term “plant-based diet” was virtually unheard of and it was illegal to grow hemp in U.S. soil. While it’s exciting to see how things have evolved in recent years, it is especially important to be an informed consumer as new trends gain traction. Remember that fried and processed snacks are still unhealthy even when they are made with plant-based ingredients, and all CBD products are far from equal.

Take your good health intentions beyond the pages of this magazine to see how you can incorporate more healthy plants into your lifestyle. Whether you’re an established vegan trying to educate others or a carnivore moving toward being a “vegetable”, there is always room for growth. Embrace where you are today and celebrate steps toward the vibrant future you seek.

Cheers!

Meredith Montgomery, Publisher