Thanks for the story, Kim. I grew up with animals and still eat a lot of meat. I’m all for a product if it’s actually healthier, and if some way can be found to tie vegetable production for it to healthy local economies( especially if people can make it at locally). As for the success of the food itself, it needs 3 levels of product on the shelf. One luxury priced, one super cheap that tastes like soybeans, and the actual product at a reasonable price. A single version always fails because rich consumers can’t brag about their 'fancy' grade and everyone needs a choice to reject. It can all be the same product, just put more salt in the '5star restaurant' grade. ;)

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