Table Talk: February 9

Vegan and vegetarian dining

By Kim O'Donnel

February 3, 2011

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat soon.)

Holy tofu, Batman! What’s going on?

Sodexo just announced that it will roll out Meatless Monday in 900 hospitals nationwide.

Meanwhile, Oprah and her staff recently conducted a one-week vegan challenge.

Are we seeing a shift?

Sweet potatoes, on the menu.

Kim O’Donnel weighs in on these developments and more in the world of plant-based dining on her Table Talk chat, Wednesday, February 9, at 10 a.m. PT, 1 p.m. ET. (Yes, this chat will be on a Wednesday, not a Thursday, as is often the case.)

Bring your questions, suggestions, and links to the chat. Of course, Kim will be on hand to give cooking advice too, so bring your how-to questions as well. Sign up below to receive an email reminder of the chat.

See you on Wednesday!

Table Talk with Kim O'Donnel - Feb. 9, 2011

(02/09/2011)

  

Close

9:59

Kim ODonnel:  Hey folks! Glad to be back after a few weeks offline. Today is all about what's happening in the eat-less or meat-less world. So much going on in the news and w/ news makers as it relates to meat (or not) consumption. Of course, all kinds of questions are welcome at the table, so fire away. Let's roll. Tell me what you want to know... Wednesday February 9, 2011 9:59 Kim ODonnel

10:00

[Comment From Lizka Lizka : ]  Great to have time to be here live. And the news coming out is so encouraging - does a heart good. Wednesday February 9, 2011 10:00 Lizka

10:02

Kim ODonnel:  Hey Lizka, glad to have you on board today. I should mention what exactly that news is: Food service giant Sodexo has recently announced that it will be rolling out Meatless Monday menus in 900 hospital cafeterias nationwide. Oprah mentioned on her show that her company, Harpo Studios, would be implementing MM as well, after a 7-day vegan challenge. Wednesday February 9, 2011 10:02 Kim ODonnel

10:02

[Comment From Joyce Pinson @friendsdrif Joyce Pinson @friendsdrif : ]  Hi Kim. Joyce in Kentucky here. Love eating meat, but love doing meatless meals too. Wednesday February 9, 2011 10:02 Joyce Pinson @friendsdrif

10:04

Kim ODonnel:  Hey Joyce! Thanks for popping in. I love eating meat too, just as much as I love doing meatless. Compared to just a few years ago, I eat about half as much meat as I used to. The way I got there? Going incrementally -- starting w/ one day off from meat, then 2, sometimes 3 or 4... it's become a part of my weekly routine. What about y'all? How does this idea work (or not) in your own lives? Wednesday February 9, 2011 10:04 Kim ODonnel

10:04

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Can I just say how disappointed I am that Oprah's vegan challenge seems to be all about fake meats and processed foods? Gah. What about fresh fruits and veggies? Whole grains? Wednesday February 9, 2011 10:04 Jeanne in Seattle

10:05

Kim C.:  Hi Everyone! On the topic of plant-based diets: In Portland right now, the film Forks Over Knives is showing — it makes a strong case for a plant-based diet, mostly for health reasons. (Lots of data about the Western meat-heavy diet and disease.) I think it will be released in May nationally. Kim, I know you've seen this film, too — maybe you can answer my question: Are they advocating for not eating oil, too? Wow. Olive oil helps me feel sated — I'm always sprinkling it on grains, for instance. Wednesday February 9, 2011 10:05 Kim C.

10:06

Kim ODonnel:  Jeanne, you touch on a point that has been a source of contention for many since the show aired. On the one hand, it's hugely symbolic that Oprah, the huge influencer that she is, is bringing the issue of meat production & consumption to the mainstream. On the other hand, the huge leap from meat to vegan -- and the segue to faux meats as the gateway -- I agree is not productive without an introduction to veg, beans, grains. What do others think? Wednesday February 9, 2011 10:06 Kim ODonnel

10:09

Kim ODonnel:  Hey Kim C, the film will be released in March. I did notice the lack of oil as well. It's a good question that needs to be asked of the filmmakers. The film Kim is talking about is a documentary featuring the research and work of 2 docs -- C. Colin Campbell (author of The China Study) & Caldwell Esselstyn, who's been helping Bill Clinton with his recent major dietary shift. Wednesday February 9, 2011 10:09 Kim ODonnel

10:09

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Hi Joyce! I'm @fourchickens on twitter Wednesday February 9, 2011 10:09 Jeanne in Seattle

10:09

[Comment From francine francine : ]  Eating less "meat" resulted from taking a farm share Wednesday February 9, 2011 10:09 francine

10:09

Kim ODonnel:  Hey Francine, where are you based? And when you say farm share, does that include a 1/4 of a cow (or something similar)? Wednesday February 9, 2011 10:09 Kim ODonnel

10:10

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim C: haven't heard the thing about oil. Some of the good oils (olive, coconut, fish) are important for brain function. Wednesday February 9, 2011 10:10 Jeanne in Seattle

10:10

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  I have low blood sugar and must keep high protein. Will never "phase out" eating meat...but always eager to try new things. Love quinoa....and of course we grow lots of our own vegetables. Wednesday February 9, 2011 10:10 Joyce @friendsdriftinn

10:11

Kim ODonnel:  I think it's exciting to see so many conversations taking place about meat & its role in our diet. But truly what is required for each of us to take a good look at our own bodies/health & ask the hard questions: what's the best/most healthful way for me & my family? What makes sense in the context of my life? One size does not fit all, important to remember as we consider alternatives. Wednesday February 9, 2011 10:11 Kim ODonnel

10:12

[Comment From Erin Erin : ]  I think that using faux meats is a step in the right direction; after all, it is what I did when starting out to cut red meat from our diets. However, it is a first step...some of those faux meats (I later learned) are loaded with unsustainable soy and/or tons of sodium and other nastiness to give it "meat-like flavor." You've got to keep going and there you will find yourself face to face with veggies, beans, etc. Wednesday February 9, 2011 10:12 Erin

10:13

Kim ODonnel:  Hey Erin, I know faux meat is a gateway for many folks trying to figure things out & I say, if it is an effective tool to making change, I'm all for it. But like anything, moderation. Faux meat, as you just said, are highly processed and often high in sodium. Wednesday February 9, 2011 10:13 Kim ODonnel

10:13

[Comment From francine francine : ]  sorry about the confusion - this is an organic vegetable farm share I'm in SW Florida Wednesday February 9, 2011 10:13 francine

10:14

Kim C.:  Here's the link for the film: http://www.forksoverknives.com/ They postponed release until May. I'm sure there will be time to get my oil question, and others, answered. Wednesday February 9, 2011 10:14 Kim C.

10:14

Kim ODonnel:  Not at all, Francine. Folks are coming from a variety of perspectives -- I know some who are eating less meat b/c they now have access to better meat, if that makes any sense. Oh what's in season in SW Florida right now?! Let us eat vicariously through you. Wednesday February 9, 2011 10:14 Kim ODonnel

10:14

Kim ODonnel:  Kim C, thanks for update on the movie. Great to know. Wednesday February 9, 2011 10:14 Kim ODonnel

10:14

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Sorry, not sure what "faux meat" is. Can you explain? Wednesday February 9, 2011 10:14 Joyce @friendsdriftinn

10:17

Kim ODonnel:  Oh sure, Joyce. "Faux meat" is another way to say meat analogue. "Meat" made from soy & wheat -- brand names include Tofu Pups, Faux Chorizo, Fakin Bacon, Gimme Lean Sausage, Garden Burgers and more. You can find them in supermarkets everywhere. Wednesday February 9, 2011 10:17 Kim ODonnel

10:17

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  Great topic - thanks for hosting, Kim! Wednesday February 9, 2011 10:17 Mary B (happy vegetarian)

10:17

Kim ODonnel:  Hi Mary! Where are you typing from? Wednesday February 9, 2011 10:17 Kim ODonnel

10:17

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Erin: don't you think the fake meats kind of turn people off? most of them taste fairly icky (to me). Beans, grains, and veggies taste much better. Wednesday February 9, 2011 10:17 Jeanne in Seattle

10:17

[Comment From francine francine : ]  broccoli raab, beets, all sorts of greens, cabbage- greens are coming in strong right now and STRAWBERRIES Wednesday February 9, 2011 10:17 francine

10:18

Kim ODonnel:  Aw man, look at the farmer's market haul that Francine has access to right now. Green with envy! Wednesday February 9, 2011 10:18 Kim ODonnel

10:18

[Comment From Lizka Lizka : ]  Re meatless - I find I prefer meatless - at least at home, because I find it much easier to throw together at the last minute. Definitely still like meat through. Wednesday February 9, 2011 10:18 Lizka

10:19

Kim C.:  Kim, tell us a little more about the Sodexo decision to observe Meatless Monday. Do you think others will follow suit — or that they'll work in a Meatless Thursday eventually, too? … Wednesday February 9, 2011 10:19 Kim C.

10:22

Kim ODonnel:  Kim C, it's a huge development. Sodexo is like the Wal-Mart of the food service world. It's not hospitals but universities, assisted living, corporations... the impact is enormous. I think the company feeling the pressure is Aramark, another food service biggie. My sense is that in order to stay competitive & to meet consumer demand/trends, Meatless Monday will become a regular part of institutional food service menus. I imagine it trickling down to more chain restaurants too. Wednesday February 9, 2011 10:22 Kim ODonnel

10:22

[Comment From Lizka Lizka : ]  That's VERY disappointing re Oprah. I agree, there are so many non-processed, real food that often is just as easy to make and MUCH better for you. At the same time, anything that helps get people to start thinking outside their comfort zone shouldn't be dismissed, I suppose. Wednesday February 9, 2011 10:22 Lizka

10:22

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Hey Jeanne...I knew who you were! Hope you enjoyed that Brown Derby Cocktail I sent you! Giggles Wednesday February 9, 2011 10:22 Joyce @friendsdriftinn

10:22

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  For me the big problem with faux meat is that much of it is based on soy, which is very hard on the human digestion unless it is fermented, or wheat, which many ppl, like me, are intolerant to. Wednesday February 9, 2011 10:22 Jeanne in Seattle

10:23

[Comment From Erin Erin : ]  What exactly is the Oil Question? (P.S. I am one of those people who consumes less meat because better quality is available to me; it's more expensive, and I go by the mantra of "quality, not quantity.") Wednesday February 9, 2011 10:23 Erin

10:23

Kim ODonnel:  Erin, in the movie Forks Over Knives, the theme of no oil in cooking is mentioned repeatedly. Kim C, do you have anything to add? Wednesday February 9, 2011 10:23 Kim ODonnel

10:23

[Comment From Lizka Lizka : ]  I am TOTALLY jealous of Francine - can't wait for spring. Wednesday February 9, 2011 10:23 Lizka

10:24

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  I have been a vegetarian (no meat - that means no fish or chicken, pork or beef) for 25 plus years and find my diet keeps me healthy and sustained. Over the years it's become much more "normal" to have a meat-free diet but it still puzzles lots of people. I am of the mindframe to not be distainful of those who eat meat. I always say to people who do: The more for you, the less for me! Wednesday February 9, 2011 10:24 Mary B (happy vegetarian)

10:25

Kim ODonnel:  And Mary, I'm sure you've noticed how much more company you're keeping these days! There's definitely dietary re-evaluation afoot in this country. Wednesday February 9, 2011 10:25 Kim ODonnel

10:25

[Comment From Erin Erin : ]  Jeanne: I think that products like Morning Star Farms Veggie Crumbles are a good stand-in for things like lasagna, where the product is mixed in and imitates a similar texture for the meat it's replacing. Wednesday February 9, 2011 10:25 Erin

10:25

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Mary: Agreed! I think it's not a better or worse philosophical stance to eat or not eat meat. It's what's best for you. Wednesday February 9, 2011 10:25 Jeanne in Seattle

10:26

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Also, what does observing Meatless Monday mean for Sodexo? Fake meat? Or veggies, fruits, grains, beans? Wednesday February 9, 2011 10:26 Jeanne in Seattle

10:26

Kim C.:  Sorry, Erin (and others): No, I don't have much to add re: oil. I haven't read the China Study, and the website that the movie flashes up at the end, isn't ready yet. I'm sure they'll have more info about their cooking methods, etc., there. http://plantbaseddiet.com/ Wednesday February 9, 2011 10:26 Kim C.

10:27

Kim ODonnel:  Jeanne, I will be learning more about Sodexo's plans next week, as I'm meeting with its head of corp. communications. The company is v. excited to get their chefs up to snuff on meatless cooking, but right now I don't know exactly how that will translate. Stay tuned! Wednesday February 9, 2011 10:27 Kim ODonnel

10:27

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  I live in beef country - Joseph OR - lots of ranchers! So not as many vegetarian allies as in other communities! There is a big focus here on grass-fed beef and treat the cows/pigs/chickens/goats nice before they are slaughtered. Lots of eat local meat focus. Wednesday February 9, 2011 10:27 Mary B (happy vegetarian)

10:29

Kim ODonnel:  That's what I love about this conversation. It never bores me. Here we have a vegetarian living among beef ranchers. It's the new normal! Wednesday February 9, 2011 10:29 Kim ODonnel

10:29

[Comment From Lizka Lizka : ]  Focus on humanly treated meat just as important as less meat I think Wednesday February 9, 2011 10:29 Lizka

10:30

Kim C.:  Kim, do you cook much with cashew milk? I've never tried it, but I'm a big fan of coconut milk. Wednesday February 9, 2011 10:30 Kim C.

10:30

Kim ODonnel:  Lizka, such an important point. Great inroads on this front but still so much work needed. Wednesday February 9, 2011 10:30 Kim ODonnel

10:31

Kim ODonnel:  Kim C: I don't know much about cooking w/ cashew milk. But like you, love me some coconut milk. I've just started buying the SoDelicious coconut milk for my cereal and now there's a creamer for coffee. Really nice dairy-free alternative. Wednesday February 9, 2011 10:31 Kim ODonnel

10:32

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Agreed. I come from an ag background. I don't think of beef producers any different than I think of those who grow black eyed peas. But it seems the camps get confrontational. That's what makes me sad. Wednesday February 9, 2011 10:32 Joyce @friendsdriftinn

10:33

Kim ODonnel:  Joyce, food pushes our buttons. It is so personal. When we're challenged to look at what we're eating, how we're eating & how we spend our money on food, the tentacles go out. It's good, tho. The more we talk, the further we get. Wednesday February 9, 2011 10:33 Kim ODonnel

10:33

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  I have to say that it still pains me that we grow animals for food - what do people think about that? It is a big INDUSTRY! Wednesday February 9, 2011 10:33 Mary B (happy vegetarian)

10:34

Kim ODonnel:  Actually what pains me Mary is that we grow feed for animals. Half of America's crop land is devoted to animal feed. Wednesday February 9, 2011 10:34 Kim ODonnel

10:34

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I think it's super important to help people be aware of how their meat is grown, fed, and slaughtered. The concept of cheap meat is good meat needs to be countered. Wednesday February 9, 2011 10:34 Jeanne in Seattle

10:34

[Comment From Erin Erin : ]  I'm with Lizka. "Compassionate Carnivore." I'm reading a book by the same title, too. Wednesday February 9, 2011 10:34 Erin

10:35

Kim ODonnel:  Isn't that a great book, Erin? Catherine Friend is the author, folks. Wednesday February 9, 2011 10:35 Kim ODonnel

10:35

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Joyce: yes, agreed. I follow many cattle ranchers on Twitter and they are all very grumpy about being labeled the bad guys all the time. Wednesday February 9, 2011 10:35 Jeanne in Seattle

10:35

[Comment From Lizka Lizka : ]  Agree w/ Joyce - it's sad when people can't see past their differences to what would be not-so-hard if we all just worked together. Wednesday February 9, 2011 10:35 Lizka

10:35

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  Thanks for that point Kim - @ growing feed for animals instead of growing grains to feed people. Wednesday February 9, 2011 10:35 Mary B (happy vegetarian)

10:35

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim, agreed. Mary: what would you like to see? Hunting? I'm not being snarky, just asking. Wednesday February 9, 2011 10:35 Jeanne in Seattle

10:36

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  So let's here what everyone has to say as to why meat eaters should go meatless on certain days or on a somewhat regular basis? What is compelling to convince meat eaters to eat less/no meat? Wednesday February 9, 2011 10:36 Mary B (happy vegetarian)

10:37

Kim ODonnel:  For me, health was the first consideration. I have a family history of heart disease & a roller coaster cholesterol level. Less animal fats is a good thing for my body. Environmental impact is also an issue for me, particularly the results of CAFO meat. I tell my story in The Meat Lover's Meatless Cookbook. Wednesday February 9, 2011 10:37 Kim ODonnel

10:37

[Comment From Lizka Lizka : ]  In my mind it's the big industry that needs to go - we can still grow animals for food AND treat them humanely. Smaller farms are much better. Wednesday February 9, 2011 10:37 Lizka

10:37

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Here in Appalachia, Ag not an industry. Hobby farms. Same way of life we have had for hundreds of years..sustainable. In summer, we often have many meatless meals....we just didn't know it was trendy. LOL Wednesday February 9, 2011 10:37 Joyce @friendsdriftinn

10:38

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Meat eaters to eat less meat? Economy. Wednesday February 9, 2011 10:38 Joyce @friendsdriftinn

10:38

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Mary: I just say, "it's delicious!" And it is different! And, why not try it? Wednesday February 9, 2011 10:38 Jeanne in Seattle

10:38

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  There is a huge hunting focus where I live. Yes - I think anyone who eats meat should be able to kill and butcher animals. I can't/won't/don't - hence the happy vegetarian. Wednesday February 9, 2011 10:38 Mary B (happy vegetarian)

10:38

[Comment From Erin Erin : ]  Mary B: I hear you, I do. Which is why I prefer it to be local/small scale for the products that I purchase for our family. In most cases, I know the farmer and know how the animal is raised, fed and treated. It has been a big shift for me, and it has made me feel very grateful for my meal. Saying grace has taken on a new meaning for me, and I do my very best not to waste anything. We consume meat about once a week this way (leftovers stretch out) the rest is meatless. I agree: SMALL SCALE. Also, over half of all antibiotic production is for ANIMALS not human beings. Wednesday February 9, 2011 10:38 Erin

10:40

Kim ODonnel:  One of the most impactful pieces of Oprah's show last week is the footage from a Cargill slaughterhouse. Tough to watch, but necessary, I think, to know what happens if you choose to eat meat. Wednesday February 9, 2011 10:40 Kim ODonnel

10:40

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I truly think there are body types that need to eat more meat than others. And body types that need to eat little to none. So I will never tell any one person to not eat meat. But, I think more fruits and veggies is good for everyone. That's what we've lost in this country--an appreciation for what we in our house call "growing food." Wednesday February 9, 2011 10:40 Jeanne in Seattle

10:41

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  I worry about animal antibiotics, but I also worry about plant GMO's. One of the reasons I have pulled back from big box stores and started growing most of what we eat at home. Wish way to eat better at restaurants. Wednesday February 9, 2011 10:41 Joyce @friendsdriftinn

10:42

Kim ODonnel:  Joyce, the grow your own food movement is definitely spreading. It's really taken hold in Detroit, where growing your own food is illegal! There are now some 700 community gardens in the city. Wednesday February 9, 2011 10:42 Kim ODonnel

10:42

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Erin: the antibiotic thing is huge! We've created super bacteria with our dependence on antibiotics in the animals we eat. Gah. Wednesday February 9, 2011 10:42 Jeanne in Seattle

10:43

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  Has anyone in this group seen the movie @ Temple Grandin? Wednesday February 9, 2011 10:43 Mary B (happy vegetarian)

10:44

Kim ODonnel:  Mary, I've seen just a small portion of the Temple Grandin movie - it's on my to-do list. She's been hugely instrumental in teaching big ag how to rethink their business from the perspective of the animal. Wednesday February 9, 2011 10:44 Kim ODonnel

10:44

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Joyce: Plant GMOs scare the sh*t out of me. Me and my family are extremely food allergic, and I thing the GMO thing is a contributor to that. We could die if we eat the things we are allergic to. And now we're splicing stuff together. Even putting animal DNA into plants. So bad. Total Frankenfood. Wednesday February 9, 2011 10:44 Jeanne in Seattle

10:46

Kim ODonnel:  Re: GMO: I suppose you've all heard the news the USDA recently agreed to deregulate alfalfa? Maybe you're thinking, well that's ok, I don't eat alfalfa. Yes, but cows do. If you drink milk or eat other forms of dairy, this is a HUGE thing. The response from sustainable ag community has been vociferous. Hard to say what is going to happen as a result. Wednesday February 9, 2011 10:46 Kim ODonnel

10:46

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim; It's illegal to grow your own food in Detroit??? Why? What's the rationale? Wednesday February 9, 2011 10:46 Jeanne in Seattle

10:49

Kim ODonnel:  Jeanne, it has something to do w/ a wacky ordinance about primary land use. I learned about this at the Edible Institute conference in Santa Barbara recently. Wednesday February 9, 2011 10:49 Kim ODonnel

10:49

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Jeanne, I am a big fan of heirloom vegetables. Frankenfood is unacceptable and all GMO food should be labelled. Wednesday February 9, 2011 10:49 Joyce @friendsdriftinn

10:49

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Temple Grandin is so awesome. I love the fact that she's so intensely empathic with the animals, and yet is able to speak so dispassionately and logically about the problems. This is probably why big ag listened to her. Wednesday February 9, 2011 10:49 Jeanne in Seattle

10:49

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  There is also talk about revisiting GMO beets. The recent weather has been very bad for sugar cane growers. Wednesday February 9, 2011 10:49 Joyce @friendsdriftinn

10:49

[Comment From Erin Erin : ]  Regarding alfalfa: just how do they (the USDA) think that they're going to control the wind? They're letting the genie out of the bottle with that decision, IMHO. Wednesday February 9, 2011 10:49 Erin

10:50

Kim ODonnel:  Exactly Erin. The wind will always win. (and so will Monsanto) Wednesday February 9, 2011 10:50 Kim ODonnel

10:51

Kim ODonnel:  Here's a petition put together by Food Democracy Now: http://action.fooddemocracynow.org/sign/obama_goes_rogue_on_gmos/ Wednesday February 9, 2011 10:51 Kim ODonnel

10:51

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  I know I may be presenting more of a stridency @ meatless diets (only eat meat if you can kill animals!) but want to say one more thing: many people don't have the luxury or the knowledge to choose selectively what to eat. We are very fortunate to know what we know, aren't we? Muchless fortunate enough to pick and choose what we choose to buy and what we cook! Wednesday February 9, 2011 10:51 Mary B (happy vegetarian)

10:52

Kim ODonnel:  Hear, hear Mary. Couldn't have said it better. Wednesday February 9, 2011 10:52 Kim ODonnel

10:52

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: wow. That's crazy. We have chickens in our urban backyard--I guess we would be total outlaws in Detroit! Wednesday February 9, 2011 10:52 Jeanne in Seattle

10:55

Kim ODonnel:  It's wild, Jeanne. And yet, the movement in Detroit is feeding people & there's vacant lots being turned into green space. Ashley Atkinson is the wizard behind this program. Wednesday February 9, 2011 10:55 Kim ODonnel

10:55

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  The thing I don't get is that there are beans, veggies, fruits, and grains at every supermarket in the country. It's so interesting that so many people avoid those aisles. Wednesday February 9, 2011 10:55 Jeanne in Seattle

10:56

Kim ODonnel:  here's her project: http://www.greeningofdetroit.com Wednesday February 9, 2011 10:56 Kim ODonnel

10:57

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  So what is one thing each of us might do to raise consciousness/educate/promote meatless (or eat less meat) eating in our communities? Wednesday February 9, 2011 10:57 Mary B (happy vegetarian)

10:58

Kim ODonnel:  To me the missing link in this very big conversation is a commitment to cooking. If we don't cook, we don't connect. We don't care. But when we pick up a knife and start cooking, we start to ask questions. Wednesday February 9, 2011 10:58 Kim ODonnel

10:58

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: I guess in Detroit you can grow veggies and call them "ornamentals." LOL! Wednesday February 9, 2011 10:58 Jeanne in Seattle

10:58

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Mary: Great question! I just continue to eat well and share those meals with others. I also make really yummy snacks/meals for kids who come over to play with my daughter. The kids go home and ask for the stuff they eat here! Wednesday February 9, 2011 10:58 Jeanne in Seattle

10:58

[Comment From Lizka Lizka : ]  Jeanne - I think the biggest thing is knowing what to do with them (or lack-there-of). I know I love these things and still struggle with new and interesting ways to prepare them sometimes. Wednesday February 9, 2011 10:58 Lizka

10:59

Kim ODonnel:  This is exactly why I do what I do. The more we know, the more we know. Spread the love, one crumb at a time. Wednesday February 9, 2011 10:59 Kim ODonnel

10:59

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  People are time starved. We have our priorities...and cooking food is not one of them. Wednesday February 9, 2011 10:59 Joyce @friendsdriftinn

10:59

[Comment From Mary B (happy vegetarian) Mary B (happy vegetarian) : ]  If big companies like Sodexo can do so, why can't we?! Wednesday February 9, 2011 10:59 Mary B (happy vegetarian)

11:00

Kim ODonnel:  Mary, it all counts. Grass roots, among family, friends, in the media, corporate -- we all need to participate in the conversation. Again, that's why I find it endlessly fascinating. Stuff is happening. Wednesday February 9, 2011 11:00 Kim ODonnel

11:00

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Joyce: true. That's why I love my time saving tools: crockpot, rice maker, pressure cooker. They allow me to make really good meals even during super hectic days. Wednesday February 9, 2011 11:00 Jeanne in Seattle

11:01

[Comment From Joyce @friendsdriftinn Joyce @friendsdriftinn : ]  Yes m'am. I take time to cook. But it is a struggle some days....and I don't have any kids at home. Two income family with lots of committments. Wednesday February 9, 2011 11:01 Joyce @friendsdriftinn

11:02

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Joyce: Oh, I wasn't judging. Just telling you what I do. :) Wednesday February 9, 2011 11:02 Jeanne in Seattle

11:03

Kim ODonnel:  I love how everyone has stirred the pot. Great, thought provoking conversation. Thanks for stopping by -- and not on the regularly scheduled Thursday. Next chat: TBD. We will post on Twitter & FB & on Culinate home page. Take care! Keep the spirit of cooking alive. Wednesday February 9, 2011 11:03 Kim ODonnel