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Stephen Wallace's Zoom Meeting - Shared screen with speaker view
Jeannine
42:51
We have the power to remove ourselves from the huge agribusiness system by supporting small farmers in our farmers markets. instead of only shopping at grocery stores.
kenjackson
47:11
regarding the increasing grocery prices, understanding “supply and demand”, my theory is that producers and distributors are making a bunch of unexpected profits, taking advantage of the situation…your thoughts?
Charles Long
53:45
You mentioned Paul Ehrlich's research on population growth. What impact do you think human population growth is having on the environment, if any, and particularly on global climate change?
Tracy Daniel
55:32
Food safety is an interest of mine, and lobbying by big agriculture has resulted in chicken processing plants that give workers and USDA inspectors little time to make sure that chickens are safe for sale. Poultry processing is dangerous for workers too. The Biden administration did not implement proposed rules last year that would have allowed lines to move at the rate of 175 chicken carcasses a minute.
Linda James
01:00:03
We have a vegetarian household, and went to eat at Highlands and their "vegetarian" dish had no protein in it...
Pooja Chawla
01:02:22
I grew up vegetarian in India and can relate to this conversation.I eat seafood and white meat now but I still enjoy my vegetables and lentils!!
Kristin Sullivan
01:02:26
I would love to hear your thoughts about the trend of meat substitutes and the controversy surrounding the environmental impact of their production.
Joyce Lanning
01:05:30
I just bought the updated 'Diet' on Kindle and Audible. My latest flexitarian move included Ripple pea milk and So Delicious coconut yogurt. Still eat salmon but not dairy or eggs. Meat and chicken left my plate years ago. Current food supply and waste are problems for heat trapping gases and climate disruption. Thank you Frances Moore Lappe.
T.K. Thorne — TKThorne.com
01:05:55
Excellent question, John! LOL!
Jennifer Greer
01:07:55
Yes, thank you for the fab recipes. Cooking is great way into the philosophy. Also, thank you for the 5 guiding principals on moving forward/making change on p. 114-116.
Tracy Daniel
01:15:01
Sodium is a widely used additive as well. It has some preservative properties, but also makes you want more of the food. Like Lays potato chips!
Joyce Lanning
01:17:25
Oh dear - I eat Amy's frozen bowls - which are processed, but seem OK for me as a non-cook. I'm 79 and busy with working on climate issues and don't want to learn to cook.. What can you say about.
Julie Levinson-Gabis
01:25:09
Joyce: We love Amy's. I don't cook often either.
Jeannine
01:27:16
It would be interesting to talk about our choices not to cook…time? living alone? many reasons…
Julie Levinson-Gabis
01:28:43
I just ordered your book. Thank you for speaking to our group.
Joyce Lanning
01:30:28
Just what I needed to learn today!
Joyce Lanning
01:30:40
Thank you!
T.K. Thorne — TKThorne.com
01:30:55
Thanks for a great presentation!
David Chaplin
01:31:52
Oat milk has less of a distinctive flavor than coconut or soy milk and is a good substitute for cow’s milk in recipes.
Tracy Daniel
01:32:02
Thank you so much for the wonderful presentation.