> This is about the only kind of vegan proselytizing that I can stomach. If you can make food that tastes as good as meat, with nutrition similar to meat, and s

> This is about the only kind of vegan proselytizing that I can stomach. If you can make food that tastes as good as meat, with nutrition similar to meat, and sell it at a lower price than meat, I will switch overnight, and never look back. I'm wanting to try it out someday, and am willing to pay the price for a "restaurant burger" made using the product - but the cost is too great currently for the home market. If they can reduce this, while making the product better, then I'm all for it. That said - before I would be willing to switch fully, they'd have to be able to replicate a few kinds of cuts that are currently - well - impossible: 1. Well marbled aged rib-eye - steak and roast form, bone in 2. Pork shoulder 3. Full-size beef brisket, fat cap and all, plus tip One day, perhaps...