Hi Juan, thanks for these valuable contributions! I think the article looks great.
One friendly (and pretty minor) request: please don't revert other editor's edits without first raising the issue in a comment, unless it's evident that the edit should be reverted. For example, I changed "1st gen" to "first-generation" and you reverted my change (see the Style Guide section on abbreviations for a justification of my change). Similarly with other changes, such as expanding the name of ALLFED (there is no need to provide alternative spellings, abbreviations or full names when the text is a link pointing to a Wiki article that does these things).
Thanks again for taking the time to improve the article!
It has happened to me that when trying to make an edit I accidentally click ok on the warning that says "We've found a previously saved state for this document, would you like to restore it?", thus restoring an old version of the article and reverting someone else's edits.
Hey Question Mark, this page is for behind-the-scenes Discussion of this wiki entry, rather than discussion of the topic. This is analogous to Wikipedia's Talk pages, which each say at the top:
This is the talk page for discussing improvements to the [ARTICLE NAME] article. This is not a forum for general discussion of the article's subject.
Speaking of which, I'll talk to the moderators about maybe adding a banner like that to the top of these pages to avoid future confusion.
(Also, this entry is about a specific type of alternative foods, not about things like veganism, though unfortunately the term that's currently used is pretty vague and ambiguous. Hopefully in future the common term will be "resilient foods" instead.)
Thanks to Pablo for letting me know about this discussion. We were using alternate, but that had a different definition in Australian English, so we switch to alternative. But then we saw that there is an official definition of "alternative food" here. So we think resilient food is the best. We are going to be releasing a new version of our website with resilient food, and we have already switched our papers under review to resilient food.
I think it'd be good to mention the Penn State University grant/work, but I wasn't able to immediately identify whether that team actually has done work on alternative foods yet, so I left it out for now.
I've made a complete revamping on the entry based on the current state of the art. Any feedback is welcome.
Hi Juan, thanks for these valuable contributions! I think the article looks great.
One friendly (and pretty minor) request: please don't revert other editor's edits without first raising the issue in a comment, unless it's evident that the edit should be reverted. For example, I changed "1st gen" to "first-generation" and you reverted my change (see the Style Guide section on abbreviations for a justification of my change). Similarly with other changes, such as expanding the name of ALLFED (there is no need to provide alternative spellings, abbreviations or full names when the text is a link pointing to a Wiki article that does these things).
Thanks again for taking the time to improve the article!
Sorry Pablo I did not even realize I reverted your change (don't even recall doing that). I'll be more careful going forward
It has happened to me that when trying to make an edit I accidentally click ok on the warning that says "We've found a previously saved state for this document, would you like to restore it?", thus restoring an old version of the article and reverting someone else's edits.
Ah it must have been that, thanks for letting me know
No worries at all. And thanks, once again, for these great contributions!
Brian Tomasik's article on the amount of suffering produced by various animal foods is worth reading. If you're not willing to go vegan, it's probably a good idea to generally eat meat/animal products from larger animals, namely beef and milk. Since fewer animals are needed per unit of meat/food, these foods cause far less animal suffering. It may also be a good idea to eat less bread/rice/pasta/cereal and more beans, nuts, and potatoes.
Hey Question Mark, this page is for behind-the-scenes Discussion of this wiki entry, rather than discussion of the topic. This is analogous to Wikipedia's Talk pages, which each say at the top:
(Melodramatic example.)
Speaking of which, I'll talk to the moderators about maybe adding a banner like that to the top of these pages to avoid future confusion.
(Also, this entry is about a specific type of alternative foods, not about things like veganism, though unfortunately the term that's currently used is pretty vague and ambiguous. Hopefully in future the common term will be "resilient foods" instead.)
It's possible that this entry should be renamed resilient foods now, and (in my view) probable that it should be renamed to that at some future point.
Pablo said:
Thanks to Pablo for letting me know about this discussion. We were using alternate, but that had a different definition in Australian English, so we switch to alternative. But then we saw that there is an official definition of "alternative food" here. So we think resilient food is the best. We are going to be releasing a new version of our website with resilient food, and we have already switched our papers under review to resilient food.
Thanks, David. In light of this comment, I now lean towards renaming the entry resilient food. Michael, what do you think?
Okay, I went ahead and renamed it.
I think it'd be good to mention the Penn State University grant/work, but I wasn't able to immediately identify whether that team actually has done work on alternative foods yet, so I left it out for now.
They have started work, but I'm not aware of any publications yet.