Public Forum Debate

Having a conversation system is more than just a form at the bottom of the website—it is a process that requires a few exercises in […]

May 23, 2021
1 min read

Having a conversation system is more than just a form at the bottom of the website—it is a process that requires a few exercises in understanding the audience and creating an environment where people feel safe to share.

Plus, it’s important to make the comment section feel alive. And the best way to achieve that is by guiding the conversations and having the right set of tools that allow you to bring attention to those willing to put in the work and share their insights.

The outcomes might surprise you and open gateways that you did not dare to imagine. At least that’s what happened to us.

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David Gallwey

I’m a London-based qualified and registered organic process therapist. I consider victimization real food to help people feel their best. I’m a firm believer that real food are typically straightforward, and simple to bring into your life. I take an awfully smart approach that is realistic for my purchasers.

A question by David Gallwey, author of this article:
How would you change the ingredients from this dish? Have you ever thought of any substitutes to make it tastier?

Conversations 16 comments

Let's start a personal, meaningful conversation.

Example: Practical philosopher, therapist and writer.

Isabel Wagnersays:
Relevant commenter background or experience:Certified Pastry Afficionado
Just want to let you know how much I truly savor your recipes. I changed it up quite a bit: no cheese, used sliced apricots rather than dates, used a mixture of quinoa and rice, but kept the seasoning. The substitutions were made due to what was within the pantry (no dates, quinoa & rice were a packaged mix). The lemon & vegetable oil really makes the dish. It’s hearty but fresh. So healthy!
Reply
David Gallweysays:
Relevant commenter background or experience:Author and conversation editor
I’m glad you want to share it with everyone, Isabel! I welcome you taking the time to make this comment. I’m happy to hear you enjoyed it!
Christopher O'Neillsays:
Relevant commenter background or experience:I cook, and therefore I eat
Just have to say, please don’t discard the thick broccoli stems. Peel outer layer with potato peeler, then cut into long slices. It’s great for dipping into hummus or dips, or just eat as a quick and very healthy snack.
Sundar Pichaisays:
Relevant commenter background or experience:Expert non-professional cook
The recipe said “Turn the oven to 180 degrees.” Now I have no idea what to do because the oven door is facing the wall.
Reply
Highlighted by
  • David Gallwey
    Conversation starter
Nicolae Iorgasays:
Relevant commenter background or experience:Practical Food Writer from Botosani
Easy fix. Just read the recipe again.
James Thurbersays:
Relevant commenter background or experience:Not an expert, just a happy eater
Or find a quicker recipe where you can set the oven at 360 degrees.
Svetlana Tereshkovasays:
Relevant commenter background or experience:Neveragain deputy and former cosmonaut
You obviously just turned it on the wrong axis! It should still face you, just upside down.
Friedrich Hölderlinsays:
Relevant commenter background or experience:Been eating since '89
I don’t regularly comment on recipes but this salad is so darn great! It’s easy to put together and the dressing is a nice combination of sweet and tangy. It was absolutely delicious!
Reply
David Gallweysays:
Relevant commenter background or experience:Author and conversation editor
Good point Friedrich! You are very ambitious and I love it. I would suggest 5x as one recipe serves three. You could also try white wine vinegar or lemon juice. I hope it will be a hit!
Isabel Wagnersays:
Relevant commenter background or experience:Bread Baking Instructor (2012-present)
Hi, David! Could you indicate a good place to start?
David Gallweysays:
Relevant commenter background or experience:Author and conversation editor
Sure! I went with feta instead of cheddar cheese this time around. The dressing tied everything together excellently. It’s great to have a Mayo-free salad recipe out there that is full of life! Good luck.
Svetlana Tereshkovasays:
Relevant commenter background or experience:Been eating since '37
This is one of those recipes that you make and try and then immediately think “I must share this with all my veggie-loving friends”!
Reply
James Thurbersays:
Relevant commenter background or experience:Not an expert, just a happy eater
Can this be made the day before and refrigerated? Does it lose taste if made the day before?
Reply
David Gallweysays:
Relevant commenter background or experience:Author and conversation editor
Certainly, this can be made one-two days ahead and refrigerated.
Isabel Wagnersays:
Relevant commenter background or experience:Bread Baking Instructor (2012-present)
I love that it’s healthy and full of flavour and such an easy thing to make at the beginning of the week (I double it) and eat for lunch all week long.
Reply
Alice Gloversays:
Relevant commenter background or experience:I bake bread & pastries in my own shop. (2015-present)
I made this using broccoli and cauliflower and I blanched the broccoli briefly. Didn’t use cheese and had mixed seeds not just sunflower.  This will be a summer favorite for sure!
Reply
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