Solid state Kitchenaid mixers were introduced in 1978 (the K45SS and the K5SS). In 1986 the line was sold to Whirlpool and all the Artisan, Classic etc. mixers sold today are basically the same models as made in 1986 (some improvements and efficiencies in the machining but anyone who has an old "original" K45SS or K5SS can repair it using today's parts). The Pro line was developed as something entirely new so it doesn't have the same history, but the company has worked very hard to upgrade and improve the model since its inception. There was a period of time when people were having a lot of trouble with their Kitchenaid mixers and the company had to work very hard to restore the reputation of the product. That's when they instituted the one-year no-questions-asked full replacement policy. It's still the best guarantee in the business (my opinion). I'm not convinced the old Hobart mixers are inherently superior to the Kitchenaids made today. I think there's a lot of mythology attached to the brand, but my take on it is people have trouble with the newer mixers because they ask them to do more than they were designed for, especially kneading bread. 50 or 60 years ago women (and it was women in the home kitchen) fortunate enough to have mixers used them for cakes, cookies, meringues, whipped cream, etc. They didn't use them for bread dough, which was generally kneaded by hand. My MIL baked 4 loaves every other day and her old Dormeyer never saw the dough. There's a lot of discussion on The Fresh Loaf about people who burn out their mixers with stiff doughs mixed at speeds higher than the recommended "2" setting. Bread is not the KitchenAid's strong point, though you can mix a perfectly fine one or two-loaf batch or autolyse a portion of a bigger recipe and finish by hand. For bread the Bosch (stiff doughs) or the Ankarsrum/Electrolux Assistant/Magic Mill, etc. (wet doughs) are more suitable. Getting back to the original discussion, the two attachments I use most often on the KA are the grinder and the colander/sieve. The colander/sieve is wonderful, but you have to purchase a vintage one and the K5 is the biggest mixer one will fit. Why the company doesn't offer a new colander/sieve for the 6 quart I do not know. The Viking/Cuisinart/De Longhi (all the same machine) did have a colander/sieve attachment available. I use the shredder attachment less frequently, but I do use it, and even though I have a 14-cup Cuisinart, I prefer the shredder attachment because I find since the mixer is already on the counter, it's less fuss for me to use. Just one of those individual quirks we all have. Carol

Lynxe, this is getting really redundant. It's not a question of whether one can compensate for the deficiency. I suppose if one wanted to, they could live on nothing but supplements. Those on that very low calorie diet trying to hyper extend longevity essentially do that. But that is not to say it's optimal for good health or sustainable by the vast majority of people. As I said before, the issue is that the strict vegan diet, by itself is not complete. Meaning that it is not fundamentally consistent with the full nutritional requirements of the human body as it has evolved over the past tens of thousands of years. This, on its face says that it is not optimum. Further, as I said before, we know about the need for B-12, and the challenges of adequate protein, iron, zinc, iodine, DHA, calcium in following that diet. But it's what we don't know that's missing in that diet that could be harmful. We went for decades lauding a low to no fat diet and it wasn't until they looked deeper into the kinds of fats and the metabolism of those fats and things like essential fatty acids that they realized the low/no fat diet was not optimum. Not only for the required fats, but also for the sustainability of the diet as fats help keep one from feeling hungry. Further the replacement of fats with sugars, as many food cos. did to try to keep their food palatable, was very damaging to the waistline and blood sugar levels. Moreover, on a personal level, I never went vegetarian but approached that and found myself not doing well as I wasn't getting adequate protein (suffered hair loss and weak nails) and I was getting excess carbs which showed up as belly fat and cellulite. When I went back to eating a more balanced diet, all of that improved as well as my muscle tone and energy levels. I know quite a few other people who tried vegetarianism and went back. I know others who have tried veganism and went back to vegetarianism because they felt better and were doing better. You can argue that it was because they weren't doing it right, but the reality is, given how much time and effort they were willing to put into it, including some animal products in their diet was more effective and sustainable for them. If veganism works well for you, then that's wonderful. If you're willing to invest the time and effort to get sufficient variety/supplementation to keep your diet complete, that's great. I'm happy with whatever works for anyone that keeps them healthier. But given that only 2% of Americans are even self-described as vegan (and we don't know how many of those are long-term vs. dabblers) and given the nutritional risks/effort required to maintain health on that restrictive a diet, as well as the anecdotal experience of those who have tried it especially for the long term, I believe it is not the best diet for the vast majority of people. -------------------- This video discusses multigenerational veganism, or the lack thereof. The link below is a blog post by a doctor on her actual experience with patients who pursue veganism (vs. the theoretical) and how rare it is to find someone who will maintain the diligence required for long term health with veganism. If you do a search on "long-term veganism" you'll find lots more. Here is a link that might be useful: Dr. Clouthier on Veganism

If it ends in the word "food"...it is not real cheese...it is a product of cheese... I remember in Weight Watchers they always made sure you understood to use only the packages that said American cheese. and told you to stay away from those packages that said American cheese "food" or "product" I know...that doesn't answer your question...but I actually remembered something and I wanted to share it...LOL My answer to your question is yes I believe it is Velveeta I love cheese potatoes...we always use cheddar and shred it for our au gratin potatoes. patti

I have both...and use both, but for different reasons. We have the chopper on the counter all the time. We eat ALOT of onions and when I don't feel like chopping them with a knife, I throw them in there. It is really easy to throw the 3 small pieces in the dishwasher. (I have a back-up chopper in the cupboard! I would really miss the chopper) When I am making veggie soup, I use the processor. It holds alot more and it is quick and easy. I think you need to decide how you are going to/want to use it for the most....then you can decide on the one.