that people (especially Americans) laugh at me that I extend the same courtesy/empathy to the food sources of mine as a way of life.

I hear ya, for me I understand the thought process and respect it, though as a semi robotic personality science nerd type i tend to get a "logical inconsistency" related headache from various things... especially when dealing with vehement fundamentalist practitioners of various faith related issues. That is, largely due to what you mentioned before.

how many microbes had to die the Malthusian way in order for you to enjoy your yoghurt or curds. though microbes aren't insects or animals in the normal sense. Makes them rethink what exactly vegetarianism means.

How far will the rabbits hole go? Where does the respect for trying to prevent the suffering of "charismatic megafauna" slongside other organisms end and acceptable dietary habits being.

One can cut around a potato to make sure every leaf bud leads to a new plant... but aren't all of the intermediary cells also alive? Even if not fundamentally necessary for the rest of the potato to sprout a new plant. Same thing with the microbes... or heck.. even the edible leaf picked off a plant.

If we can pick leaves off a plant to eat, could we not carve a steak out of a cow, or out of a pig as long as they lived after and we could ensure no suffering took place?

M'urica diet wise... most people turn a blind eye to what their foods involve and its honestly quite disturbing. McNuggets as an example... or the "pink slime" from a few years back... food price a 1 cent increase in the per pound price to ensure that animals are treated humanely is often considered "too much"... its ridiculous.

On a positive note, for my former shop in southern California one of the most popular items was the vegan eggplant and mushroom burger. Had a modified vegan brioche bun, brushed with a bit of oil and seasoning mix then toasted. Sliced champignon mushrooms and Japanese eggplants seasoned with some sugar, salt and pepper then pan-fried to be caramelized and somewhat "bacony", sliced tomatoes, lettuce and onions with a smoky ancho chili spread I made with some soy lecithin, oil, lime juice, seasoning spice and the chilies to top things off with.