Dine-Out at St. Martin's Table

Join Compassionate Action for Animals on Saturday, May 12, at noon for a dine-out at St. Martin's Table. This all-vegetarian restaurant (and bookstore) offers appetizing choices of soups, sandwiches and salads. Don't miss this opportunity to hang out and join in some good conversation with other CAA supporters while eating great vegan and vegetarian food! The restaurant is located in Minneapolis right on the perimeter of the West Bank of the University of Minnesota.

Please RSVP to Rachel at rachel@exploreveg.org or call 612-508-3897.

Time: Saturday, May 12 at noon
Location: 2001 Riverside Ave. in Minneapolis

Tell Wendy's to Follow Burger King's Lead on Animal Welfare!

Just a few weeks ago Burger King announced its adoption of animal-welfare improvements that will significantly reduce the suffering of the chickens and pigs raised for its restaurants. Specifically, Burger King is decreasing its use of both meat from suppliers that confine pregnant sows in gestation crates and eggs from suppliers that confine hens in battery cages. Burger King is also giving purchasing preference to chicken suppliers that already use or will switch to far less cruel methods of slaughter.

Despite a campaign launched by People for the Ethical Treatment of Animals in 2001 to encourage Wendy's to eliminate some of its most egregiously cruel practices, the fast-food restaurant chain has not made a single improvement. Please take a moment to urge Wendy's to immediately commit to the same (or better) animal welfare standards as Burger King.

For more information on the campaign, as well as Wendy's telephone number and e-mail addresses please check out this web page.

Vegetarian Cuisine Gains Mainstream Momentum

The number of meat-free restaurants in the country has doubled in the past seven years

By Kelli Kennedy as published in the Contra Costa Times

April 26, 2007

The fake meat at this upscale vegan eatery doesn't taste like mystery meat. Depending on the night, it's more like hearty meat loaf with a mushroom sauce, pork tenderloin or Mediterranean grilled chicken skewers.

At Sublime, cascading waterfalls trickle from 10-foot windows in a low-lighted dining room filled with live palm trees and customers sampling $19 caviar - made of seaweed, not fish eggs.

Part of the transformation is a result of advances in cooking that allow chefs to prepare proteins such as tofu with a taste and texture similar to meat. They can do the same thing with tempeh, which consists of fermented soybeans with a more grainy texture, and seitan, a concentrated wheat gluten.

Experts also credit the rise to an expanding global pantry, where vegetarian dishes are no longer relegated to the back of a menu but have become main-plate specials.

Read the full article here.

View a huge listing of veg-friendly restaurants on CAA's VegGuide.Org site.