Dine-Out at Pizza Luce!

Join CAA for a dine-out at Pizza Luce this Monday! This veg-friendly restaurant has a fun atmosphere and is known for their fantastic pizza. Their menu offers many vegan options such as "rinotta" and soy cheese, mock sausage and duck, and a wide range of vegetable toppings, as well as vegan appetizers and sandwiches. Come escape the chilly weather and enjoy some good food and warm company!

Please RSVP with Becca at becca@exploreveg.org or 763-221-0770.

Time: Monday, January 21 at 6:30 p.m.
Location: Pizza Luce (Seward) on 2200 E Franklin Ave, Minneapolis

Campaign Victory: The Bad Waitress Switches to Cage-Free Eggs

After working with Compassionate Action for Animals, the popular restaurant The Bad Waitress has officially made a switch to using exclusively cage-free eggs this past December.

The retro-themed restaurant wedged between Uptown and Downtown Minneapolis also runs the nearby, hip Spy House Coffee Shop. The Bad Waitress has implemented an exclusive organic, cage-free policy for all its eggs (including those used in baked goods at the Spy House Coffee Shop), which accounts for approximately 163,800 eggs per year.

"The Bad Waitress' decision to end our use of eggs from caged hens is in line with our commitment to stay on top of important social responsibility issues," said David Wiedmeyer, kitchen manager. "Our new cage-free egg policy is better for our customers and better for hens."

While cage-free hens do not live cruelty-free lives, may not be able to go outside, and are guaranteed to end up in the slaughter line; they are able to walk, spread their wings, stand on solid ground, and lay their eggs in nests—all instinctive behaviors permanently denied to hens confined in battery cages.

Learn more about our No Battery Eggs campaign and send us an e-mail at info@ExploreVeg.org to get involved!

Article: Check That Chicken Nugget - It Might Just Be a Plant

By Andrea Sachs as printed in the Washington Post
January 9, 2008

Allison Don is not a paranoid eater, but when faced with dishes made with mock meat, the vegetarian occasionally has one of her carnivorous friends take the first bite - just to be certain it isn't the real thing.

"You can't tell sometimes," the 24-year-old Arlington resident said of the latest generation of imitation meats, a sample of which appeared in her "Chicken" Deluxe lunch at Java Green in Washington. "I wouldn't be able to tell unless one of my friends tasted it, or I picked it apart."

...To meet the rising demand for more salubrious cuisine, mock meats have been vastly improving and evolving, earning a place on the U.S. Department of Agriculture's food pyramid (look under "Meat and Beans") and in the kitchens of many professional and home chefs.

Read the full article here

Video: Tyson Workers Caught Torturing Birds

A new investigation by People for the Ethical Treatment of Animals into two Tyson Foods plants has exposed cruel and filthy conditions - something this KFC supplier does not want you to see. Watch the undercover video, then write to Tyson and KFC urging both companies to end their cruel practices!

Watch the video (Warning: Contains graphic footage and language).