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Their Lives, Our Voices Coming Soon

If you haven't yet registered for this year's Their Lives Our Voices conference, now is the time to do it!

Hosted by Compassionate Action for Animals, this conference will take place in Minneapolis at the beautiful Hubert Humphrey Conference Center, located in a charming, veg-friendly, walking neighborhood. The conference is next week, from Friday, June 12 through Sunday, June 14.

Their Lives, Our Voices is an inclusive, high-quality, affordable, and hands-on conference focused on empowering advocates in their efforts to help farmed animals. This event is accessible to all animal advocates and will showcase diverse topics and perspectives within our movement. Networking and attendee participation are vital to TLOV's success, so please come and make this an exceptional event.

The conference costs $30 for students and low-income individuals, and $45 for everyone else. This includes four full vegan meals and a variety of snacks! We also have low-cost housing options, and no one will be turned away due to lack of funds. Please visit our website for information on travel scholarships and discounts for volunteers. You can register at the door, but to ensure your spot at the conference, register online today.

Read more about the conference and register

Recipe: Sesame Tofu Scramble

This is different than your average scramble. The ingredients are simple, but the peanut and toasted sesame oil make for a rich and flavorful dish!

Check out the recipe and start cooking!

Article: Future Fillet

Jason Matheny envisions the day when beef and chicken grown in labs will help prevent heart attacks and protect the environment-if enough people swallow the concept

By Josh Schonwald, as posted in the University of Chicago Magazine
May 30, 2009

The leader of the in vitro meat movement slowly chewed what looked vaguely like a chicken drumstick.

After a few bites, Jason Matheny, AB'96, turned to me, nodded approvingly, and noted the ingenuity. It wasn't a chicken drumstick-it was soy fiber tied around a wooden stick. The owner of the Java Green Eco-Café, a tiny restaurant in downtown Washington renowned among faux-meat connoisseurs, then brought out several more facsimiles-a spicy sausage dish, Korean barbecue, and a grilled chicken on ciabatta sandwich, which he boasted "many people prefer over real meat."...

There could be a limit with fake meats, he explained, standing before a freezer stuffed with veggie burgers, soy chicken nuggets, and vegan-friendly meatballs. "Meat tastes great. Meat has unique properties," said Matheny, who hasn't eaten the stuff in more than two decades. "Maybe they'll never be able to match the taste and texture of real meat with mock meats. Some consumers might not be satisfied with soy or mycoprotein" (made from an edible fungus). He paused. "We just can't put all of our eggs in one basket."

It was this basic idea-the need for an alternative to vegetarian alternatives-that ultimately led to Matheny's provocative proposal. Critics call it "disgusting," "gross," "a Frankenfood nightmare"; others see it as a potential humanitarian and environmental panacea, saving lives and land. Matheny's vision, first articulated in the May/June 2005 Tissue Engineering, was that meat could be grown rather than raised. Chicken, pork, and beef would be produced in vitro, in a cell culture. Industrial-scale, test-tube meat factories would, Matheny hoped, challenge and eventually replace traditional livestock farming...

Read the full article.