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May Training Day

Being an activist is a noble calling, but there's more to be an activist than just "doing stuff". You need to have a strategy for helping animals. What are your goals? What obstacles stand in your way? How can you best overcome those obstacles?

At Compassionate Action for Animals, our underlying strategy is deeply shaped by Strategic Nonviolence. Strategic Nonviolence draws from the lessons of past struggles, notably the civil rights movement and the Indian independence movement. It covers the different paths towards success, the power dynamics inherent in every struggle for social justice, and finally provides a set of clear goals for success.

From that analysis, CAA draws a set of principles that shape our strategy towards total animal liberation.

Dave Rolsky will give a presentation on CAA's strategy, followed by a discussion session on animal rights activism and movement strategy. CAA will provide a light lunch and refreshments. The training day is free of charge.

Time: May 21, 2011 from 12:30 p.m. to 2:00 p.m.
Location: 2100 1st Ave, Minneapolis, MN 55404

Get the info from our website.

Potluck and Presentation

The Power of Your Fork to Change the World: How What We Eat Impacts the Planet

Most people are unaware of the impacts of animal agriculture. This presentation will document how its impacts the environment, climate change, natural resources and energy security. Nationally recognized sustainability leader and author Terry Gips will lead an interactive discussion and share a powerful PowerPoint presentation exploring how what you eat can change the world and create a healthy, sustainable future. This is your chance to find out everything you've always wanted to know about the connection between your dietary choices and the health, security and sustainability of the planet.

Terry Gips is an ecologist, economist, Minneapolis College of Art & Design Adjunct Faculty member, U of M Center for Spirituality and Healing Collaborator, Sustainability Associates CEO and Alliance for Sustainability President. He has served as White House and Congressional Aide, Aveda Sustainability Director, International Alliance for Sustainable Agriculture Co-founder, Cargill grain merchant, Sacramento Community Garden Program Director, Humane Sustainable Agriculture Project Director, and author of Breaking the Pesticide Habit and The Humane Consumer and Producer Guide.

Everyone is welcome! You don't need to be vegan or vegetarian to attend. Please bring a vegan dish (side/main) or dessert to share with others, preferably organic. Vegan: no meat, dairy, eggs, gelatin, honey or refined sugar. Please also bring a serving utensil, a copy of the recipe/ingredients to set by your dish for others to read, your place-setting.

This presentation is sponsored by EarthSave Twin Cities, Alliance for Sustainability, Animal Rights Coalition and Compassionate Action for Animals.

Time: May 15, 2011 from 6:00 p.m. to 8:00 p.m.
Location: Lake Harriet United Methodist Church, 4901 Chowen Ave S, Minneapolis

RSVP on Meetup.com.

CAA volunteer Bita writes about why our cooking classes are so great!

My name is Bita and I am a volunteer with CAA. I have been vegan for nearly 8 years now, but wasn't involved with the vegan movement/animal rights community until I moved to Minneapolis and found CAA. (Thank you to the U of M's list of student organizations!) I went vegan after watching some videos like Meet Your Meat and reading about the issues of animal cruelty, by way of a class project. Being involved with CAA solidifies all the reasons I went vegan in the first place and I really enjoy reaching out to the community to promote vegetarianism/veganism and animal rights and spending time with others who feel the same way.

CAA has a variety of events (e.g., leafleting, cooking classes, vegan after dark) where you can meet and mingle with friendly like-minded individuals. Just last Thursday, CAA had a cooking class taught by former CAA staff, Ben Kutschied. It was a wonderful class; a day in the life of what vegans eat, if you will. Ben began with a hearty tofu scramble, perfect for breakfast, followed by mock duck spring e olls dipped in a rich peanut sauce, and finished up with a creamy vegetable risotto that would make a delicious dinner. Ben talked about each of the dishes; both what he used and how to create these dishes, so you always knew what was happening. The cooking classes are great for novices and experts alike - I have always learned something new at the cooking classes. You don't have to be vegan to go and the food is always tasty! The classes fall right in line with CAA's mission statement to inspire respect for animals and to promote vegetarianism. A big thank you to Ben for volunteering to teach the class and for the inspiration!

For more information on CAA's cooking classes, check out the Veg Cooking Class page. If you would like to volunteer to teach a class or if you have requests for future classes, please e-mail Kelly.