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CAA is happy to welcome Jennifer Swick to our Board of Directors. Let’s get to know her!
Jennifer first became aware of the issues with animal agriculture about fifteen years ago at the Living Green Expo. A group there was doing pay-per-view outreach, showing people how animals suffer on factory farms. Jennifer describes it as one of those life-changing moments, when you’re introduced to a whole new reality that you didn’t know existed. “Oh, this is the world I’m living in!”
That intense awakening planted a seed of awareness that continued to grow in the years that followed. Then about four years ago, Jennifer became friends with a bona fide vegan. She had never before known a vegan personally, but in knowing one got to see how easy and doable it is to eat only plant-based foods. Pretty soon, she was taking action for animals: cutting animal products out of her diet and getting involved with CAA as a volunteer.
Her first activities with CAA were leafleting and pay-per-view outreach. Pay-per-view has a special place in her heart since since it’s what originally opened her eyes to this cause. She also keeps the Roseville library stocked with vegetarian starter kits. Apparently, they go like hotcakes there!
Her favorite volunteer activity has been helping out with Bridges of Respect, CAA’s humane education program. She started by assisting with presentations and now leads them. The program is a good match for her background in education, since she served for ten years as the education director at a large church in Minnetonka.
For the past seven years, Jennifer has worked at People Serving People, helping families experiencing homelessness. You might wonder, how has working with these families influenced Jennifer’s approach to vegan advocacy?
Jennifer says that when someone in a crisis mode, lacking basic necessities such as food and shelter, it’s not the right time to contemplate making big life changes. Instead, she advises that if we want to engage with economically disadvantaged populations, the focus should be on making fresh fruits and veggies available. For instance, it’s a really positive development that farmer’s markets now accept EBT cards.
This is a very important perspective to consider if we want to engage diverse communities through our work, and we’re especially grateful to have someone with specialized experience in this area joining the board.
And what excites Jennifer most about being on the board? The people. She’s found the leadership at CAA to be very inspiring, and being a part of the team is good way to continue to learn from others. Also, she likes thinking about the big picture, and being on the board gives an opportunity to help shape the future of the organization. Plus, it’s an especially exciting time to get involved with the executive director transition happening in December.
Along with all of the amazing work Jennifer does for animals and for people, she loves tennis, ultimate frisbee, biking, and reading. She’s a big fan of Trader Joe’s Three Layer Hummus and will happily order the mock sesame chicken from Evergreen Chinese Restaurant.
Jennifer says she grateful to be a part of CAA and that this community is really a gift. Well, we feel the same about having her on board, sharing her many gifts with all of us and for the animals.
Do you live on or near the campus of the University of Minnesota, Twin Cites? Are you wondering where you can find vegan food in the area that tastes good and won’t break the bank? Whether you’re looking for full meals or quick snacks, look no further!
This list was compiled by some of our very own student volunteers who live on or near campus. Their recommendations come from their firsthand experience dining at these vegan-friendly spots.
When your hunger kicks in, give one of these places a whirl, and be sure to thank the restaurant managers for having awesome vegan options!
- Blaze Pizza
- 1000 Washington Ave SE, Minneapolis, MN 55414
- Delicious pizza! You can get a personal pizza for only eight dollars with all the toppings you want, and they have Daiya nondairy cheese. The pizza cooks super fast—delivering instant gratification!
- Bruegger’s Bagels
- 720 Washington Avenue SE, Minneapolis, MN 55414
- There are many vegan bagels here, such as the olive oil rosemary, which is delicious. They have hummus as a topping and also sell it in tubs—perfect if you’re getting a dozen bagels to go. They also sometimes have a vegan soup option.
- Chipotle Mexican Grill
- 800 Washington Ave SE, Minneapolis, MN 55414
- Great cheap burritos! The Sofritas option is spicy tofu filling, but the guacamole does not come free, unlike the regular veggie bean burrito. You can also add roasted veggies.
- French Meadow Bakery & Café
- 123 Harvard Street SE, Minneapolis, MN, 55455, lower level
- There are a few vegan options, including some baked goods.
- Jimmy John’s
- 219 SE Oak St, Minneapolis, MN 55414
- Try the Vegetarian Unwich without cheese and mayo. The avocado spread is great.
- Kitty Corner Cafe
- 806 Washington Ave SE, Minneapolis, MN 55414
- Vegan waffles. Need we say more?
- Mesa Pizza Stadium Village
- 921 Washington Ave SE, Minneapolis, MN 55414
- They have a veggie pizza you can get without cheese. They have by-the-slice pizza prepared. Sometimes they don’t have the cheeseless veggie pizza as one of those options, but you could always ask.
- Noodles & Company
- 820 Washington Ave SE, Minneapolis, MN 55414
- A few of their vegan menu items include the Indonesian Peanut Saute, the Japanese Pan Noodles, and the Pasta Fresca without cheese. There’s lots to choose from here!
- Yogurt Lab
- 309 SE Oak St, Minneapolis, MN 55455
- There are some dairy-free sorbets with many vegan toppings available.
- Bordertown Coffee
- 315 16th Avenue SE, Minneapolis, MN 55414
- Delicious vegan baked goods and good coffee with nondairy milk! Most options are available in the morning before the usual coffee rush that happens before and between classes. In other words, get there early if you want the most selection!
- Burrito Loco
- 418 13th Ave SE, Minneapolis, MN 55414
- They have a bunch of vegan options, excellent salsas, and their beans aren’t made with lard, as they are in many other local Mexican restaurants.
- Camdi Restaurant
- 1325 4th St SE, Minneapolis, MN 55414
- Check out the vegetarian menu and make sure to ask if there is fish sauce in what you order.
- Himalayan Dinkytown
- 1415 4th St SE, Minneapolis, MN 55414
- They offer amazing veggie dishes over rice or in wraps, and the sauces are divine. You can also choose to add fresh uncooked veggies, and they also offer salads like their pickle salad and tabouli. Favorites includes chana masala, falafel sandwiches, and pyazi, which are veggies fried in dough.
- Insomnia Cookies
- 402 14th Ave SE, Minneapolis, MN 55414
- There is a vegan chocolate chip cookie option. Be sure to specify that you want the vegan one!
- Jimmy John’s
- 404 14th Ave SE, Minneapolis, MN 55414
- Try the Vegetarian Unwich without cheese and mayo. The avocado spread is great!
- Mesa Pizza Dinkytown
- 1323 4th St SE, Minneapolis, MN 55414
- They have a veggie pizza you can get without cheese. They have by-the-slice pizza prepared. Sometimes they don’t have the cheeseless veggie pizza as one of those options, but you could always ask.
- One Two Three Sushi
- 318 14th Ave SE, Minneapolis, MN 55414
- Lots of veggie options!
- Qdoba Mexican Eats
- 324 14th Ave SE, Minneapolis, MN 55414
- Burritos, tacos, and naked burritos! It’s like Chipotle but without the Sofritas.
- 317 14th Ave SE, Minneapolis, MN 55414
- They’ve got one vegan donut option, just in case you need a donut!
- Wally’s Falafel & Hummus
- 423 14th Ave SE, Minneapolis, MN 55414
- They have amazing falafel, and for the falafel sandwiches, you have the option to add pickles! Try the deluxe falafel sandwich that has french fries in it. Also, the baba ghanoush, hummus and pita, and tabouli are all very good.
- Afro Deli
- 1931 S 5th St, Minneapolis, MN 55454
- Lots of good stuff! Try the falafel and falafel sandwiches but make sure to order without yogurt sauce and other dairy ingredients. Also, the sambusas, french fries, sweet potato fries, Somali tea, vegetarian platter, and veggie keke are fantastic.
- Hard Times Cafe
- 1821 Riverside Ave, Minneapolis, MN 55454
- Everything is vegetarian, and the vegan items are clearly marked and the staff is knowledgeable. The vegan biscuits and gravy are very popular. Also, their vegan baked goods are out of this world. Sometimes, they’ve got vegan donuts and decadent cupcakes, and often they’ve got huge muffins (like a meal in itself) for just $2.50.
- Red Sea Ethiopian Restaurant
- 320 Cedar Ave S, Minneapolis, MN 55454
- Get the vegetarian platter or one of the components of the vegetarian platter.
- 221 Cedar Ave S, Minneapolis, MN 55454
- You’re in good hands with mock duck and quinoa on the menu!
- Triple Rock Social Club
- 629 Cedar Ave S, Minneapolis, MN 55454
- Comfort food central with a very vegan-friendly menu. They have amazing tater tots, vegan Chicago dog, and po’boy. It’s a great place for brunch, with options including vegan pancakes, french toast, and tofu scramble. Appetizers are discounted during happy hour!
- The Wienery
- 414 Cedar Ave S, Minneapolis, MN 55454
- Vegan hot dogs! (The hours are weird, so plan ahead for that.)
- Gopher Spot (St. Paul Student Center)
- University of Minnesota, 2017 Buford Ave, St Paul, MN 55108
- A good spot to get snacks between classes! They offer Alternative Baking Company cookies, Holy Land hummus and pita, and Amy’s nondairy burritos. They currently have a vegan hotdog on very specific days, but that may change—as the staff for details!
- Mim’s Cafe
- 1435 Cleveland Ave N, St Paul, MN 55108
- Vegan options include falafel, hummus and pita, baba ghanoush, and fries. You can also get a veggie burrito, but just make sure to ask for no cheese or sour cream.
Thanks to all of our student volunteers who contributed to this article with their recommendations!
And of course one place to find lots of vegan food on campus will be Twin Cities Veg Fest on October 29 and 30, 2016 at Coffman Memorial Union. The event is free to attend, and there will be lots of free vegan food samples as well as larger meals available for purchase. Join us there!
The Minnesota State Fair is a local tradition for many. This annual festival is known for its decadent foods, usually deep-fried and served on a stick. Most of these foods are known not to be vegan, for example: cheese curds, deep-fried Twinkies, and corn dogs.
For those of us who choose to only eat plant-based foods, what can we do? Do we avoid the fair altogether? No way! If the fair is something you enjoy, you can still enjoy it, finding plenty of awesome vegan offerings to satisfy your hunger along the way. And yes, some of these vegan offerings are even served deep-fried and on a stick.
A couple years ago, we published a guide to vegan food at the fair. You can check that out, as much of it still applies, but this year we put out a call to all of our volunteers going to the fair and asked them to let us know what they could find. We got a number of beautiful photos and fun descriptions that we’ll share with you here. Take a look at the photo collage, read the descriptions, and bring this list with you when you go to the fair in the next few days.
Our fundraiser for Twin Cities Veg Fest has made fantastic strides in the last few days, and we’ve just surpassed our original goal of $4,500! Including contributions made by check through the mail, our grand total is now at $5,553. Wow! Huge thanks to all of our supporters for your generosity.
In case you haven’t donated yet, there’s still time to give! Please help us reach our stretch goal of $6,000 by August 31. While $6,000 might sound like a lot of money for the festival, it’s just a fraction of what it costs to put on an event like this, especially now that we are expanding it to two days.
With your support, this year’s Twin Cities Veg Fest can reach more people and show them how a compassionate life can be fun, uplifting, and most certainly delicious. Please give today!
As you may have heard, after five years of dedicated service, Unny Nambudiripad is moving on from his post as executive director at Compassionate Action for Animals. We wish him well on his continuing journey and look forward to appointing a highly qualified individual who can carry on this important position, overseeing all facets of our organization and providing inspiring and effective leadership.
Have you heard? The fifth annual Twin Cities Veg Fest will be held at Coffman Memorial Union on Saturday, October 29 and Sunday, October 30, 2016. That’s not just one, but two days of compassionate fun!
We’ve just launched a crowdsourcing campaign to help us raise money for the festival, and your support could help us reach our goal. Can you make a contribution of $25, $50, or $100? We welcome donations of any amount to help us reach our goal by August 31. Give today and help make Twin Cities Veg Fest great!
This July, I served as a camp counselor at Youth Empowered Action (YEA) Camp, a camp for teenagers who want to change the world. The camp empowers teens on a variety of social justice issues, and the particular camp where I served was focused on animals. The experience was incredibly challenging and rewarding.
The camp ran from July 17 to 24 and was located at Woodstock Farm Animal Sanctuary. Like any camp, we slept in cabins with several others, ate together, played games, and hiked in the woods. The special aspects of this camp were meeting and engaging with the farm animal residents and training youth on how to be activists.
Some of the topics of the talks that I led were how to conduct grassroots outreach, why people choose to become vegan, and nonviolent communication. It was satisfying to lead workshops on these topics because I have extensive experience in these areas and strong opinions about them. Other topics included challenging racism, sharing meaningful items from each camper, opposing sexism, and working with campers to determine their activist plan for the year.
The greatest reward was cultivating strong connections with individual campers. Shortly after the camp, I exchanged emails with one of the campers. She said:
I am so happy that I met you at YEA Camp! You inspired me to do great things with my life! … You always made me laugh and I loved when you danced! You always brought the good out of me and I had so much fun with you. You inspired me to ignore what other people thought and do what you like to do. At the beginning of camp I always wanted to join you jumping, but I was embarrassed about what the others would think of me. But, I started jumping with you on the last full day of camp! It was so fun! I didn’t care what the others were thinking, or that people were taking videos of us, I just wanted to have fun! YEA camp inspired me so much that I realized how much more confident I was at the end then I was at the beginning. I talked so much more louder and I didn’t care what others thought.
She later asked for my assistance in her activism, and I connected her with additional resources. I had so much fun at camp and at the same time developed deeply moving connections with young activists.
I was excited to meet the camp director, Nora Kramer, for the first time. We knew many animal activists in common across the country, but we hadn’t yet met face-to-face. She’s a powerful force for the animals and for social justice and was devoted to the development of the campers. She was attuned throughout the camp to the needs of both the campers and the staff. I felt inspired by Nora to have a broader view of empowering new activists and helping them develop their confidence, knowledge, ability, and enthusiasm.
Several of the campers as well as the younger staff inspired me. They are curious, driven, and kind. I’m glad I invested my time and energy in helping to cultivate an experience in which they can learn about how to be an activist, challenge themselves to be more courageous and gentle, and meet and connect with new and experienced activists. I feel hope for the animal protection movement.
Dear supporters, volunteers, friends, and donors,
I’ve enjoyed working with Compassionate Action for Animals over the past eighteen years, first as founder and then as executive director for the last five. After careful thought, I realize the time has come for me to move on, and I’ll be stepping down from my staff position in January of 2017.
Having been deeply involved with CAA since its inception, I realize I need a break, including some time to relax. While I don’t have any specific plans, I intend to stay in Minneapolis, continuing on my path of becoming the most effective advocate for animals that I can be. I’d like to consider new strategies and turn my focus to influencing institutions, such as food service providers and the government. I’m also interested in having my work more closely align with advocating against racism, sexism, and other ways that our society exploits humans.
My life’s work is to promote compassion, and CAA has been an incredibly fulfilling vehicle for that work. I’m proud to say that CAA is currently in a strong financial position with thriving programs, high morale, and unprecedented volunteer support. I wholeheartedly believe in the work we do and encourage your continued participation. Please donate, volunteer, come to our events, and continue to speak out for animals. I believe that CAA has been and will continue to be a powerful and effective voice for the animals.
My wish is that my leaving will be an opportunity for you and the organization to become even more powerful forces for the animals. The role of executive director for CAA is an important one, and this transition will allow for other voices in the movement to have more leadership. In that, there’s a great potential for expanding diversity and strengthening the organization.
The board of directors is currently assembling a hiring committee and will be announcing the position opening soon. If you or someone you know might be interested in applying, please stay tuned for the job posting.
I look forward to working with you over the next few months as we continue our important work, and at the top of the agenda is Twin Cities Veg Fest. (The festival’s fundraising campaign is currently underway!) After my departure in January, I can be reached at email@example.com, 612-293-6876, and on Facebook, Instagram, and Snapchat as unnypn. And of course you can find me biking on the streets of South Minneapolis (listen for my singing).
It’s been a pleasure working with you. I’m so grateful for all the progress we’ve made for the animals, and I’m also grateful for all the wonderful relationships I’ve developed with you. I look forward to all of that continuing into the future.
For the animals,
A bunch of us from CAA recently attended the Animals Right National Conference in Los Angeles. We spent four days attending informative and inspirational sessions, networking with others in the animal protection movement, and enjoying some of the great vegan eats that LA has to offer. As the cherry on top this vegan ice cream sundae, on the day after the conference concluded, many of us went on a tour of Farm Santuary. Meeting the rescued animals was perhaps the ultimate inspiration.
Having been to the conference twice before, I was eager for new information. As someone who works full-time for CAA, I’m routinely immersed in our mission, and I was most interested in being exposed to different perspectives, particularly those that include more confrontational approaches to activism. For this reason, I attended talks by Lauren Gazzola, who advocates for not avoiding “looking bad” as vegan, and Wayne Hsiung, who leads the controversial Direct Action Everywhere. Hearing these other viewpoints was enriching, as it gave me an opportunity to better understand the spectrum of approaches to animal advocacy and social justice.
In addition, I was especially motivated hearing Dr. Melanie Joy speak on the subject of sustainable activism and how to nurture a resilient organization. That information I will surely make use of, not only for myself, but also as a way to support our volunteers.
Each of us who attended the conference got something different out of it, and each of us brings back some unique inspiration that will surely infuse our Twin Cities community with a renewed approach to advocating for farmed animals. Here’s a glimpse of what some of our volunteers and other staff members experienced at the 2016 Animal Rights National Conference:
Transformation and Inspiration by AmyLeo Barankovich
I found the conference to be fun, rejuvenating, comprehensive, inclusive, and sophisticated. After advocating for animals in near-isolation for two decades, I’ve recently reentered the animal rights community. In the past few years, I’ve seen glimpses of the movement’s transformation. This conference has given me even more awareness of this progress and has restored my hope in how humans are reinventing our relationship with animals. I am grateful for finding inspiration to return to public advocacy, which will surely enhance my work as a humane educator and vegan chef.
The 91-Year-Old Vegan by Kathleen Keene
One of the most memorable moments for me was meeting a 91-year-old Dutch woman who came to the CAA table. She had been vegan all her life because her father suddenly didn’t want to eat animals anymore, and that caused quite an upheaval in the family. Eventually, she and her whole family eschewed eating animals altogether. And she was quite spry for 91! At the end of our chat, I gave her a knuffel, which is Dutch for hug!
Networking, the Future of Food, and the Animals Themselves by Dave Rolsky
The best thing about the conference is always the people. I go each year to connect with others in the movement and learn more about what they’re up to. The session I found most exciting was a panel discussing the future of food, specifically cultured meat, egg whites produced by yeast, and meat alternatives. Finally, visiting Farm Sanctuary after the conference was a good reminder of why our work is so important. Meeting individual animals reminds me of all the other animals suffering in factory farms who need our help.
Renewed Hope in a Violent World by Brita Bengtson
I think we can all agree that 2016 has been tough. I entered the conference wondering if it’s worth working for any cause in such a violent world. I left the conference uplifted by new knowledge of all the progress being made for farmed animals: new outreach technology (Animal Equality’s iAnimal project), new food technology (plant-based and clean meats that don’t require any animal use), legislative victories, and much more. I’m hopeful again that we may someday achieve peace for all beings.
I love Ethiopian food! Not only is it delicious and fun to eat, but it’s also healthy and very veg-friendly.
Where I live in the Midway neighborhood and along University Avenue in St. Paul we have some excellent Ethiopian restaurants–Fasika and Demera are my current favorites. And we also have some great Ethiopian markets as well. You can find fresh injera, lentils, and berbere spice blend at places like Addis Market just east of Snelling and Sherburne.
But what do you do with those ingredients? That’s where Kittee Berns’ fantastic book Teff Love: Adventures in Vegan Ethiopian Cooking comes in.
Teff Love begins with a concise overview of all the basics you need to know about Ethiopian cuisine, from descriptions of ingredients, cooking and serving techniques, and a grocery list to a brief history of Ethiopia. It turns out that members of the Ethiopian Orthodox Church fast over 200 days of the year. When they break their fasts in late afternoons they are supposed to refrain from eating animal products. That’s why Ethiopian food is so veg-friendly!
The recipes are the stars of Teff Love. All my favorites from the veggie sampler platters I love to get at my local restaurants are helpfully labeled. There are recipes for Ye’Misser Wot (Red Lentils in a Spicy Sauce), Ye’Ater Kik Alicha (Split Peas in a Mild Sauce), Ye’Abesha Gomen (Tender Stewed Collard Greens), and Ye’Tikil Gomen Be’Karot (Stewed, Seasoned Cabbage with Tender Carrots in a Garlic-Ginger Sauce). You can even learn to make Injera, that delicious spongy, slightly sour flat bread that typically accompanies Ethiopian food!
Along with traditional Ethiopian recipes, there are a range of inspired adaptations and fusion offerings. You can learn to make Ethiopian style Scrambled Tofu (Ye’Tofu Enkulal Firfir) and mac-and-cheesie, garlic jojos with Ethiopian spices, and spicy lasagna roll ups. Teff (the staple Ethiopian grain that is the namesake of the book) makes a creative appearance in the dessert section – you can whip up some spiced teff snickerdoodles or mocha teff brownies!
When it came time to do some cooking, I stuck to the classics. I made some Ye’Misser Wot (Red Lentils in a Spicy Sauce), Ye’Tikil Gomen Be’Karot (Stewed, Seasoned Cabbage with Tender Carrots in a Garlic-Ginger Sauce), and Ye’Zelbo Gomen Be’Karot (Tender Kale with Carrots, Onion, and Mild Spices). The food was amazing! I’ve tried making these dishes before, but the recipes from Teff Love helped me turn out much richer versions with great depth of flavor. I’ll be digging into this book a lot!
Ye’Tikil Gomen Be’Karot
(Stewed, Seasoned Cabbage with Tender Carrots in a Garlic-Ginger Sauce)
Makes 4 cups
- 1 large carrot, peeled and cut into sticks (1 cup)
- ½ white or yellow onion, thinly sliced (1 cup)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon peeled and grated fresh ginger
- 4 cloves garlic, pressed or grated (2 teaspoons)
- ½ teaspoon salt, plus more if desired
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- ½ green cabbage, cut into 1-inch pieces (7 cups)
- ¼ cup water
- 1 to 2 jalapeňo chiles, seeded, veined, and cut into thin strips lengthwise
- Freshly ground black pepper
- Put the carrot, onion, olive oil, ginger, garlic, and salt in a large saucepan. Cook over medium heat, stirring frequently to prevent sticking or burning, until the onion is soft and translucent, about 5 minutes.
- Stir in the turmeric, cardamom, and cloves and cook for 1 minute. Add the cabbage and water and stir well to combine. Cover and cook, stirring occasionally to prevent scorching, for 10 minutes. Add the chiles, cover, and cook until the cabbage is very tender and the carrots are soft, about 5 minutes longer. Season to taste with pepper and additional salt if desired.
Per cup: 163 calories, 1 g protein, 10 g fat (1 g saturated), 17 g carbohydrates, 19 2 mg sodium, 103 mg calcium, 5 g fiber.