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We’re definitely coming into strawberry/rhubarb season. The rhubarb in our garden is getting big and ready to harvest. It’s not quite ready, though, so I bought some rhubarb the other day at the vegetable stand, along with some strawberries (from California). I just couldn’t wait any longer! I brought them home and asked Eric if he thought we should make a pie, a crisp/crumble, or something else. He thought we should make his grandpa’s strawberry rhubarb sauce. Harold, Eric’s grandfather, was one of the sweetest men to ever live, I think. He was a real father figure for both Eric and his brother when they were growing up and Eric has the fondest memories of his grandpa cooking up strawberry rhubarb sauce in the early summer. This is slightly different from Harold’s original recipe, but it is definitely in the spirit of that sauce. This sauce can be eaten in a bowl like applesauce, or served on waffles or pancakes, or served atop some vegan ice cream, or spread on toast like jam, or…? The possibilities are endless. This recipe makes a somewhat tart sauce. You can certainly add more sweetener as you go if you prefer less tartness.

The Recipe:

Makes 3-4 cups

3 cups rhubarb, chopped in small chunks

5 cups strawberries, chopped in small chunks

1/2 tsp cinnamon

1/4 tsp ground ginger

3 Tbls sweetener (agave, bee-free honee, or other sugar)

Place all ingredients into a saucepan and cook at a low-medium heat, simmering for 20-30 minutes. Stir frequently to prevent sticking/burning. Taste for desired sweetness and adjust sweetener accordingly.

What are your favorite ways to use rhubarb? I actually have some more rhubarb and strawberries in the fridge and I’m thinking about making a crisp for dinner. Recipe for that soon!

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Farro Salad

When I was in Pittsburgh, my mom made the most delicious farro salad with avocado and radishes. I’ve been thinking about it since then and wanting to make it. Luckily, now we all can make it because my mom sent along the recipe yesterday! This salad is served cold and is a wonderful spring/summer addition or main dish for any meal. Guest recipe post from my mom, Anne. Thank you, Anne!

This dish is adapted from a recipe that is served at one of my favorite restaurants in Pittsburgh.  I could not figure out why I needed to add additional vinegar to the dressing until my dear friend Kevin explained that the original recipe calls for buttermilk, which is sour to begin with.  Once I adjusted the vinegar to compensate for lack of buttermilk, it turned out perfectly.  Thank you Kevin!

The Recipe: Farro Salad    

Ingredients for 4 servings

1 cup farro – cook as directed and cool to room temperature or refrigerate

3-4 radishes thinly sliced

3-4 green onions including the green part – chopped

1 avocado – chopped

Lettuce or other salad type greens

 

Combine the above ingredients.

Dressing

½ C olive oil

¼ C coconut milk, mixed with 1 tbsp. rice or white wine vinegar

3 Tbsp. rice or white wine vinegar

2-3 Tbsp. finely ground toasted cumin seed

Salt/pepper to taste

 

Combine all of the ingredients for the dressing and blend together in the blender or food processor.

Mix gently into the farro.

Adjust flavor by adding additional vinegar, or salt and pepper.

Serve on a bed of lettuce or greens of your choice.

 

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Remember in October when I was in New York and told you about Dick Hughes, the Shoeshine Boys Project and the ongoing problem of Agent Orange in Vietnam? And then I shared with you the news of the website launch and youtube video asking Dow Chemical to Sue Dick Hughes. Well, here is a great related event–a thank you and fundraising gala taking place in Pittsburgh. If you’re a Pittsburgh reader, you might consider attending. Here are the details. For more information, see contact below.

Rocky Bleier and Dick Hughes Host Event to Thank Pittsburgh 

Event:  June 3, 2012, 6 pm – 8pm, Heinz History Center

Interviews: Rocky and Dick available on May 14 and 15

For Information:  Karen Clark, 412-316-6549

Rocky Bleier and Dick Hughes went to Vietnam for different reasons. Rocky’s career as a Pittsburgh Steeler was interrupted when he was drafted by the U. S. Army and volunteered to go to the conflict in Viet Nam. Dick, a Pittsburgher who had received conscientious objector status, interrupted his acting career to go to Viet Nam as a journalist.

On June 3 the G.I. and C.O. will join together in common cause. They are hosting an event at the Heinz History Center to celebrate Pittsburgh’s support of efforts to heal the wounds of war.

Rocky and Dick first met when Rocky helped with fund raising for Dick’s Shoeshine Boys Project. Not long after Dick arrived in Viet Nam he started to help homeless children orphaned by the war. Called “the dust of life” by the Vietnamese, the children lived in the streets and shined shoes. Dick spent eight years in Viet Nam, setting up six group homes in Saigon and two in DaNang, caring – at any one time – for approximately three-hundred children.

A year after the war ended Dick moved to New York City and resumed his acting career. But he couldn’t ignore the consequences of the war. In 1990 he began a six-year-long campaign that resulted in the release of two former Shoeshine colleagues who had been jailed in Viet Nam as political prisoners.

In 2007 Dick founded Loose Cannons, Inc., to continue his work on the aftermath of the war. Currently the organization’s focus is the ongoing damage to Viet Nam of chemical warfare, in particular Agent Orange. www.loosecannons.us

The June 3 event will be a benefit as well as a thank-you to the Pittsburgh community for its long-time support of Dick’s work. The evening will include a performance by the dance troupe, Project Agent Orange.

I know, I know. A whole week after posting the corn tortilla recipe, here’s the enchilada one. Better late than never, I suppose. I got preoccupied at the end of last week by Timothy Pachirat’s (author of Every Twelve Seconds: Industrialized Slaughter and the Politics of Sight) visit to Seattle. He did three events while he was here–a book reading and Q&A, a workshop at the UW, and a public talk. All were great and I plan to write a post about my thoughts soon. In the meantime, I recommend you all read the book.

Now, back to the mission at hand. When I was in Baltimore with my mom visiting my sister and her girlfriend, we had what they like to call ‘enchilasagna’ for dinner. It’s called ‘enchilasagna’ because the tortillas are layered like lasagna instead of rolled up with stuff inside them. If you would prefer to fill/roll up the tortillas, by all means–go ahead.

The Recipe

Serves 4 large portions

1 dozen corn tortillas (homemade or store-bought)

1 medium onion, sliced

1 red pepper, sliced thin

1 small zucchini

1 1/2 tsp ground cumin

1 can enchilada sauce (red or green)

3 scallions, chopped

1 can black beans

salt & pepper to taste

For the top:

green salsa

avocado chunks or guacamole

whatever else you think sounds good on top

Instructions: Saute the onions, red peppers and zucchini in a little olive oil until soft. Add cumin and pepper (salt, if you desire–though, the enchilada sauce has quite a bit of salt in it already). Preheat the oven to 350 F. Use a 9 x 9 pan. Pour a splash of the enchilada sauce in the bottom of the pan and spread evenly across the bottom. Lay 4 corn tortillas in the bottom to make the first layer. Add half of the beans and half of the vegetable mixture. Drizzle some enchilada sauce on this layer. Add another 4 tortillas for the second layer and repeat steps for first layer (adding remaining beans and veggies and a little more sauce). Add the final layer of 4 tortillas for the top. Pour a generous helping of sauce over the top (the more sauce you use, the more moist it will be). Top with chopped scallions. Bake for 30 minutes. Serve with green salsa, avocado, and whatever other toppings you like.

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I made this quick jicama salad the other night when I made enchiladas with homemade corn tortillas (I know, I still owe you the enchilada recipe!). There is really hardly anything to this ‘salad’, but it’s such a refreshing, crunchy snack to munch on while you’re cooking dinner, or as a side dish to a Mexican meal. Jicama is a root vegetable–white inside with tannish/brown skin on the outside. Delicious raw with a few seasonings.

The Recipe

1 jicama, peeled

juice of 1 lime

2 Tbls chopped cilantro

pinch of salt

pinch of cayenne

Peel the jicama and cut it into chunks. You can cut it into cubes or long logs like french fries. Toss with lime juice, salt, cayenne, and cilantro. Let sit for a bit while the flavors absorb. Adjust seasonings as needed and munch away!

Anyone have any favorite recipes with jicama? I had never had it until a couple of years ago when we bought one at the vegetable stand on a whim.

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Photo Source: Vegweb.com

Today we have a treat for all of you smartphone users out there. Jane Johnson joins us as a guest blogger sharing the best vegan apps of 2012 (bio below). These sound like a great resource for making the shift to a vegan lifestyle even easier. Has anyone tried any of these or other vegan apps? Let me know what you think!

The Top Vegan Apps for 2012

5 tools for eating and buying cruelty-free

If you are new to the vegan lifestyle, having vegans over for dinner, or just looking for a way to incorporate more cruelty-free recipes into your weekly meal planning, then look no further than your smartphone.

There are thousands of smart phone apps available to make your switch to veganism easier. The following five apps for vegans focus on travel, recipes, cruelty-free restaurant options and even product directories to put the very best of the veggie experience in the palm of your hand…

1. Cruelty-Free (Free – for iPhone)

This great app will come in handy whenever you shop because it tells you which products have and have not done testing on animals. The Cruelty-Free app will save you a lot of time trying to decipher product small print. It features testing information provided by the Coalition for Consumer Information on Cosmetics’ (CCIC) Leaping Bunny Program for more than 200 companies in North America that don’t test ingredients or products on animals. Users can search the directory alphabetically or browse it randomly before making any purchases so you feel confident about your cruelty-free consumer purchases. 

2. Vegan with a Vengeance ($9.99 – for BlackBerry)

If you’re vegan, and maybe even if you’re not, you’ve definitely heard of Isa Chandra Moskowitz, author of the famed cookbook Vegan with a Vengeance and host of the vegan cooking show The Post Punk Kitchen. Well now her unique personality, kitchen wisdom, and delicious recipes are available via Blackberry with the Vegan with a Vengeance app. This app features over 150 recipes, plus Moskowitz’s anecdotes and her in your face cooking philosophy that will have you rocking your veggies in the kitchen. Packed full of sensible nutrition and cruelty-free recipes, you’ll learn to steer clear of corporate brand-name products and experiment with delicious foods—such as stuffed mushrooms and gingerbread cupcakes!

3. Veggie Passport ($0.99 – for iPhone)

The Veggie Passport app will ensure your travels are animal—regardless of the country you visit. This app is a translation tool that communicates your veganism in 33 other languages! To use the app, simply:

  • Choose your language—from English, Arabic, Albanian, Bulgarian, Chinese, Danish, Dutch, French, German, Greek, Hindi, Indonesian, Italian, Japanese, Polish, Portuguese, Russian, Vietnamese, and many more
  • Then choose the message you want to communicate—for instance, “Can I have my stir fry with tofu instead of chicken?”
  • Then show the translated screen to your waiter or waitress to read and understand.

4. VeganXpress (Free – for Android)

If you’ve ever been stuck with a grumbly tummy and no fast-food options then the VeganXpress is the app for you! This tool is a complete on-the-run guide to dining vegan at popular restaurant chains. Use the app to discover more than 110 fast-food and chain eatery options within North America. So the next time you go for lunch with a bunch of non-vegans, you can still satisfy your hunger in a cruelty-free manner.

5. Vegan Recipe Finder ($2.99 – for iPhone)

The Vegan Recipe Finder features the full recipe data base from the popular website VegWeb.com. You’ll never be stuck on what to make for breakfast, lunch, dinner, snacks, or deserts. Browse over 15,000 user-submitted recipes from VegWeb’s own recipe box and even get tips for grocery shopping to track down those unique ingredients.

Bio: Jane Johnson is a writer for GoingCellular, a popular site that provides cell phone related news, commentary, reviews on service providers and devices like the popular T-Mobile Android Samsung phone range.

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Today we have a guest post from my friend Karen for her awesome vegan ‘egg’ salad sandwich. She made this delightful lunch last week for our weekly date. She has written a lovely preface for the recipe. Thanks, Karen!

Katie and I have been getting together weekly, which has been a wonderful treat for me.  She’s been plying me with delicious treats lately, largely due to the post-baby shower surplus of deliciousness around her house.  So, I decided to invite her over for lunch.  Normally, lunch for me is a bowl of quinoa tabouli I made over the weekend with some chick peas thrown in so as to limit time and effort expended on lunch.  For lunch with Katie, I wanted to make a real lunch…the kind ladies who lunch might eat.  At the same time, I had a hankering for diner food.  I decided I wanted to make a sandwich and that reminded me of my English grandfather making egg salad sandwiches whenever he would visit with us from London.  My grandfather was not a cooking man.  I’m fairly certain that egg salad was the only thing he knew how to make.  Still, I have a strong image of him standing in our New Jersey kitchen, his cardigan buttons straining to close over his tummy, and mixing up egg salad for the family. 

I have been vegan for 21 years, thus egg salad is a thing of the (distant) past.  There are eggless egg salads available at some of the co-op markets in Seattle, but they are often far too heavy on the red onion for me.  I noodled around on the web and with my cookbooks and then decided to modify the recipe I found on the Huffington Post.  Allow me to pause for a moment and say “Yay!” to the HuffPo for putting a vegan recipe on their website for Easter.

In addition to the eggless salad, I put lettuce, tomato, avocado, and a bit of mustard on the sandwich along with chips and pickles on the side to finish off the diner feel of the dish.  I’m quite pleased with how it all turned out and I was delighted to share it all with my dear friend Katie!

The Recipe: Eggless Egg Salad

1 block firm tofu, drained

1 stalk celery, finely diced

¼ cup scallions, chopped

1/2 Tbs dijon mustard

½ Tbs yellow mustard  (You can use all dijon or all yellow…it depends on taste)

1/3 cup vegenaise

½ tsp apple cider vinegar

¼ tsp cumin

¼ tsp turmeric

Dash of agave nectar

Fresh ground pepper to taste

Salt to taste 

Put everything together in a bowl and mix it up.  Adjust vegenaise depending on how wet you like the mixture.

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When my mom and I were in Baltimore visiting my sister, Lucy made enchiladas with handmade corn tortillas. I’ll be posting a recreation of the recipe for the enchiladas soon, but in the meantime, here is the corn tortilla recipe. I make corn tortillas in phases–meaning I make them a bunch of times in a row for a number of different meals, and then I forget they exist and don’t make them for months. I don’t know why. They’re so easy to make and so delicious. Thanks, Lucy, for reminding me once again to make these!

Tortilla presses come in many varieties, materials and prices. This is pretty close to the one I have, which I bought at a local Mexican grocery for even less than the Amazon price of $20. If you don’t have a tortilla press and don’t want to buy one, I’m sure you could make these by rolling out the dough with a rolling pin into very thin circles, or even pressing it out with your hands for thicker tortillas. When I was in Nicaragua in 2003, I lived for a short time with a family who did not use a tortilla press and made the most amazing tortillas using their hands to press out the dough. Don’t be afraid to experiment!

These are great for enchiladas, tacos, eating plain, tearing up in soup, serving with chili… you name it.

The Recipe

Makes 12 tortillas

1 1/2 cups masa harina (corn flour)

1/2 tsp salt

1- 1 1/4 cups water

In a small mixing bowl, mix the corn flour and salt. Add the water a little at a time and stir with a fork to combine. You’re going for a dough-like consistency that presses together nicely and is not too wet or too dry. I usually use the full 1 1/4 cups of water, but depending on the corn flour you use, you may need a little less or more. Divide the dough into 12 pieces and roll each into a ball. If you’re using a rolling pin or your hands, roll out the ball into a thin circle on a piece of wax or parchment paper. If using a press, line each plate of the press with plastic wrap. Place the ball in the center of the tortilla press:

Lower the lid:

Use the handle to gently but firmly press the dough into a tortilla:

Heat a cast-iron or nonstick pan on medium heat and carefully peel the tortilla off of the plastic wrap. Lay it in the pan and cook for a couple of minutes on each side. Eat them while they’re warm. If you’re making them for a family or larger group of people, wrap them in a clean dish towel to keep them warm while you’re cooking the rest.

 What are your favorite uses for corn tortillas?

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Happy Friday! Last Friday at this time, my mother and I were on our way down to Baltimore from Pittsburgh to visit my sister and her girlfriend. I had never been to Baltimore before and it was so exciting to see where my sister’s living and bop around the city a little bit. We arrived and picked her up from her work (she works for a mediation organization) and immediately headed out for some lunch at the One World Cafe, which had tons of vegan options:

I orded the tempeh reuben, which was pretty good:

But what was really superb was the wrap that my sister and my mom both ordered…It had this amazing pesto sauce/dressing for dipping that I have to try to recreate. YUM!

This was a great little cafe that my sister likes to go to occasionally and the food was totally yummy. After lunch we headed to her house to drop off our stuff, regroup, and meet her new feline friend, Pantalaemon (sp?!). Someone found Pan terrified in the median of the highway as a tiny kitten and asked Lucy and Caitlin if they could take her. Of course they did, and Pan has been happy snuggled up in their house with Caitlin’s cat, Wikipedia, since then. Lucy and Caitlin have done such a nice job making their house a home and setting up the kitchen (which apparently had no storage before) into an awesome, functional space where they can hang out and cook some kick-ass food…like the vegan/gluten-free enchilada we had for dinner that night made with homemade corn tortillas, veggies, beans, and enchilada sauce. SO good!

Contrary to the pictures, we didn’t go straight from lunch to dinner. :-) We spent Friday afternoon at the American Visionary Arts Museum! The Visionary Arts Museum was downright amazing. It’s worth a trip to Baltimore just to see it.

The entire museum on the outside is covered in glass and mirror mosaic and is a sight to behold in and of itself:

Photos weren’t allowed inside, which was probably good because I would have taken hundreds and the camera-ban made it so I could just enjoy the art with my own eyes and not through the camera lens. One of my favorite things about the museum is a sculpture called “Black Icarus” by Andrew Logan. And then there was a giant mandala made entirely of colored paper plates by Wendy Brackman…amazing! But the piece that I couldn’t pull myself away from was the Cosmic Egg by Andrew Logan:

It is truly breathtaking (like Icarus) and we must have spent 20 minutes looking at it. A six foot tall egg covered in mosaic, it changes colors depending on the sky and time of day and each time you look at it you see something new.

 I LOVED this egg and it inspired me to want to come home and get back to mosaic. I used to make mosaics with scrap glass (my dad has a stained glass studio in his basement) and I had sort of forgotten about it. There were also these cool birds made out of metal in the courtyard with the egg, which reminded me of these awesome sculptures my sister used to make when she and my dad were learning welding together:

I loved seeing Baltimore, toodling around, and spending the afternoon with two of my favorite people:

In retrospect, going to the museum was a moment of healing for me, I think. It had been a long time since I felt so inspired by beauty for the sake of beauty and these artists have made stunning sculptures out of scrap and recycled stuff–things that other people wouldn’t look twice at. I’m reminded that even as I bury myself in what is at times very depressing work on animal suffering and the sickening oppression of animals by humans, there are also moments when we can stop, revel in the beauty of the world, and maybe even be inspired to create some of this beauty ourselves. To transform the oppressive, fucked up shit in the world and let it move us to be more compassionate, more inspiring versions of ourselves.  

Enjoy the weekend and I hope you can do at least one thing that inspires and lights a fire inside you!

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You may or may not have heard about the May Day events here in Seattle yesterday. May Day is a global day of action and solidarity for worker and immigration rights and there were events planned around the world to peacefully demonstrate in the spirit of social justice. Media coverage, of course, has not focused on the peaceful demonstrations or the politics surrounding labor and immigration issues. Mainstream media coverage is certainly not focused on the root causes of inequality or the reasons why such demonstrations are necessary in the first place. Mainstream media coverage tends to sensationalize essentialized bits of the protests and ignore the rest, deflecting attention away from the real issues at hand. This is demonstrated nicely in the local KING5 coverage of an incident at yesterday’s May Day in Seattle. I was not at the demonstration yesterday (I was travelling back from Pittsburgh), but what the media is reporting is that a group of ‘self-proclaimed anarchists’ broke windows and spray-painted corporate businesses downtown. The footage harkens back to the 1999 WTO protests in Seattle, where peaceful protesters effectively shut down the WTO negotiations and a small group performed similar property destruction in downtown Seattle. The Seattle Police Department cracked down violently on large groups of peaceful protesters in 1999. For an excellent documentary on what happened in Seattle in 1999, watch This is What Democracy Looks Like. The video at this link is yesterday’s reporting of May Day. 

There are so many issues to discuss relating to the way this story is reported. For instance–what makes it into the video and what doesn’t, the lines it draws between various factions (the media reporters as ‘innocent bystanders’, the ‘good Samaritans’, the ‘vandals’ or ‘anarchists’, the ‘demonstrators’, the ‘riot police’, etc). There is a lot of work being done in this short video (and in much of the mainstream media coverage of yesterday’s events) to focus on the property destruction performed by a few people and villainize them while simultaneously sidelining the important work the demonstrations around the world were trying to accomplish. This is all extremely frustrating. But what frustrates me especially and nagged at me as I was sitting in airports yesterday reading the coverage online, is the co-optation of ‘anarchism’ and the near-seamless association of anarchism, property destruction, ‘violence,’ youth dressed all in black with face-masks, and (more and more) the insistence that ‘anarchist’ is synonymous with ‘terrorist’. I put these words–’anarchist’, ‘violence’, ‘terrorist’–in quotes to acknowledge the need for real debate about these terms and what they mean.  How do we define violence and terrorism? How do we understand anarchism?   

As I’ve expressed, the media coverage of this event is disappointing to say the least. But I am also disappointed in the actions of those describing themselves as ‘anarchists’ because of the negative impact of this kind of property destruction and ensuing aftermath on the true agenda of a peaceful demonstration for labor and immigration rights. Moreover, I’m also frustrated because this is not what I understand true anarchism to be about.

Teaching the Animals, Ethics, and Food class last quarter, students came in with their own ideas about anarchists–namely, the black hoodies with white anarchy symbols, face masks or cloths concealing identities, etc. We read together some chapters from Making a Killing: the Political Economy of Animal Rights, by Bob Torres. Torres describes himself as a Marxist social anarchist and the book itself is an analysis of the exploitation of animals under capitalism. A Marxist critique of capitalism, in short, argues that the nature of capitalism is to exploit a large underpaid (or in animals’ case unpaid) working class in order to keep the machine that produces capital running smoothly. Animals in the food system are a uniquely exploited group because they are, in turns, both laborers (in the case of milk, eggs, and semen) and they are literally the raw materials/inputs themselves (in the case of meat). In order for capital to accumulate (to make a profit and sustain growth and production under capitalism), a capitalist economic system features a pressure that drives down the cost of production in order to minimize the costs of inputs and maximize the profits/outputs from the goods and services produced.

Torres describes the central tennant of social anarchism:

Living principles matter today, right now, in the present. We cannot sacrifice what we believe is right in a principled trade-off for a better world in some distant tomorrow that may never come. Or, to put it another way, the means of revolution are absolutely and inextricably connected to its ends… [Social anarchism] denies that we can achieve equality in either the long-term or short-term by force or outright domination of any kind.

My unease with the co-optation of anarchism by those who have engaged in this property destruction is that it seems to replicate forms of domination with which we are familiar from oppressive regimes both today and throughout history.

Like other forms of oppression, the problem of our domination over animals and other humans is social relations rooted in the emergence of hierarchy and extended and deepened through modern capitalism. There can be no real challenge to this system of domination without a simultaneous challenge to relations of domination that come to us through capitalism, in the form of the commodity relation and of property.   

He emphasizes the importance of understanding social relations and he rejects what he calls ‘self-centered, individualist lifestyle anarchism’:

We must reject what Bookchin calls ”lifestyle anarchism,” or an anarchism merely premised on “culturally defiant behavior,” which slides easily into “ad hoc adventurism, personal bravura,” and a ”basically apolitical and anti-organizational commitment to imaginations, desire, and ecstasy.” This kind of resistance (can it even be called that) is readily transformed into “constellations of self-indulgence, inchoateness, indiscipline, and incoherence” within a bourgeois reality “whose economic harshness grows starker and crasser with every passing day.”

And he continues:

So while this individualist, lifestyle anarchism and a sort of pop-punk anarchism are ascendant in today’s postmodern ego-orgy, more important is the seemingly old-fashioned and possibly passe work of social connection-building, and exposing, uprooting, and challenging the processes of domination. Considering this, social anarchism provides what is clearly the most fertile ground for rooting a broad-based struggle against domination at all levels of the social spectrum. Driven by a collectivist perspective that also respects the rights of the individual, social anarchism is anti-authoritarian, and puts anti-hierarchical theory into practice.                          

According to Torres, social anarchism is about resisting all forms of hierarchy and domination and making the means look like the ends we want.

Social anarchism recognizes that the processes of capital accumulation limit human potential, alter the ecosystem, and transform our relations with each other and the natural world. As a truly radical approach to domination and the problems of society’s organization, social anarchism can provide the theoretical and practical tools for attacking human and animal oppressions the world over. This perspective eschews reforming a system that is ultimately incapable of reform, requires that we have means that look like our ends, and recognizes human potential as a potentially positive and transformative force in the social. Moreover [...] anarchism even provides the tools for analyzing itself critically and reflexively, which is key if it is going to remain true to its own principles.

Torres’ book is excellent and I would recommend it to anyone who wants a primer on animal rights, political economy, and the unique alternative mode of thinking and living that he outlines through his social anarchist perspective. In contrast to the vision of anarchism we get from this May Day reporting, I find Torres’ vision of anarchism to be inspiring, intelligent, and a way forward. We have to live the future we want.  

 

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