National Sections of the L5I:

Argentina

‘We have to get rid of them all!’

An interview conducted with a militant from the PTS in Argentina who visited Europe on a speakers tour after the revolutionary days of 2002. Read more...

From rebellion to revolution

The “revolutionary days” of December 2001 represent the culmination of over two years of economic, social and political crisis in Argentina. Beginning in the wake of the “Asian crash” in 1997 the country has experienced mounting waves of class struggle, blockades of roads by the unemployed (piquetaros), eight general strikes, local uprisings, plus significant gains for the left in the November 2001 elections. Read more...

Argentina: on the road to revolution

The pro-IMF hunger administration of President Fernando de la Rua has fallen only one day after imposing a state of emergency. Hundreds of thousands of demonstrators took to the streets across Argentina, outraged by de la Rua’s declaration that their democratic right to protest had been suspended. Read more...

Breaking from Morenoism: The PTS and Argentine Trotskyism

The Partido de los Trabajadores por el Socialismo1 (PTS) originates in the expulsion of 400-600 members from the Moviemiento Al Socialismo2 (MAS) in 1988.

Based primarily in Buenos Aires and consisting mainly of student activists, the expelled group was led by four MAS Central Committee members, including Emilio Albamonte and Hugo Ramirez of the current PTS, and one International Secretariat member of the LIT3, Leon Perez. Read more...

The MAS, the Izquierda Unida and the Argentine elections

In the recent Argentine parliamentary elections, Luis Zamora, a leading member of the Movimiento Al Socialismo (MAS — “Movement Towards Socialism”), was elected a deputy. One other MAS member was elected a local deputy for the Buenos Aires region. The press of the International Workers League (LIT), founded by the late Nahuel Moreno is loud in its praise for the “success” of its Argentinian section: the “first Trotskyist MP” its members have boasted. Read more...

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