This article appears in Anarchy Archives with the permission of the author. It appeared originally in The Progressive, August 1989, pp. 19-23. DEATH OF A SMALL PLANET It's growth that's killing us BY MURRAY BOOKCHIN We tend to think of environmental catastrophes -such as the recent Exxon Valdez oil-spill disaster in the Bay of Alaska-as "accidents": isolated phenomena that erupt without notice or warning. But when does the word accident become inappropriate? When are such occurrences inevitable rather than accidental? And when does a consistent pattern of inevitable disasters point to a deep-seated crisis that is not only environmental but profoundly social? President Bush was content to blame the spill of more than ten million gallons of c... (From : Anarchy Archives.)
This manuscript was provided to Anarchy Archives by the author. Ecology and Revolutionary Thought by Lewis Herber (pseudonym for Murray Bookchin) [Originally published in Bookchin’s newsletter Comment in 1964 and republished in the British monthly Anarchy in 1965.] In almost every period since the Renaissance, the development of revolutionary thought has been heavily influenced by a branch of science, often in conjunction with a school of philosophy. Astronomy in the time of Copernicus and Galileo helped to guide a sweeping movement of ideas from the medieval world, riddled by superstition, into one pervaded by a critical rationalism, openly naturalistic and humanistic in outlook. During the Enlightenment—the era that culminated i... (From : Anarchy Archives.)
Our Synthetic Environment Murray Bookchin CHAPTER FOUR:The Problem of Chemicals in Food The Consumer and Commercial Foods With the rise of an urbanized society, the production of food becomes a complex industrial operation. In contrast with earlier times, when very few changes were made in the appearance or the constituents of food, much of the food consumed in the United States is highly processed. Allen B. Paul, of the Brookings Institution, and Lorenzo B. Mann, of the Farmer Cooperative Service, have summed up the change as follows: "Our grandparents used for baking about four-fifths of the flour milled in this country. They churned almost all the butter Americans ate. They killed and prepared much of the meat eaten. They made their own soups, sausage, salad dressing, clothing and countless other items. Such tasks, which a generation ago were part of farm and home life, have been taken over by commercial factories, 85,000 of...