Chapter 2: Nature, First and Second Introduction Amid the technological enchantment of the 1950s, proponents of organic farming, like Bookchin himself, had to defend organic agricultural techniques against the scorn of federal agencies and the chemical industry, both of which were busily making pesticides into agricultural commonplaces. Unlike today, when the value of organic farming is recognized, in those years its value had to be fought for. As part of that struggle to defend organic farming, Bookchin borrowed the concept “unity in diversity” from the German idealist philosopher G.W.F. Hegel. Recast as a principle of organic agriculture, the concept suggested an alternative farming technique that was able to rid crops of pests, without the use of carcinogenic pesticides. Unlike the monocultures that demanded pesticide use, a diversity of crops in one field could play off potential pests against one another, leaving the crops...
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...