Among my pupils was a certain Mlle. Meunier, a wealthy old lady with no dependents, who was fond of travel, and studied Spanish with the object of visiting my country. She was a convinced Catholic and a very scrupulous observer of the rules of her Church. To her, religion and morality were the same thing, and unbelief - or "impiety," as the faithful say - was an evident sign of vise and crime. She detested revolutionaries, and she regarded with impulsive and undiscriminating aversion every display of popular ignorance. This was due, not only to her education and social position, but to the circumstance that during the period of the Commune she had been insulted by children in the streets of Paris as she went to church with her mother. Ingenuous and sympathetic, without regard to antecedents, accessories, or consequences, she always expressed her dogmatic convictions without reserve, and I had many opportunities to open her eyes to the inaccuracy of her opinions. In...
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...