The time had come to think of the inauguration of the Modern School. Some time previously I had invited a number of gentlemen of great distinction and of progressive sentiments to assist me with their advice and form a kind of Committee of Consultation. My intercourse with them at Barcelona was of great value to me, and many of them remained in permanent relation with me, for which I may express my gratitude. They were of opinion that the Modern School should be opened with some display--invitation-cards, a circular to the press, a large hall, music, and oratorical addresses by distinguished Liberal politicians. It would have been easy to do this, and we would have attracted an audience of hundreds of people who would have applauded with that momentary enthusiasm which characterizes our public functions. But I was not seduced by the idea. As a Positivist and an Idealist I was convinced that a simple modesty best befitted the inauguration of a work of reform. Any other method seeme...
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...