back to the anarchist kitchen thing. the work has potential, but from what I've
seen of some of these food collectives that are popping up lately is that they
throw words like revolutionary and anarchism around while maintaining a typical
bourgeois attitude about food production and distribution. Of course there's a
whole lot more to this stuff than food science and eclectic dinner
conversation. Some of these folks should get out of the kitchens and dining
rooms and learn a thing or two from progressive farmers. I'm not seeing
anything mentioned on the "anarchist chef's" site about farm labor issues (that
would expand their notions of "community" beyond their comfort level I would
suspect). Also, I see no mention of the importance of localism in food
production and issues surrounding organic and the new "beyond organic" or
biological farming practices. I applaud their efforts and I think they deserve
more discussion than a simple blow off but again, I
think efforts like these would benefit from expanding their notion of
community to who and where their food actually comes from - in other words
expand their notions of anarchism to places outside the pot.
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