Well, There's a big mix of people that I'v e met lately > in the anarchist-land, from the well-heeled bourgoisie > who want the coming of the apocalypse to mystics who > have been in South England squats for several years, > to European derivers. Honestly, I think my biggest > issue is with the Neo-Futurist (not the Chicago Improv > group) type who are for speed, violence and destruction > of society without any alternatives. Have been out > on the East Coast a lot where the more autonomous > folks are really into an evolutionary approach to > the Peak Oil mess not revolutionary. I much, much > prefer that. > > mark cooley <[email protected]> wrote: > 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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