Our Daily Bread — Who makes the dough? by the Agricapital Group of Ene SILIST Responsibilty in Science.
BSSRS 60p B people are more contined READ is like paper: most with what is put on to itwhether it be purple raspberry jam — rather than the thing in itself. In fact, today's bread, mass produced and ready wrapped, more in common with a ream of A5 than we would expect.
Both are mostly white in colour, good for cleaning the hands, have rocketing prices and serve similar functions paper keeps the words running down your arm. about equally nutritious.
Very few people 1 know eat a lot of paper, but eleven million loaves are consumed every day in this country. This is potentially dangerous wrapper of 'Mother's Pride' should have a Government Health Warning.
This Ildy SCCHIl surprising something as apparently innocuous as bread eaters.
SeL-OUTS OF cooperatives as the how workers.
prose or bread and processes used. has to start this fightback outside.
They are on your foot).
The harm done by too much muesli. •TOr COLIN SMITH Although the working out of a strategy for bread workers to fight the EnCE Dureau cracies may be beyond the brief of the autors, uneir championing or baker way to improve the quality of bread and the living standards and working conditions of bakery workers is totally misplaced.
Nor is there any real conception of unite the interests of working class as consumers with those The fight for better conditions for bakery workers can and must be linked to the fight to improve the quality of mass produced the conditions of the This booklet provides some of the Dasic DrosaLanca lor LanEs tO usI - both for those in the baking industry and those However, 'health food' manufacturers and so-called master bakers are also after profits. Roughage is not the answer to capitalism. Noris the whole wheat loaf (be careful not to drop it Tawait the first case of whole wheat bread poisoning and grievous bodily
Anniversary of the Fourth International