OFFICIAL NEWSLETTER OF THE FOOD COOP

Established 1973

Volume OO, Number 10 June 9, 2020 First Virtual General Coop’s Meat Supply Chain Stable Despite Meeting Focuses on Rollercoaster By Hayley Gorenberg espite a huge spike in sales in the early days of the pandem- Struggling Coop Finances Dic followed by a steep plunge, the Coop’s meat supply has been relatively stable amidst Covid-19, showcasing the resilien- By Leila Darabi cy of smaller, more responsible he Coop made history on the evening of producers and processors. TMay 26, convening the first virtual Gener- The stability contrasts sharply al Meeting of its membership. No voting took with the major disruptions in the place during the meeting, which focused heav- more industrial national meat ily on the financial blow the Coop has weath- supply chain as several consol- ered over the past two months due to citywide idated factory meat processors Covid-19 safety restrictions. More than 750 par- shut down amid Covid-19 out- ticipants joined the meeting, including the staff breaks among workers. and board slated to speak. Using the virtual conferencing system Volatile Sales Zoom, the Chair Committee, Board Members “There might be volatility, but

and the General Coordinators moved briskly ILLUSTRATION BY TOMMY KANE we’re okay,” said Meat Buyer and through reports on the availability of products Receiving Coordinator Margie at the Coop, safety updates to the facility, and over the course of the evening that the board Lempert, who has been navigat-

a pre-recorded financial update from General and staff might be braced for member criticism. ing the wild ride with the Coop’s PHOTOS BY JOHN MIDGLEY Coordinator and Treasurer Joe Holtz, who was That criticism never came, with live and typed meat producers. Margie Lempert, the on the call to take live questions. comments remaining nearly universally positive. In pre-pandemic times, the Coop’s Meat Buyer and Despite the challenges of the new format, Q’ryn closed stating “we love this Coop, and Coop each week purchased sev- Receiving Coordinator, has the meeting ran smoothly with only a few of the we want it to be here, and I personally want it eral tons of chicken and two or built her career around muting and unmuting challenges now familiar to be here like it was.” two-and-a-half whole steers from small livestock farming. to any member who has pivoted to working from Following this statement, Board Member Bill Slope Farms and Lancaster Farm home or helped a child log into a virtual class- Penner, who is up for reelection, briefly intro- Fresh, as well as supplemental cuts amounting to another steer room. One member typing in the Zoom ques- duced himself to those on the call, as is the from Hardwick Beef, and additional supplemental ground beef tion and answer feature declared it “the best-run tradition ahead of board elections. Given the and other cuts multiple speaker call” of the pandemic. somber times, he opted not to cite his resume from Thousand Throughout the evening, members typed in but instead echoed the sentiments of gratitude Hills. “For a questions and comments, many offering praise expressed by Q’ryn. single store, we for the General Coordinators for their work sell an extraor- steering the Coop through this transition. Sales Down, Costs Up dinary amount Ahead of the GM, members received an of beef!” Lem- A Message From the Board email linking to the Treasurer’s preliminary pert said. The meeting opened with a statement from financial update reporting on the 12 weeks But in the the board presented by Board Member Imani ending April 26. Referencing this update, weeks lead- Q’ryn, who cited these “extraordinarily hard Holtz shared during the meeting that sales are ing up to New times” and shared that the Board had con- down by about $410,000, while expenses are York’s order to ferred with the Coop’s counsel to confirm that up around $240,000, resulting in a negative shelter in place, they could legally host a Board Meeting and swing of around $650,000. According to the A few days after the shelter in place order Coop members General Meeting virtually. It was determined report, average weekly sales through April 26 meat sales fell off a cliff. went on a buy- that they could. were $994,554, down $145,727 from the same ing spree and The Board also discussed potentially raising 12-week period last year. “overall demand in the store skyrocketed,” Lempert said. “We the markup of goods sold at the Coop by 3%, These numbers do not yet reflect the full toll were almost in holiday mode for three weeks, breaking our sales but determined that to pursue this course they of the Coop’s current reduced capacity, Holtz records week over week. Going into the pandemic, people start- should take this question to the GM for a vote warned, as this financial report spans a time ed shopping in droves, and we were constantly running out of in the future, she said. (Later in the evening period that began in February before the store meat, as we were with lots of products.” when member Paul Hogan asked if the Coop’s was impacted. All of the reported losses took Suppliers tried to meet Coop demand, running through some finances would look different today if the board place in the last five weeks of the financial peri- back stock. “Then they literally start running out of animals,” had raised markup by 3%, Q’ryn responded: od, when the Coop reduced hours and capacity. Lempert said. Some suppliers could not keep up with the vol- “not much.”) ume or the Coop’s desired timelines. In an emotional update, Q’ryn shared that she Federal Loan Then the shelter in place order went into effect, and “sales was “moved being here” and moved by the Gen- As previously shared on the Coop web- fell off a cliff,” Lempert said, “because we were constraining eral Coordinators’ work. The tactics deployed to site, Holtz noted that on April 22, the Coop entry into the store, because we had to create a safe space—and make the Coop safe for shopping and to keep it received a Federal Paycheck Protection Pro- because there’s only so much we as paid staff can handle without open were taken with “our health and our Coop gram loan of $1,454,763 from the Small Busi- 14,000 members’ help!” in mind,” she said, asking for “compassion in ness Administration. These funds offer some For a couple of weeks the Coop discounted more meat than questions and comments.” It was the only hint CONTINUED ON PAGE 2 CONTINUED ON PAGE 3

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 2 June 9, 2020 Park Slope Food Coop, , NY

Virtual GM sales and profit levels. He also referred CONTINUED FROM PAGE 1 members to General Coordinator Ann Herpel’s response in the Gazette to relief, he said, but will not make up questions about whether the Coop has for continued sales losses. “It is pos- considered alternative models such as sible [the loan] will be partially or curbside pickup and delivery. entirely forgiven,” Holtz said, “but we don’t know that.” Member-Owner Equity He also noted that the Coop had Campaign raised $300,000 in member contribu- Later in the program, General tions between April 12 and May 24 Coordinator Lisa Moore went into following the announcement of a cam- more depth on the equity program, paign calling on members to increase announced the day before on the Coop their buy-in. website and in an email to members. “The biggest question is when can Any member can increase the initial we bring back the member labor sys- buy in amount they contributed when tem, built with love for decades and joining the Coop. These increased decades,” Holtz said later during investments from members yield four the question and answer period, in benefits, Moore outlined: response to whether these increases 1. Building the Coop’s cash reserves would bring the Coop back to normal 2. Creating a stronger financial posi- tion overall Board member and opening speaker, Imani Q’ryn, highlighted the 3. Helping pay back any por- extraordinary hard times and the superb response mounted by the General tion of the PPP loan that is not Coordinators and staff. forgiven 4. Strengthening the Coop order to pre-package bulk items of said, explaining that farms and community rice, beans and flour. food companies prioritize the She also noted that while the Shoppers may also notice larger Coop as a client. Coop office has been closed, sized items available on the shelves Szladek also said the Coop has there is some capacity to rein- to reflect the fact that members are been “largely insulated” from the state members previously on stocking up on items like peanut meat shortage caused by meat pack- leave and to review the status butter and yogurt. ing plants shutting down across the of those on alert or on leave. “People are shopping less often country because Coop buyers gener- and buying more frozen fruit and ally avoid nationwide suppliers. Keeping Food On the vegetables,” he said, adding that Shelves supermarkets everywhere have Revamping the Physical Store General Coordinator Joe had trouble keeping these items General Coordinator Elinoar Szladek shared a report on in stock. Astrinsky shared a facilities update the Coop’s efforts to keep He noted the Coop is also “buying on how the Coop has transformed food in stock. pallets of flour at a time to always to comply with social distancing and “We’ve gotten creative,” he have some on hand” and has paid other Covid-19 safety measures. “We said, noting the Coop’s buy- extra attention to ensuring that revamped the entire front end, elim- ers have switched to restau- toilet paper and paper towels are inated middle checkouts completely rant suppliers in some cases always in stock. and put barriers [between checkout and begun purchasing more The Coop’s longstanding rela- workers and shoppers],” she said. from frozen food suppliers to tionship with suppliers and focus “The best way to support the The Coop bought a machine to repackage meet increased demand. The on locally and regionally sourced Coop is to come back and shop with items that were previously only available Coop has also purchased a food has helped. “We buy in vol- us,” Astrinsky said. “Please come from the bulk bins. large packaging machine in ume and we buy consistently,” he back, please shop with us.” n

LETTER TO THE EDITOR

THANK YOU NOTE Thanks you guys—board, staff, temporary staff, Gener- al Coordinators. Tonight [May 26 General Meeting] was a great meeting that provided us all with the deep reas- surance that we are in excellent hands moving forward, whatever happens. How wonderful to get to feel that about something these days. Take care, continue being safe, and stay well. Blessings, Heidi Oleszczuk

A Very Proud Coop Member ILLUSTRATION BY DEBORAH TINT

Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY June 9, 2020 3

Meat Supply Chain ing directly from farmers and operating at a different CONTINUED FROM PAGE 1 scale, “our pricing has been pretty consistent,” with changes Lempert deemed “normal.” usual while working to reduce the size of its orders Lempert, who joined the Coop staff three years to match the suddenly lower demand. And then Lem- ago, has extensive experience with small farming. pert started pulling back orders from suppliers. She started a community-supported agriculture operation in Brooklyn for a livestock farmer from Relationships and Timelines the Hudson Valley, has sold at farmers markets in Even as it cut orders, the Coop attempted to pre- Brooklyn, worked on a farm, and 15 years after grad- serve its close relationships with suppliers, who uating college pursued a graduate degree in sus- risked economic harm from the mid-March pullback. tainable agriculture. “We buy whole animals from a number of suppliers, and we had to skip some deliveries, asking not to Sales on the Rise

receive steers on certain weeks.” PHOTO BY JOHN MIDGLEY As the Coop has gradually expanded hours this After nurturing direct relationships with farm- Lempert nurtures direct relationships with spring and become more efficient (for example, ers raising steer, pigs and lambs specifically for the farmers who raise cows, pigs and lambs directly pre-bagging bulk items so members can shop for Coop, those farmers “might not have a market to for the Coop. them faster), more shoppers can come in each day, move those animals,” Lempert said. “We are a big “so we’re better serving members and the bottom fish in a small to mid-sized pond, so we have import- the downstream effect of cutting the Coop order could line of the Coop—the two things everybody wants.” ant relationships with those suppliers. They’ve pri- mean the supplier in turn gave up a slot with a meat With rising sales and increasing demand, “farmers oritized us as a client. We try to be sensitive, so we processor, impinging on that relationship as well. we ramped down now needed to be ramped up, and don’t stress those farmers so much that we negative- that again takes time,” said Lempert. “We’re working ly impact their bottom line.” Avoiding “Big Meat” to get animals back in place that we’d taken away. The industrial producers’ national, consolidated meat supply chain has proven relatively inflexible, Lempert said. The news has been filled with reports of coronavirus outbreaks among workers in indus- trial meat-packing facilities and ensuing shutdowns and shortages—not to mention perhaps millions of animals killed after growing too large for processing. That dynamic is the tradeoff for “efficiency and wealth-accumulation,” Lempert opined. “It’s another way in which we might all feel good about being part of the Coop. The vast majority of meat in this country is processed through just a handful of meat packing houses,” she said. “Little of what we are buying is

PHOTO BY LINDA JAFFE going through these facilities.” PHOTO BY JOHN MIDGLEY Ken Jaffe of Slope Farms owns a herd of more And unlike those large producers, the Coop’s The Coop’s meat is 100% free from antibiotics than 200 grass-fed cows. suppliers have dealt with less severe disruptions and hormones. due to illness and new safety protocols. “From what The relatively long timeline for producing meat— I’ve discussed [with Coop meat suppliers], it seems Two farmers we purchased whole steers from each as compared to produce—figured into the impact. like they’ve done a lot to look out for their workers,” week [prior to pandemic restrictions] were alternat- “Animals take a long time to get to the right weight Lempert said. “We might feel effects because they’ve ing. Then we moved to reinstate both, and it took and condition to be slaughtered,” Lempert said. done a good job to keep workers safe—which slows a bit of time to get them back in place,” she said. “With meat, every step along the way is a complicat- production, with more room for each person to work, “That’s true in various ways for other suppliers.” ing factor: the lifespan of the animal, going to the safety measures, and not as many workers on the Predicting buying patterns has grown more com- processor to be processed—they only have so many floor processing.” plex, as many members have shifted shopping hab- slots in a day. And then a side of beef is hung for a Smaller suppliers also seem to have insulated its to visit only once every two or three weeks, for few weeks before it’s shipped.” the Coop from wild price fluctuations “because of very large transactions. “It’s a very different type of Lempert said she acted with keen awareness that who we buy from and the deals we have.” Purchas- demand,” she said. n

This Issue Prepared by: Editor (development): Dan Jacobson STATEMENT ON THE Reporters: Rachel Blatt COOPERATIVE IDENTITY Leila Darabi Hayley Gorenberg DEFINITION A cooperative is an autonomous association of persons united Art Director (development): Rod Morrison voluntarily to meet their common economic, social, and cultural Illustrators: Tommy Kane needs and aspirations through a jointly owned and democratically controlled enterprise. Deborah Tint Photographers: Rachel Blatt VALUES Cooperatives are based on the values of self-help, self-responsibility, John Midgley democracy, equality, equity and solidarity. In the tradition of their Rod Morrison founders, co-operative members believe in the ethical values of honesty, openness, social responsibility and caring for others. Onsgard Family Hewitt Pratt PRINCIPLES The cooperative principles are guidelines by which cooperatives put Thumbnails: Becky Cassidy their values into practice. The International Cooperative Alliance Photoshop: Adam Segal-Isaacson adopted the revised Statement on the Cooperative Identity in 1995. They are as follows: Art Director (production): Matthew Landfield 1. Voluntary and Open Membership Web Publishing: David Mandl 2. Democratic Member Control 3. Member Economic Participation Erik Schurink 4. Autonomy and Independence Erin Sparling 5. Education, Training and Information 6. Cooperation Among Cooperatives Editor (production): Nancy Rosenberg 7. Concern for Community Final Proofreader: Lisa Schorr Reference: ica.coop

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 4 June 9, 2020 Park Slope Food Coop, Brooklyn, NY Sheltering and Schooling in Place— Coop Families Reflect on Remote Learning remote school day is shorter “With the really sharp transi- than before, she’s been mak- tion from almost no screen ing the most of her new free time and lots of social interac- time by taking long walks, tion to the complete inverse, making art and writing. alongside the larger global But she says she misses anxiety right now, it feels like

being able to casually talk our kids have become part of ILLUSTRATION TOMMY KANE to classmates. “One of the a longitudinal study and we’re things I’ve noticed is that just all going to be finding out in general consciousness, Megan talking to other people I’d see the next five to 10 years how and Shawn have been hearing at school would get me out of they’ve been impacted.” from lots of friends looking for my head.” Imani, the 4th grade teach- insight. “Many of our friends Member Mary Ellen Obias er, says “there is no doubt are not happy with their online has been making an effort to that our students are falling school options and are consid- supplement her first grader’s behind. And when you have ering a switch to homeschool- remote learning where she students who also have indi- ing in the fall,” Megan says. can. “My son had gone to a vidualized educational plans For families now finding Spanish-language pre-school and are not receiving the ser- themselves playing a larger before his current school vices they’re used to, that’s role in their kids’ day-to-day and he’d been starting to even worse.” learning, Shawn emphasizes lose some of that. So that’s something we’re doing with the extra time now. We’ve

PHOTO BY RACHEL BLATT been playing a lot of Spanish Imani Larrier is teaching 4th grade remotely while her Bingo!” college-age son studies from home. “His teacher is really doing a lot to make it work, but I do By Rachel Blatt thing, she says, but it’s work- worry about the social piece his time last year, Imani ing as a teacher and manag- of it for him,” Mary Ellen says. TLarrier, a longtime Coop ing her 4th grade students “One morning he didn’t want member and City that is “emotionally draining, to get up because he said teacher, was preparing to be more and more.” Imani says he was having a really good an empty nester. “I was get- she’s established some rou- dream. When I asked him ting ready to send my young- tines both for herself and her about it, he said ‘I was at the est child off to college. I went students to get through the library my with friends.’” through that whole emotional mornings: “I say everyone has roller coaster.” Fast forward to to get up out of bed, brush this spring and Imani’s son their teeth, wash their face, was back home, attending his and we all start the day off

college classes remotely while with a quart of water.” PHOTO BY ONSGARD FAMILY she taught 4th graders from schools Megan Davidson and Shawn Onsgard have always her kitchen. shifted to remote learning home schooled their two kids and haven’t felt the same nearly three months ago. With disruption as most families. it still unclear how and when schools will reopen come But Imani is quick to add the importance of creating the fall, we talked with sever- that it’s not all bad. “This is “positive local conditions” in

al Coop families with kids at PHOTO BY HEWITT PRATT clearly showing the haves and your home. “That means you home about how they have The Pratts, a family of have-different. For some chil- have a wealth of education- handled the new realities of four, went from almost no dren, being in the classroom al activities available in the sheltering and schooling in screen time to too much. works, but it’s never been per- home and you have reduced place. Third-grader Oliver, home fect for everyone... I’m glad this the amount of distractions like On a recent Saturday morn- schooling with his mom has forced the Department of video games and TV watching ing, Miriam Fried was waiting Keiko. Education to expand on its and social media that they in line to shop at the Coop, variety of learning and instruc- have access to,” he says. accompanied by her 14-year- Another member on the tion modalities,” she says. “Our kids quickly learned old daughter Izzy, who is fin- line that morning, Hewitt Members Megan David- that if they could make the

PHOTO BY RACHEL BLATT ishing her freshman year of Pratt, has a 3rd grader and son and Shawn Onsgard have argument that what they were 14-year-old Izzy is finishing high school from home. 6th grader at home. He says exclusively homeschooled doing was educational, then 9th grade remotely. Her Miriam, a college lecturer, it’s been difficult with his kids their two kids, one of whom we were more likely to allow mother, Miriam Fried, says there was a technological in two different schools. “One is graduating high school it. This meant they spent more bought another laptop to learning curve for them, get- school has been handling the this month and starting at time on creative projects like make it work. ting their respective remote transition to digital pretty Cornell in the fall and anoth- playing guitar and making teaching and learning setups well and the other one really er who is completing the 7th sculptures and reading books “I had waited 17 years for going. They also had to pur- is not at all.” grade. Nonetheless, Megan because they knew these were this and I’d always told him, chase another laptop to make Hewitt says he’s worried says “the pause in NYC has activities we would approve.” when I send you off to college, it work. about what his older son been a big shift for us as well, A good perspective to keep I’m anticipating that you’re “It’s funny that I get texted has lost in the transition to a although not nearly as much in mind, Shawn says, is that not coming back. I was very by her teachers if she acciden- remote school day. “He had as for parents who were not “education is meant to prepare wrong!” she said, laughing. tally misses a class she is sup- just gotten his own Metro- already homeschooling.” Up children to be adults.” Think- Imani and her son both got posed to be in. I sort of wish Card so he could go back and until recently, she says, their ing of it that way “enables all sick with Covid-19 in March they would text her instead.” forth to school by himself. It older son was regularly out- sorts of ‘educational activities’ but they persevered and On the bright side, she says, “I was a big deal. And then sud- side the home participating in like knowing how to make food recovered. “We went through do feel like I know more about denly, that new taste of inde- an internship as well as other or handle your own emotions it. He finished his school work what’s happening in her class- pendence was taken away.” research projects. or any number of other practi- and I still tried to work.” es these days.” For Hewitt, it’s hard to find With remote learning and cal life skills that are relevant Managing all that was one Izzy says that since the a silver lining in the situation. homeschooling more in the to your family.” n

Read the Gazette while you’re standing on line OR online at www.foodcoop.com