Groceries and Governance

The Chronicle The Members’ Newsletter of Karma Food Co-op | April May 2005

IN THIS ISSUE: Groceries and Governance

The Seasonal Gourmet Membership Survey Results The People’s Food Co-op in Kalamazoo, Michigan Product Spotlight Karma Board Initiatives and Updates Members’ Questions and Concerns And more… Contents

Report From the General Manager By Graeme Hussey ...... 3 Product Spotlight By Suzanne Molina...... 4 The Seasonal (and Regional) Gourmet By Todd Parsons...... 6 Recipes!...... 9 Co-op Profi le: The People’s Food Co-op, Kalamazoo, Michigan By Ember Swift...... 10 Karma’s President Becomes General Manager By Terry Fowler and Suzanne Molina...... 13 Letter to the Editor...... 15 Report From the Board of Directors: Hello From the New President By Jason Diceman ...... 17 Structure Change at Karma: Committees to Working Groups by Michael Boulger ...... 18 The Food Issues Committee Is Now the Food Issues Working Group By Anil Kanji...... 20 Business Planning Committee Hopes to Facilitate Big Decisions This Year By Nina Bregman...... 21 Report on Important Changes to Annual Reconciliation Process By Brendan Heath...... 22 Report on the 2003 and 2004 Karma Membership Surveys By Lachlan Story...... 24 The Chronicle The Members Newsletter of Karma Food Co-op | April May 2005 The Chronicle April/May 2005

The Chronicle is published by members of Karma Co-op 739 Palmerston Avenue Toronto, ON M6G 2R3 416-534-1470 416-534-3697 fax Chronicle Staff for April/May www.karmacoop.org Editor: Linda Brown Designer: Dave Howard The Chronicle is a link between members of this and other cooperative com- Copy editor: Suzanne Molina munities; the only viewpoints herein endorsed by Karma Co-op Inc. are those Proofreaders: Veronica Rossos, Michael Boulger published as reports of the board of directors and its committees. Chronicle Committee This newsletter is printed on New Life stock, which is certifi ed 80 per cent Michael Boulger, Linda Brown, Katherine Dolgy Ludwig, Terry Fowler, Ian post-consumer recycled. This paper stock is oxygen-whitened and certifi ed Galloway, Dave Howard, Jennifer Hunt, Pam McBurney, Suzanne Molina, chlorine- and old-growth-free by the Chlorine Free Products Association. It Veronica Rossos, David Sharp, Ember Swift is union made in Canada by Cascades Fine Papers. For more information on sustainable paper stock, go to www.rfu.org, the Web site for Reach for Board Liaison to the Chronicle Committee Unbleached, a Canadian registered charity working for a sustainable pulp and Melissa McDonald paper industry. Cover Illustration Submissions Katherine Dolgy Ludwig Submissions may be sent by e-mail, to [email protected]. Send your submission within the main body of the message. Please do not send Photos attachments. Submissions are also collected from the red box in the store. All Ember Swift page 10, 11, 12 envelopes, articles, and disks must be clearly marked with the author’s name. Dave Howard page 6, 7, 8 Upcoming editorial deadlines are posted on the bulletin board and the box. The Chronicle will publish any Karma-related material, subject to editorial Contributors policy guidelines. Letters to the editor must contain the writer’s full name and Michael Boulger, Nina Bregman, Jason Diceman, Terry Fowler, Brendan telephone number, although names will be withheld at time of publication upon Heath, Graeme Hussey, Anil Kanji, Suzanne Molina, Todd Parsons, Lachlan request. All published articles are eligible for work credits (letters to the editor Story, Ember Swift and announcements are not).

2 www.karmacoop.orgThe Chronicle | April May 2005 The Chronicle | April May 2005 3 Report From the General Manager By Graeme Hussey

t has been two months since I started as general There is more space, a fresh coat of paint, more manager, and things are busy and exciting. comfortable seating, a fold-down table for meetings, I In my reports to The Chronicle, I would like and a computer for Karma members that has Inter- to present relevant information to members about net access. If you would like to use the members’ the Karma community, fi nances, member labour, computer, just ask the staff. member services, and operations. Getting involved: Fiscal update Do you have experience and enthusiasm that Karma’s fi scal year end is May 31, and we are pro- could be used to benefi t Karma? We are looking for jecting a small net income this year. Karma’s fi nanc- members with experience in architecture, business es have improved gradually since the 2003 blackout, and strategic planning, carpentry, communications, and this improvement will allow us to invest in electrical, graphic design, marketing, plumbing, capital, maintenance, and operational improvements real estate, and restoration and civil engineering. If over the coming year, such as new stand-up freezers you have experience and enthusiasm in any of these and fridges, and a$ new grocery shelf. please contactC me. Dotmocracy Member services promotions Dotmocracy is in the store, and I encourage you Finally, Karma would like to identify and promote to participate. Dotmocracy is a tool that Karma is member businesses and services. Do you own a using to engage members in decision making. It’s business or provide lessons or services that Karma also a form of soliciting feedback and support from members would be interested in? Please let me the membership. You can participate by suggest- know. ing proposals for dotmocracy and by voting on the Please feel free to contact me about any of the posted proposals. The business planning committee above, by e-mail ([email protected]), by will soon be using dotmocracy to solicit feedback phone, or in person at the store. on issues relevant to the business plan.

Members’ room reno . The members’ room has been transformed, and I hope it will now be more useful to the members. 2 The Chronicle | April May 2005 The Chronicle | April May 2005 3 Product Spotlight By Suzanne Molina

Green Beaver Après Ski Winter Lip Green Beaver was started by partners Karen Clark Balm and Alain Menard after the birth of their son, Josh- The Spotlight test kitchen has been on a lifelong ua. The couple wanted all-natural products to use quest for the perfect lip balm: something that isn’t on Joshua’s delicate skin and new-human immune waxy, definitely not flavoured, has no lanolin (the system. As a result, Green Beaver products do not test kitchen doesn’t require vegan products, but contain artificial colours, flavours, fragrances, pre- turns its nose up at smear- servatives, petrochemicals, ing sheepskin oil all over or parabens (which are carci- its lips), and actually nogenic). Most products are works, in both a preven- vegan, and none are tested tive as well as a restor- on animals. ative sense. The Green Beaver product Hallelujah! The Spot- line includes facial care light’s quest has now end- products (green tea moistur- ed. Green Beaver Après izer, grapefruit cleanser, and Ski Winter Lip Balm, a grapefruit exfoliant); three new product made by the flavours of fluoride-free Green Beaver company toothpaste (green apple, in Hawkesbury, Ontario, is a wonderful mixture zesty orange, and frosty mint); three types of non- of castor oil, sunflower oil, shea butter, olive oil, aluminum deodorant (lavender, citrus, and tea tree sweet almond oil, rosemary oil, beeswax, vitamin spice); and French vanilla moisturizing lip balm in E, and vanilla extract. It’s smooth, it spreads well, a pot. All the packaging is recyclable. it’s long-lasting, and using it doesn’t make you feel If the Après Ski Winter Lip Balm is anything to like you’re coating your lips with industrial-strength judge by, Green Beaver may be the first manufac- floor wax. Best of all, there’s no taste! This prod- turer whose product line — in terms of formulation uct also has a fantastic applicator tube with a flat and efficacy — rivals the Florida-based Aubrey spreader edge, so you can spread the stuff around on Organics. You can find Green Beaver Après Ski your lips without (a) applying too much and (b) hav- Winter Lip Balm next to the cash. ing to smack your lips together like a maniac. For more information, go to www.greenbeaver.com. 4 The Chronicle | April May 2005 The Chronicle | April May 2005 5 Tinkyáda Pasta Joy Ready Known fact #374 of the health-food universe: rice pasta is mushy and it tastes really bad. Right? Wrong. Prepare to adjust your assumptions, because Tinkyáda Pasta Joy Ready is here! And it is delicious. Tinkyáda pasta is made with only the purest of ingredients: stone-ground brown rice, rice bran, and spring water. There is no added sodium. Sounds suspiciously earnest, eh? But colour the Spotlight surprised: the test kitchen can’t tell the difference between nuts, or peanuts. No other grain or cereal is used in Tinkyáda products and wheat pasta. This stuff is the Food Directions factory, so the company guar- really, really tasty. antees that there is no cross-grain contamination. Now for some more good news: rice pasta is a Tinkyáda products are completely safe for those on good source of potassium, iron, thiamine, ribofla- a wheat-free or gluten-free diet. vin, niacin, and folic acid, and an excellent source The company makes a range of rice pasta products, of fibre. And brown rice is a complex carbohydrate, including fettucine, spaghetti, large shells, spirals, which means it’s a “good carb” for hypoglycemics, penne, small shells, fusilli, and elbows. Some prod- diabetics, and anybody on a low-glucose diet. Rice ucts are certified organic, but most are conventional. pasta is also extremely digestable. Tinkyáda rice pasta has an excellent texture, and Tinkyáda products are made in Scarborough, will not get mushy even when overcooked. And it’s Ontario, by Food Directions Inc., which dedicates flavourful. All you need is a little sesame oil, and its entire factory to the manufacture of rice pasta. voilá — instant side dish for the time-challenged. Tinkyáda products are wheat free, gluten free, and For more information and recipes, go to do not contain any corn, egg, dairy, casein, soy, www.tinkyada.com. 4 The Chronicle | April May 2005 The Chronicle | April May 2005 5 The Seasonal (and Regional) Gourmet By Todd Parsons

n January, I attended the 2005 Guelph Organic I’m sitting in my kitchen, glancing at tomatoes Agriculture Conference. The keynote speaker, grown in Latin America and President’s Choice IProfessor John E. Ikerd, left me with a question organic orange juice (I admit it, in moments of that I have been turning over in my head ever since: weakness I am known to shop at the competitor), I If something is produced in a monoculture in a far can’t help but ask if my three motivations apply to off county, does it still merit the term “organic”? I these products. eat organic because it’s good for my health, good Are they good for the environment? Both were for the planet, and good for the farmer. But when grown thousands of kilometres away. The oranges 6 The Chronicle | April May 2005 The Chronicle | April May 2005 7 were likely picked in one place, shipped to its long shelf life and because it’s tough another place for processing, and the enough to be jostled around on a juice shipped to another place for truck — not for nutrient content distribution. The paper and the or flavour. By contrast, much metal for the container were of the produce that I buy at a sourced at a fourth and fifth local farmers’ market was place, assembled at yet an- picked that day, and is other, and so on. Each kilo- bursting with flavour. metre of shipping resulted Good for the farmer? in 0.43 kg of greenhouse Hard to say. I don’t know gasses and smog precursors. the conditions on farms I couldn’t find the total kilo- half a world away. I do metres this product travelled know that big agribusi- to my table, but in my research, ness, like most corporations, I found a study from Germany moves around the globe in that determined that the ingredi- search of the lowest wages and ents for a single package of yogurt the weakest legislation protecting came from four countries and travelled workers and the planet. The low price I over 1,000 kilometres. If my orange juice is the pay for those faraway foods will be shared with same, it took 430 kg of pollutants to bring it to my brokers and shipping companies and all sorts of table. middlemen. Only a small portion will end up in the farmers’ hands. Better in so many A study by the U.S. Department of Agri- ways culture found that, on average, less than By contrast, much of 21 cents of every dollar spent on the Ontario produce food reaches I buy at the co-op the comes from within farmer. 100 kilometres When of my home, a I buy tenfold sav- products ings. Most from local of the local farmers, be it food I buy at a market or at Karma, I know has little or no that the larger part of my dollar will be in packaging (who the farmer’s hand. That’s really satisfying. It needs it for such a means I’m helping keep them on the land, at a short trip?), which time when small farms are disappearing rapidly. means it contributes less to the landfill, too. Go local, come home Good for me? Well, yes, but not as good as they I’ve made the choice to go local in my eating, at could be. My tomato was picked green so that it least as much as possible. I won’t give up entirely could ripen en route. Good for transportation, but on imported foods (avocados are an occasional so much less nutritious for the time not spent on luxury that I won’t be giving up anytime soon). I the vine. The variety of tomato was chosen for am, however, looking more closely at where my 6 The Chronicle | April May 2005 The Chronicle | April May 2005 7 food is coming from. Why buy California carrots when Ontario carrots are right next to them on the shelf? Going local means I’m learning to eat with the season. It’s been interesting to rediscover foods my parents and grandparents ate, like parsnips and turnips and rutaba- gas — which until recently had been replaced in my household by flavourless imported tomatoes and limp out-of-season lettuce — and discover new delicacies like celeriac and Jerusalem artichokes. I feel so much more of a sense of place now that my diet changes with the rhythm of seasons. I’m also broadening my food horizons, using traditional Japanese winter recipes to liven up local root vegetables. I suspect that my journey to local foods will be one way: it’s hard to go back to flavourless produce from half a world away once you’ve discovered the plenty to be had right on your doorstep. You might give it a try, too. Karma is your first, best ally in enjoying seasonal foods. I went to the co-op to share my local foods epiphany with our produce manager, Michael Arm- strong, only to learn he was way ahead of me. Every farmer I knew from the market was already a Karma supplier! Wherever possible, he indicated the produce’s place of origin, calling special attention to Ontario-grown food. He also introduced me to some delicious fingerling potatoes, locally grown, of course. Foodland Ontario publishes a chart of what’s in season throughout the year. You can find it online at www.foodland.gov. on.ca/availability.htm. Throughout April and May, Ontario-grown beets, carrots, lettuce, and mushrooms are readily available. Parsnips, apples, and onions are at their peak. Most excitingly, asparagus season begins in May! On the following pages, you’ll find two of my early spring recipes, using locally grown produce right off Karma’s shelves. Enjoy!

8 The Chronicle | April May 2005 The Chronicle | April May 2005 9 Recipes

Beets in Tarragon-Lemon-Dijon Vinaigrette

2 large beets (purple or candy), jullienned 1/4 c. toasted walnuts, coarsely chopped 1 medium apple, jullienned 2 tbsp. red onion, minced

Vinaigrette: 1/2 tsp. dried tarragon 3 tbsp. olive oil 2 tbsp. vinegar (champagne, white wine, or apple cider) 2 tbsp. lemon juice 2 tsp. dijon mustard salt and pepper

Whisk together the vinaigrette ingredients until emulsified. Toss the fruit and veggies with a few table spoons of vinaigrette, season, and serve.

Curried Parsnip Apple Soup

1 1/2–2 lbs. parsnips, scrubbed and diced 3 medium apples, cored and diced 4 c. vegetable stock 1 large shallot, minced 1 tbsp. Thai yellow curry paste OR 2 tsp. curry powder 1/2 tsp. dried thyme 1 tbsp. olive oil 1/2–1 c. soy milk salt and pepper

Sauté the shallot in the olive oil over medium heat. When soft and lightly browned, add the thyme and curry and stir for one minute. Add the parsnips and apples and stir until slightly soft. Add the stock and bring to a boil. Lower to a simmer and cover, stirring occasionally, until the parsnip is very soft (about 20 minutes). Purée the stock and veggies. Thin the purée with soy milk to your preferred texture, season to taste, and serve. 8 The Chronicle | April May 2005 The Chronicle | April May 2005 9 Co-op Profile: The People’s Food Co-op in Kalamazoo, Michigan By Ember Swift

with the elcome layout of the to the store and Wsecond exactly how installment of to navigate The Chronicle’s their bulk occasional series food bins. of profiles on out- Very impor- of-town food co- tant, given ops, courtesy of that we your on-the-road have to keep correspondent our bodies (and independent fuelled for musician). long drives I discovered The to Chicago! People’s Food Co-op in Kalamazoo, Michigan, in Chris Dilley, the general manager of the co-op, 2003. My band tries to stop there every time we was kind enough to answer some questions as I drive through Michigan, so we’ve become familiar leaned against the front counter, chomping on a

10 The Chronicle | April May 2005 The Chronicle | April May 2005 11 delicious samosa. We then continued our conversa- lots of folks like me who shop there but aren’t tion by e-mail. members!) Unlike Karma’s system, there is no The People’s Food Co-op was founded in 1971 “working member” or “non-working member” dis- and incorporated in 1973. It’s the only food co-op tinction at The People’s Food Co-op. Members are in Kalamazoo, a town of 80,000 people. It’s situated not required to volunteer their time to maintain their on a well-travelled street with adjacent parking and status as members of the co-op. The co-op does, is very visible as you approach thanks to the elabo- however, have a volunteer program: every hour rate mural paint- worked earns an ed on the wall extra 5 per cent next to the lot. off your next There’s even $100 in grocery a picnic table purchases. You outside where cannot take folks linger in more than 10 the warmer per cent off a months, prob- purchase at one ably munching time, however, on the same and the mem- samosas I al- ber discount is ways enjoy! In already 5 per the summertime, cent. Dilley Dilley says, the acknowledged co-op “rents the that this system adjacent park- doesn’t fully sat- ing lot, hires a isfy the store or band, makes a its members. He mess of food, says they often gets some kids’ games and activities going, and have difficulty finding consistent volunteer help, but invites the whole town.” Sounds like a great time to currently lack the resources to devote to full-scale me! volunteer coordination. The U.S.-based National Cooperative Grocers Modest space, big ideas Association, which offers a forum for food co-op- The People’s Food Co-op rents a modest 900- eratives to connect with each other, fuels a sense of square-foot space as its store premises. The co-op solidarity, so co-ops feel less isolated. The People’s sells only organic produce, except in rare cases Food Co-op is a member of the Great Lakes chapter. where a local option is chemical free. Eighty per Since Kalamazoo has only one food co-op, Dilley cent of their packaged products are GMO free. says the forum really helped him learn his job, and (A significant shift happened in U.S. law back in fostered a sense of alliance with other people in- October 2001, when the National Organic Program volved in food co-operatives outside of Kalamazoo. stated that all certified organic foods also had to be non-GMO.) Warmed by the energy There are 410 co-op members, 14 paid staff, nine After researching the Steep Hill Food Co-op in board members, and 10 volunteer workers per Saskatoon last year, I developed an interest in what month. Annual sales to members amount to about alliances, if any, exist between food co-ops and 40 per cent of their yearly sales. (I guess there are local activist organizations. You may recall that the 10 The Chronicle | April May 2005 The Chronicle | April May 2005 11 Steep Hill Food Co-op offered working members snacks (sandwiches, wraps, samosas, pakoras) and the option to volunteer their monthly hours either steaming hot soups available for takeout. I have in the store or with local sister organizations. The no trouble finding vegan options, and my arms People’s Food Co-op also has partnerships with are usually full of snacks by the time I wander to local activist groups, but most are informal, though the far front corner to eye the display of fantastic consistently mutually supportive. Several years ago T-shirts advocating political accountability, cycling, the co-op started a non-profit education corporation cleaning up the Earth, feminism, shutting off the called Fair Food Matters. Dilley says, “although it television, etc. One day I’ll walk out wearing one of is not directly affiliated with the co-op anymore, [it] those t-shirts! works closely toward the same goal of a community The travels continue and so too will my out-of- that has access to the education and resources it town reports. A travelling musician needs to eat, needs to feed itself in just, sustainable, and health- and I’d much rather do so cooperatively! So stay ful ways.” tuned. I am always warmed by the energy at The People’s Food Co-op. It’s not a large store, so it feels inti- mate and neighbourly. The staff is always incredibly kind, and the layout is logical for the out-of-towner. I particularly appreciate the array of ready-to-eat 12 The Chronicle | April May 2005 The Chronicle | April May 2005 13 Karma’s President Becomes General Manager

Questions and Concerns Surround Appointment

By Terry Fowler and Suzanne Molina

n Monday, January 17, Graeme Hussey board because of his experience in recruitment, so put in his first day as Karma’s new general he was surprised that he was not invited to be on the Omanager. Hussey was president of Karma hiring committee. Co-op’s board of directors until the end of Novem- As vice-president Andy Summers wrote in the last ber, when he resigned, citing pressing obligations in issue of The Chronicle, the members of the hiring other areas of his life. committee included Summers himself, Jason Dice- Sarah Fairley, Karma’s previous general manager, man (a current board member who has just assumed had given notice to the co-op on November 25, stat- the presidency), John Richmond (a former board ing that she wanted to return to university to finish member), and Fairley. her degree. “The only people interviewed,” Webb said, “were The announcement that Fairley was leaving one staff member and Graeme, who has no experi- appeared in the December ence at all in running a retail food 2004/January 2005 issue of The ..given Karma’s size, the board store.” Chronicle. It said, in part, “A Donald Altman, a member of search committee has been struck, should have been looking for Karma’s Finance Committee and is in the process of soliciting who also sits on the boards of the and interviewing applicants from applicants from outside the co-op Ontario Natural Food Co-op and within the Karma community.” A the new (merged) Metro Credit notice in the store stated, “Staff, as well (Karma’s sales average Union, told The Chronicle, “I do members, and ex-members are not think it is appropriate for me welcome to apply.” $1.5 million per year). to second-guess the board about The hiring process has been whether there should have been questioned by a number of former a more vigorous attempt to seek board members. Geoff Webb, Karma’s treasurer candidates. If I had been on the board, I probably until November 2004 and a senior recruitment con- would have encouraged a fuller advertisement, but sultant with Microsoft Canada, told The Chronicle then I am not sure how much notice [Fairley] gave.” that given Karma’s size, the board should have been Anil Reddi, another former board member, agrees looking for applicants from outside the co-op as with Webb that the search for candidates should well (Karma’s sales average $1.5 million per year). have been more rigorous. “The board did not adver- Webb said that he was originally tapped to sit on the tise the position properly,” Reddi said. 12 The Chronicle | April May 2005 The Chronicle | April May 2005 13 Summers refutes that claim, arguing that the deci- was discussed, let alone determined. Summers said sion to advertise the position only within the Karma Hussey was excluded from all board affairs after community was arrived at with good reasons. In an that date. Nevertheless, “I realized from the start interview with The Chronicle, Summers said, “The that issues of conflict of interest would be a prob- board was very cognizant about the unease that lem,” Summers said. “That’s why we brought in might be felt about this hiring [and] debated at some external interviewers.” length the merits of an external versus an internal Reddi said he wasn’t sure who those external inter- hiring process.” viewers would be, unless Summers was referring to Summers said the salient point was that “exter- Richmond, the former board member. nal applicants who had been hired by previous “It’s tough to deny Graeme’s strengths” both boards had struggled with the co-operative culture with respect to his experience at Karma and in the at Karma. So the current board felt that a Karma management field, Summers said. “But his greatest background was critical.” weakness is lack of experience [in food retailing]. This position is supported by Betsy Carter, a for- However, with support from the staff and from mer member labour coordinator at Karma. In recent Sarah, [we felt that] food retailing was a skill he correspondence with The Chronicle, she stated, would be able to learn — far better than cooperative “Our external hires have not been very culture, which is something you get by successful, while our internals have “There’s nothing osmosis.” been much more successful. “Lack of food retailing experience is “I have seen GMs come and go,” to be gained by definitely my weakness,” Hussey told Carter added. “I believe that the long, The Chronicle. “But it’s also our greatest drawn out posting processes and candi- the present board strength. Running a food co-op is not just date searches did not benefit the co-op.” running a store. I’m supervising the peo- Summers’s announcement of Hussey’s for hiring Graeme ple who run the store and are in charge hire — which was posted in the store of retailing and merchandising. This is — states that Hussey was hired “from if he isn’t the right a great opportunity for me to learn from a field of strong candidates.” But as them. They all have lots of experience. Summers himself told The Chronicle, choice,” Summers My skills lie in the areas of organiza- only two candidates were actually tional planning and management.” interviewed. said. “Hiring Graeme is not without risk,” “The hiring committee received seven Summers said, “but there is a clear pro- or eight résumés,” Summers said by bation and orientation period, combined way of explanation, “and there were three appli- with goal-setting on the part of the board — time- cants who were suitable to interview. At the last lines laid down before Sarah left, to determine moment, one of them dropped out.” within six months whether the new manager could Contrary to the feelings of members such as Reddi measure up.” and Webb, Summers feels that the process was more Despite Summers’s assurances, Hussey’s unprec- professional this time around. “The board had to edented move from president to general manager approve the hiring committee’s decision,” Summers has created unease in a number of Karma members. said. “Before, the whole process was less formal.” Summers does not see any need for concern. Webb has a different take on the process. “To “There’s nothing to be gained by the present board benchmark it against industry standards, it wouldn’t for hiring Graeme if he isn’t the right choice,” Sum- hold up,” he said. mers said. “This has to pass the smell test. It has to Summers made it clear that Hussey’s November look good and be above board.” 25 resignation occurred before a hiring process 14 The Chronicle | April May 2005 The Chronicle | April May 2005 15 Letter to the Editor .

I am writing to ask some open questions that I large binders of minutes from all previous boards, wish to share with my fellow Karma members. mine included, have vanished from the shelf in the This humble little co-op, which we all OWN, has lounge where I was in the habit of consulting them always been member operated. So how, then, has it whenever I needed to do so. Staff could not tell come about that the Food Issues Committee, which me where they had been put, or why they had been worked so hard to give us our food policy (see The moved. Chronicle, September 2003), is now being called a As a member of the Orientation Committee, I have “working group,” reporting to the general manager? been placed in the position of conveying to new The Events and Promotions Committee, which and potential members how the co-op works when, organized dozens of events last year, is also being in truth, the way it works is being systematically considered as a candidate for transformation into a undermined for reasons that have never been made working group or for outright dissolution, with the public. This galls me. general manager taking over many of its functions. A new rule was adopted last year by a majority Why would we pay someone, anyone, to do what vote of the board: members can disagree with each we ourselves can do voluntarily, particularly when other during meetings but must present a united we cannot afford to pay for it? face once a decision is made. They are not to speak I am concerned that our co-op is in serious to other co-op members about their individual financial straits, and we have just hired a GM who misgivings about any decision. (Of course, there has no retail experience! I certainly oppose paying are always certain matters, such as staff salaries, this person to do work that we members have been that must remain confidential.) Why do we need doing quite well for several years now, when his this rule if board meetings are supposed to be open first priority must be to learn the retail food busi- to all members? Karma is a co-operative business ness. I do not want to see this crucial area being left owned by its members, who all have voting rights entirely to the various staffers, who, while compe- and the right to attend board meetings. tent in their own jobs, should not be burdened with I have one final question. Last July, we received having to carry this GM along. I write as a member a special membership issue of The Chronicle, who spent three years on the board, and who was which went into great detail to explain a number of the second Staff Liaison Officer of the co-op for a changes that had been made to the member labour period of one year, way back when we initiated full system. I quote [guest] editor Lachlan Story here: performance appraisals. I was a party to the hiring “Our changes are the result of a very long and delib- of more than one GM. erate process of thought and consultation with our It also disturbs me to find that the current board membership and with staff.” Numerous mention is minutes are not in a place where all members may made of the “struggles” encountered by the Ad Hoc consult them in a timely fashion, and also that the Member Labour Committee in its work over a two- 14 The Chronicle | April May 2005 The Chronicle | April May 2005 15 year period. Why, if so much energy was spent on To clarify, we in no way intend to undermine the developing these changes, are we now seeing what projects and initiatives that used be carried out amounts to the wholesale dissolution or downgrad- through the committees mentioned in Deborah ing of major, hard-working committees such as the Cherry’s letter. Under our revised model, we aim to Food Issues Committee, all of which operated more empower the membership with increased influence or less autonomously and all of which made major over decision making, as well as provide greater op- contributions to the co-op? As an owner of the co- portunities for constructive member labour projects op, I cannot endorse this apparent concentration of and events. power, nor do I “report” to any of the staff, who are, The minutes from 2001 onward are online and with due respect, my employees. searchable through Google and www.karmacoop. I envision a co-op where initiatives such as those org. But Deborah Cherry makes a good point that being taken by the board are discussed openly with our board publications need to be even more acces- members affected, where all members who want to sible, and this is part of our new plan. contribute their time and effort to make the co-op Concerning the board’s agreement to “...present a work are respected for what they do, and where united view once a decision [is] made”: This is stan- debate over our ideals and goals flourishes. Let us dard practice within effective boards. Boards that work together to build a healthy, open atmosphere do not present decisions as a united group promote that encourages everyone to participate. fracturing, cliquism, lack of confidence, and generally energy-depleting conflict. That said, we do Deborah Cherry record concerns and minority views in our minutes, if any board member requests it. We wish to have it recorded that we share Deborah Finally, while we can always be doing better, Cherry’s concerns. Many of us have been actively Deborah Cherry will be happy to know that finan- involved in Karma for years, some of us are former cially we are doing better than our budget in the board members, and all of us are concerned about year to date. the direction the co-op is taking: I agree with Deborah Cherry’s vision for a more Mohsen Ahmed, Merlin Andrew, Stefani Brown, open and participatory governance. This is why Charles Danzker, Andrea Dawber, Marina DeLuca- we are moving toward a more democratic policy Howard, Shelly Fowler, Terry Fowler, Giorgi Fucci, governance model. We will make more use of the Dorothy Goldin-Rosenberg, Micki Honkanen, Iris dotmocracy process, surveys, the Web binder, e- Horowitz, Dave Howard, Jennifer Hunt, Harry mail, letters, posters, and meetings — all to engage Koster, Margaret Meagher, Suzanne Molina, Sylvia with the larger membership to decide on policy that Novak, Anil Reddi, Theresa Vaz, Burns Wattie, Geoff will give clear and accountable direction to our co- Webb, Michelle Webb op’s activities. I look forward to further input, but please be patient as we bump and grind through this The board of directors responds: transition period. As Deborah Cherry makes clear, we as a board In the future, if any members have concerns about have not done an adequate job of consulting and board or staff performance, please contact the communicating with the membership about our board to discuss the matter. You can reach us via plans to transition Karma toward a more democratic [email protected], or drop a note in the board policy governance model. I apologize for this over- mailbox. sight. By the time this letter is published, we hope to have better communicated our current plans and Jason Diceman (President of the Board) have at least scheduled an open meeting focused on consultation with committees. 16 The Chronicle | April May 2005 The Chronicle | April May 2005 17 Report From the Board of Directors

Hello From the New President

By Jason Diceman

t the March 6, 2005, board of directors have been using a new Web site called the Karma retreat, I accepted the position of president Co-op Web Binder to draft plans, comment on Aof the board. This took some weight off our policies, review bylaws, and update committee hard-working vice-president, Andy Summers, and reference information. The board now invites any picked up where Graeme Hussey left off before he of our members to access this documentation at resigned as president to apply for the position of www.karmacoop.org/binder. For those members general manager, which he now occupies. who are not so Web savvy, we will be periodically As Karma’s president, I aim to improve our co-op printing the key contents of the Web binder and through several initiatives: making it available in the members’ room. This is •Useful policy development a huge step forward for Karma and we appreciate •Increasing board accessibility and transparency your patience as we get through the growing pains •Practicing increased participatory decision-making of this new technology in practice. (Disclosure: I •Promoting clearer com- am also the owner of munication within the Co-op Tools, a small co-op. My aim is to increase Karma’s capacity business that provides My aim is to increase technical and consulting Karma’s capacity to to make smart, fair, consistent, and timely services to Karma Co-op make smart, fair, consis- and other co-operative tent, and timely decisions decisions that are well thought out, openly organizations. The con- that are well thought out, tract for the Web binder openly deliberated, and deliberated, and in the best interests of our service was signed be- in the best interests of fore I became a member our membership. Before membership. of the board, and I will becoming president, my not solicit any further contributions to the co-op fee-for-service contracts included the planning of the 2004 AGM, the design from Karma while I am on the board.) and application of the dotmocracy process, and At this time I’d also like to welcome Todd Parsons, major upgrades to our Web technologies, including our newest member on the board of directors. a new “Web binder” system. I look forward to further serving the Karma community. If you have any questions, please contact The Web Binder me at [email protected]. Since the summer of 2004, board members, the general manager, and assorted committee members 16 The Chronicle | April May 2005 The Chronicle | April May 2005 17 Structure Change at Karma: Committees to Working Groups By Michael Boulger

t the November 2004 Karma board orienta- Karma’s board of directors, the Property Manage- tion meeting, a Governance Proposal was ment and Food Issues committees have already been Asubmitted to Karma’s board of directors turned into working groups. He says the Orientation by former general manager Sarah Fairley, then and Promotions committees are in the process of be- board president (and coming working groups. current general manager) Working groups function similarly to commit- Asked why the board Graeme Hussey, and board has taken this direction, member Lachlan Story. tees. However, committees have a chair and Diceman stated that, “If According to board mem- it is not to do with policy, ber John Deluca-Howard, a separate liaison to the board of directors. long-term planning, and the Governance Proposal supervising the general suggested that some of Working groups report directly to the general manager, it should not Karma’s committees be be a committee of the transformed into “working manager, who also acts as their liaison to the board.” groups.” Other Karma committee Working groups function board. activities, he maintains, similarly to committees. can be better managed by However, committees the general manager, who, have a chair and a separate liaison to the board of Diceman said, “is more accessible to members, can directors. Working groups report directly to the make faster, better-informed decisions, has more ac- general manager, who also acts as their liaison to cess to resources, and can best maintain continuity the board. between related projects.” According to Jason Diceman, the new president of According to Diceman, decision making at the 18 The Chronicle | April May 2005 The Chronicle | April May 2005 19 Diceman says the board was not able to work effectively on the long-term vision of the store, as

board level has in the past been it was dealing with too many non- the membership.” In addition, slow, with the liaison of each she writes, “I find it frustrating committee reporting issues to the governance committee requests. that the Promotions Committee board, getting consensus from all was not contacted [prior] to the members of the board, and then He says that creating working making of a motion suggest- reporting back to their respective ing such a dramatic change to committees. In addition, Diceman groups for activities that are not Karma’s committee structure. says the board was not able to “Where and when was this work effectively on the long- direct responsibilities of the board mandate born? I was at the term vision of the store, as it was 2004 AGM. I observed no dealing with too many non-gov- will reduce bottlenecks and im- mandate from the member- ernance committee requests. He ship to change the reporting says that creating working groups prove and increase opportunities and governance structure of for activities that are not direct Karma,” Webb’s letter contin- responsibilities of the board will for member labour. ues. Instead, Webb writes, the reduce bottlenecks and improve proposal “was presented less and increase opportunities for than a month after the AGM, member labour. where consultation could have occurred . . . during a When asked about these changes, Michelle Webb, meeting that members are generally not informed of the chair of the Promotions Committee in 2004, said or invited to (the new-board orientation).” she was informed of the direction the board was At the March 24 meeting, Webb asked the board to taking but not consulted. “slow down this process” and “take the time to hear “To have the GM as main liaison for the Promo- your membership.” Her request seems to have been tions Committee (and other committees) centralizes heeded. power in the hands of one staff member instead of According to Webb, “The Governance Proposal is 10 elected board members,” Webb wrote in a com- on hold for now, until there can be proper consulta- munication to The Chronicle. “This decreases the tion with the membership. The consultation will power of plurality in decision making and reduces begin with a Karma Caucus meeting, to be held one of Karma’s best selling features: democracy.” sometime within the next six weeks.” Webb presented a letter outlining her concerns Members who want to obtain information about about the Governance Proposal at the March 24 the consultation meeting may contact board presi- board meeting, at which the Promotions Committee dent Diceman via [email protected]. was scheduled for transformation into a working group. In her letter, Webb states that she is “deeply concerned by the overall lack of consultation with 18 The Chronicle | April May 2005 The Chronicle | April May 2005 19 The Food Issues Committee Is Now the Food Issues Working Group

Change Solidifies Relationship With Karma Staff

By Anil Kanji

n January, Karma’s board of directors approved, and negative characteristics. The metrics help us to with unanimous recommendation from the then easily evaluate each product with a series of ques- Imembers of the Food Issues Committee, that the tions that produce a score and narrative analysis. committee would be called the Food Issues Work- The Food Issues Working Group has been busy de- ing Group and be supervised by the general manag- veloping the action plan — called the implementa- er and not the board. This change will increase the tion guide — for the Product Policy and researching relationship between those who are implementing select products to test the metrics. We’ve put sever- Karma’s Product Policy and those who are purchas- al products through the metrics with varying results. ing Karma’s products. To date, Brita water filters, Rowe Farm meats, and The implementation of the Product Policy involves ABC laundry detergent have been assessed. developing an analytical tool — called the metrics Putting Karma’s product policy into action will be — to compare our products to the values expressed a long process. Happily, we’ve recently added two in the policy, getting member labour to research the new members to the working group: Cheong Ng positive and negative characteristics of current and and Michael Herring. potential Karma products, processing the research Now we’re looking to use member labour to help to better inform our purchasing decisions, and com- us research all of Karma’s products. If you’re in- municating the results and actions of the working terested in researching products for member labour group to the membership. credit, or you have concerns about any product in The metrics are based upon the main points of the store, please write to us and let us know. There Karma’s Product Policy, so when we look at a prod- are forms in our box in the members’ room. You can uct, we will look at its economic, environmental, also contact us via [email protected]. ethical, health, nutritional, and politically positive 20 The Chronicle | April May 2005 The Chronicle | April May 2005 21 Business Planning Committee Hopes to Facilitate Big Decisions This Year At Karma By Nina Bregman, Business Planning Committee Liaison 2

arma’s Business Planning Committee is annual general meeting in October, and through responsible for facilitating the develop- committee membership. The process will include Kment of a five-year business plan - the 2010 recommendations that will be voted on at the Octo- vision of what we want Karma to be. This is a large, ber 2005 annual general meeting. collaborative process that has been slowed recently The committee will communicate with and inform by the hiring of the new general manager but is now the membership about important considerations back on track to be completed by the end of the by publishing print information and posting to the calendar year. Web site and Web binder information on the current The business plan is intended to answer long-term physical state of Karma’s infrastructure, grocery strategic questions. The questions will be identified news and strategy, membership services, co-opera- and decisions approved by members. All questions tive values, and financial management. should be asked and all options pursued. The sky is If you would like to find out more about the busi- the limit. ness plan or be involved with the committee, e-mail Members will participate in focus groups, town [email protected] or leave a message in hall meetings, through dotmocracy in the store, in the committees box in the members’ room. the annual member survey in September, at the 20 The Chronicle | April May 2005 The Chronicle | April May 2005 21 Report on Important Changes to Annual Reconciliation Process By Brendan Heath, Chair, Member Labour Committee

he Member Labour Committee was created af- ing members. This year, we will also put everyone ter the 2002 AGM. Our goals since then have — both working and non-working members — who Tbeen to address issues of equity in the com- has accumulated hours over the past year on notice mitments that are asked of members and to improve that these hours will need to be worked off or paid the reliability of member labour in general. Most of off within one year (that is, before May 31, 2006). the changes that have been made to member regula- tions came into force in June 2004, but some of the How to balance owed hours results of these changes will be seen for the first There are two ways members can reduce the num- time this summer and next. ber of hours owed to Karma. First, members can This June, some work off the time members will find a — there are lots new notice on their This June, some members will find a new of shifts available cards indicating that every week, includ- they are behind in notice on their cards indicating that they are ing setup, cash, and hours as of June 1, clean-up. The easi- 2005, and that they behind in hours as of June 1, 2005, and that est way to sign up have one year to for a shift is to grab balance their com- they have one year to balance their commitment a shift from the bul- mitment to Karma. letin board (look for At the end of each to Karma. the cards just above fiscal year (May 31), the grocery carts the Member Labour on your way out) Committee does an annual reconciliation where and sign up with a manager in the office. If you feel all members are transferred to a new card. At this that a more predictable shift would suit you better, time, the committee also does the normal monthly then you should consider signing up for a regular accounting of hours owed and worked by work- monthly shift doing setup, cash, or clean-up. To do 22 The Chronicle | April May 2005 The Chronicle | April May 2005 23 this you simply need to get in touch with one of the hours owed. work team coordinators, whose contact information We hope that by making members aware of the can be found in the office. hours that they owe, they will be more likely to If, on the other hand, life is too hectic to work off respect their original commitment to work these your hours in store, then you have a second option hours. Also, by addressing owed hours on an annual — you can pay them down any time you’re in the basis, we hope to avoid some of the confusion that store. As of last year, the work shift cash equivalent has cropped up in the past. Occasionally, when a is $9 per hour, so that’s all you need to pay. member decided to leave Karma and have their loan refunded, they found out that they owed hours and Buy now, no interest for a full year! would only get a partial refund. In some cases, the While we will be putting these notices on the cards hours were owed from so long ago that the member after the annual reconciliation, there is no penalty had forgotten about them and the original records for having a notice on your card for a full year. Dur- were gone. When members refused to pay for hours ing each monthly reconciliation, the reconcilers will without proof, it put staff in a difficult position. remove notices from any card where the member While these situations were rare, this new process no longer owes hours. Then, at the 2006 annual will make certain that owed hours are dealt with reconciliation, members who haven’t reached a more quickly, preventing such problems in future. balance (owing no hours) at some point in the year Members who have questions or concerns about will be moved to inactive. In order to be reactivated the process can contact us at memberlabour@ — so that they can shop — these members will be karmacoop.org. expected to completely pay off or work off their Karma Inventory Sunday, May 29

Mark the Day in Your Calendar! Get caught up on your member labour! Potluck at 1 pm, all are welcome

Morning shift: 9:30 am – 1 pm Afternoon shift: 1:30 pm – 5 pm

Work all day if you want!

To sign up, contact Sara Pulins (Karma’s member labour coordinator) at [email protected], or watch for the sign-up list in the store.

22 The Chronicle | April May 2005 The Chronicle | April May 2005 23 Survey Says!

Report on the 2003 and 2004 Karma Membership Surveys

By Lachlan Story QRTUP

kay, a membership survey report is not the opinion over time (by comparing responses to the most dynamic topic to grace the pages of same questions year after year), and will also let Oour newsletter, but it is an important thing us include one-time-only questions to get feedback for our co-op. And now that I know that 53 per cent from members on especially pressing topics in a of the people who filled out the membership survey survey year. This year, for example, the survey last year say that they read every issue of The included a series of questions on modes of commu- Chronicle, letting everyone know what our mem- nication at the co-op. bers think of the co-op might be interesting! Even if surveys aren’t that fascinating in the abstract, there Short history and rationale of the is enough narcissism in us all to ensure that a sur- membership survey vey about our co-operative selves stays compelling. The survey is important because it gives Karma’s While there have been one-time efforts in the general manager, board of directors, and committee past at surveying our members, the 2003 and 2004 members more detailed and reliable information surveys mark Karma’s first attempt at getting more about what members want and don’t want. From a than snapshot information about our membership retail and store operations perspective, the survey at the aggregate level. The co-op plans to conduct results provide valuable quantitative information an annual survey from now on. This will allow us about issues such as why people shop at Karma, to track changes in membership and membership why they go to other stores, and what services 24 The Chronicle | April May 2005 The Chronicle | April May 2005 25 we like or are indifferent to at our store. From a a general population survey, that number is a bit governance perspective, the survey gives the board disappointing given that we are a member-owned and other interested groups information about is- co-op. Surely we can do better than 30 per cent next sues such as the best ways to communicate to the year. The more people who take 20 minutes to fill membership, what people think about the AGM, out the survey, the better we will be able to meet what values our members have, and what services our members’ needs. our members would like to see in the future. Without the survey, past boards and general Survey findings managers were often left to rely exclusively on First and most important, most of our members anecdotal information about our membership, their like coming to, and shopping at, Karma! The opinions, and values, gathered at the individual reasons why people like Karma are varied, but the level. Our annual general meeting certainly pro- fact that we can be many things to many people vides another source of information, but a relatively is an asset of our organization. Our members are small proportion of members attend these meetings. also happy with our staff and the work they bring The survey has come about to our co-op. And the vast mostly because of the efforts of Although a survey was con- majority of those who perform the initial survey team of 2003: member labour describe their former general manager Sarah ducted in 2003, it was not until experience as positive. These Fairley and past board members are all good baselines for us to Aysa September and Jen MacDon- our second and improved attempt work from, and any troubling ald. The current general manager findings must be seen within and board are continuing the work in 2004 that the board and staff this broader context of member they started. At other food co-ops, satisfaction. a membership survey is taken as a felt confident enough to begin There was at least one piece given for good store management of information from the 2003 and good governance practices. integrating this information into survey that was acted on last year — why people do or do Response rate decision-making at Karma. not attend the Karma annual Although a survey was con- general meeting. It turns out ducted in 2003, it was not until that the single biggest predic- our second and improved attempt in 2004 that tor as to why people do not intend to go to the next the board and staff felt confident enough to begin AGM was the fact that they had attended one in integrating this information into decision-making at the past! Oh dear. Although the board didn’t know Karma. The 2003 survey suffered from a relatively the specific reasons for this post-AGM trauma, we low response rate, and although some findings were made some educated guesses. Last year our AGM interesting, they weren’t always easy to generalize. committee made heroic efforts to run a meeting that The 2004 survey had a higher response rate — 272 had yummy food, was well planned, interesting, members filled it out, mostly online. Given that the and ended on time. So I look forward to everyone co-op has about 1,000 members in 875 membership attending our next meeting. They can be fun, really. households, this is a respectable number of people. Most of our members seem to live relatively near However, a proportionally lower response rate from to Karma. Half live in the M6G, M5R, and M5S our non-working members means that we must be postal code areas, and a full one-third of members cautious in making generalizations about this group live in the same postal code area as Karma. These at Karma. results suggest that Karma needs to be attentive to While our 30 per cent response rate is good for the changing demographics of our neighbourhood. 24 The Chronicle | April May 2005 The Chronicle | April May 2005 25 The Annex has certainly changed over the years, ing to a food co-op. This might be because many of but it remains our main source of current and new our members are happy with the current operation members. Given that people are unlikely to travel and governance of our store (we can live in hope!). far to Karma to buy their food, if we decide to work However, it may also signal the possibility that our harder on retaining and/or attracting more members, members are more oriented toward ethical con- an awareness of our local support in the sumerism than they are toward sharing community would have to be a critical in the ownership and governance of the consideration. store (sharing ownership and governance are, arguably, a more traditional aspect of Why do you belong? co-op identification, along with cheaper The reasons why people belong to prices). Is this part of a broader North Karma is far more complex than our just American co-op phenomenon in general? being a co-op. Many of our members C What does our slogan “Co-operation is say that the availability of a wide range of organic revolution” mean to you? A friendly discussion products is the primary reason that they shop at about this might be helpful for our co-op. Karma, alongside a commitment to co-ops. Our most recent Mission Statement reflects this commit- Saving trees ment to healthy food. Not surprisingly, if the co-op Finally, it is both interesting and troubling that of my childhood opened up down the street from 23 per cent of adult Karma members live with and Karma — it was a big, cheap grocery store that sold shop for other adults who are not Karma members. the conventional Pepsi-and-Shake-n-Bake range Is there something that we could be doing better to of foods — it is unlikely that our members would bring membership households and the social house- flock there. That said, the increasing availability of holds that people actually live in closer together, to organics at other stores located near Karma may benefit both Karma’s finances and the community draw away some of our members (or potential new as a whole? This is another discussion we may want members). This is something we need to take into to engage in over the coming year. account as we try to stay competitive in our neigh- There is much more information about our mem- bourhood. Most of our members do frequent other bers available within the 2003 and 2004 surveys, stores for a variety of reasons. The open- but trees are in short supply. Perhaps this ended comments provided by some of the article will tempt you to check out the members who filled out the survey really survey results in the online Web binder. helped provide some important details That said, and unluckily for this article, about why this might be the case. Karma policy and committee reports It’s interesting to see that members are the types of articles that most of you have a wide range of ideas about what D don’t want to see more coverage of in makes belonging to a food co-op im- The Chronicle (most people want to see portant. For example, 92 per cent of the members more coverage of things like food issues). If you’ve who completed the survey said that “supporting an made it to the end of the article, then, be sure to fill ethical and responsible business” and “supporting a out the survey next year so we can generate more of business that buys from local producers” are a very this great type of stuff! And for everyone else, stay important part of what it means to belong to a food tuned for next issue, when I’ll try to start a (semi-) co-op. In contrast, “having a sense of ownership” regular series on fun ways to cook obscure items and “influencing decision-making” were selected by that you can buy at Karma. fewer members as very important parts of belong-

26 The Chronicle | April May 2005 The Chronicle | April May 2005 27 Find out more about the activities of your board of directors!

All the meetings of the board are open to Karma members. From April to September 2005 they will be held on the fourth Thursday of every month in the library at the St. Alban’s Boys and Girls Club (843 Palmerston Avenue), from 7 pm to 9:30 pm. The remaining meeting dates between now and the 2005 annual general meeting are April 28, May 26, June 23, July 28, August 25, and September 22. If you’d prefer to read about the board’s activities and decisions, meeting minutes are available on the bulletin board at the store, or on the Karma Web site at www.karmacoop.org/about/boardminutes/ boardminutes.html. If you have any questions or need more information, please contact board secretary Christie Stephenson at [email protected].

NOTICE Complain to the Board or General Manager Before Writing to The Chronicle

A draft complaints policy on Karma’s Web site sets out rules for communicating concerns about store operations and finances, the board’s decisions, or committee business to the co-op membership. It says, in part, “A public complaint, such as a letter or article in The Chronicle, a posted notice in the store, or an in-store protest, is not an acceptable method of initially lodging a complaint as it may be based on incorrect assumptions, misinformation, or misunderstanding and it may cause un- necessary negative influence within our community. Any attempt at public complaints will be redirected by members or staff to the board and/or the general manager, as appropriate, who will then engage in addressing the complaint. If after a formal response the complainant still feels it necessary to make a public statement, they may do so.”

The board is looking for feedback on its ideas. Be sure to have a look at the following: http://karma.1coop.ca/Complaints+Policy-DRAFT and http://karma.1coop.ca/Internal+Communications+Policy-Draft

26 The Chronicle | April May 2005 The Chronicle | April May 2005 27 Mission Statement Our aim is to: •create a community of actively participating members; •foster a healthy connection to the food we eat, the people who grow it, and the other organizations who share our beliefs; •co-operatively educate ourselves on environmental issues; and •exercise political and economic control over our food by operating a viable co-operative food store.

Contact Your Co-op — and Get Involved! Food Issues Committee: [email protected] Events and Promotions Committee: [email protected] Member Labour Committee: [email protected] Web Committee: [email protected] Chronicle Committee: [email protected] Board of Directors: [email protected] Member labour coordinator: Sara Pulins 416-534-1240 or [email protected]

Hours of Staff List Operation General Manager: Graeme Hussey Monday 11 am – 7 pm Grocery Manager: James Produce Manager: Michael Tuesday 11 am – 9 pm Health & Beauty Manager: Sara Wednesday 11 am – 9 pm Shift Managers: Paul, Lisa Bookkeeper: Victoria Thursday 11 am – 9 pm Membership Secretary: Marilou Friday 10 am – 9 pm Member Labour Coordinator: Sara Clerks: Mike, Lisa, Kevin , Greg , Christine Saturday 10 am – 6 pm Sunday 11 am – 5 pm