OFFICIAL NEWSLETTER OF THE FOOD COOP

Established 1973

Volume OO, Number 11 June 30, 2020 Stocking the Coop Shelves What a Time to Start a Job: The Pandemic and the Pandemic Style New Receiving Coordinator By Leah Koenig Chandler of her previous shopping patterns. rom extended entrance lines and plexiglass Staffing poses another challenge. Shifting Fcheckout stations, to paid staff temporarily from a member labor model to part-time paid replacing member work shifts, the Coop has seen labor means there are fewer hands available for its share of pandemic-induced changes. But one receiving and stocking. “In some ways it is more change that flies under the radar for some mem- efficient, because the staff are there to do a paid bers is the herculean effort it takes to keep the job, so there is less socializing than when mem- shelves adequately stocked during these unprec- bers were doing their shifts. The rhythm is differ- edented times. ent,” said Dodo. Still, he said, “The U-boats are Back in March, when the coronavirus’s impact waiting longer than usual to be tended to.” first hit, stores around the country battled mobs As the Coop settles into this new normal, of panicked shoppers, in an effort to keep toi- the staff is finding ways to adjust. In pre-pan- let paper, hand sanitizer, and disinfectant wipes demic times, turnover in the in stock. The stores typically lost. And in April Coop’s produce section was and May, as social distancing boredom incredibly swift. These days

led to a baking frenzy, flour and yeast it is more modest. “I would PHOTO BY CAROLINE MARDOK were routinely difficult to source. But say we are buying 30–35 per- Moussa Thiam, Coop Receiving Coordinator. in addition to dealing with momentary cent less produce than before,” rushes on some specific items, keeping said produce buyer, John Hors- By Frank Haberle well-stocked shelves at the Coop man. “Before the virus, you didn’t n the relatively worry-free days of last September, longtime is not the same routine task it have to fine tune orders as much IBrooklyn resident and Coop member Moussa Thiam struggled once was. because everything just went. Now with a worrisome decision: should he abandon a successful but “The Coop these days we do.” As a result of this fine tuning and frenetic 25-year career as a chef, or set aside his lifelong dream seems much like it used constant adjustment of orders, Horsman of building a successful film production company that created to after a bustling week- said they are able to avoid excess food and promoted new films from Africa? end—a little picked over waste while keeping the produce bins con- Moussa, father of three, decided to get out of the restaurant but still quite full,” said sistently stocked. business and try to secure a job as a Receiving Coordinator member Esther Gottes- In the bulk section, members have proba- at the Park Slope Food Coop. While the Receiving Coordina- man. “Last week I grabbed the bly noticed that staples like rice and beans tor position is a complex, mentally and physically demand- very last vanilla extract, and felt are now available pre-bagged. This shift ing job—which entails facilitating the storage and stocking of like I had won a prize!” avoids the cross-contamination that items for the shelves of the Coop, guiding and supervising work Member Lorin Sklamberg happens when multiple hands touch squad members, and maintaining the physical plant—it is also added, “Paper goods have been a the scoops, and makes shopping for a job with a set schedule and benefits, offering more time for crap shoot…the pasta section is bulk items faster. The Coop purchased a his family.

ILLUSTRATION BY VALERIE TRUCCHIA still a little hit-or-miss. I got what stainless steel bagging machine to help Another priority for Moussa was the completion of a film appeared to be the last couple of keep up with demand for things like len- project he has been developing for years with his production bags of pappardelle, which I haven’t seen there tils and basmati rice on the shopping floor. “We company: a documentary about the life of Aline Sitoe Diatta, a in months.” took over the childcare room and made it the bag- remarkable woman with healing and visionary powers, who led Part of the challenge has to do with changing ging room,” said Dodo. “Now two dedicated staff a people’s movement in Moussa’s native Senegal in the 1940s. shopper habits. Sklamberg, who lives in Park people bag all day long.” Moussa applied for the open Receiving Coordinator job in Slope and stopped by the Coop regularly before Slowly, as the rest of City enters into September, but did not hear back until January. When he accept- the pandemic, said he now limits his visits to phases of reopening, shoppers seem to be cau- ed the job, it was agreed that he would not start until March. At once every ten days. He is not alone. In an effort tiously returning to more typical habits. “For me, that moment, Moussa felt that he would realize his dream—he to social distance (and avoid the waiting in line broccoli sales are one of those bellwethers that would be able to leave the restaurant business, have a rewarding to enter), members are typically shopping less tell you what is going on,” said Horsman. “There and meaningful job at the Coop, and re-apply himself to his pro- frequently. The limit of 35 shoppers allowed in is no way we will get to the sales levels we were duction company. “I was so excited to start my job at the Coop,” the store at one time means fewer members are at before the pandemic soon, but they are ticking Moussa said recently, “and to get out of the restaurant business. shopping overall. When they do go, they are typ- up each week.” Things were really looking up. What could possibly go wrong?” ically buying more during that trip, and stocking And while the shelves can sometimes look up on their favorite items. a little patchy, members have noticed that the On-the-Job Training: the Coop in March 2020 The rush on flour, yeast, and baking powder Coop remains a solid place to find specialty Moussa’s first day on the job at the Coop coincided with the has waned in recent weeks. (“It is probably dying items. “There are new types of almond milk and early-March panic-buying that swept through just down because it is getting so hot outside,” said coconut yogurt,” said Chandler. “I even got a box before the quarantine. “On my first day we were already in cri- the Coop’s bulk buyer, Cody Dodo.) But shoppers of stinging nettles!” sis mode, with huge demand on the shopping floor, and truck are reaching for an entire box of their favorite Cliff It is impossible to predict what the future will after truck unloading into the basement,” Moussa remembers. Bar; a full 25-pound bag of lentils or bulgur; or a hold for the country, , or the Park “It was all hands on deck, from day one.” Moussa remembers the dozen cans of oil-packed tuna, instead of the two Slope Food Coop. But as we collectively navigate remarkable calm and competency of the seasoned Coop staff or three they would buy when they were shopping through these unprecedented times, the Coop members, even while he struggled to find direction in the fre- more frequently. “I would never buy two boxes of staff is working behind the scenes to keep mem- netic atmosphere. veggie sausages in one trip,” said member Sarah bers well-fed. n CONTINUED ON PAGE 3

Read the Gazette while you’re standing on line OR online at www.foodcoop.com 2 June 30, 2020 Park Slope Food Coop, Brooklyn, NY Update: Coop Finances Post-Pandemic By Christopher Cox Paycheck Protection federal government to cancel he radical changes to the Program and Equity that debt. TCoop during the pandemic Investments Holtz felt confident that have protected member-own- By some measures, the the PPP loan would not need ers and workers alike, but they Coop is better positioned to be repaid, with the caveat have been costly. According financially than most gro- that this was a new program to General Coordinator Joe cery stores. The organiza- and, ultimately, “We just Holtz, in late March, when the tion owns the building, so don’t know what the govern- member labor requirement it doesn’t need to pay rent. ment will do.” Even if the debt was suspended and shopping It began the year with a remains on the Coop’s books, hours were restricted, the substantial amount of cash the interest rate is low and Coop was losing as much as reserves—more than $3 mil- repaying the loan should be $120,000 a week, compared to lion. And it has a devoted possible—provided the orga- the year before. That figure is group of member-owners nization can survive. now approximately $95,000 who are committed to ensur- per week. In previous years, ing the Coop’s survival. Four Levers the Coop has run a modest After appeals went out In the meantime, Holtz weekly profit. this spring for members to and the other General Coor-

The biggest source of increase their member-own- dinators are discussing how ILLUSTRATION BY CATY BARTHOLOMEW that decline is the reduc- er equity investments to improve the Coop’s cash tion in sales. With fewer (MOEI), about a thousand flow problem. The General it.’” If member labor could The final lever was one hours to shop and fewer members did so, eventually Coordinators already have successfully replace the tem- he didn’t want to use—at people allowed in the store, raising more than $600,000. permission to raise the pric- porary workers currently work- least not until the first three overall sales have dropped The $100 initial equity es by 1 percent, to 22 per- ing at the Coop for minimum were put in place and their by $400,000 weekly. After investment that all Coop cent, but Holtz called that a wage, the weekly deficit would effects analyzed. That would accounting for food costs, members must pay is even- “small tweak” that would only shrink by $27,000. be to push for a bigger price that translates into $68,000 in tually returned when a mem- buy the Coop another three The second lever he sug- increase than the 1 percent missing net revenue. The rest ber leaves the Coop. Extra weeks of existence. Plus, he gested was to return to some- currently allowed. With a 4 of the shortfall comes from MOEI payments above the said, “I don’t want to raise thing closer to the original or 5 percent increase in the the wages paid to 80 new tem- initial $100 can be returned prices when a percentage of Coop opening hours: closing markup, the revenue gain porary workers: about $27,000 anytime a member asks. our membership is hurting at 10:00 p.m. at night, six days becomes significant. weekly spent on labor that After the federal govern- economically.” a week. That, he said, could However, Holtz thinks that was once done by members. ment passed the CARES act in Holtz instead favors what increase revenue by as much applying the first three levers Holtz crunched the num- March, the Coop applied for he calls “four levers” to as 20 percent, as could the alone would cut the Coop’s bers and figured that, with the and received a $1.45 million change the financial pros- third lever: increasing the losses to a manageable Coop’s cash on hand, it wasn’t loan under the Paycheck Pro- pects of the Coop. The first, he number of shoppers allowed level. “For us to get down to out of the question that the tection Program (PPP). That said, would be to bring back inside from 35 to 42. The orig- only losing five or ten thou- Coop would be seriously money has been used to pay member labor on a voluntary inal assessment for social dis- sand dollars a week would be compromised in 46 weeks. for wages, health insurance, basis, perhaps working longer tancing, he noted, allowed for extremely healthy,” he said. “But of course,” he hastened pensions, and utilities—all shifts. “I think we would find four shoppers per aisle, but At that rate, the Coop could to add, “we’re not going to let expenses that qualify for loan members enthusiastically the produce aisle in particular operate for 550 weeks before ourselves go out of business, forgiveness under the act. stepping up,” he said. “And I could support more shoppers running out of money. Long are we? Because number one, The Coop is completing the think some members would without requiring close con- enough, one hopes, for the we’re not brain dead.” paperwork now to ask the say, ‘I don’t even want cred- tact between members. pandemic to finally end. n

This Issue Prepared by: STATEMENT ON THE Editor (development): Walecia Konrad COOPERATIVE IDENTITY Reporters: Christopher Cox DEFINITION Frank Haberle A cooperative is an autonomous association of persons united voluntarily to meet their common economic, social, and cultural Leah Koenig needs and aspirations through a jointly owned and democratically controlled enterprise. Art Director (development): Deborah Urra Illustrators: Caty Bartholomew VALUES Cooperatives are based on the values of self-help, self-responsibility, Valerie Trucchia democracy, equality, equity and solidarity. In the tradition of their founders, co-operative members believe in the ethical values of Photographer: Caroline Mardok honesty, openness, social responsibility and caring for others. Thumbnails: Tuesday Smille PRINCIPLES The cooperative principles are guidelines by which cooperatives put Photoshop: Fannie Gotschall their values into practice. The International Cooperative Alliance adopted the revised Statement on the Cooperative Identity in 1995. Adam Segal-Isaacson They are as follows: 1. Voluntary and Open Membership Art Director (production): Midori Nakumura 2. Democratic Member Control 3. Member Economic Participation Web Publishing: Michal Hershkovitz 4. Autonomy and Independence Diana Quick 5. Education, Training and Information 6. Cooperation Among Cooperatives 7. Concern for Community Editor (production): Carey Meyers Final Proofreader: Lisa Schorr Reference: ica.coop

Read the Gazette while you’re standing on line OR online at www.foodcoop.com Park Slope Food Coop, Brooklyn, NY June 30, 2020 3

STAFF AT THE cated staff/customers model. her. I agree that bail reform is cooperation of all 17,000 of ated the Bail Project donation COOP The Coop has never referred important work. But I am not us working together. We have bucket, I would also assure to members as shoppers or sure why the staff is collect- done a great job of this so far. you and all members that this TO THE EDITORS, customers, because those ing for that particular project In Cooperation, action emerged purely from a Like so many, I appreciate phrases suggest competing (there are several other proj- Rachel Porter place of acknowledgment and the Coop’s staff, who, along interests between store own- ects, and many more estab- recognition of the crisis, pain, with essential workers across ers (or staff ) and those who lished organizations, doing and trauma that many of our the city, keep coming to work. shop. Our Coop is practically vital justice reform work). I RESPONSE FROM community members have Unfortunately, members are unique in rejecting that divi- wonder whether the collec- MEMBERSHIP unduly suffered for over gen- not working now, but this sion, which is why members tion effort represents some COORDINATOR erations. We felt compelled does not mean we are any can trust the Coop to provide broad consensus among the to act with urgency as we bore less a coop based on mem- the groceries we want with- entire staff, or if some of the IN COOPERATION, witness to the cries and the ber labor. I think we should out advertising or deceptive staff can now raise money for RACHEL PORTER, silence within our walls. We return to the model of mem- practices, and why the staff whomever they want. It all I am sorry to hear about needed to act in support of ber labor (adjusted as need- can trust the Coop to provide seems opaque to me, in terms your trepidations, and I hope and in solidarity with the Black ed for safety) that has served employment conditions that of who decided which organi- this personal letter will pro- Lives Matter movement in us so well for 47 years. Two adhere to their values. I hope zations to support, and who vide some insight to you and order to bring us all one step pages I heard over the inter- both temporary and perma- decided who could decide. others who may share the closer to unity and equity. com as I was shopping this nent staff will remember to Again, I am left feeling like same questions. In regards to our process week led me to think that address members as “mem- staff are not working as part For as long as I have been of selection, I believe we can some of the staff at the Coop bers” and not further erode of a cooperative, certainly not a working member and staff, find ways to inform and be have forgotten about that the culture of cooperation a member-labor cooperative. I have used “shoppers” and transparent with the member- model, as it has been sole- that thrived pre-Covid. Perhaps some staff would “members” interchangeably ship as we continue to move ly staff running the Coop for Similarly, I heard a lengthy prefer that the Coop be a without the intent to bifurcate. forward with supporting other almost three months. page asking members to con- workers’ cooperative, like I can also say with certainty organizations. If the member- I heard several pages refer- tribute to a collection by staff the Rainbow Grocery Coop and trust that regardless of the ship feels that this should be ring to members as “shop- for the Bail Project. As it hap- in San Francisco. Rainbow is terms used during this time, the a Coop initiative and would pers.” This may seem like pens, I used to work in crim- great, but we are not that kind spirit and culture of cooperation like to propose it at the Gener- an innocuous phrase, but it inal justice reform—for the of a coop. Even in the age of has and will continue to grow as al Meeting, I would be thrilled indicates a shift that I hope is same organization that the Covid-19 anxiety, I hope our we show up to serve each other to support it. unintentional and short-lived; Bail Project’s founder got her Coop will maintain its unique- and strive towards equity. Phi Lee Lam, namely, the shift to a bifur- start in—indeed, worked with ly wonderful reliance on the As one of the staff who initi- Membership Coordinator

New Receiving Coordinator Managing restaurants was a 14- to 16-hours-a-day people’s movement during World War II eventually CONTINUED FROM PAGE 1 commitment, seven days a week, with a day off here surrendered to the French colonial army to prevent and there, only for special occasions. When I wasn’t the massacre of her people. She later died in jail at “There was a strong sense of purpose, even when at the restaurant, I was worried about the restaurant. the age of 24. “Aline’s story keeps developing; the it seemed so chaotic,” he says. “But I never had the But my wife and I were also raising three children more we learn of her, the more there is to learn,” says time to train properly about where everything comes in the city. I wanted to go to their soccer games and Moussa. She was widely recognized as a healer. She from, and where everything goes, and how things are their school events. And, at the same time, I wanted was believed to have the power of making the rain done.” Moussa remembers one particular experience, to commit myself to my film production work.” come and go. And she became the center of a grass- in his early days when people on the shopping floor roots movement to resist the French colonial army’s still had fear in their eyes. “I was going upstairs with a Remembering Another Crisis efforts to conscript all the men of Senegal. She is a box of yeast, and one member, and then another, ask- Moussa remembered another crisis-management legend and a folk hero in Senegal today. The docu- ing, ‘Is that the yeast? Do you mind if I take some?’ experience, 20 years ago, in lower Manhattan. “On mentary Moussa is producing tries to separate the and the first person took half the box, and the other 9/11, our café was located between St. Vincent’s myths from the realities, but also tells a strong story took the other half—and the yeast never made it to Hospital, and a building at the New School that of resistance in a colonized nation, he explains. the shelves.” served, in the first few weeks, as a makeshift com- In the months ahead, Moussa’s work with the film In his first weeks on the job, the Coop went munity center for people seeking information about will include fundraising, completing the final scenes through its remarkable transformation—first, in missing loved ones,” Moussa says. “It was below onsite and post-production work. At the same time, dealing with lines wrapping up Union Street, down 14th Street, but we were allowed to stay open, serv- Moussa is committed to contributing as much as he Seventh Avenue and around the corner; next, Covid- ing and providing a space for the hospital medical can to his position of Receiving Coordinator at the 19 protocols and safety measures; then part-time staff and family members waiting for news about Coop. “I’ve learned a lot in my three months on the staff replacing member labor; and finally, shopping loved ones. We kept the restaurant open around the job, and things have definitely calmed down. I am restrictions on the floor. clock. We sent baked goods and coffee to the first starting to learn how the Coop operates,” Moussa responders at Ground Zero.” adds. “But yesterday, somebody asked me to bring up 20 Years of Training in the “That was one of my early impressions of New some cookies and I couldn’t remember where to find Restaurant Business York. Back then, everybody did what they had to do them! I’ve been here three months and I still don’t The crisis-mode Coop proved to operate at a much to take care of each other,” Moussa says. “I see a lot know where they store the cookies.” n faster pace than Moussa had originally anticipated, of that same spirit at the Coop today.” but he credits his background in restaurant manage- ment as a strong credential that prepared him for this A New Chance to Produce and new work environment. “In the restaurant business, I Promote African Film was the first one in, in the morning, and the last one When things settle down at the Coop, Moussa out at night. I opened up, planned the day’s specials, looks forward to re-committing himself to his film purchased all of the food, made sure the staff were production work, with a focus on producing inde- on track, and managed the business end of the oper- pendent films from his native Senegal. The Aline ation,” Moussa remembers. “So, I brought a strong Sitoe documentary mentioned above is his current understanding of the food business to my new job. project. The young Senegalese woman who led a

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