Food

Mansib Rahman, CEO of Montreal-based food delivery and logistics startup Radish.coop, joins Dru to discuss cooperative governance, member allegiances, equity and IPOs in cooperatives, and how we can transform the food system.

In Venezuela’s Amazonas state, fishing has long been not just a trade but a whole way of life rooted in collaboration, knowledge sharing, and mutual aid. Now, under the US blockade, fishing has become an even more important source of food. At the same time, the cooperative way of working of traditional fisherpeople has proven useful in solving blockade-induced obstacles.

Bethany and Tim of the Cheeseboard Bakery and the Arizmendi Association of Co-ops talk about the model of worker co-op development they have been successfully pursuing in the San Francisco Bay Area.

Movers and shakers from Co-op Power, the Old Creamery Co-op, Real Pickles, River Valley Co-op, & UMass Five College Credit Union, Valley Alliance of Worker Cooperatives, Downtown Sounds, Flat Iron coffee house, Neighboring Food Co-op Association, Our Family Farms, & PV Squared.

Focused on 12 Southeastern states, the new institution will offer low-interest loans and technical support to help farmers, landowners, cooperatives, and ag-based businesses start and grow operations.

Reem’s California is a worker-owned restaurant. It is democratically run by local workers. Using worker-ownership, the restaurant challenges the long-standing inequality and violence prevalent in the restaurant industry, and provides an empowering and transforming workplace for those who have faced the most barriers–people of color, queer, formerly incarcerated folks, and undocumented individuals.

In today's video, we bring you an in-depth interview with representatives from the Verona Solidarity Economy District (DES). We will discover how the movement started, its roots in the Lilliput network in Varese, and how it has grown over the years to become an established reality in the field of solidarity economy.

Discover what it means to be part of a Solidarity Purchase Group (GAS) through the interview with Vincenzo Vizioli, president of Aiab Umbria. With a journey that began in the late 1980s, Vincenzo explains how his choice for organic and biodynamic farming has evolved into a model of sustainability, cooperation, and mutualism.

In this episode Nacho speaks candidly about the highs & the lows of his & Carla's 10 year journey with Black Cat Cafe. Even though from the outside Black Cat Cafe seems to be extremely successful Nacho shares about the constant challenges they faced - the difficulties paying members & staff fairly, and the set backs when trying to attract & retain worker members.

“Urban Recipe started in 1991 out of one church’s efforts to be in relationship with their community differently beyond the traditional food pantry relationship,” executive director Jeremy Lewis says. Urban Recipe has moved out of that church and now operates and facilitates six food co-ops similar to Co-op 1 and helps operationally support and source food for four additional co-ops in Atlanta that have been through their cooperative pathways training program.