Serving more than food: Restaurant co-ops put economic justice on the table.
Ken Brown, aka Analysis the Poet, a member of Red Emma’s books team.There are a number of funds like the Seed Commons and BRED around the U.S. that help provide capital to people interested in starting worker cooperatives. Many also focus on providing funding to co-op businesses working with marginalized communities that have traditionally been left out of the formal economy.
Worker co-ops like Red Emma’s have taken the conscious decision to flip the script when it comes to business as usual in the restaurant industry. But cooperative workplaces don’t stop at skill-building; they also tend to engender a broader atmosphere of worker empowerment animated by democratic values and solidarity.
Eventually, Serrano was able to get help through a Filipino community center, which assisted him in filing a wage theft and human trafficking case against his employer. Now, as a worker-owner at Understory, helping to organize and empower undocumented communities has become a key part of his life. One of Serrano’s favorite dishes to make is adobo, a dish preparation that is quite simple to cook but very nutritious. “It brings back memories from back home — it reminds me of my mom,” Serrano said., which is a nonprofit that works toward developing cooperative food businesses with the aim of providing pathways toward economic equity for poor and working-class immigrant, refugee and BIPOC chefs.
“Oakland Bloom felt like a family, a community who’s there for every need. They taught me all about portioning, about how to serve different communities, different audiences, they taught us how to get our food permits — they taught us everything about small businesses, and they helped us with catering opportunities,” Mlivo told. “Capitalism is a really hard, harsh environment to live in.
“Our economic systems are structured in ways that by default can be very exclusionary and extractive,” Diana Wu, a board member of Oakland Bloom, told.
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