What is it like to work at a worker-owned co-op?

Baltimore has become what many consider to be ground zero in the emerging “solidarity economy” and the formation of worker-owned, cooperatively run businesses. There’s something important going on here, and there’s a lot that we can all learn from our fellow workers who are in the cooperative space—people who are living, breathing proof that there’s another way to run a business, that there's another way to run our economy, and that there are other ways we can treat work and workers. At a recent event hosted by the Baltimore Museum of Industry titled "Work Matters: Building a Worker-Owned Co-op," Max moderated a panel including workers and representatives from Common Ground Bakery Café, Taharka Bros Ice Cream, A Few Cool Hardware Stores, and the Baltimore Roundtable for Economic Democracy (BRED). He talked to them about how they came to work at these different co-ops, how their businesses transitioned to more cooperative models, and they dig into the nitty gritty of what working at a co-op looks like, what it takes for workers to democratically run a business, and the real challenges, limitations, and rewards that come with this kind of work. Panelists include: Vince Green (Taharka Bros Ice Cream); David Evans (A Few Cool Hardware Stores); Craig Smith (A Few Cool Hardware Stores); Sierra Allen (Common Ground Bakery Café); Christa Daring (BRED).

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