By Tim Weiner
Interviews have been edited and condensed for clarity.
When did you join the Coop—and why?
Fadhylla Saballos
“I joined in July 2019. I value what the Coop does. The great produce and the collaborative work. I worked at Key Food for five years. This is different. I love the way everybody helps each other out.”
Marvin Pique, Receiving Coordinator
“Summer of 2011. Why? The food! And the variety of people. A lot of my co-workers are my friends.”
Dominique Esser, Receiving Coordinator
“About 22 years ago. I can find unusual things here—like dandelion greens. There was no beer when I joined. And that was a great addition.”
Kristen Kusama-Hinte (see image in header)
“1993, maybe? Why did I join? Why not? Great produce, great prices. During the pandemic it’s been a lifeline. My respect for the Coop went up precipitously.”
Camille Scuria, Membership Coordinator
“I’ve been on staff about 16 years. I like the place so much I applied for a job. The artichokes!”
Sophia Treanor
“It was 2013 or 2014. I love coming here and seeing what’s here. I love the organized anarchy of it. I love hearing what people need help with over the speaker. It’s so fascinating and so silly. I love that somebody here chose the music. I love that it’s a model of what society could be. I honestly think it’s one of the best things about living in New York City.”
Tommy Abney
“In 1985, a young lady told me how good the food was and how great the prices were. And those were good carrots to chase. And I’m still chasing them.”
Eva Primack (and Rosie)
“I joined when I was 22, and I couldn’t afford not to. I lived two blocks away and I still do. I love the seasonal produce and the odd cuts of meat like lamb tongues and beef shanks. It’s just the best food around. (But the childcare situation can be tough!)”
Sophie Amieva
“I can tell you exactly: in the fall of 2009, and because I love to be with my friends and because of the Honeycrisp apples, the only thing I ate during my pregnancy.”
Chanwoo Park
“I joined in 2014. I’m here for the community as well as the food. They’re the best.”