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Winter 2019, Summer 2020

Could Co-Ops Solve Income Inequality?

While COVID restrictions shutter businesses right and left, a more positive picture is emerging from worker-owned companies like Mondragon, the Spanish enterprise that’s become the world’s largest co-op, and Evergreen Cooperatives in Cleveland, Ohio. Both operations keep proving that, during economic crises, co-ops adapt better than traditional companies, and they continue paying their workers more equitably as well. Why don’t more businesses follow “the Mondragon model”?

By ROBERTO LOVATO

Spring 2020

Artisanal Homemade Bread Made Simple

Confined to our homes during the Covid-19 quarantine, many of us have realized this is an ideal time to start baking our own bread. The idea has spread so fast that stores are running out of flour and yeast. But fear not. Resources abound for how to make your own yeast, and even your own flour.

By TODD OPPENHEIMER
Photos by ERIC WOLFINGER

Winter 2020

The Human Cost of Recycled Cotton

Everyone in the fashion world wants to find a more sustainable, environmentally friendly way to make cotton clothing—or a benign (and equally comfy) alternative to it. In Scandinavia, an enterprising cadre of materials scientists is on the brink of succeeding. But almost no one appreciates these innovations’ social costs.

Story and photography by ALDEN WICKER

Fall 2019

Could Small Still Be Beautiful?

For a brief time in the mid-1970s, a British economist named E.F. Schumacher changed the conversation across the Western world with a daring book entitled “Small Is Beautiful.” Schumacher argued that the push for endless growth was destroying the foundations of meaningful work, and it was doomed to fail. Although Schumacher died before he could develop his ideas, a center founded in his name has tried to continue his legacy. Might his message be even more timely today?

By BRYCE T. BAUER

Fall 2019

2019 Craftsmanship Quarterly Gift Guide

The word artisanal has become so shopworn that it’s almost devoid of meaning. (To wit: we once saw a pizza outlet on the outskirts of a small town in northern France that was fashioned in the style of an ATM-kiosk under the following sign: “Artisanal Pizza.”) In stark contrast to this sorry state of affairs, we would like to suggest a few items for holiday shopping made by some of the masters we profiled in 2019.

By EDITORS OF CRAFTSMANSHIP QUARTERLY

Fall 2019

Greece’s Secret to Perfect Honey

While the United States and other prosperous countries have struggled to keep their honeybees alive, Greece—a country suffering from a decade of intense economic troubles—continues to produce what many consider the world’s finest honey. What’s the Greeks’ secret? And why can’t honey producers in wealthier countries keep up?

By ROB WATERS

Fall 2019

The Beauty of a Timeless Rowboat

Centuries ago, a fleet of rowboats called Whitehalls plied the waters of the San Francisco Bay, helping the chandlers at their helms ferry goods to and from the giant sailing ships working the city’s port. Today, descendants of those early crafts are being built, rowed, and occasionally put to work on the same waters.

A documentary short by WENDY “PEPPER” SCHUSS
Story by TODD OPPENHEIMER

Summer 2019

Café Jacqueline and the Art of the Soufflè

Deep in San Francisco’s storied North Beach neighborhood, Jacqueline Margulis has been making soufflès for her café’s customers five nights a week for nearly 40 years. Our story—and mini-documentary—on the only restaurant in the U.S. that specializes solely on this challenging but famously scrumptious symbol of French cuisine.

Film by PHOEBE RUBIN
Story by TODD OPPENHEIMER

Spring 2019

The Re-Bundled Worker

You’ve read the news: traditional 9-5 jobs are in decline; a patchwork, “gig economy” of contract workers is rushing in to take their place; and colleges can’t keep up with these changes. The resulting chaos creates at least one unaddressed challenge: In a world with fewer shared ladders for advancement, how do tomorrow’s workers build pathways to success?

By TODD OPPENHEIMER

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