All posts by Jodi M

The Fish & Chips Co-NONE-drum

Over the past year at the Co-op I have learned everything there is to know about our fish and chips and the cult-like following that it inspires. The people love it and the people gotta have it and the people feel all of life’s disappointments when the people can’t get it. Because I love fish and chips and I love giving the people what they want, I am here to set the record straight and hopefully put minds at ease.
 Black Drum (Pogonias cromis to be exact) is the flaky white fish we use for this dish. It has a clean, briny flavor and fries well in a wet batter. However, the fish itself is quite sensitive and many variables affect it’s availability and it’s market price. The first factor is how they fish for Black Drum. It must be sport fished (caught with rod & reel), the size must be between 14in-30in, and it is caught using flat-bottom/shallow water boats. They are found in the jetties and shallow channels around the gulf near structures and feed mostly on shrimp, crab, and oysters near the muddy shores of the gulf. Because of this habitat they are sensitive to  temperature changes and increased barometric pressure. This means extreme weather makes them run to deeper water making it more challenging to be caught by the fisherman in the flat-bottom fishing boats they use. During winter storm Uri the Drum populations became almost non-existent. Following that storm was the beginning of hurricane season and tropical depressions that brought weeks of rainy days and then we rolled into the heat wave we are currently experiencing. All of this to paint a picture of the stress that these animals have been under and why it’s making it hard to catch enough to keep up with demand.
 Due to all these factors we, as a leadership team, decided to move to a catfish dish for the summertime. Austin is, after all, an inland city and sourcing from the Gulf is a luxury that only became apparent during the pandemic when the luxury was no longer there. Our catfish is farmed nearby in Texas and is not as affected by the weather in the Gulf of Mexico. Rest assured that every time we place an order with our seafood distributor we inquire about the status of Black Drum and it’s availability and when they believe it should level out. I know how important this dish is to our community here and I want to provide the people with the things that make them happy. As soon as our weather becomes even a little bit predictable and the fisherman get back to fishing we will restore the Fish and Chips to it’s fabled glory and good times will be had by all. I hope this was informational and we appreciate the understanding of all our guests when dining with us at Black Star.
Salud.

Members Assembly and Thirsty Thursday

It has been quite the 18 months hasn’t it my friends! But this month as
the Austin sun returns to bake our fair city, we have an opportunity to
celebrate all that we have: our resilience, our humanity, our co-op, our
cold beer and our member owners!

In recognition of all that we have endured, BSCO would like to thank and
recognize all the members who have persevered with us in recent times
with a celebratory event, happy hour and social. Let’s get together,
review the state of the business, pull some (free for members) pitchers
from behind the bar, snack on some chips, and feel just a little bit of
that stress float away.

You are invited at 6pm on Thursday July 1st to join us at BSCO to meet
with your fellow member/owners as well as the worker assembly and board
members. We shall review the annual report, conduct feedback activities
relevant to the operation of your co-op, hear the vision the kitchen,
beer and business teams have for the coming year, and drink a beer or
two. Or three (responsibly).

We recognize that as our membership grows, we should not limit this
event to only those within reach of the pub. We alas, cannot post you a
beer, but I shall set up a zoom link so that you can chat questions and
have your say with regards to the operation of your co-op. Please email
me at graham.green@blackstar.coop for login information with subject
line “Thirsty Thursday”.

Many thanks and all the best. See you on July 1st @ 6PM.

Volunteer Opportunity: Report Committee

Dear Valued Member-Owners –

The Workers’ Assembly and the Black Star Board are currently preparing
the 2020 Report to Member-Owners.  We are looking for one or two
volunteers to assist in reviewing the report, asking any questions, and
providing a stamp of approval.  This volunteer opportunity will require
anywhere from 1.5 to 3 hours total, over one or two meetings.  The first
meeting will be held on May 19th from 6:00 PM to 7:30 PM.
If you are interested in joining us in this work, please contact Dacia
Schoolfield at dacia.schoolfield@blackstar.coop.

Prost!

Board of Directors Election Results

Many thanks to all of our Member-Owners who voted in the Fall 2020 Co-Op election. We had a significant voter turnout, and the results are in. The Black Star Board of Directors welcomes two returning board members and one new board member. The BOD members will be officially named to the board in the December 2020 meeting and their terms begin January 1, 2021.

Returning: John Warren
John has 20+ years of business & technology management experience, and he is also an
extremely consistent Member-Owner; he can be found at the Co-Op most Wednesday evenings. John finished his first term on the Black Star Board of Directors and looks forward to supporting
the Co-Op in the years to come. He would like to focus on Co-Op survival and growth, in a post
COVID-19 world.

Returning: Dacia Schoolfield
Dacia has 20+ experience in Quality Control Management; she has also moonlighted as a
Culinary & Pastry Arts Student. Dacia finished her first term on the BOD, and is excited to
continue supporting the Workers’ Assembly, as well as her fellow board members. She will
focus on effective communication between the WA and the BOD, as well as supporting the team
in pursuing grants and available funding sources.

New: Brian Crum
Brian and his family relocated to the Austin area in 2012. Black Star was his first local brewpub
in the Austin area, and remains his favorite to this day. An engineer by degree, he has worked in
aerospace, automotive and now urban mobility. He has travelled extensively in Europe and Asia
and enjoys meeting new people and experiencing different cultures. He has many lifelong
friendships that started with six simple words, “Can I buy you a beer?”

If you would like more information regarding the Black Star Board of Directors, please check out the
BOD page. As always, if you have questions for the board, please send an email to board@blackstar.coop.
Thank you for being a Member-Owner and thank you for being involved in the Black Star Co-op. As we
approach the holiday season, don’t forget that Black Star merch always makes for a good gift, as do gift
cards, crowlers, and growlers.
See you at the pub.
Prost!

Flirt with lonely girls at parties. Come to parties with friends https://vibragame.net/sex-chat-bongacams.html you know and go to the thick of things. At such events, there are always a lot of suitable women, whom mutual friends may even introduce you to. Flirt with a variety of women to decide which of them can agree to a carefree date.

Onward & Upwards: A Reflection

This. Has. Been. A. Year.

Who would have thought right at the beginning of January 2020 that in the year to come we’d face a
global pandemic, a crazy presidential election, the loss of Alex Trebek, and the loss of Sean Connery – all
in the same year. I, like many of you, am looking forward to putting 2020 in the rearview mirror. Regardless, we enter that time of year where reflection, compassion, and the thirst for progress ushers
us into 2021. I reflect on what’s important, significant, and what brings me happiness: family, friends,
friendly faces at Black Star Co-Op, and a freshly poured pint of Vulcan on the patio.
Due to the heroic efforts of the Workers’ Assembly, and through the dedication of our amazing
Member-Owners, Black Star Co-Op not only celebrated a ten-year anniversary this year, but the pub
remains open, operational, and ready to offer up inspired craft beer with a side of amazing food.
We are all fortunate to have Black Star in our lives – to support an institution that celebrates the worker,
is democratically controlled, provides meaningful and exceptional services, while also building a true
sense of Gemütlichkeit.
So take a moment to reflect on the year you’ve had, the year we’ve all had. And come on down to the
Co-op for a cold beer and some good food. Celebrate the inevitable end of 2020, and more importantly,
celebrate the year to come. I propose a toast to honor Black Star, the Workers’ Assembly, and the
Member-Owners. Together, we will prevail.
I look forward to seeing you at the pub.
Prost!

Getting Back to a Fair Living Wage

As most of our Member-Owners know, Black Star Co-op has a long, proud history of advocating for workers’ rights, supporting a democratic model, and paying an equitable, fair living wage to all of our workers. Yet, the past few years have presented unprecedented challenges, and our ability to pay a legitimate living wage to our workers has been inhibited by our efforts to remain in business.

The current climate of the restaurant industry as a whole has pivoted drastically over these past 8 months. Many of our local competitors have closed shop. Restaurants workers throughout the country have experienced terminations, unemployment, and longterm uncertainty. While Black Star has been able to retain many workers who have elected to continue working through the pandemic, our inability to guarantee that all workers take home a fair living wage has become unacceptable. 

It should come as no surprise that the cost of living in our city has continued to increase at a pace that Black Star has been unable to match. In an effort to take corrective action and provide ourselves with what the City of Austin defines as a fair living wage, the Workers’ Assembly at Black Star Co-op has voted to implement a 5% service charge to all checks, beginning on December 1st. While we feel that this change will have a very low impact on guest experience, the small increase in revenue will have a dramatically positive impact to workers. Funds collected from the service charge will be collected and distributed directly to all non-managerial front and back of house workers, once again guaranteeing a living wage to our entire Workers’ Assembly.

To be clear, Black Star will continue to be a ‘no tipping’ establishment. We will not rely on the generosity of our guests to supplement wages, but, we believe that this small service charge will have an amazingly favorable impact on business overall. Hiring and employee retention will immediately improve, allowing for more consistency. Workplace morale will quickly be boosted. Workers will now be incentivized to increase sales while continuing to provide exceptional customer service. We look forward to the comprehensive improvements expected from this change. 

The voice of our membership has repeatedly listed worker treatment and fair wages as one of our top values, and we now ask you to prove allegiance to your virtue. As the pandemic continues to ravage our country and economy, the Black Star community can proudly say that we have been able to pivot in a direction that allows our business and workers to thrive, even under the most difficult of circumstances. We would like to thank our Member-Owners in advance for your ongoing support of Black Star, and your dedication to living wages and fair worker treatment. We simply would not exist without you.  

Fall Members’ Assembly Meeting

Come one, come all, join us this Fall for a virtual Member-Owners meeting!  

During these crazy, pandemic times, we are moving the Member-Owners meeting to an online platform.  We encourage all M/Os to join us this Sunday, November 15th at 10am; please RSVP here.

We’ll have an action-packed agenda to cover with everyone.  Well, maybe not quite as exciting as JCVD’s latest flick, but still chock-full of data, anecdotes, the occasional laugh, and fun surprises.

After the virtual meeting, plan to head to the pub for a socially distant, outdoor pint with members from the Board of Directors, as well as with our esteemed members of the Workers’ Assembly. 

In the meantime, stay safe, healthy, and drink good beer. 

Candidate Questions and Answers

[Candidates appear in alphabetic order]

Brian Crum

Why are you interested in serving on the Board of Directors of the Co-op?
When I first moved to Austin, Black Star was one of the first local brewery’s I visited. Over the years, it remains one of my favorites – good food, great beer! Being a co-op makes it even more unique. When it became apparent that many Austin restaurants and bars were not going to survive COVID-19, I made a list of those that I would really miss and a commitment to support them. Black Star was on that list. Becoming a Director is part of that commitment to do everything I can to help ensure it not only survives
but thrives.

What goals would you like to see Black Star Co-op achieve in the next year? Five years? My 1-year goal would be to ensure BSCO navigates the rapidly changing business environment while staying true to its Co-op principles. This means we are nimble and flexible and able to adapt quickly as needed. Over a 5-year period, in addition to a thriving business, I would like to see every customer who visits BSCO want to become a Member-Owner. Be more than a customer. The Co-op has created an environment and such a unique selling proposition that anyone who loves the beer and food can’t help but want to be part of it.


What qualities and past experience do you have for serving on the Black Star Co-op Board of Directors?
In my professional life, I have attended board meetings as a member of management and company officer for the past 8 years. I am well versed in financial and operational disciplines as well as the fiduciary duties that would be required of a member of Black Star Co-op Board of Directors. I am also familiar with the Co-op principles as we were part of a co-op school when my children were younger. I did some homebrewing when I was in college. My beer was pretty bad so that only reinforced that I am
a better beer drinker than brewer. Name one way in which you’d like the Black Star Co-op Pub and Brewery to stand out from other local brewpubs.
To quote a line from the TV show Cheers. “You wanna be where everybody knows your name”. Every brewpub has its own vibe. Based on location (i.e. not in an industrial park), I think Black Star can be the neighborhood pub that others cannot. It has the right location and right size (not too big, not too small) to be the place you stop by with friends after work for a beer and a delicious bite to eat.
What is your favorite Co-operative Principle and why?
The 7 th Principal: Concern for Community is my favorite principle. Sustainable development and sustainable resources are important principles in today’s world. The fact that the co-op embraced this concept years before it came to the forefront of popular conversation says something about our core beliefs. Creating and now operating a business that will contribute to the community for years to come by being mindful of our resources and the impact to future generations is inspiring.

Dacia Schoolfield

Why are you interested in serving on the Board of Directors of the Co-op?
The opportunity to serve on the Black Star BODs is a unique, interesting, and challenging experience. Over the past three years, I’ve learned a great deal about how the co-op runs, measures its performance, gauges success, and improves organizational output. I’ve also learned about policy
governance and democratic worker control. Most importantly though, I’ve forged relationships with the Workers’ Assembly and want to continue to foster an environment where communication, trust, and diligent efforts are rewarded. I am personally committed to the Black Star Co-Op, the Black Star team, and have a legitimate stake in seeing Black Star succeed.


What goals would you like to see Black Star Co-op achieve in the next year? Five years?
I’d like to see Black Star in a financially stable position, while still supporting the basic tenets that make Black Star unique: paying livable wages, locally sourcing, commitment to the community at large, etc. I’d
like to see an expanded marketing presence, establishing Black Star as the cornerstone neighborhood brew pub.


What qualities and past experience do you have for serving on the Black Star Co-op Board of Directors?
With twenty years of manufacturing experience, fifteen of which spent in quality management and team building roles, I’ve developed both personally and professionally. This development includes: a strong but gentle voice, a passion for processes, enthusiasm for the worker, and a commitment to contribute my personal best. I’ve learned patience, communication, empathy and drive. I’ve been able to draw upon my professional experience during my time on the Black Star board (2017 – 2020), and I look forward to continuing my service.


Name one way in which you’d like the Black Star Co-op Pub and Brewery to stand out from other local brewpubs.
To differentiate Black Star from other options, I’d focus on 1) crafting memorable, award-winning beer 2) creating a simple but innovative menu, with some portion rotating based on season, and 3) creating a family-friendly environment.


What is your favorite Co-operative Principle and why?

Out of the seven co-operative principles, the principle that speaks the most to me is that of Democratic Member Control. There is strength in autonomy, in independence and strength in numbers. Democratic Member Control captures the significance of each member’s voice – with not one individual’s voice, opinion, or desire being greater than his or her neighbor’s. I believe in the co-operative board working for and with the Workers Assembly, with ultimate responsibility to the co-op members.

John Warren

Why are you interested in serving on the Board of Directors of the Co-op?
I want to continue working with the Board especially during these unprecedented CV-19 times and support Black Star to whatever is next.


What goals would you like to see Black Star Co-op achieve in the next year? Five years?

I’ve always believed in the unique business model of the Co-op and believe that Black Star will survive these unprecedented times. The Member-Owner model, together with its Community focus, has proven resilience. What comes next after the pandemic is the big unknown. My goal is the survival and future growth of Black Star as a business yet to be defined.


What qualities and past experience do you have for serving on the Black Star Co-op Board of Directors?
I have 20+ years of business management experience albeit not in the brewing or restaurant business, however, I believe that I have proven the value of my acumen as a board member.

Name one way in which you’d like the Black Star Co-op Pub and Brewery to stand out from other local brewpubs.
The Black Star Co-op model survived and then thrived post CV-19!


What is your favorite Co-operative Principle and why?

As a second-term candidate, my favorite principal has changed to 5th Principle: Education, Training and Information. During these unprecedented times we are all learning and sharing for the benefit and
survival of Black Star.

Cheers to 10 Years!

Hey folks! As I’m sure everyone would agree, 2020 has been one hell of a ride. Over the last 5 months, running Black Star Co-op has been a challenge to say the least, but the year had originally promised to be such a banger! January started us off when our good friend Ted Cheavens finished a beautiful mural on the exterior of our building. We placed an order for a brand new set of amazing wooden table tops in February to help brighten up the space. The Craft Brewers Conference was slated to come to San Antonio in April which would have brought in brewers/friends from all across the world to experience our awesome beer scene in Texas! And then, our 10 Year Anniversary Party. This was huge. Black Star Co-op has served our community, member-owners and workers for an entire decade. The workers put in a ton of effort to plan this event, making sure it would be as special as it should be for such a historic landmark. Unfortunately, you know how the story actually played out, and that didn’t sit too well with us. So (with social distancing practices in mind) next Saturday, August 15th, we will be releasing several beers: A special bottle release of Moebius (bourbon barrel aged stout), Black Is Beautiful, our collaboration beer with Weathered Souls in San Antonio, Texas, and a couple of special kegs we’ve been holding onto. Then on Sunday August 16th at 2PM, we will be hosting a virtual Cheers to 10 Years! via Facebook live. We ask that you swing by, grab some bottles/crowlers/growlers on Saturday, then join us on Sunday to celebrate Black Star’s 10 decade long legacy of slinging great food and beer in Austin, Texas. Thank you for all of your support over the years, it is truly a privilege to serve such a rad community of people.

Worker Spotlight: Oscar Perez

  1. What position do you work?
    Line cook.
  2. How long have you been cooking and where?
    I’ve worked in many places over the last 20yrs: cafés, delis, bakeries, etc. The last place I worked was for a butchery deli in upstate New York.
  3. Where are you from?
    I grew up on Long Island. I moved to Austin in Feb 2019 from upstate New York, drawn here by the music scene. Upstate and the Hudson River area is beautiful! I lived there for about 3 ½ years and I loved it. But I needed a change of place – somewhere with a good music scene – so I packed up and headed to Austin. I didn’t know anyone when I first got here, but I immediately started going around town and getting into the music and art, and all that the city had to offer.
  4. What do you do outside of work with your free time? (Or what do you imagine yourself doing if pandemic restrictions weren’t in place?)
    I’m a musician. I’ve sung and played guitar solo and in
    bands for about 20yrs. I’ve played all kinds of music and
    really like heavy rock when I can do it with a band.
    Recently, I’ve been working on my own music – mostly
    singer-song writer stuff. I had planned to do some
    studio recording of my songs this summer but the
    COVID-19 shutdown kind of put that on hold. But we
    deal with what we’ve got and so I’ve been focusing on
    using my time and forced isolation for writing songs and
    poetry. Before the shutdown I used to like to go to places like
    the Spider House café and listen to poetry slams or go try out my music at open mic nights at places like The Cactus Café.
  5. What do you enjoy about Black Star Co-op?
    I really like the openness in the way the employees work together and run the business. There’s a lot of flexibility and everyone really helps each other out. Some places I’ve worked in the past there were maybe some personalities that clashed and caused tension, but the employees here get along well and pitch in to do what’s needed.
  6. What is your favorite house beer? One of the benefits of working for a brewpub is getting the occasional beer shot during the shift, so when I’m working, Midtown Light is my choice to keep things light and easy. Outside of work, I really like Fructis. It has a really nice hoppiness and flavor. I’m also enjoying Roze Sap lately. I’m not usually into sour beers, but it won me over.
  1. What’s one fun or unusual thing about working on the Black Star kitchen team?
    Honestly, the main thing is how everyone helps each other out – it really creates a good environment. It’s also fun to work in kitchen that changes up the menu seasonally and where you can experiment sometimes to add variety. One dish I created that we offered recently is the honey mustard chicken sandwich. The first week, we didn’t have pickles, so I topped it with thin cucumber slices, which turned out pretty good. But if you haven’t had the chance to try it with pickles, I suggest you do. I think it really makes it that much better.
  2. The kitchen team is known for working with a soundtrack. What is one of your go-to songs or bands when you’re getting things done?
    Hard to pick a single song, but my go-to band is one from Australia called King Gizzard and the Lizard Wizard. Literally anything from their album Infest the Rats Nest is guaranteed to get me
    going when things need to get done.
  3. Any Last words to the co-op members?
    I just want to say that you have a really good thing going with Black Star Co-op. It’s a unique place in terms of both what it offers and how it operates. I think as the current pandemic concerns ease it will continue to grow into a great Austin spot.