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Exploring workers’ struggle to reclaim the means of self-determination and resist the steady march of dominant platforms.

Marina Sitrin discusses the concept and practice of "horizontalism" in Argentina.

One the most important skills that a facilitator can develop is their intuition—the sense of what to do in a given situation, even when the rational pathway to that choice is obscure.

How food several Dallas food justice organizations joined together to bring healthy food to the city's several food deserts.

Matt Cropp of the Vermont Employee Ownership Center discusses the basics of worker cooperative structure.

I gave the following remarks about commons governance on September 27 as part of the U!REKA Lab Lecture Series.

A documentary film about the 40 year history of the Olympia Food Co-op.

Michael Johnson discusses his upcoming book, "The Growing Democracy Project," with Vernon Oakes.

Collaboration and democratic decision making is just part of how worker owned businesses, or co-ops, fared better than other companies during the pandemic. By and large they survived, even thrived, and today they’re less likely to experience the labor shortages many businesses face as the economy reopens.

Green Mountain Spinnery is a 40 year old cooperative based in rural Vermont; Flat Iron Cafe is a cooperatively owned coffee shop also based in Vermont.