By Kelly Knapp

Emily Nonko, chair of the Operations Committee (known as “Ops”), plays an instrumental role in keeping Greene Hill Food Co-op running in non-pandemic times—and especially now. Many of us have had to pivot away from the familiar, modus operandis of life in and out of the Co-op. In the Monthly’s Q&A, Emily sheds light on what exactly that means for Co-op operations and how she sees herself fitting into the broader mission of the Co-op. 

Q: Can you describe your work as chair of the Operations Committee a little bit? 

A: It's a bit of a fluid committee! Operations works with the general manager and other committees to ensure the Co-op is running smoothly and safely. The committee also works closely with the Design/Build Committee to address physical needs of the store, like the new bread display, entryway redesign and fixing leaks. Operations fell by the wayside during the Co-op’s relocation. So much of last year was spent setting procedures for roles like shift leader and cashier. In the coming year, Ops will be working closely with our general manager, Willa, to get better feedback from members and improve our in-store resources like checklists. 

Q: How have your role and responsibilities changed with the COVID-19 outbreak?

A: As members know, the Co-op has completely shifted operations to address concerns with COVID-19. We quickly hired two assistant general managers, who have been indispensable. Willa led us in updating our safety standards and procedures. We added deep-cleaning shifts for members who wanted to fulfill their work shift requirement solo. We decided to open shopping for the duration of NYS on PAUSE. And, as many members have been unable to come into the store or are no longer in the city, Ops is working with other committees and the board to keep the Co-op open as a community resource. 

Q: Outbreak aside, what do you enjoy about your Co-op work?

A: The people who make up this community make all the hard work worth it. And in a time of social distancing, I have never appreciated the Co-op more. I've seen the community come together to keep the store open. I'm able to shop and work in a safe community space, where I get to check-in on people I know. This pandemic has really clarified what's important in my day-to-day life, and the Co-op has come front and center for me.

Q: What led you to join the Co-op in the first place, and when did you make that decision?

A: I attended a planning meeting before the first space on Putnam ever opened in 2011. I joined right around the official opening of the first location. I was curious what it would be like being part of a cooperative, and I was interested in having regular access to healthy foods at affordable prices. I took on more of a leadership role after we moved to the new location in the summer of 2018.

Q: How does your work contribute to the Co-op’s mission?

A: I think Operations helps members feel empowered, like they really have ownership of the Co-op. This has been a big priority of Willa's, and I'm looking forward to working with her on that vision.

Q: Do you have a favorite recipe that’s been your go-to, feel-good food during this stay-at-home time?

A: Many variations of Marcella Hazan’s tomato sauce recipe—it's so easy and awesomely good. 

Q: What’s your favorite hidden (or not so hidden) gem about the Co-op?

A: The dairy, the honey, the banana bread.

Q: Anything you’d like to see more of at the Co-op, whether it’s a product or best practice for folks to keep in mind during this time?

A: Please step in to fill a work shift, whether in-person or remotely! We've got procedures in place to make work as safe as possible. For those not comfortable working during the store’s open hours, you can grab a deep-cleaning shift and get out of the apartment. Also for those not in NYC who would like to stay connected, you can email Ops (ops@greenehillfood.coop) for remote-work opportunities.