Ingredion Strike SETTLED!

The SOLIDARITY that DEFINES Us the PRESIDENT’S MESSAGE

TThe New Year began with a celebration of the spirit and solidarity of Local 100G members at Ingredion in Cedar Rapids, Iowa who overwhelmingly approved a new collective bargaining agreement that ended their 176-day strike.

From coast to coast and across North America, BCTGM members offered unwavering support to their brothers and sisters in Cedar Rapids. Worker victories like this are directly linked to a solid foundation of worker solidarity, which is part of the very fabric of the BCTGM.

I’m talking about real solidarity, not empty gestures and bandwagon posturing; the type of solidarity where the outcome is still uncertain and it may cost you something in the short-term. Solidarity is most important when times are tough and disagreements are strong—when the sun isn’t shining and the snow blinds your eyes, as the wind rips through you and you still hold that line strong. Solidarity is what builds a strong union.

To the brave members of Local 100G and their families, I say this: Your perseverance and dedication in getting a fair contract is now part of the legacy of the BCTGM. We are forever grateful and proud to call you brothers and sisters.

Let us not forget the overwhelming support our striking brothers and sisters received. Donations and support from BCTGM local unions. Letters of support from politicians and allies. Local, state and national support from the AFL-CIO and its 12 million members. Solidarity on social media.

This fight in Cedar Rapids shows us all the importance of unity. We proved that we don’t walk away from a tough fight or turn our backs on the rights of our members. It was the strength of our Local 100G members, with an

army of support behind them, that won this strike and proves that the will of workers cannot and will not be silenced.

This show of force by working people continues a long history of BCTGM struggles. Over the past few years, BCTGM members at some of the largest food processing companies in the world have said ‘enough is enough’ and hit the streets in great shows of solidarity. Striking may be a last resort, but it is always an option.

I look into 2023 and beyond with hope and enthusiasm for what lies ahead for the BCTGM. We will continue to defend those who need us and lead the march to better the lives of workingclass people and their families.

All this cannot be achieved without our members setting the example daily on the shop floor. Your solidarity and tireless efforts championing workers’ rights and providing a voice on the job is what makes our union as strong as it is!

— Anthony Shelton, BCTGM International President

176-day Local 100G STRIKE at Ingredion

More than 120 members of BCTGM 100G (Cedar Rapids, Iowa) on strike against Ingredion Corporation in Cedar Rapids overwhelmingly voted to accept a new collective bargaining agreement, bringing an end to the nearly six-month strike that began on August 1.

BCTGM International SecretaryTreasurer David Woods assisted International Representative Jason Davis and the negotiating committee in reaching the final deal. For nearly six months and throughout months of negotiations with the company, union members fought to achieve this new agreement that protects seniority rights, maintains benefits and work rules, safeguards work hours and provides wage increases.

Reflecting on the ratification vote, BCTGM International President Anthony Shelton stated, “This has been a long and difficult fight for our striking members and their families. With each new day on that picket line, fighting for what they deserve, our members grew in strength, courage and determination. I could not be more proud of these hard working members who put it all out on the line to fight for a fair contract.”

Local 100G member Elaine Sweiger, who has worked in the starch department for 27 years — before Ingredion acquired the plant in 2015 from Penford — said she’s proud of her union brothers and sisters who stayed strong.

ENDS

“The strike was something that needed to be done, but I’m also glad it’s over,” Sweiger said. “We’re all ready to get back to work. I’m glad we stayed strong because we ended up with a lot better contract than the original.”

Reflecting on the months of negotiations and resulting contract, Local 100G President Mike Moore said, “People need a voice, otherwise a job is dictated. Every contract that I’ve been through, we’ve fought to keep what we have. We haven’t asked for the world.”

Local 100G members received tremendous support from BCTGM Locals throughout North America, the Cedar Rapids labor community, the AFL-CIO and affiliated unions as well as allied organizations. Just days before negotiations resumed, on January 13 U.S. Senator Bernie Sanders (I-Vermont) sent a letter urging Ingredion CEO James Zallie to bargain in good faith and offer the workers a fair contract.

STEWARDS Help Build the

Local 25 (Chattanooga, Tenn.)

stewards from Murfreesboro, Tenn. and Rome, Ga. successfully completed stewards training programs that focused on developing and improving skills in internal organizing, defending the union contract,

grievance handling and more.

BCTGM International Director of Research and Education Matthew Clark led individual day-long trainings for stewards from Kellogg’s and Tyson Foods in Rome and Rich Products in Murfreesboro.

“Steward education is vital to every local union and workplace,” reflects Southern Region International Vice President Zach Townsend.

Stewards from Kellogg’s share workplace examples of how to defend the contract on the shop floor.

Kellogg’s stewards in Rome, Ga. show off their certificates of completion.

Rich Products stewards review contract language.

Stewards from Rich Products gather for a group discussion on grievance handling.

the STRENGTH of the Union

“Stewards make collective bargaining agreements meaningful by helping their coworkers enforce the contract and defend their rights on a day-to-day basis,” Townsend adds.

Topics covered by the International Union’s steward education program include grievance investigation, understanding the contract, roles and responsibilities of the steward, legal rights, health and safety in the workplace

and communicating with union members. The training programs feature presentations, small group activities and active discussions and debates.

In addition to Kellogg’s, Tyson Foods and Rich Products, Local 25 represents workers at Bimbo Bakeries in Knoxville and Johnson City, Tenn., ADM Milling in Chattanooga, Tenn. and Lewis Brothers Bakeries in Murfreesboro, Tenn.

Rich Products stewards in Murfreesboro, Tenn.

Rich Products stewards discuss the roles and responsibilities of stewards.

In Rome, Ga. stewards from Tyson Foods proudly gather following the training.

Local 84 Reaches Agreement with Hostess Brands

Brands in Columbus, Ga. that secures wage increases, adds a holiday, increases sick leave and more. The new four-year agreement covers more than 400 workers who make Ding Dongs, Zingers and several other Hostess brand products.

Negotiations were led by Southern Region International Vice President Zack Townsend and International Representative Darrell Copeland. Local 84 Hostess negotiating committee included members Michael Wilson, Meleesa Geathers, Theresa Marshall and Jeffonda McKinney.

Prior to negotiations, the Local Union held several proposal meetings with the membership to get their input on the most vital issues to be included in the new contract. “We really tried to make this an inclusive process and involve as many members as we could. We listened to what the members wanted and that’s what we fought for at the bargaining table,” recalls Townsend.

Listening to the Union members, the Local 84 negotiating committee was able to win an extra sick day, an extra holiday and favorable changes to the attendance policy and scheduling procedures. “The members really wanted changes to scheduling and time off so that is what we

plan, training pay and an increase in disability payments.

According to International Representative Darrell Copeland, the committee was able to negotiate a good contract because they had the full support of the Local 84 membership. “Our members believe in their Union and it was this solidarity that allowed us to negotiate one of the best contracts these members have ever seen,” he said.

Hostess L. 84 stewards recently completed a two-day shop stewards training where they learned how to enforce the Union contract.

Intl. Pres. Anthony Shelton met with the L. 84 Hostess negotiating committee before talks began in Columbus, Ga. Pictured here, left to right, are Michael Wilson, Asst. to the Intl. Pres. Harry Kaiser, Jeffonda McKinney, Pres. Shelton, Meleesa Geathers, Theresa Marshall, Southern Reg. Vice Pres. Zack Townsend and Intl. Rep. Darrell Copeland.

Local 125 Members at Ghirardelli Ratify “Tremendous” New Contract

After more than six months of contract negotiations, it was the strength of union solidarity by Local 125 (San Leandro, Calif.) members at Ghirardelli Chocolate in San Leandro, Calif. and the tenacity of the negotiating committee that led to a outstanding new four-year agreement.

When negotiations stalled in November 2022, BCTGM International Secretary-Treasurer David Woods spent a week with Western Region International Vice President Shad Clark and Local 125 Officers. The group spent several days visiting members inside the plant to further detail the needs of the members going into the next set of negotiations.

The highest priority to members at Ghirardelli was to beat back the company’s attempts to change the existing health benefits plan. Additionally, members wanted a fair and equitable increase in wages. Workers created stickers calling for “folding money” and not “chump change” and wore them on hard hats and work uniforms throughout the contentious talks.

“It was the direct communication with the members on the shop floor and their incredible show of solidarity that helped get this contract settled,” recalls Woods.

The Ghirardelli negotiating committee included Joann Velasquez (1st shift steward), Robert Diaz (2nd shift steward), Gabriela Lemus and Vicente Salucop.

On January 10, a new agreement was reached to present to the Local 125 membership for a vote. On January 15, nearly 300 Ghirardelli members voted unanimously to ratify the contract. The new pact maintains their excellent health care benefits package, provides additional vacation time for senior employees and provides the “folding money” in wage increases they wanted throughout the life of the agreement.

“It was the solidarity of our members and the support by the International Union that helped the negotiating committee reach this tremendous new contract that will benefit the workers of Ghirardelli over the next four years,” reflects Local 125 Vice President Bao-Jun Button.

Union Shops that “Feel Like Home”

Many Union leaders can easily identify the shop they came out of as an important part of their personal history.

When working side-by-side with someone for many years, these people become part of your heart and soul. You share work lunches, family celebrations and daily conversations – both important and trivial. Simply stated, Union members become Union brothers and sisters.

For Local 22 (Minneapolis, Minn.) President Wally Borgan, Rich’s bakery in Fridley, Minn. is the union shop that will always “feel like home”. In 1990, at 18 years old, Borgan followed his older brother’s lead and took a job at the plant

as a bread divider operator. He worked at the Rich’s bakery for 25 years.

Walking through the plant with Borgan, union members flock to greet him. He calls everyone by their first name and asks about their families. His older brother, Jeff Borgan, has worked as an oven operator at the bakery for 35 years.

“It has always been a great place to work,” says Borgan. “We have a great relationship with this company. Workers enjoy good morale and work efficiently, which means less grievances. Everyone looks out for one another and that is really what makes this a great place to work,” he concludes.

Local 22 members at the Rich’s Fridley bakery produce artisan breads, ciabatta, cookies, brownies and other baked goods that are shipped to in-store retail bakeries and foodservice customers throughout the U.S.

Sandy Roen, L. 22 Pres. Wally Borgan and Kyle Herme.

Shop Steward Andre Scott (left), a machine operator and Hajrudin (“Harry”) Husejia (right) stop to talk to Borgan.

L. 22 member Jeff Borgan (left) has worked as an oven operator at the bakery for 35 years. His younger brother, L. 22 Pres. Wally Borgan (right), followed his footsteps into the bakery and worked at the facility for 25 years.

Ron Burth (left) has been a union member for 42 years and Hajrudin (“Harry”) Husejia has been a union member at the bakery for 20 years.

Ajsa Kadic has worked at the facility for 24 years.

Shawn Murray (right) has worked at the plant for 40 years and is “like a brother” to Borgan.

Ralph Nixon, Olevia Kanah, L. 22 Pres. Wally Borgan and Shawn Murray.

Local 19 Honors Retirees with a Holiday Lunch and Celebration

BCTGM Local 19 (Cleveland, Ohio) is proud of the important role that retirees play in our Union.

To show appreciation for their many years of hard work and dedication, Local 19 hosts two retiree luncheon celebrations. Held in December, more than 500 retirees and guests attended this year’s event that included a sit-down lunch, special union-made gifts and a visit with Santa.

“The BCTGM owes a debt to those who came before us. Much was sacrificed to build this great union. I was thrilled to attend this year’s annual retiree holiday celebration at Local 19 so that I could thank them myself,” said BCTGM International President Anthony Shelton.

Local 19 hosted nine holiday gatherings for Union members at seven locations throughout the region to allow members who work and live throughout Ohio, Pennsylvania and West Virginia a chance to celebrate the season with their Union family and friends.

L. 19 retirees enjoyed a sit-down lunch and a day of fellowship.

Pensioners gathered with their family and friends in a festively decorated hall.

Intl. Pres. Shelton (right) is warmly greeted by a L. 19 retiree.

Intl. Pres. Anthony Shelton thanked L. 19 retirees for their many years of dedicated membership.

Local 19’s Santa Claus

For many years, Local 19 Retiree Hal Bowser has thrilled the retirees, members and families of Local 19 as Santa for the Local’s annual holiday parties.

Bowser joined Local 19 in March 1977 when he began working at the Kroger North Coast Bakery in Solon, Ohio. In 1990, the Schwebel Baking Company bought the Kroger bakery and thanks to a solid Union contract, all Local 19 members kept their jobs and maintained their seniority.

During his 46 years at the bakery, Bowser worked nearly every job in the facility as well as serving as a shop steward and Local 19 Executive Board member. Throughout his many years of proud Union membership and into retirement, Bowser has volunteered regularly for many of the Local’s important events including the Cleveland Blood Bank, Union rallies and the annual Christmas parties where he enjoys sitting in for Santa Claus.

According to Local 19 President Paul LaBuda, “Even in retirement Hal remains very

active with the Union and is always available when needed. He is very much appreciated by the Union’s Officers and the many coworkers and friends that he has met during his long union career at the bakery.”

The Generosity of “Cookie Bob”

At nearly 90 years young, Local 19 retiree “Cookie Bob” Vavrek has no intention of slowing down. As Vice President of the Local 19 Retirees Club, “Cookie Bob” stays very active. Bob joined Local 19 in 1981 when he went to work at Hough Bakery and later retired from New York Frozen Foods. For many years, Bob played on the Local 19 Saturday morning softball league and currently he volunteers during the Local 19 Cleveland Blood Bank.

For more than 10 years, Bob has volunteered at the Oaks of Brecksville Nursing Home. Bob’s wife was a patient at the facility for seven months before she passed away. Inspired by the excellent care she received from the nurses and staff during her stay, Bob decided to volunteer at the nursing home. Bob calls bingo, helps the kitchen aids, assists the nurses in keeping the patient’s rooms stocked with water and necessities and clears the trash.

In addition to his many volunteer duties at the nursing home, Bob is renowned for his homemade cookies. He earned the title of “Cookie Bob” because of his love for baking cookies for the nurses, staff and patients. In fact, “Cookie Bob” proudly knows everyone’s favorite cookie and rotates which recipes he bakes for each visit.

In 2018, Bob’s neighbors nominated him for Brecksville, Ohio’s “Citizen of the Year” and he was presented with the “Everyday Champion Award” by the Mayor of Brecksville. Of all his many talents, Bob says he simply loves to make people happy.

Retiree Bob Vavrek, known affectionately as “Cookie Bob”, and his daughter Kathy enjoy the annual L. 19 holiday party.

BCTGM Generosity

A toy drive led by members of Local 84 (Columbus, Ga.) and Hostess Brands brought holiday joy to children in Columbus, Georgia. Southern Region Vice Pres. Zack Townsend and International Representative Darrell Copeland worked closely with Allen Elementary School in Columbus to identify students who needed the most support during the holiday season. Each student was asked to write a letter to Santa asking for what they wanted most. Some of the letters requested toys, shoes, and clothing, while others requested bed sheets, comforters, pillows, and even body care items. Townsend and Copeland read through all of the letters and purchased gifts for the kids at department stores, grocery stores, big box stores and online websites. “We wanted to be sure the children would smile on Christmas morning,” recalled Copeland.

Service with a Smile

Karen Parsons is a proud member of Local 406 (Halifax, Nova Scotia) who works in food and beverage at the Homewood Suites in Halifax. According to Local 406 Business Agent George Leaman, Parsons can always be found with a smile and a kind word, enjoying her job.

AFL-CIO Solidarity

Local 358 (Richmond, Va.) President Keith Bragg, Sr. (left) and Fin. Secy./Bus. Agt. Darlene Carpenter (right) greeted AFL-CIO President Liz Shuler (center) at the Virginia State AFL-CIO’s 42nd Constitutional Convention in Williamsburg, Virginia.

BCTGM HQ Visit

Local 118 (Washington, D.C.) Pres./Bus. Mgr. Les Jones, Fin. Secy.-Treas. Jose Villalta and Vice Pres. Jeff Kinsley accompanied shop stewards from Giant, Safeway and Vie de France bakeries to tour BCTGM Intl. headquarters. The stewards met Intl. Pres. Anthony Shelton (pictured far right), Intl. Secy.-Treas. David Woods (pictured far left), Asst. to the Pres. Harry Kaiser and Dir. of Fin.& Admin. Kurt Yeager.

BCTGM and Mondelez Celebrate

130th Anniversary of Toledo Flour Mill

With more than 130 years of ongoing milling operations, the Toledo Flour Mill in Toledo, Ohio is the largest soft wheat flour milling operation in North America and one of the largest of its kind in the world.

The Toledo Flour Mill began operations in 1892 and became part of the National Biscuit Company (Nabisco) in 1926. Workers at the Toledo Mill have been proudly represented by BCTGM Local 58G (Toledo) for more than 50 years. The facility is now owned by Mondelez International and flour made by Local 58G members is shipped to bakeries throughout North America, where BCTGM members produce many of the company’s best-loved snacks.

The Mill celebrated its 130th anniversary this fall with a special ceremony and day-long commemoration that included BCTGM members, company officials and politicians.

BCTGM local 58G President Ed Sorina, Treasurer Lee Alford Sr. and BCTGM International Representative Lisa Gregory attended the celebration.

In addition to celebrating the Mill’s milestone anniversary, Mondelez representatives at the event took time to recognize Local 58G members who have contributed to the history of the Toledo Flour Mill over many decades.

“Many of the people here today built their careers as valuable members of this Biscuit Flour Mill team,” said Plant Manager Dee Lewis. “The Mill continues to provide an important ingredient to many of America’s favorite snacks. We are so proud to recognize all of our employees, especially those long-tenured teammates who are celebrating their own significant milestone work anniversaries as part of today’s event,” Lewis said.

As part of the formal program, U.S. Congresswoman Marcy Kaptur (D-Ohio) presented the Toledo Flour Mill’s leadership with a Certificate of Congressional Recognition from the U.S. House of Representatives. Ohio Secretary of State Frank LaRose, who also attended the special event, issued a statewide proclamation recognizing the significance of the Mill’s 130th anniversary.

L. 58G Pres. Ed Sorina, members Anthony Quinn, Anthony Smith, Ryan Williams, Lee Alford Jr., L. 58G Treasurer Lee Alford Sr. and member April Carr.

Toledo Flour Mill circa 1910, credit to East Toledo Historical Society

Aerial photo of the National Biscuit Co. (Nabisco) plant located at 2221 Front St. East Toledo, Ohio from 1955. Photo from the Larry Michaels Collection for the East Toledo Historical Society.

N.C. AFL-CIO Executive Board Visits Governor Cooper

BCTGM International

Representatives Randy Fulk and Derrick Byrd and representatives from BCTGM Locals were among more than 160 labor activists who attended the 2023 North Carolina Labor Legislative Conference in Raleigh, N.C. in early February.

During the two-day conference, the N.C. State AFL-CIO set its 2023-24 legislative agenda focused on creating good jobs, healthy communities and shared prosperity for working families. Attendees visited members of the North Carolina General Assembly to push for Medicaid and Broadband expansion. Guest speakers

included North Carolina Attorney General Josh Stein and AFL-CIO Government Affairs Director Bill Samuel among others.

Fulk and Byrd were accompanied by members of Local 317T (Greensboro, N.C.) and Local 176T (Durham, N.C.). This was the first time the conference has been held in person since 2019, before the pandemic.

Fulk, who also serves as a Vice President and member of the N.C. State AFL-CIO Executive Board, joined MaryBe McMillan, President of the N.C. State AFL-CIO, and other members of the Executive Board, for a reception and discussion hosted by Governor Roy Cooper at the Governor’s Mansion.

MaryBe McMillan (left), President of the N.C. State AFL-CIO, addresses members of the Executive Board during a reception hosted by North Carolina Governor Roy Cooper at the Governor’s Mansion.

BCTGM Intl. Rep. Randy Fulk (right), who serves as a Vice President and member of the N.C. State AFL-CIO Executive Board, and North Carolina Governor Roy Cooper.

Benefits for UNION Pets

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