A convenient, accessible social place is difficult to maintain for cafes, bars, restaurants, and hybrid venues. The idea of a “third space” can feel loaded and may lose meaning as costs rise. A more practical goal is increasing access to more spaces for more people, even if they are not ideal. Sea & Soil Co-op in Brooklyn reopened in a new location with a mission to provide affordable, quality food while fairly compensating the team. The business operates as a cooperative with worker-owners, including Noah Wolf, Gabby Gignoux-Wolfsohn, and Nilda Ortiz. The approach focuses on creating solutions within existing systems to improve conditions for as many people as possible.
"Everyone needs a convenient, accessible place to socialize. But maintaining a cafe, bar, restaurant, or hybrid space that fits the bill has its challenges. In this three-part series, we're partnering with Spectrum Business to put a spotlight on third spaces and how their operators make them work."
"As Jaya Saxena pointed out last year, "third space" as a term is both fraught and loaded, and has in some ways lost its meaning when we are all in search of different things-not to mention the fact that the cost of merely existing in such spaces continues to be on the rise. Perhaps the goal shouldn't be to make the ultimate third space, then, but instead to make more spaces more accessible for more people, even if they aren't perfect solutions."
""We recognize we're working within the system that we're working within," says Noah Wolf, one of the people behind Sea & Soil Co-op, a sandwich shop which just reopened in a new location in Brooklyn with a mission to serve affordable, quality food while fairly compensating the team who makes it. "We're trying to come up with solutions to make it a better world for as many people as we can." Sea & Soil operates as a cooperative, where Wolf is a worker-owner alongside Gabby Gignoux-Wolfsohn and Nilda Ortiz."
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