October 31, 2018
Minnesota pork processing workers successfully negotiate raises, continued free health care, and more vacation
UFCW Local 663 members who work at JBS in Worthington, Minnesota, ratified a new agreement last month that raises wages and improves benefits. JBS is the largest pork production processor in Minnesota, and UFCW Local 663 represents over 1,900 members at the facility.
The three-year agreement, which was ratified by an overwhelming margin, includes raises and higher base rates; an extra day of vacation; continued free primary health care at Sanford; and an additional walking steward for the second shift paid for by the company.
“I’m happy with the raises we have negotiated for everyone at work,” said Yolanda Martinez, who works the day shift in the cryovac food packaging division at JBS and served on the bargaining committee. Martinez has worked for JBS for 28 years.
“I’m looking forward to not only our raises, but also continuing our free health care at Sanford,” said Melina Martinez, who has worked for JBS for 20 years and is employed in the trim department. “While health care costs are skyrocketing, it’s good to know my union has our backs.”
October 19, 2018
Earlier this year, the UFCW and Tyson commemorated 30 years of working together for safer workplaces by expanding our collaborative efforts to make workplace safety improvements at the company’s food processing plants. The innovative program broke ground by training and involving hourly production workers in identifying safety and ergonomics problems at their worksites. While the primary focus had been Tyson Foods’ beef and pork operations, it is now being expanded to the company’s poultry business.
Ergonomics, which is the science of designing the workplace to fit the worker, had not been extensively used in the meat industry until the UFCW and Tyson reached an agreement after an historic OSHA citation and settlement in late November 1988 followed up with the joint Tyson-UFCW program to develop a comprehensive ergonomics research program.
The program got underway in early 1989, with the company’s Dakota City, Nebraska, beef complex serving as the pilot plant, and production workers represented by UFCW Local 222, were actively involved. Due to the success of the pilot, the program was quickly expanded to all of the company’s beef and pork plants.
Some of the key elements of the program include ongoing ergonomics training for production workers; the involvement of hourly workers as ‘ergonomic monitors;’ worksite analysis and the redesign of work stations and equipment; and a medical management program focused on early detection and treatment of workplace injuries and illnesses.
Using ergonomic principles, properly designed jobs, tasks, equipment and tools as well as good job organization can help to fit the job to the workers.
- Designing equipment that is easy to use
- Investing new equipment that will take the strain out of the job
- Organizing work in different ways
- Changing how tasks are done
“We’re proud of the progress we’ve made through our collaboration with the UFCW, and especially the active involvement of frontline team members,” said Steve Stouffer, president of Tyson Fresh Meats. “We know that all of us must remain diligent if we’re to achieve additional improvements.”
“We value the progress we’ve made at Tyson and are looking forward to expanding our partnership to create safer workplaces for all of their hard-working men and women,” said Mark Lauritsen, director of the UFCW’s Food Processing, Packing and Manufacturing Division. “Working together with Tyson has meant empowering workers and their union to make a better, safer workplace.”
Early warning signs of repetitive stress may include: hand pain or numbness; stiff fingers; swelling in the hand, wrist, or forearm; and back or shoulder pain.
What are CTDs, RSIs, and MSDs?
Source: National Institute for Occupational Safety and Health (NIOSH) and United Auto Workers, Ergonomics Awareness Manuel.
Cumulative trauma disorders (CTDs) are disorders of the muscles, tendons, or nerves. CTDs are caused by repeated stress or exposure to forceful exertions, repetitive motions, awkward body postures, nerve compression and vibration. CTDs typically affect the arms, shoulders, hands or wrists.
Repetitive strain injuries (RSIs) is a general term like (CTD) used to describe a range of symptoms associated with repetitive motion work.
Musculoskeletal disorders (MSDs) are disorders of the muscles, nerves, tendons, ligaments, joints, cartilage, or spinal disks. Examples of jobs likely to cause MSDs are those requiring:
- Forceful or prolonged exertions of the hands
- Heavy lifting
- Pushing, pulling g or carrying of heavy objects
- Prolonged awkward postures
CTDs, RSIs, and MSDs are often used to mean the same thing.
The Three Stages of MSD Symptoms
MSD symptoms can range from mild aches to disabling pain. Symptoms often appear gradually and become more sever over time. Generally symptoms progress through three stages.
Symptoms may appear during periods of activity and may disappear during periods of rest. Symptoms are relatively mild. Early symptoms of MSDs often are mistaken for muscle fatigue.
Symptoms are most persistent. They do not disappear completely during periods of rest. Increasingly severe symptoms may interfere with performance of usual work activities.
Symptoms are constant. Sleep is often disturbed. Sever pain, limited mobility, loss of sensation or muscle weakness makes it impossible to perform most job tasks.
Symptoms of MSDs
- Burning sensation
- Skin Discoloration (blanched or white) – skin discoloration of the fingers is an indication of Hand-Arm Vibrations Syndrome (HAVS) and it is the result of long-term exposure to vibration.
MSD Risk Factors
Many jobs that poultry workers do are associated with ergonomic risk fact that include:
- Repetition – performing the same motion or series of motions continually of frequently.
- Forceful exertion – the amount of physical effort to perform a demanding task or to maintain control of equipment or tools
- Awkward and static postures – assuming positions that place stress on the body, such as reaching above shoulder height, kneeling, squatting, leaning over a worktable, twisting, the torso while lifting, maintaining a sustained posture for a long period of time, as well as holding or using tools in a non-neutral or fixed position.
- Vibration – using vibrating hand-held power tools can increase the stress on the hands and arms.
- Cold temperatures
October 16, 2018
This profile was originally published in the UFCW Local 1428 Fall 2018 newsletter:
“I grew up in a paranormal house,” recalls Kitty Janusz, who works in the produce department of Vons 3086 in Hacienda Heights. “That’s where it all started.”
It was a brand-new house when her parents moved into the Whittier residence in 1954, but strange things started happening right away, Janusz said. And they kept on happening.
For example: “We would hear footsteps on wood, but our floors were carpeted.”
Her family would come home to water running in the house — all the faucets would be turned on. Items would disappear and then reappear. With windows completely closed the curtains would blow in all at once.
“I was a little kid when all this was going on and we only had one ‘creepy’ area,” Janusz said. “It was a small hallway where we would walk through and totally feel a presence behind us, but we’d turn around and no one would be there.”
“The presence only got aggressive once,” she continued. “I thought our cat was on the corner of my bed one night and I could feel the weight on the foot of the bed, but I looked and there was nothing there. I could see the bed getting a depression like something was there and it got bigger and bigger. I told it to go away… and it did.”
Capturing spirits on camera
Janusz grew up with curiosity about spirit activity, rather than fear. As an adult, she researched historic locations and conducted investigations on her own.
During this time, she realized she had a gift for capturing what is known as EVPs, or Electronic Voice Phenomena. It seemed she was able to capture “spirit voices” through the use of digital recorders.
“It’s a skill set more than a talent,” she said. “For some it comes easy, but all need to be wary of the effects investigating can have on you.”
“I could feel sadness and pain,” she said. “I wanted to know, why are these places haunted?”
Her favorite paranormal site is aboard the Queen Mary.
“I was in the infirmary recording for EVPs and I felt a presence, so I simply asked, ‘Can you tell me what year it is?’ I didn’t hear anything, but when I played back the recorder I could clearly hear ‘1943’ … and I was hooked. Love that place!”
Janusz realized she needed to use her gifts as a psychic medium to help her communicate more directly with spirits, who she believes are calling for help. She said she uses these gifts to guide lost souls to the light and let them know they are not alone.
“That’s part of what we do as investigators,” Janusz said. “We help the spirits move on.”
“Usually, the spirit is unhappy and lingering for a reason,” she said. “In my experience energy can become imprinted within a location. It can come from traumatic events such as war, violence, murder, domestic abuse, or the pain of losing a loved one.
Energy can also linger as benign energies that may result in residual hauntings. These imprinted energetic anomalies are different than an intelligent haunting from a spirit who may remain at a location. Paranormal investigators need to be cognizant of these energetic influences and maintain healthy personal boundaries. It’s not just about walking around in dark, scary places with a flashlight!”
Janusz emphasized that people need to set boundaries when investigating. “All the energy one takes on when investigating the paranormal can affect a person physically and mentally,” she said.
She has authored two books on the subject.
The first, When the Dead Speak: The Art and Science of Paranormal Investigation, won first place in the 2016 Los Angeles Times Festival of Books, the largest book festival in the United States. The second, Secrets Buried in the Lemon Grove, is a novel based on paranormal events.
Janusz also hosts a weekly radio show, Into the Light Paranormal, where she interviews psychics, authors, investigators, crypto-zoologists and other guests.
In addition, she is a proud member of UFCW Local 1428. “I’m so glad I have this union job,” Janusz said. “I like the work, but I stayed because of the great health benefits, which allow me the freedom to do the things I love to do.”
Janusz started working for Vons 23 years ago in the floral department. Three years later, when a position opened in produce, her manager was reluctant to lose such a good florist, but Janusz suggested that the floral job be given to her sister.
The arrangement worked, and Janusz’ sister has been working in floral ever since, currently with Pavilions.
Over the years, Kitty Janusz’ health benefits helped her through four surgeries, including replacements of both knees.
“The surgeries left me some awesome scars.” she said. “And the hospital is great for paranormal activity!” she said.
“Right before one of my surgeries I saw two little girls talking to each other. I couldn’t hear what they were saying, but I could see their lips moving. Then they looked at me, saw I could see them, and left.
“I guess they figured they wouldn’t have much fun with me. I knew this was going to be a good night!”
“During my rehabilitation, there were 17 steps I had to walk before they’d let me go,” she continued. “I could hear voices everywhere. I found out later the steps were located in what used to be the psychiatric ward. Those were fun nights in rehabilitation!”
Janusz has a few more years to reach her “Golden 85,” the moment when her age plus her years of service in the industry add up to 85. At that time, she will be able to retire with full benefits.
When retirement does come, you might be able to find her at her favorite paranormal location.
“My goal when I retire is to be a tour guide aboard the Queen Mary,” she said.
“They’re still union, I believe!”
Both of her books are available on Amazon and Kindle. Members may also purchase signed copies of her books, download episodes of her podcast and even hear audio evidence from her investigations on her website: www.kittyjanusz.com.
October 4, 2018
Sharon is a UFCW Local 1000 member. She was diagnosed with cancer within weeks of qualifying for enrollment in her UFCW sponsored health and welfare plan. She describes it as a blessing.
“The insurance was great and worked well with my doctors at OU. I got into treatment immediately, the week after my diagnosis. If I didn’t have my union coverage, I’d have to wait in line for weeks for charity options.”
Sharon is in remission and back at work Assistant Bakery/Deli Manager at HAC Cash Saver 188 in Guthrie, Texas.
Thank you for sharing your story, Sharon! If you are a UFCW member with a story to tell about how being a union member has made your life better, we’d love to hear from you.
September 24, 2018
“Let’s negotiate! I can’t wait to see all of the positive improvements that will be guaranteed with our union contract!”
We’re excited to announce we have additional members to our UFCW family! Last month, twenty workers at the Peach Tree Acres assisted living facility in Harbeson, Delaware, voted unanimously to join UFCW Local 27. Peach Tree Acres is the only facility of its type in the state of Delaware and provides apartment-style assisted living and day care rehabilitative services for adults with brain injuries.
The men and women of Peach Tree Acres work hard to provide quality care and are passionate about their work. Wanting to make their workplace the best that it could possibly be, they reached out to UFCW Local 27 about joining and becoming union members because they were concerned about issue with wages, medical insurance, and a lack of respect from management in the workplace.
Excited to move forward
“It feels great to know that now that we voted for Local 27, someone will have our back at work!” said Kyna Hanzer.
“Let’s negotiate! I can’t wait to see all of the positive improvements that will be guaranteed with our union contract!” said Chrissy Hanzer.
“I am truly excited about upcoming negotiations with the company,” said Anthony Vogel. “I like the fact that, with a union contract, we will have job security.”
“Congratulations to the hard-working men and women of Peach Tree Acres! We look forward to negotiating the best contract that we can for the workers and their families,” said UFCW Local 27 President Jason Chorpenning.
September 19, 2018
One of the perks of being a union member is being able to take a more active role in the benefits and working conditions you have on the job. UFCW Local 152 members recently demonstrated how that can translate to a better life for everyone involved when they successfully negotiated with their employer for a number of significant improvements.
On Sept. 11, members of UFCW Local 152 who work at Eagleview Healthcare and Rehabilitation in Pittsgrove, New Jersey, ratified a new contract that includes wage increases and new benefits.
The three-year contract, which was ratified by an overwhelming margin, introduces many new perks, including a wage increase for each year of the contract; shift differential rates for weekend, second, and third shift workers; and paid meal breaks if members need to work through their meal times for the needs of the business. Additionally, members will now have a lesser out-of-pocket cost for their health care benefits, including newly bargained legal services.
UFCW Local 152 members at Eagleview Healthcare and Rehabilitation are employed as certified nursing assistants, dietary aides, housekeeping and laundry aides, and maintenance workers.
September 7, 2018
Members of UFCW Local 700 who work at the ConAgra tablespreads plant in Indianapolis celebrated their wall-to-wall union status when the last five nonunion workers at the plant joined our union family this summer.
The nearly 300 workers at the plant, who produce Reddi-wip toppings and butter spreads like Blue Bonnet, Parkay, Fleischmann’s and Move Over Butter, know we are stronger when we stand together. Members of UFCW Local 700 at the plant talked to the workers about the value that comes with joining our union family and encouraged them to join in time to participate in the approval process of a new contract.
“We build power when everyone in a worksite joins together and stands together every day,” said UFCW Local 700 President Joe Chorpenning. “This is how we make better lives for our members.”
August 28, 2018
So many of the hard-working men and women of our union have spent their careers as UFCW members, and have become valued and irreplaceable fixtures of the workplaces they have helped make successful over the years. One such member is Susan Beaver of UFCW Local 876.
Susan Beaver has been a UFCW member for the past 33 years. In 1985, Susan began her career at Farmer Jack. This month, she celebrated a well-earned retirement from Kroger in Richland, MS.
Please join us in wishing Susan a happy retirement, and thank you to all of our long-serving members who have helped keep our union family strong through the years!
August 24, 2018
Rob Patterson, a member of UFCW Local 227, is the Chief Steward at Carhartt in Hanson, KY. When he’s not working his union job, you can find him posting on social media about where in the community he’ll be cooking BBQ that day – everyone knows to find Rob early, or else his delicious food will be gone by the time you get to him.
In 2000, two weeks after graduating high school, Rob began working at Carhartt, where he became a UFCW union steward three years later. Since 2011, he’s been the chief steward there, and is well known for taking great care of the members who works with .
During his time at Carhartt, Rob has done just about every job at the facility, including working as a picker and special handler. After their latest contract negotiations, Rob and the other hardworking members there were able to win a better pay scale based on seniority, as well as more flexibility regarding positions worked. On top of that, Rob and his fellow steward Matt Henderson helped win the biggest grievance settlement in Carhartt history, in the amount of almost $500,000.
With his job flexibility and great union benefits, Rob is able to not only succeed at Carhartt
and take care of his young family, but also to pursue his passion: Barbecue.
Rob’s interest in grilling began as he was growing up, and as he entered adulthood. Since he began working right after graduating high school, he moved out on his own a lot sooner than most of his peers. Cooking for himself and for friends at home, on lake trips, and out camping, he got a lot of experience using a charcoal grill. He was also getting a lot of compliments on how good his food was.
All of this, paired with inspiration from his favorite TV show, BBQ Pit Masters, led Rob to build his own smoker out of a 55-gallon drum, and start his own company, called Tru Blu BBQ. He became an expert at grilling ribs, pork, butts, and making his own sauce – writing down each iteration of his recipe and tweaking it until it was just right.
Taking his skills on the road, he entered his first grilling competition in 2009, accompanied by 9 other teams, who all had big trailers that dwarfed his small smoker. He encountered some good-natured ribbing from the other competitors, who’d clearly been in the game for a while. But Rob and his girlfriend stayed up barbecuing all night through the chilly October weather, and come judging time, Rob won the competition, “hook, line, and sinker.”
He certainly was hooked on competing, because since that time, Rob has become and 18-time grand champion, including at the renowned Owensboro International BBQ Festival. And his little smoker has become a 24-foot concession trailer. He’s also a member of the Kansas City BBQ Society, and regularly competes against reality tv contestants, including grill-masters who have competed on the show that began his culinary quest – BBQ Pitmasters. He’s also been interviewed to compete on the show two times, and hopes to get the chance to do so in the near future.
Grilling isn’t just a hobby for Rob, it’s his life. In 2014, after winning one of his many competitions, Rob proposed to his girlfriend on stage, accompanied by the couple’s two-year old daughter. The ring was engraved with the number 180 – which is a perfect score in the grilling competitions. Rob had never received a 180 from the judges, but this was his way of telling his girlfriend he had a perfect score all along. He also had his bride-to-be’s Maid of Honor waiting in their BBQ trailer with a bouquet of parsley, a popular grilling herb.
Outside of working at Carhartt, these days you’ll find Rob cooking in the community, catering, or working festivals. His specialty is pulled pork ribs, chicken, and brisket, which he makes in one of his four jumbo BBQ kits. Where Rob is from, brisket is a bit of a rarity because it is more of a Texas-style meat, so he sells out quickly.
His biggest tip for others who want to master the grill, is all about “smoke management”.
“You need good airflow,” he says. “You’re looking for a faint blue smoke, not clouds of white smoke which is what you’ll see a lot of folks producing. It makes all the difference in the world.”
Rob also makes his own rubs, and says that whatever rub you use should be “real light.”
“Less is more – too much takes away from the meat’s natural flavors.”
Want to make the perfect ribs? Here’s Rob’s recommendation:
- Smoke the ribs for 2 hours, until they are a mahogany color
- Cover with tinfoil, turn them upside down, and put back in the smoker for another 2 hours, until the meat is pulling away, leaving an inch of bone sticking out
- Sauce the ribs, and put them back on the smoker for five minutes. (this is called “setting the sauce”, which allows it to thicken)
Rob is thankful for a union job that gives him the flexibility and means to provide for his family and follow his dreams of taking over the BBQ world.
August 10, 2018
Geno Lis is a UFCW Local 1776 member who works at Giant Eagle near Pittsburgh, PA in the bakery. Like many talented UFCW members, his passion for food doesn’t stop when he clocks out. Geno’s previous job in the restaurant industry gave him experience around the kitchen, and he carries those skills with him today.
One thing he is particularly fond of is grilling and smoking. “I like grilling because it puts me in charge of the meal instead of having somebody else in charge,” says Geno. “I like to cook steaks and burgers. I like those big, thick steaks, like inch thick steaks. T-bones.”
“One thing I like to do is Bistecca alla Fiorentina, which is like an Italian rub. You take a little olive oil and lots of oregano, rosemary, garlic, and make it like a paste on top.”
“Another good seasoning is a coffee rub. I use I would say about 1/3 coffee, 1/3 Montreal steak seasoning, and 1/3 brown sugar.”
“I do a lot of cooking for people who are pretty conservative, so I like trying to open up their palette and get them to try different things. I am thinking next I might try smoked porkchops with orange marmalade and horseradish sauce.”
Geno says whenever he comes up with new recipes, he likes to share what worked and what didn’t with others. “A lot of people will ask me ‘how can you come up with these recipes?’ I worked in the restaurant business for 30 years. If I like something, I’ll try it out first and if it works I’ll pass it along.” Recently he tried smoking a watermelon. After putting the watermelon in the smoker for about ten minutes, he topped it with feta and a balsamic vinegar reduction.
Charcoal or propane?
“I have used charcoal, and I’ve gone as far as cave man style and used wood. I only use wood for my smoker now. Mostly I use propane because of the Ease of use. Charcoal adds a lot more flavor but is also temperamental and you have have to keep your eye on it more often.”
What is your ideal fat ratio for burgers?
“75-80%. 90% is better for you, but tends to come out really dry. If you want to be healthy, it’s better to buy ground turkey or ground chicken.”
What have you grilled so far this summer that you’re most excited about?
“There is a local smokehouse that I buy meat from at least once a year called Herb Britter’s where I got jalapeno hot dogs. They have the best smoked chops. Homemade hot dogs. It’s really good.”
Do you have any food you like to serve with what you’ve grilled?
“One thing I like to do, whatever the protein, is I like to have a starch and a side. Baby asparagus coated real lightly with olive oil and just sprinkle a little salt and pepper. You can also grill portabello mushroom caps. With those you can put the same seasonings you’d use on your steak.”