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[Editor's note: This article from 1991 examines the Wholly Grains Cooperative Bakery in San Francisco. While it comes from the perspective of an outside academic, it nonetheless offers some interesting insight into the functioning of this particular enterprise. Especially interesting is the bakery's use of an "efficiency standard" in place of a straight hourly wage. I can find no trace of the bakery now, either online or in GEO's national directory of co-ops and solidarity economy enterprises, An Economy of Hope, which we published a number of years ago. If anyone has information about what became of this co-op, please let us know by emailing editors@geo.coop.]
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