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Cauldron Collective Shares the Power and Profit of Their Vegan Pop-Up Sustainability and Collectivism Work Hand in Hand

Members of the Cauldron Collective embrace a “collective” approach to their pop-up restaurant business.
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1 minute read

When a Kansas City foodie hears the name Cauldron Collective, they may have an idea of who they are and the kind of food they make — plant-based comfort food made from scratch.

But they may skip over one of the more important parts of what makes Cauldron Collective special, which is the “collective” approach embraced by Olive Cooke, Kim Conyers and Sylvia Metta — the self-styled kitchen witches that make up the collective.

What, exactly, is collectivism? They explain that in a collective each member has an equal vote, and the profits are redistributed to those members and/or reinvested back into the business. This approach eliminates the whole owner-employee dynamic and gives every member an equal voice.

They choose to cook 100% vegan for sustainability and health reasons and want to make plant-based food accessible to more people. In the future they hope to establish a queer-friendly brick-and-mortar vegan restaurant and late night hangout that, of course, runs as a collective.

To learn more about Cauldron Collective, watch the attached video. You can also read more about the collective in Startland News, a friend of Flatland.


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