BCTGM Members at B&M Beans Help Meet High Demand
Representing manufacturing, production, maintenance and sanitation workers in the baking, confectionery, tobacco and grain milling industries.
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20 Apr BCTGM Members at B&M Beans Help Meet High Demand

Posted at 11:23h in COVID-19, Local Union News, Members at Work by

For Local 334 members in Portland, Maine, job pride stems from adhering to a rich tradition of baking large pots of beans in brick ovens to provide Americans with a wholesome and much loved food: baked beans.

Lately, that pride has swelled as workers have worked around the clock to meet the growing national demand for B&M brick-oven beans to fill the pantries of Americans who are staying at home during the Coronavirus quarantine. ย 

Workers like Steve Hall still bakes beans in the traditional manner, in open pots inside brick ovens.

While worker’s hours have increased significantly, the company has significantly worked to improve the health and safety measures at the plant to help keep Local 334 members safe. In addition to additional hand sanitizing stations inside and outside the factory, the company has increased cleaning and sanitation of the facility.

B&M truly cares for its loyal union workforce and makes a effort to make sure they are appreciated for their hard work during this difficult time.

– Local 334 Financial Secretary-Treasurer Jim Anderschat

In fact, B&M has launched a program to provide workers with daily meals from local businesses to thank workers for their hard work while also supporting local eateries who are shut down during the health crisis.

The BCTGM commends companies like B&M who believe in community and the importance of rewarding essential worker who are working around the clock to keep American fed.

  • Spomenka Krsmanovic works in the Underwood Deviled Meat canning at B&M
  • Sanitation station at the factory door.
  • Lunch provided by B&M from local businesses.
  • The company provides cleaning materials for workers to clean area after lunch.
  • B&M has lunch delivered daily.
  • One worker per table for lunchtime in the breakroom.
  • Travis Graffam enjoys lunch from a local deli.
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