Author: Joey Ciaramitaro

Hey Joey! Here is a summary of our negotiations thus far. Thank you for sharing with your blog. All support is greatly appreciated!

Have you seen posts on social media about GAEP Negotiations or ESPs deserving a living wage and wondered what it is all about? Well look no further, and continue reading here for all you need to know about what is going on in the negotiations between the Gloucester School Committee and the Gloucester Association of Educational Paraprofessionals.

You might be wondering what is GAEP?
GAEP stands for Gloucester Association of Educational Paraprofessionals, it is the local union for Educational Support Paraprofessionals aka ESPs. ESPs are essential in the effective education of our students and operations of our schools. They not only work with some of the most vulnerable students but they collaborate with teachers, literacy and math coaches, administrators, counselors and other support staff to ensure that students’ needs are being met. They implement safety and behavior plans, they give interventions, collect data and support students in any way they can.

Why are we talking about GAEP and ESPs?
GAEP began contract negotiations with the School Committee back in April. In the ESPs campaign, they are asking for a Living Wage for all ESPs, Respect as Educators and Affordable Education to Strengthen their Careers. Since the first session proposals and counter offers have been exchanged from both sides and there are already many tentative agreements. Agreements have been made on things like language clean up, more inclusive bereavement leave and test reimbursement for parapro and MTEL tests. The School Committee also offered a comprehensive professional development package for ESPs and added in tuition reimbursement at the request of GAEP. While things seem to be moving along, there is one area of the ESPs campaign that cannot be ignored, A LIVING WAGE FOR ALL ESPs.

The ESPs living wage proposal, which was modified on June 28, included increasing all ESPs pay by $5000 annually, for the next 3 years. This pay increase does not immediately raise their salary to a living wage, but creates a clear path to a living wage over the life of the contract. With this proposed increase the starting pay for an ESP would go from the current rate $22,016 annually to just over $37,000 and at the top pay rate, from around $26,000 to $41,000 over the next 3 years. The School Committees proposal is much different. They offered a 10% increase in the first year, which is approximately $2200 for new employees and $2500 for employees at the top of the pay scale. For year 2 and 3 they offered 2.5% & 2.6% in the second year, which is approximately $600 for new employees and $720 for members at the top of the pay scale and 2.6% in the third year which is approximately $650 for new employees and $755 for members at the top of the pay scale. So over the life of the 3 year contract, ESPs pay would increase by 15.1%, which sounds like a lot, but for the amount of money they are currently paid, over the next 3 years the increase is approximately $3450 at the starting step and $4000 at the top. This would bring starting pay from $18.41 and hour or $22,016 annually to $21.30 an hour or $25,469 annually and for a member who are already at the top step it would increase from $21.87 hourly or $26,155 annually to $25.29 hourly or $30,245 annually with the added 15.1% over the life of the contract as proposed by the School Committee. While 15.1% sounds good, it still does not get ESPs close to a living wage.

GAEP also asked for the School Committee to decrease the number of steps it will take an employee to reach the top step and while the School Committee did not offer to eliminate as many steps as GAEP initially asked for, they did agree to eliminate 4 of the current steps, which will help members advance to the top of the pay scale in only 6 years. They also agreed to increase the longevity stipend for employees who have worked more than 10 years in the district by $200. The school committee recognizes that ESPs working in some of our specialized programs should have an increase in the stipend they currently receive due to the nature of their work and they proposed a $400 increase to the stipend.

ESPs have asked for Respect as Educators in the form of equal pay for equal work, i.e. if you perform the work of a teacher/same work as a teacher, you get paid the same as a teacher for that work as well as fair compensation for professional development. Currently, ESPs can earn $10 annually for 10 hours of professional development for up to a total of $300 over your career, at that rate, you need to work 30 years and complete 300 hours of professional development to earn an additional $300. GAEPs Affordable Education proposal asks for tuition reimbursement to help make earning a degree more affordable, while learning new content and skills to improve the education of the students they are working with. The school committee’s comprehensive professional development package touches on these items and we hope to reach an agreement about these issues soon.

The role of an ESP has changed dramatically over the last several years, but more so since the pandemic. The needs of students have increased as well as the demands on ESPs. The cost of living in this area has also increased significantly, but the salaries of the people who work closest with our most vulnerable population has only increased by a 2.5% COLA. The School Committee agrees that ESPs deserve more and have offered a 10% salary increase. 10% is a great starting offer, but when your salary is just over $22,000 a year, that 10% increase only brings your salary to just over $24,000 which is well below the $46,000 living wage in Essex County according to MIT.

How can you help support GAEP and our ESPs?
Follow our Facebook page, Gloucester Association of Educational Support Paraprofessionals – GAEP, to stay up to date on all the upcoming events and information we share about negotiations. Share the information we share to help us get it out to as many community members as possible. Join us at any rallies or events we have. Talk to an ESP about what kind of work they do. Let the school committee know you think ESPs deserve a living wage! You can also log on to our open bargaining sessions, next session Wednesday August 23 at 3pm. The zoom link will be shared on our Facebook page as soon as we have it.

The Glen T. MacLeod Cape Ann YMCA is preparing for its second annual Golf Tournament, to be held on Monday, October 2, 2023! This outstanding event is raising funds to benefit the children and families in our Cape Ann service area with a demonstrated financial need.  

This year, the goal is to provide nearly a million dollars in financial assistance for childcare, memberships, and specialized sports and wellness programs, including Cornerstone which provides complimentary access to our facility and support programming for those battling cancer.
Because of the generosity of the business and individuals in our community, we not only have the Y that Cape Ann truly deserves but we can also provide hope, health, and healing to friends, neighbors, and families in our communities. 100% of the proceeds raised will go directly into the Glen T. MacLeod YMCA’s financial assistance program.

The tournament is open to all individuals who enjoy playing golf and want to make a difference. Businesses can support by providing items to go in the raffle and/or sponsorship. Register and learn more here.

Here is one example of how life-changing financial assistance can be for our friends and neighbors:

This membership changed my life. As a single mom, the amount of resources offered to me at the Y is numerous. Being able to bring my child with me to the Kids’ Club while I explore new fitness opportunities has helped me reclaim my body and my life. I love trying new classes and programs- even things that are out of my comfort zone are made welcoming by how kind the instructors are and the culture created by other Y members. I never would have seen myself going to “strength train together” or “rise and shine boot camp” but the Y has allowed me to make fitness a central part of my life, in a way that no other gym could. The offerings at the Cape Ann YMCA feel akin to a boutique gym but are accessible to people like me with limited resources. Thank you. 

Send questions to Arthur Athanas: athanasa@northshoreymca.org

66 E Main St, Gloucester, MA 01930

Menu: zekesgloucester.com

Phone: (978) 283-7817

Hi Joey- I hope all is well.

I am writing to you today representing the Businesswomen’s Committee of the Chamber of Commerce.

We fund a Scholarship- the Carolyn O’Connor Scholarship, that is awarded to a woman who is going back to school to better her situation- maybe she never went to college, maybe she would like to move up in her field of work and needs more education- whatever her situation might be.  These women must be a Gloucester or Cape Ann resident.

We are reaching out to different organizations in our community and asking them to reach out to any one who may fit the bill here.

I think GMG may have reach to women who might benefit from this scholarship and I am hoping you will help us reach these women- help us spread the word!  

The application and more information is available here.

The application is due September 1, 2023.

If you have any questions, please let me know.

Thank you for any help and attention you can give me here,

Kerry McKenna

THIS SATURDAY, AUGUST 19, 2 – 4 PM, COMPLIMENTARY

FINE WINE TASTING @ SAVOUR WITH ANTHONY SCIARAPPA OF CAROLINA WINES

Anthony Sciarappa, from Carolina wines, has been in the industry for several years, coming to Carolina wines from years as a restaurant chef. He therefore is well-versed in food and wine pairing, so feel free to ask his opinion on whatever you are preparing for your next culinary feast. Carolina is a division of Martignetti and carries specialty portfolios from some of the great importers, including Kermit Lynch and Louis Dressner. 

                               Kathleen

WINES

Hedges CMS Sauvignon Blanc, Yakima Valley, Washington

Varietals: 78% Sauvignon Blanc, 20% Chardonnay, 2% Marsanne, Alc.14%

In 1989, Tom and Anne-Marie Hedges bought 50 acres on Red Mountain in the Yakima Valley and planted 40 acres of Bordeaux grape varieties, and over the years, wine production has become a family affair: their daughter, Sarah Hedges-Goedhart, is the head winemaker and their son, Christopher Hedges, is the general manager. In 2008 they converted to biodynamic farming, and in 2015 they released the first biodynamic Cabernet Sauvignon in Washington.The combination of grapes in this Sauvignon Blanc produces a wine with a pleasant aromatic character and the 2021 is no exception. Zesty citrus fruit, white peach, gooseberry, touch of dried herbs, pineapple and pear. Lean, crisp, and refreshing it has flavors of pear, citrus, and a touch of baked apple and subtle shortbread. Pairs well with seafood, chicken, green vegetables, pesto.$18.99

André & Michel Quenard 2021 Chignin BlancLes Cristallins, Savoie. France

Varietal: Jacquere, Alc. 11%

Savoie is a land of snow-capped peaks, green rolling hills, wildflowers, and cold, sparkling mountain streams. This region hugs the western Alps, where Michel Quenard and his family farm 22 hectares of vineyards along the steep, rocky slopes of the Coteau de Torméry around Chignin. The limestone scree that makes up this vineyard land, resulting from millions of years of erosion of the majestic peaks of the Massif des Bauges, lends great character to the wines produced here. Michel’s grandfather started the estate in the 1930s but it was not until 1960 that Michel’s father, André, began bottling under their own label. Armed with a degree in viticulture and enology from Beaune, Michel joined the domaine in 1976, expanding vineyard holdings and making improvements to the cellar. Today, he is joined by his son Guillaume. The Jacquere grape features the clean, mineral quality often attributed to pinot grigio, and the grassy, herbal components and citrus of sauvignon blanc (predominantly lemon instead of grapefruit). While very dry, with high acidity, this wine is low in alcohol compared to many other dry white wines, making it very refreshing and drinkable. This Chignin “Les Cristallins” pours a pale yellow. The nose is floral, with citrus notes and a certain minerality. The palate offers tension, freshness, and aromas of flowers and fresh fruit. Serve as an aperitif, or during a traditional meal. Pairs well with asparagus in hollandaise sauce, pan-seared scallops, or fondue. $21.99

Paul O’Brien Winery Roseburg, Willamette Valley, Oregon

We’re pouring two Pinot Noirs from Oregon’s Paul O’Brien Winery. Paul O’Brien is the culmination of 20 years of friendship between two winemakers who share a passion for fine wine, great food, and a gracious life. Dyson Paul DeMara and Scott O’Brien Kelley met while working at Robert Mondavi Winery in the Napa Valley. Since then, they have travelled the world’s wine regions learning the old-world traditions and sharing new world techniques. In 2013 the duo came together to start the Umpqua Valley’s first urban winery in the historic Hansen Chevrolet building in downtown Roseburg, Oregon. The winery sources grapes from dry-farmed, hillside vineyards throughout the Umpqua Valley. They have partnered with eight different growers who are dedicated to growing the finest wine grapes for the Paul O’Brien wines.

Oregon Territory 2020 Pinot Noir

Varietal: Pinot Noir Alc. 13.5%

The 2021 Pinot Noir is sourced from dry farmed vineyards in the Umpqua Valley and Willamette Valley. Open top fermented with 25% whole clusters, this wine bursts out of the glass with raspberry and Amarena cherry, cocoa spice, and a hint of black cherry. The mouthfeel is silky and elegant, with fine tannins and mouthwatering acidity. $ 19.99

Paul O’Brien Willamette Valley 2020 Pinot Noir

Varietal: Pinot Noir Alc. 13.5%

The 2020 Willamette Valley Pinot Noir is sourced 100% from the Chehalem Mountains. Fermented with 25% whole clusters to improve structure and lift, this wine exhibits the best the Willamette Valley has to offer.Wild blackberry on the nose brings forth mouthwatering acidity with earthy and floral elements. On the palate, it has a silky texture and a creamy finish. $32.99

These Oregon Pinot Noirs pair well with grilled salmon, mushroom dishes, and duck or goose.

Chateau d’Oupia LesHeretiques Pays D’Herault 2021,Languedoc, France

Varietals: 80% Carignan, 20%Grenache, Alc. 12%

The name Les Hérétiques is a nod to the Cathars, a heretical Christian group based in the Languedoc but wiped out by order of Pope Innocent III in 1208 in response to the murder of a papal representative by a Cathar supporter near Minervois. The castle which is the home of Château d’Oupia dates back to this time. Founder André Iché passed away in late 2007. His daughter, Marie-Pierre, currently runs the estate. She has been working since 2008 with oenologist Laurent Batlle, who continues to make the wine “André’s way.” The Carignan vines average 40 years in age, with some of them being over 100 years old. The fruit is sustainably farmed and harvested partly by hand and partly by machine. The Carignan remains in whole clusters and goes through a carbonic maceration in tank. The Grenache is destemmed and goes through a 3-4-week maceration in concrete vats. Fermentation is with selected yeasts. The two varieties are blended and aged in tank. The wine is bottled with a light, non-sterile filtration. Dark ruby in color, the wine has lots of rich, peppery, red and black fruit and a strong tannic structure. Pairs well with turkey, duck, roasted pork. $14.99

 Find out about new wine arrivals and other events at Savour by following Facebook and Instagram. 

And don’t forget to check out what’s new in our beer case, including two juicy NE IPAs and a clean, refreshing rice lager from East Regiment Brewing, a veteran-owned brewery in Salem and a crisp new lager from Rockport Brewing.

Kathleen’s Price-Value Gems:

Unique to SAVOUR our three price-value collections, with

each category ($9.99ers – $14.99ers -$19.99ers) offering hundreds of wines

at one price, personally curated by Kathleen, some have limited availability.

9.99ers…the quality is taste delivering above-price enjoyment …Value!

14.99ers…exhibiting qualities of complexity…Elevating the Experience!

19.99ers…value laden wines by innovative vintners…Expect Exceptional!

Adding to this Saturday’s wine tasting with Anthony is Savour’s Everyday Tech Tastings at the North Shore’s Only Digital Wine Machine. Fun to use and enjoy!  Taste up to 20 wines with new selections regularly added…& yes, complimentary. Kathleen welcomes your questions for food pairings.

Welcome Your Donation in any amount for Pathways for Children.

Thank You! …Kathleen

 For Your Mobile Calendar

Savour Wine Tastings!

August 19 – Anthony Sciarappa of Carolina Wines – Martignetti

August 26 – “Semi-Grand” tasting with 4 tables (32 wines)

Sept. 2 – Susan Richards – Savour’s wine expert

Sept. 16 – Augusto Gabriel with wine of Portugal

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Continuing to offer a case discount 0f 10% on wines and all items purchased with the case to all customers. Wine Club members get 5% off on 6 bottles and all items purchased with the 6 bottles. Thanks again for your support!

 We continue using our 5 Molekule high performance air purification units that clear the air of 99.9% of viruses, bacteria and allergens every hour, store wide.

We are pleased to continue curbside pickup service

Savour Wine & Cheese l 76 Prospect St. l Gloucester l 978. 282 .1455

Credit Jamie Mathison One Ocean One Love Shop for design. She sells the caps at her store on Bearskin Neck.