Honest
SLATE
A Message from
Board of Directors
the
On June 16, 2020, the HWFC Board of Directors sent an Inside Scoop to all Owners, voicing our support of the Black Lives Matter protests and movement. We wrote:
“We are deeply moved by the passion, commitment, and bravery we’ve seen. We hope that June 2020 will launch a new era of progress towards a just and equitable society for all. But we know we must do more than make a statement.”
Honest Weight Food Co-op’s Community Newsletter for Membership • Staff • Governance • Management Published monthly by the Communications Committee to promote transparency, report without bias, and sustain community.
July 2O20 Honest Weight Food Co-op • 100 Watervliet Avenue, Albany, NY 12206 • 518-482-2667
honestslate@honestweight.coop • https://www.honestweight.coop/ The BOD acknowledged the pervasive and insidious nature of racism and that “there’s no reason to believe our Co-op doesn’t perpetuate racial biases. We want to do better, both within our walls and beyond.” We urged the Membership to join us at our July 7 Board meeting to help create “programs and governance bodies to a) uncover specific areas for improvement based upon a rigorous yet compassionate examination of our past; b) explore trainings, policies, and procedures that increase racial diversity and awareness among our Staff and Membership; and, c) enfold these efforts within our long-range planning purpose and vision,” and to “Help us to look within our cooperative, as each of us looks within ourselves. We welcome your ideas, critiques, and participation.”
The International Intern Not every summer job offers field trips, free lunch, and camaraderie, but Alex Flack has found all that and more with his summer internship at Laughing Earth Farm in Cropseyville, NY, just 15 miles northeast of Albany. Farmstead Matches Mission This all-organic farm echoes HWFC’s commitment to sustainability: it employs a CSA model; commits to education through internships; and takes a collaborative approach to its field. Proprietors since 2015, Zack and Annie Metzger recruit interns via a program called CRAFT (Collaborative Regional Alliance for Farmer Training). Alex, however—currently a student at Georgia Tech—found Laughing Earth on his own when seeking summer employment nearer to his parents here in the Capital Region. His mom, Susan, who serves on Honest Weight’s Communications Committee, connected us for an interview.
honestslate@honestweight.coop
by Carol Ostrow
Alex reports that CRAFT is “captivating” in that it allows interns to witness other farming ventures. “We hosted a CRAFT visit with apprentices and interns from 10 different farms,” he recounted. In addition to CRAFT, Laughing Earth Farm belongs to a northeastern New York farmers’ network featuring tours and collaborative support.
At this Board meeting, we established a new Anti-Racism Committee, charged with finding ways to support anti-racism at HWFC; review hiring/retention practices, manuals, and policies; recommend improvements and Staff & membership training resources, and advocate for any parties experiencing racism at HWFC. If you’re interested in becoming a member of this new committee, please email our Board Administrator at:
BoardAdmin@honestweight.coop We also remain interested in your ideas, comments, or proposals to the Board at BoardAdmin@honestweight.coop. Please use the subject heading INCLUSION and let us know your thoughts.
CONTENTS Outreach Stays the Course........ 3 New Co-op Coalesces................ 4 Meeting Results & Survey.......... 5
Laughing Earth Farm employs a handful of interns annually from April to November. Alex’s rotation began May 4 and will end August 14, when he returns to school to complete his master’s degree in international affairs.
Indian Ladder Farms ..................6
Describing how this seasonal stint supports his career goals, Alex told Honest Slate how interests in culture, diplomacy, and worldwide cuisine led him to discover of gastro diplomacy, a specialized form of international relations. continued on page 2
Board Decisions....................... 10
Food for Thought........................7 Q&A............................................ 9 Committee Corner.................... 9 In Service to the Co-op............ 11 Co-Opportunities..................... 12 art by Nina Stanley
https://www.honestweight.coop/
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Honest Slate
The International Intern continued from page 1
“Culinary diplomacy is age-old diplomatic action over meals.” He wrote on the subject for his undergraduate capstone project, may teach a class in the fall on food culture and cultural diplomacy, and believes the field brings potential for supporting global relations. “As I got interested in the more cultural side of international affairs, I dove more into the food system in America,” Alex related. Questions arose about what constitutes distinctly American cultural food as he observed issues pervading our existing structure. “Currently, we have a very industrialized agriculture which prioritizes and optimizes quantity and affordability—not health, nutrition, sustainability, or soil regeneration,” he stated. He found himself “pivoted towards reshaping the American food system” to ensure that our food is nutritious, ethically produced, and has a positive impact on the environment, as well as socially just and equitable for farmers and laborers.
Vegan consumer, cultural omnivore
“I believe [in using] my consumer power to purchase food I believe to be good for the planet, good for the people growing it, and good for me. But I also recognize that in my career path and personal journey, I interact with a lot of cultures. Human connections are extremely important, especially over food.”
times, our developing diplomat noted that “we are all isolated together, [myself and] two other equally fascinating individuals!” LEF interns live on the farm in a “rustic woodland cabin,” each with their own room; they share a living room and kitchen space with a wood-burning stove and gas oven. Amenities normally taken for granted—running water and electricity—are available beyond the cabin, with shower privileges in the main house and a designated place in the barn (“the intern room”) for electricity and internet connection. “It enhances the experience to be ‘off,’” Alex remarked. “We read and cook, sunset-watch, and walk. It’s a great space to enjoy nature and life. It’s an oasis during these hectic times.” He and his colleagues spend time talking, cooking, and appreciating the hands-on experience.
Revolving Roster Interns follow a regular chore rotation, spending two-week periods on the garden side—cultivating a variety of spring and winter produce including greens, cucumbers, tomatoes, beans, and peppers as well as onions and garlic, potatoes and radishes, and more— followed by one-week stints with livestock; LEF rears pasture-raised pigs, chickens, and turkeys and processes organic eggs and meats. Their workweek is Monday through Saturday till noon.
July 2020
“People love the community; everyone values food.” Generally, two tend the produce, which is Annie’s domain along with flowers, while the third helps Zack working with the animals. They also take turns going to the Troy Waterfront Farmers’ Market on Saturdays to sell the farm’s bounty.
Previous agricultural experience for Alex included volunteering once a week on a 7-acre start-up Atlanta farm where he collected eggs, planted strawberries, harvested green beans, and cared for hens. “I’ve learned so much more on this farm than I could have learned as a volunteer,” he told Honest Slate. What is your favorite part of the job? “How much I’ve learned! I’m constantly learning new things.” One recent Sunday, for example, Alex spent three hours making strawberry jam. He has learned about processing food, harvesting, and identifying vegetables. He described the experience as “a great joy” and beautiful to be immersed in. continued on page 3
While generally vegan, Alex will eat meat when he considers it culturally appropriate. Last summer, during Alex’s previous internship with the U.S Embassy in Morocco, he lived in Rabat with a family that cooked for him, and noted that language barriers and cultural differences were overcome by sharing their table.
Meanwhile, back on the farm… Meals for Alex and fellow Laughing Earth interns come with the internship. All take a turn in cooking, gathering daily for a shared midday meal. While alluding to more easily communal gatherings in non-pandemic
Laughing Earth Farm’s intern program offers training, a weekly stipend, worker’s comp, earned time off, plus room and board. Pictured are Annie and Zack Metzger with Alex Flack.—photo courtesy of LEF
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
July 2020 Local Internship continued from page 2
Clearly the work appeals highly to Alex, who spoke of seeking out a career using all senses. Farming “goes above and beyond” typical occupations, he pointed out, noting that taste, smell, and touch heighten the work by fully engaging both body and mind.
Cycling through the season: Favorite farm-fresh foods? Root vegetables were consumed in abundance when Alex first arrived in mid-spring:
• potatoes • onions • bok choy & spinach • carrots [greenhouse] • turnips
As harvesting progressed, strawberries proved “powerful with large flavor.” He also praised the kale varieties and turnips, describing them as sweet and resembling extra large marshmallows.
“Lunches are great. Everyone has natural skills.” Alex also spoke highly of his employers, Zack and Annie, deeming them authentic role models and open-minded, occasionally seeking advice from their young helpers. “We have brainstormed some changes,” he recalled. “[But] at the root of farming, it is hard work.”
Would you recommend the internship program to others? “I’d definitely recommend this to someone who is open-minded: to learn about agriculture, how food can connect people, [and] how to raise animals with care...The internship is not for anyone who is squeamish. It’s rough in the sense of being physically taxing and demanding, [and] your living accommodations are rustic.” Alex emphasizes the importance of reconnection with our food sources as vital to our agricultural future; and he unabashedly admits to being favorably biased toward this singular experience on the land.
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Honest Slate
HWFC Stands by Local Community Honest Weight’s
Outreach Department has worked with and supported organizations that work with people of color in our community for more than a decade. Our ongoing partnership has room for further development as we seek to expand and further our reach. Here’s our history and where we stand today. Our community scope includes (but is not limited to) teaching hands-on cooking and food prep and providing educational programming surrounding food topics and issues. Additionally, we support activism and advocacy for growing local food and community meal programs; and partner with classes, series, grants, food donations, monetary donations, and program sponsorship—all geared toward improving the lives of our community members while building community and trust. Most recently and just before COVID-19 (March 10), we hosted a group of UAlbany students studying “Food and Social Justice in the Americas.” The course is in the Latin American, Caribbean, and U.S. Latino Studies Department at UAlbany. The course’s goal is not just to learn about social justice, but also to address themes of power, culture, racism, white privilege, colonization, gender, labor, worker/environmental rights, neoliberalism and more. It provides a critical view of the corporatized food system and socio-cultural ramifications. Students spent the morning in our teaching kitchen cooking related foods and creating conversation. While focused on students, it was also open to the public for those interested in learning more. For over 10 years, we have been working with students at all 18 schools in the Albany City School District, including their program partners such as Boys & Girls Club, Girls Inc., Albany PAL, YMCA, Trinity Alliance, Friendship Garden at Delaware Community School, and the Vegetable Project at Myers Middle School. Most recently, we ran a 6-part after-school cooking program with Edmund O’Neal Middle School students. We also work with all branches of the Albany Public Library.
HWFC supports multiple organizations working with communities of color, including:
• Soul Fire Farm • Youth FX • South End Healthy/Farmer’s Market • Albany Barn • Albany Center Gallery • Albany Fund For Education • AVillage Inc • Big Brothers Big Sisters of the Capital Region • Grassroots Givers • Two Together • In our Own Voices • The Sanctuary for Independent Media Solidarity Committee • South End Children’s Cafe (SECC) We will continue to support these groups and others as we determine how and where needs exist during COVID-19. Much of our regular programming is discontinued at this time, but we’re finding creative ways to partner and provide. For example, we make weekly food donations to the SECC, which is delivering food to nearly 100 Albany children and their families on a weekly basis. While we work closely with organizations in our neighborhood we realize there’s a great opportunity to expand our support as both a partner and employer. We cannot stand by silently while Black communities continue to suffer under the weight of violence, discrimination, and injustice. The work we all need to do to dismantle systemic racism is far from over.
—Amy Ellis
“What we’ve done in past years, and even in recent weeks, while a good start, is not nearly enough. We recognize this and we’re hard at work actively striving to do better, plotting a course forward...We’ve been trying to balance swift, immediate action with long-term, thoughtful action [or] balancing the ‘easy’ stuff (cash donations, social media, etc.) with the ‘hard’ stuff (long-term, sustainable, systemic improvements)... Much of the ‘hard’ stuff requires gathering input, thoughts, ideas, and feedback from many different areas of the Co-op, which can all take time.” —Alex Mytelka
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
4 Saratoga resident Eddy Abraham reached out to HWFC with a vision in mind in mid-May of this year, writing:
“Hello fellow cooperators! We are a soon-to-be-formed housing cooperative in Saratoga Springs, New York, with a mission to create affordable housing and support related services... for working-class families. We believe in an environmentally and economically sustainable future where housing assets are owned collectively, democratically controlled, and leveraged to build more equitable and more prosperous communities.” Outlining short- and long-term goals, Eddy shared that Cottontail Housing Cooperative is in its formation stage: seeking advice, help , and prospective members. Most importantly, he said, “we are working to build relationships with existing New York cooperatives...to support others in their work, and to be supported in turn.” After our Board of Directors responded, Eddy spoke with Honest Slate about his enterprise. Our first query was about identity.
What’s in a name? How did the concept arise?
“Cottontail rabbits are ubiquitous in Saratoga Springs; they’re smart, fast, and have adorable traits.” Cottontail Housing Co-op’s two confirmed principal members, Eddy and Dom, share a history with co-ops as members of the Mountain Equipment Co-op (MEC, a Canadian consumers’ cooperative selling outdoor recreation gear and clothing), and Toronto-based worker cooperative Urbane Cyclist. Between longtime involvement and knowing friends in other co-ops, they had a preliminary map in mind for their housing co-op. “We already had a model for cooperative living,” Eddy said. As the movement gains momentum, he has seen a shift in how people live “to become more communal and have a more collective spirit.”
July 2020
Honest Slate
Cottontail Proposes New Housing Path by Carol Ostrow
Plainly political purposes
Cottontail’s cofounder also sees the project as an explicit mission to turn renters into co-op members “as an alternative to the capitalist housing market.” Eddy envisions developing an institution that not only provides affordable housing but also is collectively owned and democratically controlled by working-class people.
“Equitable and appropriate governance is important to us.” Current prospective members “fit the bill in terms of types of people to recruit,” Eddy said—specifically, renters who work in essential but non–high paying jobs (such as nurses and teachers) who “would not ordinarily be able to buy in Saratoga Springs” and would bring needed skills to the group for a balanced population. “We create value in the co-op by doing much of the work ourselves.” Architectural details have yet to take shape, but because successful cooperative living requires good boundaries, every family will have its own unit with kitchen and bath. Additionally, acoustic separation will be a priority, whether the community forms around one building containing units or one property with several buildings.
“If things go well, we hope our housing assets will multiply like rabbits.” —Eddy Abraham, cofounder Cottontail will strive initially to attract prospective participants through existing contacts. “We’re looking for new members through the same network of other co-ops and organizations that share our values and visions,” Eddy said. To compare notes, the principals reached out to Capital Region food co-ops in Niskayuna, Schenectady, and Troy as well as the Basswood, an existing housing co-op in Troy.
Modeling cooperative spirit
Of all potential connections, two responded—Honest Weight and the Basswood. Eddy spoke enthusiastically of HWFC’s response; when Janet [Sorell] reached out on behalf of the Board of Directors, he said, “it was an exciting moment because we value cooperating among co-ops. Honest Weight is probably the most successful and prominent example of a co-op in the Capital District.“ “Having you guys reach out to us meant that we were able to start cooperating with the best. I hope to grow this relationship,” he added. “We are small and you’re big, but one day hopefully we can help one another. We will always remain interested in talking with other co-ops.” The Basswood, he added, has also been helpful. “Like us, they are a housing co-op in the early stages of forming. It’s great to have peers who are going through the same things and have the same questions.”
Abiding Rules
What would happen if some shareholders don’t follow shared cooperative principles? “It’s a governance question, and often [is] the first thing that prospective members ask. People want to know how safe they are. How do they behave and abide by the rules? By joining a housing co-op they are signing up to coexist with a certain set of neighbors, so it becomes more personal than renting.” Cottontail’s founders have definitely given this some thought; again, Eddy and Dom turned to existing models for answers. “Once you have a member living in a unit, even though they are a member and owner, they are still leasing. Legalities exist to cover this; New York City housing co-ops face this all the time.”
jump to page 5
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
July 2020
Cottontail Co-op continued from page 4
What’s the ceiling on population? No maximum number has been set for participants. In fact, Eddy stated, “Our vision is that someday a significant portion or even a majority of housing in Saratoga might be cooperative.”
“We really believe in the power of housing co-ops to bring about a more just world.” Did the pandemic affect plans?
Cottontail has “an organic timetable. The pandemic was in some ways a catalyst to action because we saw how mutual aid efforts were also hindered by the way that we live. One family per household makes it difficult to support other families.” At the same time, the pandemic has created “uncertainty that makes it difficult for people to commit.”
“If our community was going to survive, we were going to need a more solid foundation.” Principal viewpoint
Born and raised in Canada, Eddy spent years in Toronto, Montreal, and northern Ontario. Since moving to the US in 2016, many people have asked him if he wants to move back.“It’s not that much better in Canada,” he reported. “The impulse we have to create institutions for the working class is a direct connection to the idea ‘don’t you want to escape?’” The answer, he stresses, is a resounding “No! The only way to escape an issue is to go through it…Building a cooperative institution by and for working-class people is how we make a better world.” Eddy Abraham worked as a business analyst and consultant for 10 years as well as serving as a working member at MEC. He still belongs to the well-known consumer co-op REI and maintains dual U.S.–Canadian citizenship. To inquire about Cottontail Housing Co-op, email CottontailCoop@ gmail.com .
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Honest Slate
June Membership Meeting Results & Survey On June 28, 2020, 175 Member-Owners joined us for our first-ever remote Membership Meeting. (Whether or not you attended the meeting, please share your thoughts on this new method by completing a short survey.)
Seeking Your Views On Our Virtual Venue
The Membership: • Unanimously approved the proposed budget for July 1, 2020 to June 30, 2021.
Our Elections and Nominations Committee has created a quick survey so you can leave feedback on our remote online Membership Meeting system and help governance improve the experience going forward if necessary due to coronavirus restrictions.
• Re-elected Janet Sorell. • Elected Board appointee Avery Cotton to the Board. • Elected all four new candidates: Chris Edwardson, Allison Hester (resigned July 3), Mollie Lampi, and Gregor Wynnyczuk.
Best wishes to the new Board of Directors!
Dear Member-Owners,
Please participate. We’d like input from all community members—not just those who attended—so even if you’ve never been to a Membership Meeting, your opinion is welcome. To meet technological challenges takes a village!
staff announcement
MEMBEROWNERs:
The Board of Directors would like to discuss a possible appointment to the Board with any interested Staff as soon as possible. Please email our Board Administrator:
If you have taken some time off from your regular MO time investment these past few months and are ready to come back, the Co-op is ready for you to return! Just like the rest of the world, there have been some changes in tasks, but we sure could use the help!
BoardAdmin@honestweight.coop
Email our Member-Owner Coordinator at memberservices@ honestweight.coop
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
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Indian Ladder Farms Cidery and Brewery Altamont-based Indian Ladder Farms is
not only a pillar of the Hudson Valley, but also an Honest Weight vendor and Community Connections Program member. Peter Ten Eyck established Indian Ladder Farms in 1916. The Ten Eyck family came to America in the 1600s and settled in Fort Orange (now Albany). The family took up silversmithing and one of the daughters married a Revolutionary War general, bringing together two very familiar local names—Ten Eyck and Gansevoort. The farm was originally a dairy farm; Peter Ten Eyck was a politician as well as the commissioner of agriculture. He bought a large property on which to build the business and personally delivered milk from his farm to Albany and environs. After Ten Eyck died in 1942, the dairy barn burned down and his son, Peter Ten Eyck II, converted the farm to enter the meat industry. This was used as a bridge from the old dairy farm to a new venture of running a wholesale orchard. In turn his son, Peter Ten Eyck III, brought retail into their wheelhouse by creating a roadside apple stand.
July 2020
Honest Slate
by Courtney Semoff
Today it’s Laurie and Peter IV who help
their father to maintain the farm and its sales—wholesale and their onsite farm store. With the help of agricultural conservation advocacy group American Farmland Trust, Indian Ladder Farms has continued to grow and thrive sustainably. ILF is also a certified Eco Apple Grower. Apples are an exceptionally difficult crop to grow without the use of some chemicals to raise them organically to the point of sale. Fungal diseases, pests, deer, and other animals are what make it so difficult for this fruit to be certified organic.
As with many local businesses, the pan-
demic has substantially impacted Indian Ladder Farms. Not only did the farm store have to close, but its brewery was shuttered as well just before St. Patrick’s Day. Many workers went on unemployment. Laurie and Peter used this time to perform renovations, maintaining jobs for some of their employees. The farm still had a takeout option but had to remain closed for many of its events such as its annual Easter egg hunt, Baby Animal Days, Barn School, and brunches.
Since ILF was
allowed to reopen June 1, the Ten Eycks are taking all possible precautions: • More picnic tables were purchased to let people maintain space • The biergarten patio is open and provides enough room for distancing • The nature trail was renovated for safe outdoor activity • Customers wear masks in the store and when unable to maintain 6-foot spacing • Employees wear masks • Plexiglass was installed over the bakery case and at the store cash register • No employees are on the floor during customer hours • Online shopping and curbside pickup are provided • Shorter hours allow thorough cleaning “We want to provide a place where people can get out of their houses and have fun and safe activities for children to participate in,” said Laurie Ten Eyck. “They have space to run and play and love being able to visit the farm animals (including six-year-old farm favorite, Simon the Donkey!). We have locally-grown and -made food and provide a great hybrid of dining out [while] outside. We also have gluten free and vegan options available both in the restaurant and in the store.” • Nature trails and bridges are open when the farm and brewery are open. • Farm store is open every day from 10am–4pm. • Brewery hours are more fluid; see ILF’s website.
Indian Ladder Farms Cidery and Brewery Today fourth-generation family members Laurie Ten Eyck and her brother Peter (not pictured) run the farm, which offers pick-your-own produce, hosts events and participates with HWFC.
342 Altamont Road • Altamont, NY 12009 518-655-0108 • https://www.ilfcb.com/
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
July 2020
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Honest Slate
Food for Thought: Overview of Sweeteners by Joyce Chicoine, Nutrition and Education Committee Nowadays, just about everyone agrees that processed sugar is bad for us. It contributes to tooth decay, obesity, and serious chronic diseases, such as Type 2 diabetes. Nevertheless, many people enjoy eating sweets and don’t want to sacrifice taste for health. Consequently, a myriad of sugar substitutes exist. Some are natural and relatively healthy choices. Other options have been marketed as a healthy alternative to sugar because they contain zero calories and do not raise blood sugar. Unfortunately, many can have serious negative health effects. The question is—how do we sort the good from the bad?
How was it processed?
First, consider how the sweetener was produced. Did it come from a natural plant-based source, or a laboratory? If it came from a plant, how much processing did it go through from point of harvest to creation of final product?
Most sugarcane nutrients wind up in molasses. White table sugar (sucrose) is made from either sugarcane or sugar beets. Both plants undergo extensive mechanical processes to extract juice, which is later evaporated and refined to create fine white crystals. Sugarcane is cut, crushed, shredded, pressed, and boiled to remove the plant’s inedible fibrous parts, then put through a centrifuge to create two separate products: molasses and raw sugar crystals. The raw sugar is refined further by dissolving, filtering, evaporating, and again centrifuging to yield pure white crystals. Interestingly, most nutrients from the sugarcane wind up in molasses. Syrupy sweeteners: Honey, of course, is made by honey bees. Humans simply extract the liquid gold from the honeycomb and decide how much to process it. Pure maple syrup, coconut nectar, sorghum, and agave nectar are made by taking nectar, sap, or the squeezed juice from a plant and heating it to concentrate into a thick sweet syrup.
Crystalized coconut sugar is simply coconut nectar that has been dehydrated further. Rice syrup, high-fructose corn syrup (note: the Co-op does not carry products that contain high-fructose corn syrup), and barley malt are also concentrated liquid sweeteners. Since they are grains, additional steps of soaking, germinating, and drying are required. Each of these then requires the use of enzymes to further break down the grains into sugars. Maltitol, sorbitol, mannitol, xylitol, and erythritol are all examples of “sugar alcohols.” These products are neither sugars nor alcohols, but rather carbohydrates with a chemical structure that partially resembles sugar and alcohol, respectively; but they contain no ethanol as alcoholic beverages do. Not fully metabolized, they contribute fewer calories than most sugars. While sometimes occurring naturally, they are often produced by treating sugars with hydrogen (hydrogenation). One exception is erythritol, obtained by the fermentation of glucose and sucrose. Stevia is an herb that can be found in various forms: fresh leaves, dried leaves, green stevia powder (made by grinding dried stevia leaves into a fine green powder), white stevia extract powder, and liquid concentrates. While stevia itself is 100% natural and healthy, it is often combined with other sweeteners or fillers to make it easier to use in cooking. All sweeteners mentioned so far are natural, meaning that they are derived from plants found in nature. The FDA has approved 5 artificial sweeteners: saccharin, acesulfame, aspartame (Nutrasweet, Equal), neotame, and sucralose (Splenda). Though marketed as zero calorie and said to have no impact on blood glucose, the Co-op does not carry products containing them. Sucralose has not been subjected to long-term health studies in humans. Allulose (D-Psicose) is a relatively new sweetener on the market. It is said to be
a “natural” sweetener because it can be found in small amounts in a few different foods, especially corn. However, because it is so new, it is difficult to find much indepth information about it beyond the usual marketing claims that it is very low-calorie, has minimal effect on blood sugar levels, and “tastes just like sugar.” We do know that it is derived from GMO corn, using a “proprietary process” that includes the use of enzymes. Allulose is currently not approved for use in the European Union.
Nutritional Value
Next, we consider the product’s nutritional value. Is it a source of vitamins, minerals, or amino acids? Have all of the nutrients been stripped during processing? The USDA’s FoodData Central provides information on food products and nutrient profiles, including individual sweeteners. The nutrients found in sweeteners may or may not come close to the minimal daily requirements, but they are at least found in detectable amounts. According to FoodData Central, molasses, honey, maple syrup, barley malt, and sorghum all have at least trace amounts of several B-vitamins, as well as a variety of minerals including calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and selenium. Maple syrup and barley malt also contain some manganese. Choline (an essential nutrient with an amino-acid-like metabolism) is found in molasses, honey, and sorghum. Barley malt also contains several amino acids. Brown rice syrup only had sodium listed. The other natural sweeteners (sucrose, agave nectar, coconut nectar, high-fructose corn syrup, and sugar alcohols) had no nutrients listed. Stevia is said to have numerous health benefits, but no nutrients were listed for it on the USDA website. continued on page 8
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
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Sweeteners
Glycemic index of common sweeteners:
continued from page 7
Molecular Structure and Glycemic Index
Sugars and starches are carbohydrates that can raise blood sugar. First, there are monosaccharides (simple sugars), of which there are three types: fructose (found in fruits), galactose (found only in milk), and glucose (found in a variety of grains and starches). Then we have disaccharides (complex sugars), which are a combination of two monosaccharides. Starches are polysaccharides, which means they are comprised of multiple monosaccharides. Before a carbohydrate can be absorbed, the body must break down disaccharides and polysaccharides and convert them into glucose. Glycemic index (GI) is a term used to refer to how fast the the body breaks down and absorbs the sugar or starch The faster the carbohydrate is converted into glucose and absorbed, the higher the glycemic index. Fructose can only be metabolized in the liver, which results in it having a rather low GI. Diet guru Dr. Arthur Agatston explains: “[W]hen your pancreas detects a rapid rise in blood sugar, it pumps out a correspondingly high level of insulin… That results in a rapid plunge in the blood sugar level. The insulin ends up doing its job a little too well—the blood sugar level drops so low that new cravings are created, requiring more quick carbohydrate fixes. In order to satisfy so many cravings, of course, we take in well beyond the nutrition we require. We overeat, and this leads to more fat, more insulin resistance, more hunger, and more weight gain—a vicious cycle.” [p. 66, The South Beach Diet, 2004]
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July 2020
Honest Slate
SLATE
Sweetener Glycemic Index Sucrose 65 Blackstrap Molasses 55 Pure Maple Syrup 54 Sorghum 50 Honey 50 Barley Malt Syrup 42 Coconut Palm Sugar 35 Brown Rice Syrup 25 Pure Fructose 25 Agave Nectar 15 Sugar Alcohols 1–12 (depending on type) Pure Stevia 0
Concerns about Fructose
Fructose has a relatively low glycemic index compared to other types of sugar. Fructose is also naturally found in many healthy foods such as fruits, vegetables, and honey. So it seems logical that sweeteners with a high concentration of fructose, such as high-fructose corn syrup (HFCS) and agave nectar, should be safe choices, right? Fruits and vegetables are good choices because they contain other nutrients and are also high in fiber. Honey may be missing the fiber, but it does contain several nutrients. On the other hand, when high amounts of concentrated fructose are consumed without the accompanying fiber and nutrients, there can be serious health consequences. This is because fructose, unlike glucose, can only be broken down in the liver. According to several sources, what seems to be happening is the liver gets overloaded and starts converting the fructose to fat. This raises triglyceride levels in the blood. Elevated triglyceride levels contribute to non-alcoholic fatty liver disease, as well as cardiovascular disease. It can also contribute to insulin resistance, which increases risk for obesity and Type 2 diabetes.
The Co-op carries no products that contain artificial sweeteners or high-fructose corn syrup. “High-Fructose Corn Syrup (HFCS): A highly refined product with no nutritional value, derived mostly from Genetically-Modified (GMO) corn. It may unfavorably alter blood lipids, notably triglycerides, increases the risk of heart disease and contributes to obesity.” —HWFC Food and Product Manual
Agave nectar has a higher fructose concentration and lacks fiber and other nutrients. Yet it is still on the store shelves, found in several products that the Co-op sells.
Ease of Use A final consideration: how easy is it to use the sweetener in recipes? Many powdered or granulated sugar substitutes (with the exception of stevia) can be used just like white table sugar in equal amounts. Pure stevia is said to be 300 times sweeter than sucrose, so small amounts are used. In order to use pure stevia in baking, special recipes are required. Another solution used by some manufacturers is to blend stevia with fillers or other types of sweeteners, so that it can be used more like sugar.
Honey and other liquid syrups can be used in place of white sugar if adjusted. Try substituting 3/4 cup honey for every cup of sugar. Since honey adds moisture, reduce other liquids by ½ cup for every cup of honey used; and decrease oven temperature by 25 degrees to avoid over-browning. Resources: •Ray Sehalian, MD and Donna Gates. The Stevia Cookbook: Cooking with Nature’s Calorie-Free Sweetener, Avery, 1999. •Arthur Agatston, MD. The South Beach Diet, St. Martin’s Griffin, 2003. •Barry Sears, Ph.D. Enter the Zone: A Dietary Road Map, Regan Books, 1995. •John Yudkin. Pure, White, and Deadly, 1972, 1986; free online version
HWFC does not provide medical advice. Please check with a health care practitioner before treating any condition.
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
July 2020
COMMITTEE CORNER by Stephanie Conde This article provides a summary of preliminary committee reports submitted to the Board of Directors for July 7, 2020’s Board meeting. See Board meeting packet for details. Full Board-approved committee reports are posted on HWFC’s website.
Membership Committee (MC) ∙ Expanding phone outreach to MOs during COVID; encouraging MOs to return to instore time investment; health assessment at time-investment sign-in; currently double hours for floor time investment. ∙ Virtual orientations: working on Zoom format and procedures; online orientations to begin week of June 29; in-person orientations in small, distanced groups to begin in July; approx. 30 people await orientations. ∙ Drafting 2020-21 work plan with consideration for social distancing, etc. Q: DIPS dill dip & hummus have changed in taste! Texture not consistent anymore. A: We noted that a batch of hummus was nonconsistent from our normal. We did not notice a change in the dill. We have not changed our recipes and we apologize for the mistake and will take steps to make sure it does not happen again. Q: Last issue of Sierra Club Sierra Magazine says recycle numbers 3 & 7 are bad. HW has been using 7 for a while now. A: Thank you for bringing this to our attention. We continue to work toward zero waste. At this point we’re not making any changes to packaging due to limited staffing and operational challenges. Q: Please restock Shady Maple brand Stroopwafels Honey/Maple flavor. A: Three cheers for Stroopwafels being back in stock. They do sell well. We try to keep them in stock. Q: Please put fresh-by date on maitake mushrooms! I bought 2 packs last week. One was rancid—bad odor. A: We’re sorry about your unpleasant experience. We do keep an eye on them for spoilage. They arrive with a freshness date and we have no plans to add an arbitrary “best by” or “sell by” date.
Honest Slate Environment Committee (EC) ∙ Reviewed previous year’s work plan to assess aspects to address in COVID-19 environment. Will present finalized plan to Board by August. ∙ Work continues on energy conservation and analysis; zero waste education for Membership and Staff. Met remotely to develop virtual zero waste presentation. Elections and Nominations Committee (ENC) ∙ Debriefed May practice meeting; discussed/prepared voting techniques for June 28 Membership Meeting. Voting options will include virtual/electronic, in-meeting phone, and in-person at HWFC (June 29, 7am-8pm; June 30, 8am-5pm). Ballot count to begin June 30 at 5pm. Notice drafted at Board meeting; days/times finalized. Yevette and Avery to ensure notice is finalized and website updated. Instructions to be noted on ballots. Floor nomination names will be added to website and provided at ballot tables, including write-ins.
9 ∙ June Membership Meeting plans. Election ballots will be created and circulated by June 12 (June 14 deadline for nominations to appear on ballot). Board spoke with HWFC corporate attorneys about NY PAUSE; attorneys recommended remote voting option as Business and Cooperative Law does not allow mail-in voting. · ENC unanimously did not support remote voting, feeling it muddles integrity of vote, including write-ins, when someone else is writing down vote. Avery and Janet later shared on June 13 that attorneys still recommend a virtual voting option. ENC consensus included Survey Monkey voting option and phone option (neither confidential) at end of meeting. ∙ Meet the Candidates (MTC) dates, moderators. First MTC will be June 15 from 6-7:30pm, moderated by Paula McKeough; final MTC will be June 28 1:30-3pm, moderated by Lieta Washington. Questions will be handled via chat, raised hand, continued on page 10
Q&A
During the pandemic, we encourage shoppers to write comments and questions on paper ahead of time to drop off at our Front End service desk.
From this Month’s
Q: Customer of 6 yrs! ♥ Please make the Coffee Card into a digital app on cell! A: This is on our vision board. It is a longterm goal of ours.
Suggestion Box Q: More Chatham Bakery Ginger + Molasses cookies, please! A: We will ask our vendor to bring more ginger and molasses to keep up with supply. Q: Every other cash register should be used. Not have registers next to each other in use. A: We believe that the way we are currently operating is the best way to efficiently and safely check out our customers. Q: Irving is such a wonderful, positive presence. He absolutely makes my day! A: Customer service is his forte. Q: Please put the time you stop making juices + smoothies on your sign. A: Yes, we will make sure to put the juice and java hours on the sign. The hours are 8am to 6:30pm every day.
Q: Write “Black Lives Matter” on your window where “Thanks EMT, etc” was This is a privileged retail store in an underprivileged neighborhood. A: This is a great idea. We’ll work on getting this started. Q: Please carry Meadow Brook Farms milk in 1 pint glass bottles for people who can’t lift due to paralysis. A: Meadowbrook does not offer glass 1 pint milk. Q: I love Hint bottled water peppermint flavor, but can only get it online. Can you get it along with the other Hint flavors you carry? I buy a lot. A: Our distributor does not offer Hint in the peppermint flavor. We’ll keep our eyes open to see if they pick it up.
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
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July 2020
Honest Slate
COMMITTEE C O R N E R
Board Decisions
continued from page 9
or phone. Requested that Board have potential Board and GRC members available to respond to questions if/when necessary. ∙ Board and GRC recruitment issues: Karen to prepare draft for ENC feedback before sending to Committee Chairs. ∙ ENC leadership since chair stepped down: Lieta, Karen, and Paula will collectively chair ENC next month with assigned responsibilities. Lieta will make any necessary executive decisions in June; will revisit in July. ∙ Concern about outdated website information: Lieta to serve as ENC website liaison; to review all site pages, forms, and links mentioning ENC and to facilitate necessary updates.
ICYMI: (in case you missed it)
What is gastro-diplomacy?......... 1
The Board of Directors approved the following decisions at the July 7 HWFC Board Meeting: •The Proposal to create an Anti-Racism Committee. •Member-Owners investing time on the floor or in admin from March 16 until the next meeting of the Board of Directors are to receive double hours. •Until the next meeting of the Board of Directors, Employees who are not absent due to COVID-19 related reasons may access sick time accruals without the need to supply a doctor’s note other than for compliance with applicable laws and regulations.
Let’s fix it! Q: Can someone please make a call + get
Luscious local veggies................. 2
that huge pothole outside the entrance on the motel side fixed? Thx.
A co-op named for a rabbit........ 4
A:
Simon Says Wear Your Mask....... 6 Don’t sweat the sweet stuff!...... 7
We have reported it to the City of Albany DPW. In case you wish to join the chorus, call 518-434-CITY Mon.–Fri., 9am–5pm. Google maps shows the address as 104 Watervliet Ave. Ext. —Albany DPW website.
J uly 2O2o Submissions Policy: We welcome articles & contributions. • Preferred maximum length is 500 words. • Material is published at the discretion of the Honest Slate team. • Only signed work is accepted. • Items are edited for length, grammar, and style. We may consider unsolicited material but encourage individuals to submit ideas or outlines first. Letters to the Editors do not require preapproval.
Editors & Contributors: Yevette Buddeau David Bulnes Joyce Chicoine Stephanie Conde Erin Donahue Amy Ellis Elisa Grimm
Don Kennison Alex Mytelka Carol Ostrow Courtney Semoff Janet Sorell Nina Stanley Tyler Varese
Contact honestslate@honestweight.coop with questions, comments, or suggestions.
•Extend until the next Board meeting: suspension of the one-year service requirement and the requirement for a doctor’s note for those with a personal illness to use the Leave Transfer Bank Policy with the modification that FFCRA-eligible Employees are not eligible for the Leave Transfer Policy. •On-site Committee meetings are suspended until the next Board meeting. •Board Officer Election: President: Janet Sorell Vice President: Mollie Lampi Treasurer: Warren Hamilton Secretary: Avery Cotton •Term Allocation: Class of 2021: Chris Edwardson Class of 2022: Avery Cotton, Gregor Wynnyczuk Class of 2023: Mollie Lampi, Janet Sorell
DO WE OWE YOU? The Co-op has money waiting for a number of individuals whom we cannot locate. If you or anyone you know appears on the following list, the Finance Department urges you to contact the Co-op at your earliest convenience: finance@honestweight.coop. Gillian Eastwood Eva Foitzik Timothy J. Cowper Maria Kuhsel Oliver Holecek Stephen Dornbush
Hank Adams Alyssa Gallagher Estelle Fach Laurel Holden Druis Beasley Mark Pranys
Nishi Beharry Lily Ringler Joseph Gietl Kimberly Truitt Elias Saifan Timothy Long
Statement of Purpose:
Honest Slate is a platform for HWFC Membership, Staff, Management, and Governance: promoting transparency, reporting news without bias, and sustaining community. Honest Slate articles are for informational purposes and are not intended to diagnose or treat disease. Opinions expressed in Honest Slate do not necessarily represent the views or policies of Honest Slate or Honest Weight Food Co-op. All contents ©2020 Honest Weight Food Co-op; no material appearing in Honest Slate may be reproduced in any form without the express written consent of HWFC.
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
July 2020
Honest Slate
In Service to the Co-op As we, the Honest Weight Community, find ourselves once again at Annual Board election time, I want to take this opportunity to express my gratitude to those Directors whose terms are completing.
Russell Ziemba offered himself in ser-
vice to HWFC in November 2017 when we found ourselves in a time of unanticipated transition. After his November appointment, Russell was elected by the Membership in April 2018. Russell’s many years of dedicated service as an employee of Honest Weight is matched only by his decades of participation in Honest Weight Food Coop as a Member-Owner. Russell always offered a unique and thought-provoking perspective to the deliberations of the Board of Directors. His insight and his experience will be sorely missed but I look forward to seeing him in the aisles as he continues to play an important part in our Co-op’s continued success.
Valdea Berrings offered herself in ser-
vice to our Co-op community by agreeing to appointment to the Board of Directors in September 2019. Despite being unable to attend several Board meetings, Val never failed to be informed and conversant in ongoing Board deliberations and was always there when she was needed to act in the best interests of HWFC.
by Tyler Varese
and wisdom accrued from this continued active governance participation has been and remains an invaluable asset to our community. Her insight and knowledge of the long-term planning process at the Coop and her commitment to fostering a safe and inclusive atmosphere for all members of our community will continue to benefit us all for many years to come. Ursula’s 8 months of service on the Board has demonstrated without doubt that it is not the amount of time served that matters, but how that time is used to the betterment of us all that matters most. Despite a shift in priorities, Ursula never failed to be there when the Co-op needed her. We are all grateful for her and look forward to our continuing work together.
Avery Cotton offered himself in service to the Co-op in September 2019. As soon as Avery became a Member-Owner of HWFC—and indeed, even before—he immersed himself in the workings of Honest Weight. Avery has attended more Committee meetings and read more HWFC publications than anyone else. Avery took on the additional responsibilities of Secretary of the Board these past few months.
I never fail to be uplifted by a conversation with Val no matter how brief. She spreads love and appreciation to all those around her and always reminds me to be thankful for the blessings of life. No matter how long the line, it is always worth the wait to have a magnificent few moments at checkout with Val.
His commitment proved his dedication to us all long ago, but his diligence in researching and putting together our first remote Membership Meeting was second to none. Any success that we had was due in no small part to his professionalism, diligence, and uncompromising principles. Despite this hard work of many hours, days, and weeks, Avery was scrupulous in removing himself from the process when he offered himself as a candidate for election. Avery’s integrity is an example to all those who serve in governance and leadership at Honest Weight.
Ursula Abrams offered herself in service
Janet Sorell offered herself in service to
to our Co-op in November 2019. Ursula’s long history of service includes previous terms on the Governance Review Council and on the Bylaws Panel. The experience
11
the Co-op by being appointed to the Board of Directors in October 2017. At a time of uncertainty Janet was there when the Coop needed her. Janet has invested time
as a Member-Owner for many years and served the Membership tirelessly as Member-Owner Coordinator. Her unceasing efforts on behalf of our Membership continued when she ran for election in April 2018. Janet has been our steadfast President of the Board since November 2019. Janet’s patience, professionalism, and commitment to our cooperative values have been a privilege to witness and a sure guide to all in our community. The HWFC community owes to her more than she would ever claim or we shall ever know.
To our two Directors who remain in ser-
vice to the Co-op, Warren Hamilton and Rebecca Dinhofer, thank you for the stability that you provide and the wisdom that you continue to share. For all the Directors, the last few months have been one of unremitting toil. The months of March and April brought daily deliberations and decisions before them. Not a day went by without the Board of Directors working together cooperatively and diligently to address and respond to an unprecedented and ever-changing situation. Executive Orders and regulations had to be understood and implemented. The concerns of Employees and Member-Owners had to be shared and responded to. Any letup in the weeks that followed was due only to the forethought and wisdom of these first critical weeks. While the pace may have eased a bit, adjusting to our new normal has required constant vigilance on their part and each and every one has proven themselves equal to the task before them.
As both a Member-Owner of Honest Weight and Board Administrator, I am immensely proud of the hard work of our Board of Directors over these past few months. Thank you for your service to this Cooperative that we all cherish so dearly.
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop
12 memBer-owner Announcements
Happy July,
everyone! For those who are experiencing hardship due to the current circumstances, my heart goes out to you. From loss of employment and financial uncertainty, to loneliness and possibly even loss of loved ones, or perhaps your whole family is home together with all the complexity the blend brings, I empathize. Maybe you’ve returned to work amidst all the rest of it. Maybe you’re a veteran activist, or maybe you’re just coming to the conversation anew. For all we are experiencing, lean your heart into each masked interaction at the Co-op and in your life and add as much flavor and warmth as you can. We’re still here together. Thanks for your commitment to the Co-op! As the Capital District works toward whatever our new functionality will be, the Coop is doing the same. We are seeing more people come in to shop and we are working to meet the needs of the community while maintaining the safest environment possible. We do need Member-Owners to come back and do hours, all the while maintaining distance and safety and the highest level of customer service to shoppers and one another. If you were doing your hours in a department before the pandemic, please check in with that department to see what it may need. Some of the processes for how we
What can you do to help the Co-op? • Pay with cash, check or gift card instead of a credit or debit card. • Do your primary shopping at the Co-op. • Try forgoing your discount occasionally, e.g. for smaller trips. • Encourage your community to shop exclusively at the Co-op. —suggestions from the June 2, 2020 Board meeting
July 2020
Honest Slate
C o - o p p o r t u nities Interested in joining Honest Weight Food Co-op’s Team as an Employee? Check out our Employment Page. manage the business have changed so you may find that the tasks you used to do are different, but there are still plenty of ways to help out. We’re finding that many people want to invest their hours outdoors. While the need for MOs is based on the Co-op’s daily requirements, we are able to accommodate many requests for hours outside. We could especially use help with the cleaner/counter position at HWFC’s front doors. This position is open for someone who can help clean the carts and also count customers as they enter and exit to make sure that we meet our policy of allowing a maximum of 50 shoppers in the store at any one time. These shifts are at least 2 hours long and cover the main business hours of the day, between 10 am and 6 pm. To sign up for this interactive outdoor position, reach out to Dan at DanH@honestweight.coop. Many shifts are available! Other options for outside tasks are in •Plants (CarolSurash@honestweight.coop) •Maintenance (Brian@honestweight.coop) •Housekeeping (John.Daubney@honestweight.coop), and •Weeding and Gardening (memberservices@honestweight.coop). Housekeeping helpers for inside the store are needed too, and John’s your guy at John.Daubney@honestweight.coop. Grocery can also use help inside the store: contact Georgia.Sullivan@honestweight. coop or JoshNichols@honestweight.coop.
by Yevette Buddeau
Member-Owner Coordinator (MOC)
For assistance setting up hours or for any Membership-related questions, reach out to Yevette at memberservices@honestweight.coop. We continue working with the hours bank to help meet the needs of MOs who are not yet able to come back. If you need assistance with hours for your discount, or if you have extra hours that you can donate into the bank, reach out to Yevette at memberservices@honestweight.coop. Member-Owners are also permitted to donate hours directly to another MO of their choosing; reach out to Yevette for that too! I’d like to send a loud and exuberant thanks to all who helped to bring our new online Membership Meetings to life over the past couple of months. From practice meetings and Zoom sessions to planning, ballot box tabling and vote counting, with hundreds of attendees, we got feedback galore. We even had a couple of “practice for the practice” meetings to make sure we would do our best…Wow. Putting it all together collaboratively was an outrageous effort and an honor. Thank you so much to every single person who attended, voted, and contributed to our living cooperative. You guys rock!
Fedco BulB orders are due by Aug. 9; order forms are at the customer service desk. Ordering as a group from the Fedco cooperative means we don’t pay shipping! Owner discounts do not apply.
Double Member hours for in-store help will continue through the August 4th Board of Directors meeting.
Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ • honestslate@honestweight.coop