May 2019 Honest Slate

Honest

SLATE

Membership Meeting

Voting Results from April 28 Elections

HWFC’s community newsletter

Published monthly by the Communications Committee To promote transparency, report without bias, and sustain community among Membership • Staff • Management • Governance Honest Weight Food Co-op • 100 Watervliet Avenue, Albany, NY 12206 • 518-482-2667 honestslate@honestweight.coop • https://www.honestweight.coop/

• Every single vote made a difference.

•167 Ballots were cast.

112 Member-Owners [67%] voted yes: to amend section 410.3(b) 171 Member-Owners attended the 55 Member-Owners [33%] voted no: April 28, 2019 Membership Meeting. to not amend section 410.3(b)

• Bylaws Revision

based on a Member-Owner petition: Resolve that section 410.3(b) of the Bylaws which states: “No more than two employees may serve on the Board at any given time.” be amended to state: “No more than three employees may serve on the Board at any given time.”

CONTENTS  HWFC’s Living Wage Plan ....... 2

Meeting our Candidates ............ 3 H/T HWFC Deli! ......................... 4 Historical Hummus ...................... 4 How May You Bike to Work? ..... 5 Is It Sprayed? ............................. 6 Committee Corner ..................... 7 Do We Owe You? ....................... 8 Board Decisions ......................... 8 JUST Egg Hatches Update .......... 8 Plastic Bag Ban Plan.................... 9 Author Pens Co-op Saga ............ 9 Q&A/Suggestion Box .......... 10-11 Care & Share: MO News .......... 12 Gallery Goes Green ................. 12

May 2019

Passing the vote required approval by at least two-thirds of the Member-Owners present and voting; therefore, this resolution passed.

• Board of Directors Election:

162 votes were cast for the Board of Directors. To be elected, a candidate must achieve 25% of the votes cast [41 votes].

The following individuals were

elected to the Board of Directors: Warren Hamilton Virginia O’Brien Janet Sorell Rebecca Dinhofer

Of two floor nominees and several writeins, no additional candidates received the required 25% of valid ballots cast.

Thanks to everyone who contributed and the Board of Directors of Honest Weight Food Co-op.

See related comments on page 12, column 3

Membership Meeting recap •April 28th’s Membership Meeting provided a lively platform for news, reporting, discussion and debate. Board of Directors President Nate Horwitz introduced Board Members in attendance and offered his thanks to outgoing Board Members who served out the end of their terms.

•The Governance Review Council (GRC) and CCO Rick Mausert reported, with Rick presenting a Financial & Operational update; discussed their findings, and offered future projections.

•The Membership Committee led discussion on possible future Membership engagement events, encouraging M-Os to join the Membership Committee, and invited the Membership to provide feedhonestslate@honestweight.coop

[150 votes] [137 votes] [129 votes] [113 votes]

by Olivia Pettit

back on the Member-Owner Manual at specific feedback sessions or by email.

•The proposed Bylaws Revision to allow an additional Staff member (from two to three) to serve on the Board of Directors was presented and discussed at length.

•In addition to reports and discussion, M-Os in attendance completed and submitted their voting ballots to approve or reject the Bylaws revision and to elect candidates to the Board of Directors.

•Candidates for the Board of Directors were given the opportunity to speak to their candidacy and answer questions.

Official election results were announced later that evening [see article above]. https://www.honestweight.coop/

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Honest Slate

What is a Living Wage?

What is the Living Wage plan approved By the Board of Directors in April 2019?

A Living Wage, by definition, is a wage that is high enough to maintain a normal standard of living. It is calculated primarily by government data for our geographic area on the cost of: Housing, Food, Transportation, Health care, Basic data/cell services, Sales and Income taxes, Savings for retirement, Miscellaneous items such as clothing, household/personal supplies, and entertainment.

These amounts are offset by employer-provided benefits such as health, dental and vision insurance and our employee discount.

As of January 1, 2019, a Living Wage for a single person in Albany is $15.25 per hour.

It has long been a priority to improve the compensation package provided for our staff including better wages. In the past three years, we have made great strides in that direction: Restored 5 paid Holidays (bringing the total to 7) that were taken away from staff in 2013 and improved the holiday policy overall so that all staff benefited from the program. Made a commitment to maintain our starting hourly wage $1.00 above the NYS minimum. Launched a bonus program that pays 25% of the excess of our EBITDA requirement at fiscal year-end. Instituted annual performance evaluations for all, with a budgeted rate increase based on job performance. Increased the NYS Short-Term Disability Benefit from the mandatory max of $170 per week to $510 per week Changed the vesting on the 401k from a 6-year graduated schedule to 100% vested upon enrollment. Added $1 per hour premium for staff working between midnight and 6 a.m.

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Over the years we explored various wage scenarios that were determined to be unsustainable. The scenario proposed by the Finance Committee and approved by the Board of Directors on April 2, 2019 is a plan we believe will work for us.

The Living Wage Plan is as follows: Staff who have 5 or more years of service as of Jan. 1, 2019 and were earning less than $15.25 per hour will receive an increase (retroactive to January 1, 2019) to bring their hourly rate to the Living Wage of $15.25. Staff who have 4 or more years of service as of Jan. 1, 2020 and an hourly rate of less than $15.56 (the estimated living wage as of that date) will receive an increase to bring their hourly rate to the Living Wage of $15.56. This will be part of the budget for fiscal year 2020 which the Finance Committee, Board of Directors and Membership will vote on. Maintains our annual performance reviews, with a budgeted rate increase based on job performance. When preparing the budget for fiscal year ending June 30, 2021, we will attempt to pay a living wage to staff who have 3 or more years of service.

The positive impact for our staff is: 14 employees were immediately impacted in fiscal year 2019. 22 employees will be impacted in fiscal year 2020. 28 employees will be impacted in fiscal year 2021.

The increase to our wage base, including taxes and insurance is: $18,000 in fiscal year 2019. $63,000 in fiscal year 2020. $122,000 in fiscal year 2021.

Each year we will recalculate the Living Wage to determine the current rate. It is our hope that our current long term financial forecast holds true and we can fully implement this plan.

It will always be our goal to achieve financial success and to share that success with our employees and members and community.

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By CCO Rick Mausert, CFO Erin Martin, and HR Director Rhoda Pickus

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Cycle over to page 5 & find out how you can become an eco-commuter!

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attn. staff:

The Co-op promotes a year-round bike-to-work culture.

May 2019

Did you know?

Like farro, which Erin Donahue wrote about in our November 2018 Issue, chickpeas were one of the 8 founder crops of the Fertile Crescent. According to archaeological theory, the Eight Founder Crops formed the basis of agriculture on planet Earth over 10,000 years ago. Turn to page 4 for Erin’s article on hummus and recipe to make your own.

For more information, visit https://www.thoughtco.com/ founder-crops-origins-of-agriculture-171203

Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ honestslate@honestweight.coop

Meeting the Candidates:

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Honest Slate

May 2019

A Sunday Snapshot

by Carol Ostrow

M-Os running for HWFC’s Board of Directors participated in several meet-the-candidates sessions prior to April 28th’s Regular Membership Meeting elections at the Ramada Inn, just down the street from the Co-op.

stepped up to fill a need, having learned a lot and becoming familiar with the organization.

In his application, he emphasized the need to avoid “group-think” and to consciously listen to others.

The final session—from 5 to 5:45 p.m. April 28 in the Community Room—saw a good turnout, excellent audience questions, and “kick-ass” desserts provided by the Membership Committee. ENC (Elections & Nominations Committee) chair Rita Nolan moderated the discussion to ensure that opportunities to speak rotated smoothly among participants.

•Your greatest concern/hope for the Co-op?

Virginia: “That everyone thinks there’s a great concern! It’s an amazing organization.” She sees the issues not as catastrophic or urgent, but rather practical, such as achieving the living wage [see page 2]; sustainably offsetting energy costs; and continuing to expand local involvement through the Education and Outreach departments.

Candidates at this session included Warren Hamilton, seeking election following an appointed term; Janet Sorell, seeking re-election; Staff member Rebecca (Becca) Dinhofer; and Member-Owner Virginia O’Brien, who ran for the first time. All provided thoughtful and articulate responses to queries.

Janet Sorell was appointed to the Board in October 2017 and elected to the Board last year after long-time membership and previous positions as Front End staff and Member-Owner Coordinator (MOC). She feels that she’s “just getting started. The Co-op has invested in me, and I have invested in the Co-op; a year seemed too short” for applying the knowledge she has gained.

Warren Hamilton, also previously appointed, wants to make a difference. He’s worked on the floor in Grocery for over 10 years and

Janet stated that the overall ethos of Honest Weight declined after the move to Watervliet Avenue in 2013. At that time the store was under an entirely different management which she stated had become too corporate, possibly forsaking the cooperative mission.

After the move to Watervliet Ave. no orientation was required of new owners; they simply bought shares. Now, she says, we have again grown more cooperative-minded. “We do not always need to agree, we just need to listen.”

•Measurable indicators of reaching our goals?

Warren: Governance Development workshops are one example; education allows greater transparency, permits inclusive operations and encourages higher attendance.

Janet: Managers can vary on receptivity to staff ideas. Let’s make employment more collaborative, not just a top-down system.

Becca: A greater percentage of staff have now joined and become M-Os. Virginia: It’s not necessarily about quantitative measurement, but qualitative. “Healthiness is immeasurable.” She observed that Membership meeting attendance skyrockets whenever contentious issues are at stake; but when times are calm, participation drops off.

•Introductions: Why run now?

Virginia O’Brien is a new MO, having joined in October 2018. She first invested her time working in the kitchen, where she amusingly admitted to having omitted a recipe ingredient or two. It was when filling in as a note-taker for Board and Membership meetings that she really became interested in how the Co-op functions.

“Personal interactions at Board meetings were never dismissive or elitist,” said Virginia, adding that documenting helped her listen closely; that she never witnessed difficult, boring or contentious sessions; and that she values the Co-op’s mission.

Janet: HWFC is an important Albany institution; the financial piece is really “the bedrock issue.” The Co-op requires stable financial operation above all else so we can offer our Staff good benefits and pay and thrive as a Co-op.

Avery and Alan prepare kick-a** desserts at the final Meet the Candidates session April 28.

Warren: “Our finances are okay, but we do have a thin margin” to work with. He echoed Virginia’s note about the living wage; energy, specifically regarding plans for a power generator; and growth opportunities. “At the end of the day, it’s [about] what Membership wants,” he stated.

Becca: Employee for one year and Staff Rep. since October 2018, she stressed the living wage issue; related her own experience in Food Services/Deli as integral to her perspective; and named her priorities as “people, planet, and profit, in that order.”

•Committing to supporting a Union?

Janet relayed that Board members as fiduciaries are required to consult the Co-op’s lawyers before making significant and far-reaching commitments. If we neglect to seek input from our legal experts and someone sues us for our actions, we may be personally liable and not covered by the Board’s insurance.

“Our lawyers are very supportive of the Member-Owner program and of this organization as a cooperative,” Janet said. Warren pointed out that the law prevents the Board from “union busting” and that the Board would not want to break the law. Virginia expressed overall support for employees as well.

• By then, desserts were consumed, the time was late, and we all hastened to the Ramada for the Membership meeting and elections. All four candidates were elected (see page 1).

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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May 2019

Honest Slate

Hummus : Global Staple, Ancient Origins Story and recipe by Erin Donahue

The Hummus Wars began in 2008.

That was the year the Lebanese Industrialists’ Association launched a lawsuit against Israel, claiming the country had violated food copyright laws by marketing—and profiting from—hummus as an Israeli dish.

Lebanon also petitioned the EU to recognize hummus with a designation of origin in Lebanon. When these legal actions didn’t show signs of progress, chefs and hummus enthusiasts decided to assert their claim on the dish in a different way.

In 2009, Lebanese minister of tourism Fadi Abboud led the effort to set the record straight about hummus. Lebanese chefs whipped up a 4,532-lb. plate of creamy tahini-chickpea goodness that was recognized by the Guinness Book of World Records as the world’s largest serving of hummus.

The following year, residents of the Israeli town of Abu Ghosh responded. Led by Arab-Israeli restaurant owner Jawdat Ibrahim, they filled a satellite dish with over four tons of homemade hummus. But, the world

Hats off to

record was reclaimed--and still held today—by Lebanese chef Ramzi Choueiri and about 300 students from Al-Kafaat University in Beirut, with a 23,042-lb. serving of the chickpea-tahini dip. The ceramic plate in which it was spread was created by local architect Joe Kabalan, and—with a diameter of 23.5 feet—was also a world-record breaker.

Thousands of pounds of chickpeas may have been mashed during the Hummus Wars, but we are no closer to figuring out the exact origin of the dish. Most agree that hummus was first whipped up somewhere in the Eastern Mediterranean, but cultures and recipes in the region have been shared and blended so much since the first chickpeas were harvested from the early farmed fields of the Fertile Crescent at least 7,500 years ago that it seems impossible to designate one modern-day country as its origin. The oldest recorded recipe, which called for pureed chickpeas, vinegar, lemon, herbs, and spices, was written in an Egyptian cookbook in the 13th century.

Honest Weight Deli!

I could fill this publication with all the reasons why I love HWFC and I am confident that many of them are shared by most of you. I would like to relate an experience that some of you may not have had with the Co-op: that is the fantastic Catering Service from our Deli.

Although no one obtained sole ownership of the litigious spread, the peaceful Hummus Wars produced only winners, with satisfied appetites and a greater sense of community. Hummus is a dish that is meant to be shared and to bring people together.

Hummus Recipe (makes about 1½ cups)

The first two steps—infusing lemon juice with garlic and salt first, and later smoothing out the tahini before adding chickpeas—help create a more consistent, creamier hummus. This recipe suggests adding roasted red peppers and harissa* but there are many creative ways to spice up a basic hummus. You can add pesto, sun dried tomatoes, chipotle in adobo, roasted garlic—whatever you like!

Ingredients: 1-2 cloves garlic, minced ½ teaspoon salt 1 tablespoon lemon juice 1 tablespoon tahini ¼ teaspoon cumin 1 can chickpeas, drained (aquafaba** reserved) and rinsed 2 roasted red peppers (optional) 1 teaspoon harissa* (optional) About 1 tablespoon good olive oil, plus more for garnish Paprika

community at our April 28 Regular Membership Meeting; the May 1 dinner took place at the Capital District Latino Center on Central Directions: Avenue; and acquaintances old and new en- 1. Add garlic, lemon juice, and salt to a food joyed delicious Honest Weight Deli offerings. processor. Blend to combine.

Staff really created the perfect ending to a perfect day with Vegetable Lasagna, CurMay 1 was May Day and the Solidarity Com- ry Tofu and Vegetables, Garden Salads and mittee of the Capital District—along with Mediterranean Platters. the James Connolly Upstate New York General Membership Branch of the Industrial The salads and platters were not only deliWorkers of the World—hosted an all-day cious but artistically prepared. The lasagna Albany event celebrating the true Labor Day. was firm and filling; the Curry Tofu and Vegetables dish was perfectly balanced, as if each The occasion started with an education- serving was prepared specifically for the al walking tour of historic downtown sites, lucky diner. where speakers shared working-class struggles ranging from the early 19th century to If a party’s in your plans, I strongly recompickets as recently as last year and wrapped mend consideration of our catering options. up with a free dinner.

I want to thank Dan Hurlbut and the fantastic crew of worker-bees in the Deli for a job beCoincidentally, an MO had just asked how yond compare. Mission accomplished!

Honest Weight could reach out to the Latino —Jim Kaufman, Member-Owner

2. Add tahini and cumin and blend, scraping the sides and bottom to mix it all together.

Add about a tablespoon of aquafaba while blending to smooth out the tahini.

3. Add chickpeas, a few cracks of black pepper, and roasted red peppers, and/or harissa if using.

While blending, add olive oil. Scrape the sides of the food processor as needed. Taste and adjust seasoning with salt, lemon juice, & pepper. Add a little aquafaba and olive oil (while blending) until you get the desired consistency.

4. To serve, spread into a shallow bowl. Create a circular trench in the hummus with the back of a spoon & drizzle with olive oil. Garnish with a sprinkle of paprika.

• *a hot sauce or paste used in North African cuisine made from chili peppers, paprika, and olive oil. **the water in which chickpeas have cooked or been packaged.

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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May 2019

Staff To Tackle ibike to work week Challenge May 12-18 It’s time to bike, Bike, BIKE! Here’s the most important thing you’ll read all day: The Co-op has a team in the CDTC* 2019 Bike to Work Week Challenge! Register HERE to participate. Team captains Alexis and Mary Lou can help.

What does participation mean? Signing up to join the team means you are committing to ride a bike to work at least one time during the week of May 12 through May 18.

What does the winning team get? Bragging rights! And trophies!! There’s already a spot at the Service Desk for the trophies that we will win! A bunch of us are working hard to A, bring home the trophy, and B, grow awareness of our employment culture.

We could easily win two Albany County categories: participation rate (last year’s winning team scored 18%) and team size (last year’s team had 29 members). We could totally knock those numbers out of the park! The Co-op has a year-round bike-to-work culture, and it would be really great if we could give those trophies a nice new bike-friendly home for 2019... and beyond.

Staff cyclers include: top row (L-R): Bob, Brittany, Greg, Kate; bottom row (L-R): Morgaen, Kathy, Rena, Tom. Photos by Alexis de la Torre.

Why should you do it? So many reasons!

• Help us let the Capital District know that the Co-op loves a good bike commute! This is an important part of our community, and it’s great to have a chance to be recognized for it.

• Help to highlight benefits of bike commuting: staying healthy, reducing the number of cars on the road, and saving money, just to name a few.

•Did I mention the trophies?

We are the employer that encourages people to work and live their mission: People, PLANET, Profit.

We are eco-commuters!

Important Dates: May: National Bike Month

Do you want to be a part of the team but still have questions or concerns? Helpful tips:

May 12-18: Bike to Work Week

• If you live far away, you can take a CDTA bike-able bus: ride to a bus stop, load yourself and your bike on the bus, and head towards HWFC. Hop off the bus and ride into work!

• If you are interested in riding but need help planning a route, check out these CDTC resources.

• Consider riding with a buddy or two; ride your bike to someone’s house, then leave in a group: bigger numbers = better visibility.

(Need help finding a buddy? See Alexis or Mary Lou.) GO TEAM HWFC 2019!

supported by CDTC*

—Alexis DeLaTorre, Recruitment and Retention

Challenge for the Capital District

May 17: National Bike Day Registration: http://www.cdtcmpo.org/ page/57-programs/pedestrian/363-bike-towork-day-challenge Resources: http://www.cdtcmpo.org/ page/57-programs/pedestrian/371-bike-towork-day-2019-skills-and-tips *Capital District Transportation Committee Editor’s note: Equal spokes! A similar program was recently implemented for Member-Owners. Contact Yevette for info: memberservices@honestweight.coop.

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Honest Slate

“Is this sprayed?” po i n ts fro m

Produce “Is this sprayed?” is one of the more common and difficult questions we encounter regularly in the produce department—not because of lazy buying practices or poor communication amongst staff, but because of ambiguity around what spray means, our experience with customer reactions when they’re confronted with “imperfections” common to untreated produce, and the perceived disconnect between the answer the customer wants to hear (presumably “no”) and our food system.

To some extent the intention is clear: was this produce treated with pesticides or other toxic substances? Ultimately though, this line of thought disregards the work needed to bring attractive produce to market as well as the scientific research investigating the more fundamental question of what is safe to consume.

Diving into the practices behind much of the local production here in the Northeast, it’s important to keep in mind how the natural state of plants with edible components is to be consumed. All plants have their place in the ecosystem, and the selection of domesticated plants humans farm is unique only insofar as cultivation has promoted desirable traits like sweetness and size. Thus, our farmland presents itself as a smorgasbord of endless rows of the tastiest plants in nature. Farmers work diligently to balance this reality with consumer demand for spotless produce free of all chemicals.

by Brendan Kelly

But how does one combat herbivores big and small; the rodents easily able to slip through the tiniest hole or travel underground; or insects, microorganisms, and diseases too small to even see?

Never mind that these pests may be invasive species with no natural controls.

Thankfully, plants can prove highly resilient to disease and pests when farmers choose native seeds, build healthy soil with rich microbiomes, and cultivate populations of beneficial insects and animals. Aligned with those broad goals are Integrated Pest Management (IPM) techniques, many even tailored to our region in cooperation with Cornell University, which employ strategies such as pheromone traps.

In the most ideal scenarios, farmers are able to control problems with naturally occurring substances confirmed by the EPA as “minimum risk,” such as vegetable oils and plant extracts. But while some pests may find these substances unpleasant, we’re all familiar with how tenacious nature can be if we’ve ever tried to keep a squirrel out of our bird feeder. In these situations, pesticides may be the most appropriate response and there’s no such thing as a non-toxic pesticide.

Separate from whatever ideals each farmer may have, basic economics dictate that most want to find solutions generating the greatest yield at the least cost. And whether a farm is certified organic or not, chemical inputs are prohibitively expensive for the small growers local to us. Even the largest farmers supplying the Co-op directly manage acreage a hundredth or a thousandth the size of farms from which most American supermarkets source their produce. As such, farmers must use chemicals sparingly and with precision; and always within the prescribed regulations to ensure worker, environmental, and consumer safety.

May 2019 When pesticides are applied to crops is only the beginning of a larger conversation regarding each chemical’s persistence, the compounds it breaks down to, solubility, and finally, if ingested, how does it metabolize? One must also consider factors beyond the chemical itself, such as time until harvest, target application site, soil composition, and drainage. In my experience, farmers spend a great deal of time agonizing over whether or not a particular pesticide application will remain effective until harvest before rain or time elapsed renders it too inert to protect the crop any longer. This is very much at odds with the fears of consumers who treat pesticides as eternally persistent and virulently toxic.

Plants form the foundation of the food chain.

So how do farmers grow such beautiful produce, with limited capital, under the scrutiny of both the government and discerning customers? Mostly with care and experience, yet also with regulated chemicals when needed.

One final bit of wisdom to keep in mind is that plants form the foundation of the food chain. Processed foods are concentrations of plant matter. Animals we raise for food represent even greater concentrations of plant material.

No food source is safer than consuming unprocessed plants after a recommended rinse.

On the whole, buying local produce— especially with organic certification— represents the highest standard. But if your concern about the inputs needed to bring produce to market is leading you away from fresh fruits and vegetables, what else will you eat?

Sources: https://www.ctahr.hawaii.edu/oc/freepubs/pdf/FST-56.pdf

Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ honestslate@honestweight.coop

Honest Slate

May 2019

COMMITTEE CORNER

HWFC Meeting Summaries

by Stephanie Conde

This article provides a summary of preliminary committee reports submitted to the Board of Directors for the May 7, 2019 Board meeting. See the Board meeting packet for details.

Committee reports are available on the HWFC website upon Board approval.

Sales and Fiscal Performance • For the 9-month period ending Mar. 31, 2019, Ordinary Income decreased 0.8% and Net Income increased 51% compared to the same period in 2018. Sales were up 3.9%; Cost of Goods were up 3.8%; and Overall Gross Profit was up 4.2% at $341,361 or 1.4% over budgeted $8,448,889. Expenses were up $347,885 or 4.7% to $7,744,379 v $7,396,494 last year; $7,144 under budget.

Governance Review Council (GRC) • Regarding 470.1 (fair and open decision making and good governance), requested the Board identify criteria for deciding how certain tasks are categorized, noting that the GRC seeks shared articulation of criteria to encourage fair employment policies (100.6) and fair application of future Board decisions.

• Regarding 100.5 (mission and bylaws to encourage ecological practices), requested the Board and Management seek Membership input regarding plans to purchase a new backup generator for the store as well as employing a fact-based assessment regarding options prior to making a final decision regarding the kind of power the generator will use.

Personnel Committee (PC) • Completed editing the majority of their “Performance Improvement and Progressive Corrective Discipline” document.

• Will submit drafts to update policy on grievance, conflict and discipline to the Board (including the issue of staff bringing firearms on HWFC property). Will seek input from non-native speakers to improve document’s accessibility.

• Will create a 2019-2020 work plan including Board-assigned fast-tracked items (attendance, no call/no show policy, PTO and unpaid requests, and time off requests following notice of resignation).

Communications Committee (CC) • Discussed survey preferences and related ideas for assisting department managers and reaching Member-Owners. Will seek a collaborative effort between committees.

• Reevaluating Honest Slate’s publication platform; requested the Board allow 20 minutes for their June 23 Membership Meeting presentation.

Membership Committee (MC) • Investigating inter-committee collaboration for Membership Engagement Events; considering a Staff/Member-Owner BBQ; reviewing its 2018 engagement events survey.

• Discussed feedback sessions on revisions to the Member-Owner Manual.

• Requested the Board include an Item for Vote on changes to the Member-Owner Manual during the June General Membership Meeting.

Nutrition and Education Committee (NEC) • Submitted their 2019-2020 Work Plan to the Board, including: nutrition education; identification of products out of compliance; identification of GMO-containing products and verification of necessary labeling; and research of products (for inclusion in informational pamphlet on Nutritional Powders and Supplements as well as updating bulk container labels).

• Reviewed its list of out-of-compliance GMO-containing products; will submit to management with a request to meet and discuss action to be taken.

• Seeking more information from Stephen Quickenton who requested an exemption to the 250-mile condition in tier 4 of HWFC’s product sourcing standards in the Food and Product Manual.

• Committee Member Alana Sprague delivered a presentation on how to reduce EMF radiation in our homes.

7 Environment Committee (EC) • Continues to explore options for difficult-to-recycle and difficult-to-compost materials.

• Management has contracted with Natural Upcycling to collect post-consumer food waste from the café for composting or anaerobic digestion. (Look for an upcoming article in Honest Slate about the food waste composting infrastructure.)

• Following a complaint about packaging from a customer at the Empire State Plaza concession stand, will perform a waste audit report at the ESP in conjunction with management, including recommendations for alternatives consistent with moving toward Zero Waste.

• Exploring alternatives to use of a large diesel generator for backup power during power outages; has developed a preliminary list of questions to help evaluate proposals.

• Tabled at April 30 Down to Earth event at the First Unitarian Universalist Society of Albany. Shared information with local residents on HWFC’s and the Committee’s work on sustainability; handed out recyclable HWFC bags.

• Requested the Board (1) change HWFC’s electrical supplier from National Grid to Common Energy to start buying energy generated with renewable energy and/or to communicate barriers to this change to the EC for further investigation (In April, the NYS Public Service Commission began allowing businesses to purchase power from community solar for the first time); and (2) review questions submitted by the EC to assist in evaluating the proposal to purchase a whole-store diesel generator.

Full Committee Reports Committees reports are routinely posted on the HWFC website once approved by the Board.

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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Honest Slate

Unclaimed

Funds

The Co-op has money waiting for a number of individuals

who we cannot find. 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 at:

finance@honestweight.coop.

Timothy J Cowper

Daren Zal

Eva Foitzik

Kimberly Truitt

Elizabeth Yoquint

Shavon Taylor

Elias Saifan

Lily Ringler

Gillian Eastwood

Joseph Gietl

Druis Beasley

Ras Vance

Mark Pranys

Estelle Fach

Nishi Beharry

Theresa Haman

Maria Kuhsel

Susan Fuss

JUST Egg Returns!

Honest Weight shoppers will soon find the recently reformulated JUST Egg product back in the HWFC egg case—according to our distributors, a new and improved version of JUST Egg is expected by May 13.

The primary reason that JUST Egg was pulled from Honest Weight’s shelves earlier this year was that it contained potassium sorbate, in conflict with acceptable contents as per our Food & Product Manual. That ingredient as well as calcium citrate and onion puree have all been removed from the product.* JUST Egg remains non-GMO and eggfree, and is recommended for scrambled eggs, French toast, fried rice, breakfast burritos, Western omelettes and frittatas.

Lauren Holden

Suibmissions Policy We welcome articles & contributions. Maximum length for contributions is 500 words.

Material is published at the discretion of the Honest Slate team; only signed work is accepted. Items are subject to editing for length, grammar and style.

Material deemed controversial in nature shall be reviewed before publishing. Writers must substantiate claims with facts and avoid inflammatory language. Articles regarded as harmful to individuals will be returned to the writer for non-personal rephrasing.

*Now included are dehydrated onion, tapioca syrup and potassium citrate.

Please check the product label for a complete list of ingredients.

Articles relating to HWFC policies and practices will be referred to the appropriate individual or body prior to publication.

We will consider unsolicited material but encourage individuals to submit ideas or outlines first. Letters to the Editors do not require approval. Spontaneously submitted articles are not guaranteed for time investment or acceptance and are subject to the same editing practices as assigned work.

Contact honestslate@honestweight.coop with questions, comments or suggestions.

 Thanks to our MAY contriibutors Megan Breen Yevette Buddeau Nicole Collins Stephanie Conde

Avery Cotton Alexis de la Torre Tracy Frisch Kim Fujioka

Jim Kaufman Brendan Kelly Elisa Grimm Erin Martin

Rick Mausert Alex Mytelka Lorraine Orsini Carol Ostrow

Olivia Pettit Rhoda Pickus Janet Sorell Tyler Varese

May 2019

Board Meeting Decisions HWFC’s Board of Directors approved the following at the 6 p.m. Board Meeting May 7, 2018:

○ Nate Horwitz was elected President; Janet Sorell was elected Vice-President; Warren Hamilton was elected Treasurer. ○ 2019-2020 Nutrition & Education Committee Work Plan was approved. ○ Board requested that management create a proposal to solicit employee feedback on reasons for employee status changes to submit at June’s Board meeting. ○ Board will tentatively allow 20 minutes on the June 23 Membership Meeting agenda for a Communication Committee presentation. ○ Proposed edits to the job description for Staff Representative to the Personnel Committee were tabled to further explore incentives for participation (e.g. pay differential; use of alternate staff representation).

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 ©2019 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

9

Honest Slate

May 2019

From the

The Grocery Story States its Case

suggestion box: Should HWFC charge for

paper ibags?

Q: In light of the ban on plastic bags to go into effect in NY next year and in addition to the possibility that municipalities may charge for their use of paper bags I believe that the HW should get ahead of the game and charge for paper bags now!

A: We’re monitoring the current changes.

Thanks for your input.

A ban passed by the NY State Legislature on March 31, 2019 will make exceptions for “food takeout bags used by restaurants, bags used to wrap deli or meat counter products and bags for bulk items,” according to The New York Times; newspaper bags, garment bags and bags sold in bulk (e.g. trash or recycling bags) would also be exempted.1

How will NY State’s plastic bag ban affect HWFC? How does NYS’s plan to ban single use plastic bags impact Co-op departments that provide smaller baggies, such as for bulk shopping? Will those items be replaced with paper?

“From what I’ve seen so far, the plastic bag ban will not affect departments with the small bags,” HWFC Director of Operations Stephen Quickenton responded. “We are still talking about this; changes could be coming soon.”

The New York Times also reported that making a fee for paper bags optional is of some concern to environmentalists who anticipate decreased use of reusable bags. New York would be the second state (following California) to ban plastic bags; Hawaii’s counties have as well.2 1https://www.nytimes.com/2019/03/28/nyregion/ plastic-bag-ban-.html?module=inline 2https://www.nytimes.com/2019/03/31/nyregion/ budget-new-york-congestion-pricing.html?module=inline

Jon Steinman signs copies of his book for Kat Wolfram [in the Electric City shirt], an Honest Weight MO also driving efforts to organize a Schenectady food co-op; and HWFC Staff member Joann Long [right].

Jon Steinman of Nelson, British Columbia has just published a book entitled “The Grocery Story,” detailing the status of food co-ops in Canada and the U.S.

We spoke with Jon when he visited Honest Weight on Saturday, April 20 to chat with shoppers and sign copies of his book on the first leg of a months-long tour.

HWFC being the 5th stop of many to come, the author was headed next for Chatham and Plattsburgh, New York; and Middlebury and Montpelier, Vermont, driving a van peppered with promotional signage. He estimates he’ll visit over 120 venues including start-ups.

After a four-day stop in his native Ontario, Jon will continue driving through the U.S. before taking the summer off.

A member of Nelson’s Kootenay Co-op— among Canada’s largest—the author also belongs to several additional cooperatives: car sharing, flour milling, radio (where he began a career in media) and an outdoor apparel brand called Mountain Equipment Co-op [MEC], similar to the U.S.’s REI. He served on the Kootenay Co-op’s board of

directors for several years, acting as president from 2014-16. At Kootenay, no hours or discounts are awarded to members; instead, prices are kept low and specials serve as incentive, according to Jon. He has produced television and podcast series inspired by the mission to source food locally. How did he become interested in documenting North American food co-ops?

“I really care about my local food system and the food system abroad,” he said. “The conversation became about getting local food into people’s kitchens.”

The author researched food co-ops of all sizes; Honest Weight is the biggest he has seen by far. His book mentions that relatively few co-ops he studied use member labor, which I found intriguing as MO time investment has been acknowledged as so integral to Honest Weight’s operations,.

Nevertheless, each co-op marches to its own heartbeat. I recommend Jon’s book for anyone interested in following trends, perceptions and data about food co-ops. It is published by New Society Publishers.

—Carol Ostrow

Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ honestslate@honestweight.coop

10

Q &A

From the Suggestion Box Don’t see your comment here?

Check the bulletin board in the café.

Q: 2nd or 3rd time I’ve come here + there’s been gluten free stuff advertised online + when I get here—it’s not. Check chicken pot pie. Please make more gluten free stuff [for the] hot bar. Thx. A: We try to keep gluten free items available. At times we do run out of popular advertised items as we did earlier this week.

Q: Can you order Chomps Beef Sticks + Whisps BBQ Flavor great for diabetics like me Thank you!

A: Chomps looks like a good product but we already carry local + organic meat sticks.

Mighty organic meat bars are certified organic; Vermont Smoke and Cure & Yankee farmers products are locally produced.

Q: HOT BAR LADLES often fall into the food.

Messy + unsanitary. Any way to avoid this?

A: We do monitor our public hot bar and hope customers will avoid dropping the ladles. We replace the ladles when we see this happen and change out the food if necessary. Please let us know if you see this happen and we’ll attend to it immediately.

Honest Slate Q: Bakery is so great! Can you please bring back the shortbread cookies w/the lemon frosting (better than the chocolate!)

Thanks!

A: We change the topping of the shortbread cookie seasonally. Lemon will be coming back. Glad you like it!

Q: Can you look into carrying “Wink” vegan ice cream, please?

Q: Thanks for answering re: non-dairy, tree-nut free ice cream request. But your suggestions were all sorbets, not alt. ice creams. We used to carry S.O. Delicious Soy alt. ice cream. Any soy milk ice creams?

A: We still carry “SO Delicious” chocolate and vanilla in quarts. Please be aware that the label notes that it is made in a facility that also processes tree-nuts. We’re looking at bringing in Wink.

Q: Please sell Passover foods. Thanks!

Q: Wish you would carry more Passover foods: Gefilte fish Egg Matzah + desserts.

Q: Please carry asst. of Passover goods so I don’t “have“ to go elsewhere. NOT just Vermatzah—too expensive.

A: We apologize that our selection does not meet your needs. We had a wider variety in the past but sales did not justify the large selection so the effort was counterproductive. We’ll feature some holiday foods on the end caps such as Kedem grape juice.

Q: The doughnuts you have are tasty, but could you check out bringing in some from King’s Bakery in Cambridge? Thanks!  A: We’re always looking for new vendors. If you know somebody at King’s bakery, could you please ask them to contact the Co-op deli?

Q: How about not cleaning the meat slicer right at 5pm when people are trying to go home for dinner? How about at 3pm + 7pm before + after rush hour.

A: Food safety regulations require us to clean the machine 4 hours after 1st use and every 4 hours throughout the day. We try to time cleaning procedures to coincide with less busy times of the day; but, that is not always possible.

Kids will take the lead if adults don’t.

Environmental Committee member Meg Breen home schools her children.

She has made sure they understand the benefits of recycling. Her 12-year-old daughter Nuala immediately went to fill out a suggestion form to Honest Weight after Meg told her that she could not put a plastic deli container into recycling because it had residue from her potato salad. Nuala said, “Well where’s the sink?” Then she wrote this: Q: Could you put a sink in the cafeteria, so dirty plastic containers can be washed and put in the recycling instead of just tossed carelessly in the trash, where they are then carted off to the landfill where they will NEVER GO AWAY. Thank you for understanding, and I hope that you will really consider this, and not just think ‘too much money.’ Please think of our environment, of our planet, of how EVERY LITTLE thing counts.

A: Thanks for your input. We are looking at ways to reach our zero-waste goal and we’re glad that you are among those who have brought us ideas for how we can achieve our goal.



Q: EnviroTokens for big coolers should yield more than one token. A sufficiently large cooler can fit the stuff from 3 bags so it becomes even more rewarding to bring a cooler!

A: We’re not going down that rabbit hole.

Q: We want community solar & a good cork screw. Cranberry smoothies at the smoothie counter. A: 1) Community solar is among the options being considered by our environmental committee. 2) We’ll look into cork screws.

3) Cranberry smoothies may work as a seasonal flavor for fall or winter. We’ll keep it in mind.

Continued on page 11

Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ honestslate@honestweight.coop

May 2019

This month in

Q &A

Food Services shines; Staff garner compliments!

“Creative...delicious” “...upbeat, lively...”

Continued from page 10

Q: Can we not have the book exchange surrounded by brooms & garbage!??

A: Thanks for pointing this out. We’re moving things around in that area. Thanks for your patience.

Q: Will contact Dan Hurlbut but in addition I suggest sugar should be listed as an added ingredient with items already shown, such as mustard etc.—which themselves have sugar added as an ingredient—on hot food bar labels. Countless times over many years I’ve been told incorrectly that if it’s not on the label it’s not in the dish only to find out it’s not true. Common issue for people.

A: It is a long-term goal of ours to list all sub-ingredients.

Honest Slate Q: Janelle made one of the BEST sandwiches I’ve ever had! She really puts extra effort into making each sammy the best it can be.  A: We’re glad you had a great sammy experience thanks to Janelle’s efforts. We’re happy that she is here.

Q: Please sell car air fresheners.

A: We carry aromatherapy car diffusers in aisle 5 to the left of the essential oils. We have one by Aura Cacia and another by Aromazgo.

Q: Guido’s market sells “Earthwise” brand reusable mesh/produce/bulk bags. Please carry! They’re affordable, reusable, green.

A: We carry cloth bags by Now designs on the slat wall to the left of the citrus.

We also have mesh bags by Homegrown Gourmet on the slat wall across from the specialty foods counter. We will look into EarthWise.

Q: The food at the hot bar has been really good the last few weeks—creative, well seasoned + delicious!!

A: We thank you!! It’s nice to receive complements. Thanks again for taking the time to write it down.

11 Q: The chili served on March 27 was the best I’ve ever tasted—enter it in next year’s Bands ‘n Beans Chili contest in Lake George.

1,000 people attend + it features the top chefs in the regions. Your chili would WIN. A: We’re glad to hear that you liked our chili! We’ll look into the “Band and Beans” contest for next year. Thanks for bringing it to our attention.

Q: Milk shakes & butter on hot bar.

A: There is no freezer at our juice station to allow us to keep ice cream for milk shakes.

Butter is controlled by our front of house.

Feel free to ask for a pat for your roll.

Q: Thank you to Morgaen Hansen for the upbeat, lively and informative weekly staff newsletter.

A: We really appreciate all of Morgaen’s efforts including the staff newsletter. Thanks for taking the time to let us know that you appreciate her too.

Q: Wondering if the water cups in the café are compostable or go in the trash? Sign is not clear. Thanks!

A: We believe that the coating on the cups may not be biodegradeable. We are looking into a compostable cup. We welcome you to fill your own water bottle.

Q: Indian food on hot bar is amazing!!  A: Thank you so much! We’re very proud of Cathy’s efforts with this meal.

Q: Kelly at the front desk is the best. Give her a raise!

A: We could not do it without her. She is the best! Thanks for noticing and taking the time to let us see your appreciation.

Q: Could we please get a straw dispenser for the Café area like the one in the deli area. The Front End no longer has wrapped straws on the register.

Q: Please put straws back at the front end.

A: We have ordered a straw dispenser to be placed in the café and hope to receive it soon.

Q: Apple Crisp!!  Hot Bar Wow !!  A: Thank you! We plan on offering more hot desserts.

Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ honestslate@honestweight.coop

12

Honest Slate

May 2019

Care to Memiber-Owner Announcements & Opportunities

share?

Spring is in the air! Come get involved in the fun and sweat equity of making sure your Co-op is smooth and healthy.

One way to do so is to come for weekly garden work parties 9 a.m.-12 noon every Saturday during the garden seasons, coordinated by Member-Owner Paul W. Other time slots in the garden are available if you love the quietude of some good honest connecting with weeding.

To get involved in the Co-op garden beds and gardener group, reach out to memberservices@honestweight.coop.

We ask that you contact us and set up a time to meet before pulling weeds.

Stephen Q is looking for a self-directed, computer savvy Member-Owner or two who can do a shift on their feet in the aisles performing price checking. This is a super helpful position in the store, helping to make sure we’re on point with prices and how they’re entered. Contact Stephen at stephenq@honestweight.coop.

This month at the Co-op we’re looking forward to having a wonderful collaborative BBQ and Cake Contest with all of the Member-Owners and Staff together on May 30. The BBQ is being hosted by the Co-op for the Staff and Member-Owners who invest time, to help bring us together to enjoy each other and have some fun together. And with the HWFC Deli coordinating the menu there’s no doubt it will be tasty. The Cake Contest is hosted by Member-Owners and Staff themselves to bring their talent to the table! Bake a cake, bring it in, and be entered to win a $15 gift card to the Co-op.

let us eat cake

To make it run smoothly, we’re counting on Member-Owners to do what they do best. Member-Owners who want to help can sign up online to help or contact memberservices@honestweight.coop with any questions. Come meet your Coop peers and get to know someone new.

Raffles, games, and fun will abound!

Hours Alert: May 31 is the deadline to have your hours and payments up-to-date for voting rights at the June 23 Membership Meeting. If you have any questions at all about how this works, contact Yevette at memberservices@honestweight. coop. Don’t wait until the last minute; the store runs better on a planned schedule.

It’s harder on both you and your beloved department when help is lacking at the beginning of the month and too crowded at the end of the month.

Time off? This is also a perfect time to remind Member-Owners to give as much advance notice as possible when taking time off from their regular shifts.

If you are planning a vacation or a rest period for Memorial Day that affects your Co-op shift, please be sure to let your department know now.

Voti ng:

Do you wonder if your voice matters at Membership meetings?

Here are some quick eye-openers from the most recent vote.

The resolution to change the Bylaws to allow one more Employed Member-Owner to sit on the Board of Directors passed and every vote mattered. Here at HWFC, a Bylaw change needs 2/3 of the ballots cast to be in favor of the change in order for it to pass. That’s actually a high number of free-thinkers to all agree.

Interested in joining the Honest Weight Food Co-op Team as an Employee? Check out our Employment Page.

With 167 ballots cast, the necessary number of votes for this amendment to pass was 112—and the number of yes votes received was exactly 112! The 67% needed to pass this change was exactly what they got—and there is always a double count on the numbers when it’s that close.

The # of yes votes cast for the Bylaws change was exactly the minimum number required to pass!

This means that if one more person against the change had showed up, or if one more person for the change had stayed home, that amendment would have failed. Voting is one way we contribute to our community’s well-being, so please save the date for the June 23 Membership Meeting at the Ramada Inn on Watervliet Avenue.

If you attended the April 28 Membership Meeting at the Ramada, we want to hear your feedback about the venue. Contact memberservices@honestweight.coop with your thoughts.

Meet the artists & view the gallery of our new “Green” themed community art exhibit! The gallery is just past the Juice & Java Bar outside the community room. Refreshments will be provided.

The Honest Arts Committee aspires to engage imagination, stimulate conversation, and strengthen connection in the store and community by coordinating, promoting, and encouraging arts in the Co-op.

For more information about Honest Arts, contact us at

HonestArtsCommittee@honestweight.coop

Honest Weight Food Co-op • 100 Watervliet Ave. Albany, NY 12206 • 518-482-2667 • https://www.honestweight.coop/ honestslate@honestweight.coop