To the Membership from the Board of Directors
On March 3, Honest Weight will have a new head of store (Cooperative Leadership Manager – CLM), Peter Waldmann.
Peter comes to us from his most recent position as the General Manager of Food Shed Co-op, a new start-up co-op in Woodstock, IL. He was hired as their first GM in 2021 and has been involved in all aspects of opening the store from the ground up.
Previously, Peter served as CEO of Green’s Natural Foods in NY. After his time at Green’s, Peter became very interested in the consumer cooperative business model and the longterm impact co-ops can have in the local community. He read Jon Steinman’s Grocery Story, which fanned the flames of his interest in the important role co-ops play in the grocery industry.
Some of Peter’s strengths lie in creating vision and customer/community engagement and branding. We look forward to Peter joining the team at Honest Weight and leading us into the future.
Hiring a CLM is the single most important responsibility of a cooperative’s Board of Directors. When we began this process, our CLM Search Team, with feedback from the Board, along with that which staff and Member-Owners provided over the course of recent years, created a comprehensive list of criteria and qualifications for our new leader, which informed our national search for this position. In our search, we were looking for a leader who will embrace and champion the mission of Honest Weight and the people, planet, profit triple bottom line that creates our foundation.
After a thorough, 4-month-long nationwide search, we screened and interviewed several candidates, narrowing the pool to two finalists whose skills, experience, and résumés were the best match. In the end, we selected Peter and look forward to supporting his success as our new CLM.
Our interim CLM, Dana Tomlin, will continue to be remote until Jan. 19. After that our Operations Manager Shawn Mack will be in charge, with weekly resource support from Dana until Peter gets here on March 3.
Dana has been a great interim leader and we thank her for all she has done to keep us going and her advice for improved operations!
Thank you for your patience during the search process!
Sincerely, HWFC Board of Directors
Meet the Newest Members of the Governance Review Council (GRC)
by Irene Kim
Janet Sorell and Brett Robert were recently elected to the two empty seats in the GRC. Besides being the newest GRC members and sharing a love of the Co-op, they have very different backgrounds and experiences. We sat down with them to talk about what brings them to the GRC and how their experiences inform their new roles.
“Wherever I lived...I always looked for a co-op.”
Janet Sorell, HWFC Member since 1992
Describe your involvement with the Co-op. I first learned about co-ops at SUNY Binghamton. Wherever I lived after that, I always looked for a co-op. I moved here in 1992. At
the time, I asked my roommate, an HWFC member, if she knew of the Co-op, then on Quail Street. I joined HWFC that week.
I worked at HWFC in many roles: cashier, Produce, Wellness, Front End floor manager, Membership coordinator. I joined the Board as secretary in 2017, then president in 2019. I stayed on the board until 2023.
How did you join the GRC?
This past fall, I was on a bus returning from Pennsylvania, where I had been canvassing for Vice President Harris. I was attending an HWFC Membership Meeting on my phone when a friend texted me, “Can I nominate you for the GRC?” I couldn’t meet then because I was in a meeting to become a poll watcher! But I accepted the nomination, and was elected.
See paage 5 for more information.
What do you bring to the GRC?
I have a lot of experience at the Co-op in different roles. All of that informs my work on the GRC. I think it’s important for people
2 Honest Slate January 2025
New GRC Members
continued from page 1
to invest time on the floor before going into governance. It gives you a deeper perspective of what everyone—the Member-Owners and staff—is engaged in.
How do you see the GRC’s role in furthering the Co-op’s mission?
The GRC used to convene only whenever an issue came up, but now it meets monthly. I think it’s good we meet regularly, so that people can drop in and mention an issue. We can discuss it and decide if the GRC is the right place to address it.
I’ve attended two GRC meetings so far and we’ve talked about things like whether its members should have to sign a conflict-of-interest or confidentiality statement. These are issues that arose before I started my term.
The question about a confidentiality statement is interesting. Is it appropriate for the GRC to consider a matter that requires confidentiality? Could there be liability issues?
The GRC is not a fiduciary and doesn’t exist in law. The Board, however, is a fiduciary and is defined in New York State’s business corporate law and co-op law.
The Board and the GRC have different functions, obviously. If someone feels Co-op Bylaws are being violated, they go to the GRC. If they want a policy created, they go to the GRC. The Board and the GRC also refer matters to the Bylaws Panel (BLP) to ensure proper handling of proposed Bylaws changes.
These three bodies work together. We hope that people will approach the Board and the GRC to resolve issues.
The GRC is a unique body. I doubt if there’s another in the whole country. It says a lot about how engaged the HWFC community is.
What would you like to accomplish while on the GRC?
This is a new challenge, and that’s nice for me as an individual. I’d say what I always say: Whatever your concern might be, try to think what is in the best interest of the Co-op. We want the Co-op to be a thriving, successful community.
“It’s important for people to invest time on the floor...”
Brett Robert, Member since 2024
Describe your involvement with HWFC. I moved here with my family in June of 2024, from Florida, where there are no co-ops. As soon as we got here, we checked out HWFC. Right away we saw how fantastic the Bulk section was! It’s such a good place. My family and I go to and [invest time] at the Co-op together. It’s such a great community. We’ve actually been getting other people to join the Co-op as well.
I was raised as an average American kid. McDonald’s was my favorite. In the 1980s, I started having a lot of digestive problems and lost a lot of weight. The doctors couldn’t figure it out. In 1989 I was in Santa Fe and visited a health food store. I tried eating organic food and I noticed a vast difference in my health and how my body was functioning.
I moved to Santa Fe and worked for the store, in ordering. The management was good, the culture was good, I learned their system. I moved to Yorktown Heights in southern Putnam County and worked in a co-op there, doing the hiring and firing. I saw natural food stores in different places I visited or lived in— Arizona, Australia.
“As soon as I joined HWFC, I wanted to help with committee work.”
How did you join the GRC?
As soon as I joined HWFC, I wanted to help with committee work. Other co-ops I’ve belonged to have had just general membership committees.
I believe in representative democracies: electing people and letting them make decisions. Co-ops are like democracies—they have different people with different viewpoints, knowledge, experience, energy.
What do you bring to the GRC?
Years of experience eating healthy foods and running stores—ordering, hiring, and so forth. I understand what it takes to make a business successful and what people are looking for. I don’t have a big agenda for what
I want to do—I don’t see anything that has to be “fixed.” I want to observe and watch what’s happening. If anything looks like it’s going off track, I’ll say something.
The last co-op I belonged to was in Atlanta. A lot of people who had known the co-op said it wasn’t the same as it used to be. I went on a staff retreat where they closed the store and had a cookout and a meeting. Everyone was having a good time; they were happy with how things were going. They weren’t thinking about what the co-op should be about, what people wanted. Some of the workers almost seemed to find customers a nuisance.
I made waves at the meeting, pointing out things that left an opportunity for the competition to take away business. One of the founders liked what I had to say.
How do you see the GRC’s role in furthering the Co-op’s mission?
I have worked in both co-ops and privately owned companies. It’s sort of like democracy vs. dictatorship. Dictatorships in businesses are not necessarily bad, but they are weaker than democracies. It’s easier for the leader to make foolish decisions and the people don’t have a good way to stop them. If Jeff Bezos wanted, for instance, he could change the way Whole Foods operates.
The Co-op is doing very well. Just look at the last holiday sales. The Deli sold 80,000 pounds of mashed potatoes! There are good people here who want to do good things. At the same time, when you’re growing, it’s easy to lose your way. Success can be a terrible teacher. It can be easy to slip away from your principles. And people come to the Coop because of principles.
Bylaw 470.1
Purpose: The purpose of the Governance Review Council (“GRC”) is to promote good governance, which in the context of HWFC means encouraging robust democratic, cooperative processes and structures in order to facilitate fair and open decision-making at all levels of HWFC.
January 2025
Honest Slate
HWFC Catering Expands Menus, Sees Growing Sales
by Robin D. Schatz
When Dan Hurlbut started working at the Co-op nine years ago as Food Services Manager, a small catering business was already in place. But it has grown and changed over time under his leadership. And, like most things at HWFC, it has only gotten better.
Post-Pandemic Evolution
“Catering has definitely evolved since I’ve been here,” said Dan. “We’ve redone the menu probably four or five times.”
During the pandemic, the Food Services Department took a big hit because “people didn’t want food that was being prepared by anybody else,” he told Honest Slate.
But by Thanksgiving of 2020 he saw that people were eager to celebrate in some fashion, even if they were in quarantine. So the department began offering a complete Thanksgiving meal for a family of four, much like the Co-op does today.
“We did somewhere around 150 meals for Thanksgiving that year. It just blew our minds,” he said.
Since then, to keep things manageable, the department caps orders at 100 full Thanksgiving meals, but also separately offers sides and fresh-baked pies. In 2024, Thanksgiving catering took in 170 orders in all, with sales doubling from the previous year to almost $16,000. Demand was so strong this past year that Food Services rented a refrigerated truck for the week to store food.
In other good news: overall, catering sales have shown growth too. Catering sales for 2024 racked up $55,381, compared with $48,938 in 2023, according to Dan.
After their first big Thanksgiving success during the pandemic, catering started offering takeout meals for other holidays, such as New Year’s Eve, St. Patrick’s Day, and Valentine’s Day. But nothing has ever matched the sales and enthusiasm for Thanksgiving.
That hasn’t
stopped the department from continuing to drive innovative catering sales. For the 2024 Christmas and New Year’s holiday season, the Food Services team rolled out a new menu of finger food, appetizers, and desserts.
In fact, the front-of-house team, which mostly focuses on making sandwiches and box lunches, jumped in to help. They offered to make some of their signature dishes, including two kinds of deviled eggs and buffalo chicken pinwheels.
“I just thought that was really outgoing of them,” Dan said. “It feels very good to have the front of house, the kitchen, and the bakery all represented on this catering menu for the first time. It says a lot about the teams. They’re proud of what they’re doing.”
The holiday party menu also features platters of roasted vegetables with vegan and vegetarian sauces, a Mediterranean mezze platter, chicken or tofu satay, and meatballs. The Co-op’s expert cheesemongers offer custom-built cheese and charcuterie platters and “grazing tables” with an assortment of cheeses, charcuterie, and accoutrements such as cornichons, nuts, and fruit.
Desserts include an eggnog cheesecake, Neapolitan profiteroles, and a platter of cookies and other treats. As always, the team is careful to note any allergens present in their dishes and to specifically label items that are vegan, gluten free, and dairy free.
Beyond the Holidays
Dan has been talking with a state agency seeking to fulfill new state requirements
about locally sourcing the food that government offices serve for lunches and other events*. This could result in a promising new relationship for HWFC, which already places a major emphasis on working with New York State producers.
“I do think that’s interesting, and I have a feeling they won’t find a lot of other places to do catering that can meet that need,” Dan declared.
Serving with Love
Handled by the 55-strong Food Services team, HWFC’s catering operation has also provided unexpected moments of personal satisfaction and meaning for staff. Customers have expressed gratitude to HWFC for catering their holiday gatherings at the hospital for a loved one or at home for a convalescent.
“It makes me and the team feel good,” Dan shared. “It takes us back to what we’re really doing and how it affects people and how it can help them out.”
*Governor Hochul’s 2023 Executive Order #32 sets food procurement goals for locally produced and grown food. On or before the end of 2025, the goal is for 20% of all “agricultural products and food items” purchased by state agencies to be “New York State Food Products.” The percentage will increase incrementally over time to a total of 30% by the end of 2027. Dan expressed hope that HWFC can help these agencies meet their purchasing goals.
Ashwagandha
by Erin Ethier
Ashwagandha (Withania somnifera) is native to India, Africa, and the Middle East. A shrub in the nightshade family, in optimal growing conditions it can grow to 5 feet tall. It likes sandy, well-drained soil and is easy to grow from seeds.
I know herbalists who have grown ashwagandha in greenhouses to extend the season because it isn’t a hardy plant here in the Northeast. Extending the growing season allows the long, iron-rich, brown tuberous roots—the main part harvested and used medicinally—to grow bigger. The root can be used either dried or fresh.
Ashwagandha roots aren’t that big; for a worthwhile crop, you need to grow a whole greenhouse of it. I tried once but got only a small amount, so I now purchase this herb instead of growing it.
I have never seen ashwagandha here reach 5 feet tall; the growing season is too short. Typically, greenhouse height reaches 2–3 feet. In India and Africa, ashwagandha isn’t harvested until the roots are a year old.
save the date : Thurs., Jan. 16, at 6pm in the Community Room
With a distinct earthy smell and strong pungent taste, ashwagandha is hard to miss. Among its main uses is as an adaptogen, believed to help build the body’s response and resilience to life stressors.
Most adaptogens are stimulants, but ashwagandha has more of a sedative effect and calming property that may be useful for sleep disturbances and insomnia. It’s a good choice for those who are stressed, experience anxiety, or lack energy. It is said to help with regulating cortisol secretion and balances the neuroendocrine system when taken longer term throughout the day.
This herb blends well with ginkgo and gotu kola. It is thought to help with mental resilience especially in folks with neurodegenerative disorders such as MS and Parkinson’s. It is believed to act as an immunomodulant, that is, helping restore vitality and strength to the immune system, bring a sense of focus and clarity, and give necessary energy to the body. It may help to tonify and restore proper function of the nervous system.
People can use ashwagandha for fatigue and stress, though treatment needs to include dietary and lifestyle changes. If your body is depleted and you use ashwagandha for increased energy without giving your system what it truly needs—more sleep, more nutrients, and rest—you are creating a system that further depletes your
Spread the word! Book Club is back— now in person! Come talk, nosh, and connect.
Rest Is Resistance: A Manifesto
by Tricia Hersey
“Disrupt and push back against capitalism and white supremacy. In this book, Tricia Hersey, aka The Nap Bishop, encourages us to connect to the liberating power of rest, daydreaming, and naps as a foundation for healing and justice.”
—braveandkindbooks.com
• Online or audio books are available at BookShop.org
• Hard copies are available at Book House of Stuyvesant Plaza: 20% off for HWFC Book Club participants!
• Two loaner copies are available; contact memberservices@honestweight.coop.
adrenals, possibly an environment for severe burnout. (Using any adaptogens in this manner will create the same ill effect; it will work in the short term to give you that energy boost, but you will pay the price for it.)
The appropriate way to use herbs like ashwagandha is by changing your diet, eating high-nutrient foods, and consuming less sugar and caffeine. Add meditation, breathwork, or yoga to your day. Take a walk (I am not talking simply about exercise but more about the ability to let your mind wander and breathe), a bath, a nap; allow your body to stop. I’ve found ashwagandha can be an amazing restorative and rejuvenating herb when used in the proper manner.
Because of its sedative effects, one should not use this herb when taking other sedatives or barbiturates. It has abortifacient properties so it should never be used by pregnant women. As it is in the nightshade family, this herb should be avoided by those with a nightshade allergy. It can cause thyrotoxicosis so shouldn’t be used by those with thyroid problems. it can affect blood glucose levels so those with diabetes should monitor blood glucose levels closely.
I highly recommend working with your doctor and herbalist to make sure that this herb is right for you.
Ashwagandha can be purchased at HWFC in both the Wellness and Bulk departments in multiple forms.
AKA winter cherry, Indian ginseng, ajagandha, and amukkira, this herb’s name comes from “ashva,” the Sanskrit word for horse, and “gandha,” meaning smell, based on its distinctive horse-like odor. HWFC does not provide medical advice. Please check with a health care practitioner before treating any condition. See page 6 for all policies and full disclaimer.
Honest Slate
Q & A Q & A SUGGESTION BOX
Q: Start hiding the dog again.
Q: Please bring back hiding the dog.
Q: Bring back the dog!!!
A: We’ll get him out into more easy to spot hiding places (starting Jan. 15)!
•Reintroducing: Find Nipper!•
Modeled after the beloved RCA pup on Broadway that oversees Albany, Honest Weight’s nod to the infamous pooch can be found hiding in our aisles. Crafted from paper mâché, Nipper hides waiting to be found. When you find him; please do not touch him! Let your cashier know you found him and where for a free lollipop when you cash out. This game is open to shoppers of all ages!
Q: Egg rolls! Wow!
A: Thanks for the appreciation!
Q: Please carry regular buttermilk from Upstate [Farms]. You have replaced it with expensive full fat. Thank you.
A: It was discontinued due to slow sales. Thanks to your lobbying efforts, it will come back at the beginning of 2025.
Q: I would love to try your delicious-looking homemade pie. Could you please consider selling single slices on the wall?
Thanks.
A: We have our 4-inch fruit crisp available in Grab n Go if you want to have a pie-like experience.
Q: The hot bar has been amazing, especially the West African stew.
A: Thank you very much! We’re happy to receive your feedback!
Q: Once Again—organic, unsweetened, no salt peanut butter! Can we get it again? It’s been out for quite a while! Thank you.
A: It’s above the 7th shelf tag from the left on the 6th shelf from the bottom in our peanut butter section.
Q: I haven’t seen the Alvarado Street burrito-size wraps that are made of wheat. Are they still available?
A: We discontinued the Alvarado Street wrap due to slow sales. You may preorder a case of 12 if you wish.
Q: We need more charging stations!
A: The issue of expanding our charging capacity is under discussion. It has been under consideration for a few months.
Candidate Meet & Greet Signals Upcoming Change for HWFC
With
lifelong experience in the grocery industry, Peter Waldmann counts cheese, bulk, grocery, front end, and supervisory roles in his repertoire of handson supermarket know-how.
“I’m super excited to be at Honest Weight,” he told a group of over two dozen that convened in early December for a Community Room meet and greet session. (MOs were informed of this and other sessions in December’s Slate.)
In addition to working as CEO for Woodstock, IL’s Food Shed Co-op (see p. 1), with about 1,000 owners and a 2-acre site, and the 5-store Green’s Natural Foods, Peter’s experience also includes inventory, accounting, and production of several handbooks.
“First seek understanding, then seek best practices.”
“Everyone is equally important to our outcome regardless of position,” he told HWFC staff, managers, and Members.
Our newly hired CLM spoke highly of NCG (National Co-op Grocers), the parent organization that “levels the playing field for co-ops” with standards, best practices, and infrastructure that create authenticity and patronage.
“Co-ops are formed from the inside out.”
Regarding HWFC’s unique time investment program, he acknowledged its critical role in Honest Weight’s continued operation, quelling any lingering qualms about the future of Member-Owner involvement.
“Our industry is on the [cusp] of health care and community leadership,” he said. At the same time, he stressed the need to remain apolitical in the retail landscape while maintaining “food transparency.”
He sees HW’s commitment to the community as “Selling safe foods for consumption with a strong understanding of health and sanitation.”
“Co-ops strengthen the ecosystem with food.”
“You need somebody that curates the collective nature of the group,” he stated—effectively leading with purpose and direction, not randomly; interpreting financial figures to calculate raises and bonuses, for example, and acknowledging the perceived disconnect between profitability and benefits. “It’s always a human equation first; then it’s a financial one,” he said.
So enthusiastic was this candidate that he even deferred a scheduled break between sessions, urging the group to “keep going!” with questions.
“I don’t have all the answers, but collectively we can find them,” he concluded.
“You have a beautiful store.”
Peter is slated to join Honest Weight Food Co-op in March 2025. Please warmly welcome our new CLM when he begins!
Honest Slate 6
Board Decisions Board Meeting Highlights
The HWFC Board of Directors made 3 affirmations & agreements prior to meeting:
• Wendy Hord was voted Board President as of Jan. 1, 2025
• Yevette Buddeau was voted Board Secretary as of Jan. 1, 2025
• In one motion, the Board affirmed votes to (1) offer the HWFC Cooperative Leadership Manager (CLM) position to Peter Waldmann, and (2) accept the CLM offer letter as presented.
The HWFC Board of Directors approved the following at Jan. 7 ’s 6pm Board Meeting:
• Dec. 3, 2024, Board meeting minutes.
• Tabled discussion of Beer and Alternative Beverage Buyer job description; adding discussion to the open Board meeting scheduled Feb. 4, 2025.
• Jan. 26, 2025, Regular Membership Meeting Notice as presented.
• Referring to the Personnel Committee, the Grievance Procedure section of HWFC’s Employee Manual for assessment of language and process clarity, followed by suggestions to Board for possible changes. All Board members will be informed of the meeting date and time when item is added to the Personnel Committee meeting agenda.
• Referring to the Personnel Committee Peer Review Panel section of Employee Manual for assessing clarity of language and process, training, and collaboration, followed by suggestions to the Board for possible changes.
• Meeting adjourned at 9:05 pm.
• A beer/beverage buyer job description was discussed, to be voted on at the Board’s work session immediately following Tuesday’s Board meeting.
• Treasurer Steve Golub presented a financial update with detailed accounting of 2024 expenses, showing that recruitment-related figures came in at $41,777 under budget.
An MO who asked for exact numbers was reminded that contractor compensation is not for public dissemination.
• Compared to this time period last year, net income is up significantly, now in the black after 4 months. Gross profit is up over previous year and above budget. Sales are up 11% from last year.
• NEC chair Bob Ross quelled rumors about prepared food containing banned ingredients, reminding us to bring concerns about FPM compliance to the NEC. Our Food Ser-
Did You Know?
HWFC can save thousands of dollars on credit card processing fees when shoppers opt to use cash, check, or a pre-purchased gift card at checkout. Here are the comparative costs:
Over 70 people attended the January Board meeting.
vices Manager, Dan, concurred that there is no such thing as “grandfathering in” any products whatsoever. “We keep a close eye...” Dan reported. “If we find a rogue ingredient, we don’t use it. It goes to cull. We don’t want to break trust with anyone. We are very open and honest and there’s no reason to sneak something by. We want to make great food that meets the policy.”
• In response to queries about announcing the new CLM hire, it was explained that he had requested 60 days of lead time before publicizing the news widely in order to give proper notice at his current place of employment.
• Kim Kaiser was recognized for her service as Board president.
The Bylaws Panel is planning a meet and greet in the Community Room at HWFC on Jan. 25 from 10am–12 noon.
Phoning in?
To join any HWFC Zoom meeting by phone: +1 929 205 6099 US (New York)
All other HWFC meetings: https://www.honestweight.coop/page/zoomlinks-for-hwfc-related-meetings-420.html Committee meeting Zoom links: https://www.honestweight.coop/page/committee-meeting-calendar-322.html Board of Directors page: https://www.honestweight.coop/page/board-91.html
january 2O25 january 2O25
Editors & Contributors
Cara Benson
David Bulnes
Brendan Byrne
Stephanie Conde
Erin Ethier
Elisa Grimm
Cathy Holmes
Don Kennison
Irene Kim
Sharon Lastique
Carol Ostrow
Anastasia Rodgers
Robin Schatz
Janet Sorell
Contact honestslate@honestweight.coop with questions, comments, or article suggestions.
Submissions Policy
Statement of Purpose: for articles & contributions:
• Preferred maximum length is 800 words.
• Material is published at the discretion of the Honest Slate team.
• Only signed work is accepted. Items are edited for length, grammar, & style.
• We may consider unsolicited material but encourage submitting ideas first.
• Letters to the Editor do not require preapproval.
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 ©2025 Honest Weight Food Coop; no material appearing in Honest Slate may be reproduced in any form without the express written consent of HWFC.
COMMITTEE CORNER
A summary of preliminary committee reports submitted to the Board of Directors (BOD) for its Jan. 7, 2025, meeting. See Board Meeting packet for details. Boardapproved committee reports are posted on HWFC’s website. Our committees help us run Honest Weight. See if there is a committee for you.
by Stephanie Conde
Communications Committee (CC)
∙ Reviewed material for January’s Honest Slate issue and planned February’s issue.
∙ Next copy deadline is Jan. 23. Next publishing dates are Jan. 10, Feb. 7.
Membership Committee (MC)
∙ Reviewed first book group details. Cara will run; Sharon will provide tech support.
∙ MO Parental Leave and LIME Program follow-up meeting TBA.
∙ Survey: Lisa scheduling follow-up meeting time.
∙ Revamping orientations. Had successful “speed orientation” using Cathy’s template during October Membership Drive but desire video content to supplement shorter orientation. Store tours supplement orientation.
∙ Membership socials scheduled 12:30–3pm on third Sundays; details emailed to Membership. December’s theme was Holiday Cookie Bake-Off; New Year’s afternoon celebration was Dec. 31 from 2:30–4pm. Event times may change in 2025.
∙ Wendy reported on CLM (Cooperative Leadership Manager) search and two good final candidates. BOD was expected to speak with staff and decide soon [please see pages 1 and 5 for more details].
∙ Janet resigned as co-chair. Rachel M. voted in as new member.
Anti-Racism Committee (ARC)
∙ Plan to email “Under Our Skin” survey respondents who want to continue learning about Anti-Racism work. Will offer activities and ask for ideas and input.
∙ Discussed hosting open discussion to continue learning about Anti-Racism.
∙ Book Group will submit article to Honest Slate summarizing thoughts about reading The 1916 Project.
∙ Handling work plan details.
Governance Review Council (GRC)
∙ Janet led meeting. Brett reported on Dec. 3 BOD meeting. GRC agenda item of Conflict of Interest/Confidentiality Agreement for GRC members generated lively discussion, decision to vote on language at next meeting.
Bylaws Panel (BLP)
∙ Discussed draft response to GRC with suggested votes and suggested language about salary approvals.
∙ Will inform GRC of an appointee regularly absent from BLP meetings.
∙ Continues reviewing items determined ineligible for MO/other discounts.
∙ Plan to invite one and all to “Meet and Greet the BLP” on Jan. 25 from 10am–12noon.
Personnel Committee (PC)
∙ Discussed mandatory update to EE manual on lactation policy and prenatal leave.
∙ Discussed upcoming open seat on PC for a Staff Representative.
Elections & Nominations Committee (ENC)
∙ Voting language received by ENC for use on ballots: ENC previously raised concern over timely receipt of voting language in order to develop accurate ballots in an acceptable time frame prior to MM (Membership Meetings) with voting. After discussions at multiple meetings and with different supporting individuals, ENC requested BOD support to receive final voting language at least 30 calendar days prior to MM voting dates (to provide sufficient ballot preparation time for other committee and BOD reviews as well as testing the electronic ballot). If BOD agrees, recommend including this statement in a revised Nominating and Voting Guide.
∙ BOD recruitment and nomination efforts: Brainstormed recommendations to recruit more BOD candidates each year. Also recognize we’ve been somewhat challenged by the absence of a marketing individual to help with promotion/publicity. Asked BOD to
advise on any publicity support suggestions/ recommendations in the absence of a Marketing Manager so ENC can be more coordinated on BOD election publicity and strategy heading into 2025.
∙ Discussed voting process update. Recognized we needed to include additional preparation steps in our election task list, and we need to meet with Membership Manager prior to MMs with voting as well, to ensure we are all well prepared and do not unnecessarily increase vote count duration.
Nutrition & Education Committee (NEC)
∙ Discussed proposed changes to Food and Product Manual (FPM), out-of-compliance products, & tabling in-store regarding FPM. Requested BOD submit changes/deletions to FPM (submitted in November) to Membership for approval at end of January’s MM.
Environment Committee (EC)
∙ Exploring possibility of showing film Common Ground (about regenerative agriculture) at Madison Theatre. Would need help promoting film and getting publicity in Coop outreach materials and possibly local papers. To work with Co-op staff; no date set.
∙ Draft report on plastics assessment is complete. Co-chairs will meet with EC to discuss what else needs to be done.
∙ Guest from North American Sustainable Refrigerant Council presented about refrigerants in fall meeting; one EC member plans to research topic and potentially offer presentation at Co-op. Future funds may be available for retailers to modify equipment to use climate-friendly refrigerants.
∙ Utility analysis: Electric consumption is up. Community Solar Project generated more solar power this year than HWFC uses— $13,000 this year vs. $11,700 last year. Will continue to find ways to work with management to best utilize data collected by EC’s energy professionals.
∙ Environment/Sustainability Manual (ESM): Subgroup finalizing work on survey and will share with BOD liaison as soon as latest edits are made. New EC members expressed interest in working on ESM.
Finance
Committee
(FC)
; Strategic & LongRange Planning Committee (SLRP)
∙ Neither committee met in December due to the holidays.
8 Honest Slate
memBer-owner
Please join us at Sun., Jan. 26’s 6pm Membership Meeting. Hear all about what’s in store for 2025.
Stop the presses! We are excited to announce the return of the Honest Weight Book Club on Jan. 16 from 6–7:30pm in the Community Room. Cara Benson will lead discussion of our first book, Rest Is Resistance by Tricia Hersey. The club will meet every other month, incorporating books relevant to our HW mission and topics that promote community building.
Come to our 3rd Sunday Member Social at noon on Sun., Jan. 19; we’ll gather to set personal intentions for 2025 & collective intentions for community growth.
Your voice matters. Share your feedback and thoughts on how we can grow and strengthen our community connections. Let’s discuss ways we can bring our mission to life in 2025.
“Our mission is to promote more equitable, participatory and ecologically sustainable ways of living. We welcome all who choose to participate in a community which embraces cooperative principles, shares resources, and creates economic fairness in an atmosphere of cooperation and respect for humanity and the earth.”
C o - o p p o r t u n i t i e s
Cookie BakeOff Winners !
Member Services thanks all our bakers and tasters for a very successful cookie bake-off! With over a baker’s dozen of entries, it’s safe to say that there was plenty of holiday cheer on Sunday, Dec. 15.
by Sharon Lastique, Membership Manager (MM)
Join us for monthly socials every 3rd Sunday, the perfect blend of light refreshments, friendly faces, and community vibes. Learn about time investment opportunities • Share opinions • Make friends! Questions or suggestions: MembershipAdmin@ honestweight.coop.
Congratulations to all our bakers on their delicious creations:
Top 3 Voted Entries:
Joshua Routhier (pictured): Passionfruit Macarons
Honest Weight Food Co-op
Regular
Membership Meeting
Sunday, Jan. 26, 2025, 6pm
To be conducted remotely • Check-in 4–6pm
• We encourage Member-Owners to attend and participate in updates and discussion as part of our engaged ownership.
• Time investment hours will be given for attendance; no votes are slated.
• The agenda will be available at our customer service desk and on HWFC’s website: https://www.honestweight.coop/ page/member-owner-meetings-22.html. Remote participation instructions are also posted at this link.
(tie) 3rd 2nd 1st
Gabby Angerosa: Chai Spiced Cookies
Gabrielle Fisher: Lemon-Turmeric Cookies
Susan Ford: Pecan Bars
Immediate
Cathy Holmes Gluten Free Zen Cookies
Makenzie Nieves Coquito Cookies
Harolyn Hood ........ Mandarin Orange Cheesecake Bites
Jared Niemela Chipwreck
Patrick Morris Mexican Hot Chocolate
Byrdie Kraut Molasses Spiced w/ Dark Rum
Matt Lesniak Mocha Madness
Molly Oliver Holiday Toffee Crackers
Scott Oliver ...........Oatmeal Cookies
Sam Long Date Oatmeal Cookie Bites
MO Opportunities
Parking Lot Attendant
Lot attendants will be responsible for collecting carts outside and returning them to the store. Shifts available all day; especially needed evenings. Contact: MemberServices@honestweight.coop
Front End Courtesy Clerk
We need courtesy clerks for weekend afternoon shifts. This is a great way to get to know the Co-op and community through great customer service and interaction: morgaenhansen@honestweight.coop
Agenda
Membership Cooking Squad
We are planning communal meals that will require a team to cook and bake for Members and guests. No formal training needed! Flexible shifts available: MemberServices@ honestweight.coop
Shopper’s Helpers
If you love greeting and assisting folks in navigating the store, learn more about becoming a customer service ambassador. Shifts available daily, especially weekends: MemberServices@honestweight.coop
Welcome 10'
Member-Owners: “We’re thankful for the Co-op because...” 5' Open Discussion................................................................. 10' Financial & Operational Update ........................................ 15' Governance Review Council (GRC) Update: Presentation 5' Strategic & Long-Range Planning Committee Update: Presentation 5' Anti-Racism Committee Update: Presentation 5' Diversity Equity Inclusion Committee Update ................... 5' Open Discussion................................................................. 15'
Questions? Contact Membership Manager Sharon Lastique at MemberServices@ honestweight.coop or 518-482-2667 ext. 104.