August 2021 Honest Slate

Honest

SLATE

Honest Weight Food Co-op’s Community Newsletter for Membership • Staff • Governance • Management Published monthly by the Communications Committee to promote transparency, report without bias, and sustain community.

August 2O21

Honest Weight Food Co-op • 100 Watervliet Avenue, Albany, NY 12206 • 518-482-2667

honestslate@honestweight.coop • https://www.honestweight.coop/

HWFC’s Book Group Seeks to “Untangle the Maze” Summer Event Tackles Recycling Challenges

by Carol Ostrow

It’s not just about books anymore.

HWFC’s bimonthly reading group has reached the next level.

The Membership Committee’s latest virtual discussion proved a springboard to action as attendees pondered Honest Weight’s potential role in sustainable waste management.

Centered around the recently published (2021) Can I Recycle This? by Jennie Romer, this meeting was presented by the Membership Committee (MC) in partnership with the Environment Committee (EC).

With experts from Honest Weight and the local community present, the 2-hour event underscored how deeply our Member-Owners and stakeholders feel about reversing planetary damage—opening the door to a better future just a bit wider in the process.

“As a 10-year-old, I wondered what was going to happen to the garbage.”

In attendance were EC’s Meg Breen, Elaine Hills, and Tracy Frisch; HWFC’s Environmental Manager John Daubney, who handles “all things waste management” at the store; our CFO Erin Martin; and the Town of Bethlehem’s recycling coordinator, Dan Lilkas-Rain (an HWFC Owner since 2003), as well as enthusiastic MOs. “There is much misinformation about recyclables.”

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In the Zero Waste hierarchy, reuse is always preferable to recycling. See pg. 8.

Moderator Cara Benson (MC) encouraged free-flow conversation, posing the question, “What has found its way into your home that can’t be recycled?” as an icebreaker. Individual responses ranged from Styrofoam, plastics, and apparel to electronic gizmos, “small appliances that break,” snack bags, and more, from industrial-grade batteries and buckets down to tiny contact lens packaging.

The Co-op carries locally made yogurt in glass jars from Berle Farm, which recently initiated its own special bottle return system (Honest Slate, May 2021). See page 3 for more information.

Contamination is a huge problem, especially in single-stream recycling. Dan pointed out how items that end up in “wish-cycling” hinder efficiency, recalling an illuminating tour of Albany’s Sierra Processing recycling facility with EC members. He described seeing bottle caps fall through protective grates, tainting glass collection.

“The food industry is not keeping up with people’s desire to recycle.”

John confirmed a comment that “Compostable utensils and straws don’t really break down that well.” In fact, HWFC had switched composting companies at one point but then repartnered with its original vendor due in part to this item’s challenges. “They do break down, but it just takes longer,” he reported.

Reduction and reuse may be more sustainable than recycling. “That’s why recycling is not [listed] first in the 3 Rs,” Dan said. “It’s valuable, it’s important, but we need to focus on other options.” continued on page 2

We must act on several levels: individually, community-wide, and institutionally.

According to the author, one Oregon composter recommends against using compostable utensils at all as they lower compost quality. Instead the facility suggests nonplastic, noncompostable, washable wares. This raises an important question: should Honest Weight continue using “compostable” tableware? Possible solutions include bamboo or other reusable uncoated wooden cutlery.

What did you learn to help in recycling?

One participant previously thought all products coded 1, 2, or 5 were recyclable.

After reading Can I Recycle This? she discovered that products coded #5 (such as yogurt cups) are not. Consequently she switched from plastic to glass, concluding, “Now when I buy, I look for the #s.”

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CONTENTS Pop-up Proves Popular ............. 3 Chalking It Up............................ 4 All About Nightshades............... 5 Q&A........................................... 6 Owner Coupon News.................7 Glass Recycling ......................... 8 Mindful of Race event............... 9 August Board Decisions........... 10 Committee Corner................... 11 Co-Opportunities..................... 12 https://www.honestweight.coop/

2 Can I Recycle This? continued from page 1 Participants shared their own observations of ongoing recycling challenges for HWFC. John cited materials such as pallet and food wrap, and product packaging in general.

Harriet, an MO since Quail Street days who works in Bulk, mentioned food containers.

“It’s confusing. I want to do the right thing but it’s hard to know.

A class would be great.”

Elaine, who co-chairs EC with Meg, found the book informative. “I found myself wondering because there is nuance on a regional level,” she said, citing what her group learned when visiting the Sierra Processing plant. “The tour leader that day said that sometimes they will accept things they ‘say’ they don’t, so it makes me want to wish-cycle. It’s really tricky. I love this book as a resource…it does make me wonder how universal it is.”

Elaine described her committee’s on-site efforts and recommended offering a class on zero waste, adding, “My hope is for more regular discussion groups.”

Previously, EC conducted a waste audit of every Honest Weight department and reported the results and recommendations to the Board. Currently the committee is creating a manual and assembling resources from other co-ops.

EC’s expertise was further reflected in a conversation about branded deli containers. Members reported that prior to their involvement, there was a genuine belief that the “compostable” labeled plastic deli containers were a better option; but “it didn’t work as well as hoped, [so] we can influence recommendations that go in the manual.”

Janet S. said, ”You could get through the book very fast. It had lots of information and not a lot of extraneous text.” She offered tips on avoiding purchases that involve brand-new plastic or other unrecyclable materials, from toothpaste to dental floss. “Wherever I can, cut out single-use stuff even if it’s glass.”

Honest Slate

August 2021

“I try to produce as little waste as possible. I make my own soap.”

stream; people just guess, and a lot of composting stuff gets thrown out” or misplaced.

“Single stream is a big problem. Take a tour of Sierra Processing to see it firsthand,” said Tracy, citing a 25% contamination rate average for single-stream processing. Single-use products are also a concern; more mindful sorting is part of the solution.

“We should be proud of our progress.”

One MO, notified by her recycling collector Twin Bridges that glass could no longer go into general pickup (although optional separate glass bins were made available), decided that “glass gets broken too easily.

Now I’m bringing clear glass to the Co-op!”

(See page 9 for details.)

Compounding the problem, food manufacturers are not striving for improvement because the packaging industry is so unregulated along with recycling and waste management. NYS needs to hold communities to standards.

Why is plastic more problematic than other materials? Plastics are made of polymer chains that break down each time they are recycled, while glass and aluminum retain high quality.

Additionally, it was noted, “We are missing something big by talking about it as individuals. We must go larger and work with municipalities and counties” to make a difference at the policy level. In fact, the book describes how to act both individually and in the community. Can I Recycle This? is still available for interested readers (see p. 3).

How has HWFC succeeded in recycling?

We now have more composting, additional containers, and greater awareness.

Based on previously shared conversations with Operations Director Stephen Quickenton, John reported that management is taking “a new look at sorting stuff in the café, [which] actually represents a very small portion of our composting as a whole.”

“The amount of trash we generate has been reduced about 20% over the last 2 to 3 years. Rarely does that ever happen,” John said. “Composting has increased, which is good news. I spend a lot of time on dumpster management. I [dislike] single

The Co-op’s Environmental Services Department has made improvements in the café such as installing a new sink for washing utensils, plans for upgraded signage, and possibly placing an additional container for glass “so we know it’s getting recycled.”

What can we do better? “The utensil washing doesn’t happen a lot,” John acknowledged, expressing hope that our customer base becomes more conscientious. Paul C. underscored the need for the café to enhance signage for recycling compliance, wondering if it would make sense to have an MO on hand to help. Citing organizing and staffing practicalities, John suggested studying sales volume to gauge need.

“There’s crossover, too,” John added. “We can look at the café as fitting in with our educational goals. Customers will learn. We could almost be an outreach; it would extend what we want to accomplish.”

One thing you’re inspired to do now?

• Janet: Switch to bulk dish soap.

• Elaine: Bring your own reusable takeout containers to restaurants; ask to serve on plates, and transfer.

• Paul: Advocacy work to separate glass at a policy level.

• Dan: Invite others to join me in teaching.

• Harriet: Buy this book for my family! “[Author] Jennie Romer said…that we are mistaken in the way we think about recycling as something to do to avoid feeling guilty rather than a task in the process of aggregating materials for a commodity market. From that perspective, meeting the specifications of the end market is what we need to pay attention to. We will do better at recycling if we view it as an economic activity—rather than as a display of our goodness or worthiness. That was the biggest revelation I got from my encounter with her and her book.” —Tracy Frisch September’s book discussion meeting will discuss Mindful of Race in partnership with ARC. See page 9.

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

August 2021 Did You Know?

•Book House of Stuyvesant Plaza does a display highlighting HWFC’s book selection!

•WAMC’s Joe Donahue interviewed this month’s author, who was reportedly excited that we selected Can I Recycle This?

•The author recommends doing a personal waste audit. How can your household practice responsible consumption?

•At Sunhee’s restaurant in Troy, customers bus their own dishes with 8 different stations.

“They have their own chicken farm. Food waste has to be good enough to give chickens.”

Reading and discussing Can I Recycle This? also generated these comments: “Sneakers…take 20 to 40 years to disintegrate. I don’t think people realize how long they will stay in the landfill.”

“I cook everything and constantly try not to buy packaged food. I also compost. Nothing goes down the drain!”

“Single-stream is dumbing down…a fiveyear-old could sort these items!”

“I took an environmental science course in 1976 and it’s worse now than then!”

Vegan Pop-Up Rocks Patio Community Relations Specialist Amy Ellis, who leads the Co-op’s Community Outreach Department, recently coordinated a three-way collaborative event bringing together several organizations right on our own outdoor patio on July 13.

When locally based Capital Region Vegan Network (CRVN) requested that Honest Weight host a seafood-inspired vegan event featuring food from the mobile vendor Oh My Cod Vegan Seafood Co., Honest Weight donated beverages to CRVN to sell and keep proceeds. Oh My Cod in turn donated a portion of their proceeds/sales to CRVN. From its website: Florida’s first ALL-VEGAN mobile Seafood Vendor! We travel throughout the state and surrounding regions selling our Banana Blossom Fish & Chips along with...our other Vegan Seafood Specialties.

How did this Florida-based vendor find its way to Honest Weight? CRVN’s Operations Manager Andrea Shaye, also an MO and former HWFC employee, introduced the Co-op team to this all-mobile business that travels widely. Oh My Cod’s owners were in the New York and New England region for the month of July and arrived here after visiting Rhode Island.

Event highlights included sampling with (although not direct sales from) two local

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outfits: Troy’s Primo Botanica, whose vegan chocolate we carry in Cheese and Specialty, and Rotterdam-based 3 Chicks and a Pea, whose vegan hommos is also stocked at HWFC—plus a DJ! “The music added a nice element,” said Amy, who estimated that between 250 and 300 people showed up to try vegan delicacies such as fish-and-chip-style “Banana blossom,” jackfruit prepared as a croquette, and a vegan “shrimp” basket.

“We were actually shocked at how big a crowd we had. The event lasted from 4 to 8pm and there were never fewer than 45 people lined up to order,” Amy reported.

“We had several people we’d never seen before shopping.”

Where to Find Our Book Selections Anyone in our community (not just Owners) who want to buy the current book club selection can receive 20% off at the Book House, but you must mention that you are reading it as part of HWFC’s book group; and it applies only to current selections. Copies from previous months can be purchased or ordered at regular cost.

We still have loaner copies of most previous books. To borrow a previous copy, anyone can contact me and I will set a copy aside for them at my desk or at the service desk if they are coming right away.

—Yevette Buddeau, Membership Manager The next event will feature local vendors; whether we select companies whose products HWFC already carries is yet to be determined. “We would love to bring in our own vendors but many don’t do this type of event,” Amy explained.

The Co-op plans to invite local providers who have food trucks or otherwise the ability to vend offsite at similar venues such as farmers’ markets.

CRVN Responds: Capital Region Vegan Network was thrilled by the success of our partnership with Honest Weight in hosting the Oh My Cod Vegan Seafood pop-up. The event turnout of 200+ commmunity members on a weeknight was a testament to the increasing interest in creative vegan menu options.

Does Honest Weight plan on future popups? Absolutely! Marketing will invite more outside vendors for such occasions, the goal being to replace previous, larger events such as Homegrown Happening.

The collaboration between CRVN and HWFC was a natural choice as the Co-op is a prime local source for well-labeled vegan ingredients, baked goods, and prepared meals. We’re [also] grateful for HWFC’s support of our upcoming VEG OUT food festival in downtown Troy on Sept. 19, and we look forward to welcoming members and shoppers to future pop-ups, potlucks, and other events.—Andrea Shaye

Why the swap? Managers are leaning strongly toward providing smaller, more frequent events to ease strain on the Coop’s available manpower and require fewer resources, according to Amy.

CRVN’s Mission Statement: Capital Region Vegan Network empowers our community to adopt and maintain a vegan lifestyle through outreach, education, support, and advocacy.

Honest Weight’s Marketing team is trying new ways to introduce folks to the store and attract new customers.

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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_ Chalk Signs

Honest Slate

by Lynn Huntington

August 2021

From behind the scenes, we bring you an insider’s glimpse of the Co-op’s talented chalkboard artist, Derrick Forget.

This multi-talented Member-Owner has been making the Co-op’s chalkboard signs for about 7 years now. A SUNY Albany graduate, his artistic training has inspired him to create signs for many of HWFC’s end caps.

When he started he would spend up to 6 hours doing a changeover of signs; practice and life’s other demands have sped up the process over the years.

He now has several other chalkboard clients and plays a number of instruments in bands, while his main bread and butter comes from commissioned pet portraits. He is notable for his clever, colorful, and creative chalkboard signs. As an example, when tasked to create a display sign for an end cap featuring snacks for when you are on

the go, he chose to illustrate the idea by using the colors of a traffic light. The long-standing pasta end cap was redone featuring a bowl of pasta and the word “Pastabilities” in his beautiful script.

I had the pleasure of seeing Derrick at work recently, and here are some of his creations. If you are interested in a pet portrait, a solo musical performance, or a chalkboard sign, his social media contact is The Artist Algeron and his email is Theartistalgeron@gmail.com.

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

August 2021

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Food for Thought Nightshades

by Joyce Chicoine, Nutrition and Education Committee

When I think of tomatoes, the first thing that comes to mind is eating them fresh from my grandmother’s garden. They were huge, bright red, sweet, and juicy.

Grandma peeled and sliced them and we ate them as a side dish, with a little sprinkle of salt on top. My husband has fond memories of eating tomato sandwiches.

These consisted of lots of mayonnaise (on both slices of bread), generous slices of tomato, and a sprinkling of salt. Tomatoes are also a key ingredient in many of our favorite dishes—Mexican salsa, Italian pasta sauce, chili, and a dish that we called “American Chopped Suey.”

Ingredients (vary amounts to taste): 3–5 peeled and diced fresh tomatoes, seeds removed* 1/3 cup chopped fresh cilantro leaves 2 Tbsp diced pepper (sweet or hot) Fresh squeezed lime juice (1 lime) 1/2 cup coarsely chopped onion Minced fresh garlic or garlic powder Salt to taste

Potatoes are another well-loved ingredient. Mashed potatoes, ground beef, and peas form the filling of a family favorite that we call “Meat Pie,” also known as “tourtière” in Canada (where my husband’s grandparents came from).

*To quickly, easily peel tomatoes without removing flesh, immerse 2–3 at a time in boiling water for 10 seconds; transfer immediately to a bowl of cold water to stop the cooking. The skins will slide right off.

What do tomatoes and potatoes have in common besides their popularity? They are both members of the nightshade family. This food family also includes eggplant, paprika, and all types of peppers, as well as some inedible plants. Nightshades are widespread. They are grown on every continent except Antarctica.

What the Co-op Carries HWFC carries a variety of nightshades, with a nice selection of fresh tomatoes this time of year. Our tomatoes are typically labeled by their size or purpose, including grape, cherry, slicing, salad, Roma, vine cluster, and heirloom. As for peppers, the Co-op stocks green, red, orange, and yellow bell peppers. We also have shishito, banana peppers, and jalapeño peppers. In addition, the Co-op sells tomatillos, potatoes, and eggplants. Just about all of these are tasty when coated with some olive oil and roasted, sautéed, or grilled and then seasoned with a little salt or some herbs.

Benefits of Edible Nightshades While some nightshades are too toxic to be eaten, the edible ones contain beneficial nutrients. Peppers are a good source of vitamins C and K, fiber, and B vitamins.

Chili peppers also contain a substance called capsaicin that can relieve symptoms of arthritis. Potatoes can also be a good source of fiber, as well as vitamin C, vitamin B6, niacin, manganese, iron, copper, and folate. Tomatoes contain the antioxidants lycopene, beta-carotene, alpha-carotene, and lutein. They are also a good source of vitamins A, B, E, and K, as well as calcium and potassium.

HWFC does not provide medical advice.

Please check with a health care practitioner before treating any condition. See pg. 10 for all policies and full disclaimer.

Mexican Salsa

Instructions: Chop tomatoes, add cilantro, pepper, onion, and garlic, and toss in the lime juice.

While they look like little green tomatoes with a tan husk, tomatillos are not actually tomatoes, but a different member of the nightshade family, native to Mexico, and frequently used in Mexican sauces.

The Co-op also stocks a wide variety of items containing nightshades in Grocery: ketchup, barbecue sauce, salsas, salad dressings, canned and jarred tomato products, roasted peppers, pimentos, and more.

We carry a variety of potatoes, plus chips

and frozen fries. Finally, Bulk offers chili powder, cayenne, chipotle, chili pepper flakes, crushed red pepper, paprika, smoked paprika, as well as cajun and taco blends.

Who Should Avoid Nightshades?

Some nightshade family species should not be eaten because they are actually poisonous to humans. For example, despite belladonna’s sweet taste, all parts of the plant (also known as “deadly nightshade”) are extremely toxic, especially to young children.

Minute amounts have been used as a homeopathic remedy, but generally belladonna is not safe to consume. Another example of a toxic nightshade is tobacco.

Edible nightshades are fine for some people, especially given their beneficial nutrients. However, author/physician Steven Gundry tells his patients to avoid all nightshades because they contain alkaloids such as solanine and nicotine. According to the Arthritis Foundation, some people report fewer arthritis symptoms if they avoid solanine. Meanwhile, it is well known that the nightshade tobacco is high in nicotine, but did you know that some other nightshades also contain nicotine? According to Dr. Gundry, the greener they are, the more nicotine they contain. Still, a person would have to eat a great deal of nightshade vegetables to get the amount of nicotine in one cigarette.

Nightshades can contain lectin, a protein that binds to carbohydrates, as well. Lectins protect plants, but they sometimes cause digestive disturbances when they are eaten, which can ultimately lead to autoimmune issues. Nightshades are eliminated from the Autoimmune Protocol (AIP) Diet because they “have been found to be particularly inflammatory, causing joint pain, skin irritation, and gut discomfort.”

How can you tell if you are sensitive to nightshades? The easiest way is to do a trial. Dr. Amy Myers (author of The Thyroid Connection) recommends avoiding all nightshades for 28 days and then reintroducing one at a time. continued on page 7

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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Suggestion Box

Q&A

Q: Company MiiR’s Klean Kanteen $28.99?

A: Our Co-op branded water bottles are made by MiiR and we also offer bottles made by Klean Kanteen.

Q: We should provide water for dogs outside. It. Is. HOT. A: We will provide a disposable bowl from the deli upon request. We will not be placing a common bowl outside for sanitary reasons.

Q: It would be a great service to Co-op staff and members if the Co-op would publish the latest update from the CDC regarding the virus, Delta variant, and the effectiveness of vaccinations. That way people could make informed decisions about mask wearing based on science.

A: We encourage people to visit CDC’s website for the most up-to-date information.

We’ll mark overly spicy foods with a sticker.

A: We’re surprised to hear that. We’ve made a change to only small tortillas because the large were not working.

Q: Can we bring back plates to use at the hot bar to reduce waste and have more room for our food? Thanks.

A: We do plan on bringing back plates at some point.

Q: Thank you Boh for pausing closing up to pack up some fish for me. You didn’t have to do that and it meant more than you know.

A: Thank you for taking the time to write a note. We appreciate the positive feedback, and we’ll pass this along to Boh. Q: Home Depot lets you “prepay” for an order at the store which they then deliver. No app is required. Why not Honest Weight?

A: Home Depot is a multibillion-dollar corporation with resources unavailable to us.

Q: Why do we give away free strawberries from California, when we can sell locally grown strawberries?

A: We are between spring and summer varietals for local strawberries. There is currently no local supply of strawberries. [this query is from late June.]

Q: This is a repeat, since neither saw a reply nor has change been seen. Hot table has 5 foods, 4 with black pepper in addition to other spiciness. Of 2 hot soups, 1 has black pepper & other has “spice.” (What [are the] odds of including black pepper?) What about some New American cuisine, simple, clean, inherent foods which [has] taste of a few constituents, not strong spices, etc., is what counts.

A: We strive to serve a broad range of palates. We’ll mark overly spicy foods with a sticker. Black pepper is a staple spice.

Q: Artist Sharif Muhammad among other artwork has created a deck of cards where the kings and queens and jokers are black men and women. He calls them “Black Cards.” Maybe sell them?

A: Thanks! We’ll look into it.

Q: Thanks for your reply in Slate about deli bar + black pepper in so many foods. Today it is 3 black pepper, 1 white pepper, & 1 non[-pepper]. 1 of 2 soups has black pepper.

(The orange chicken with no black pepper last week was good.)

A: Thanks for getting back to us. We really appreciate the orange chicken too.

Q: Please bring back Thai Tofu Slaw, Spicy Chickpea Salad, and Buffalo Seitan to the prepared food area. Have not seen them in a long while + miss the abundance of vegan items.

A: We’ll work these into seasonal selections.

Q: The quality of the Breakfast Burritos has gone way down. What happened? They are mostly tortilla, little filling. 

Q: Vegetarian lasagna for takeout (same time as meat lasagna. I have 2 vegetarian & 2 meat eaters at home. TY.) A: We’ve tried both vegan and vegetarian lasagna in the case with limited success.

We may try them again in the future.

Q: Six bike lockers is not enough. More bike lockers please. J A: We’re sorry that you found them to be full. We’ll monitor demand and make a decision if we need to.

August 2021 Q: Some who shop here are sensitive to fragrance (allergic). Could staff and Member-Owners be asked to avoid wearing highly scented products? The checkout area is very fragrant.

A: Thanks for the reminder. We appreciate your input. This is covered in our cashier manual and we’ll be sending a notice in our [staff] newsletter.

Q: Denise in customer service has been an angel in helping me shop this week & last.

THANK YOU! Others at front desk have been a great help accommodating my disabilities for many months. Big hearts. ♥ A: We agree! Denise is terrific! We’re happy to help you anytime.

Q: Thank you for carrying von Trapp beer!

Please continue to carry it + their other selections.

A: We will continue to rotate von Trapp selections.

Q: We love the non-vegan sweet potato, black bean quesadillas! They haven’t been available for a while. Any chance they will make a comeback?

A: There is a good chance that they will come back. They will be in our rotation soon and will remain there for a while.

Q: You’ve been out of Drew’s Italian dressing for quite a while. Can you please order some? Thank you.

A: It appears on our vendor’s website as out of stock until 9/2/2021 along with more than 10 of its other varieties. We’re sorry about the inconvenience.

We encourage shoppers to choose based on their values.

Q: Please note boycott of Driscoll’s berries. Thanks!

A: We are aware of the concerns with Driscoll’s and we avoid them when we can. We encourage shoppers to choose based on their values. We do our best to offer a variety of labels with an emphasis on local.

Q: Poppy slaw YEAH!! J A: We’re glad that you like it. We’ll keep it in our rotation. continued on page 7

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

August 2021

food for thought continued from page 5

How to Avoid Nightshades If you are doing a trial elimination or have already determined that you are sensitive to nightshades, here are a few tips for living nightshade-free.

• Read condiment and salad dressing labels carefully. You may prefer to prepare your own from scratch, using nightshade-free ingredients.

• Sweet potatoes are not nightshades, so they make a tasty alternative to regular potatoes.

• Steamed puréed cauliflower makes a nice substitute for mashed potatoes.

Just make sure it’s well drained before mashing or putting in the food processor. Melted butter or ghee makes them especially tasty.

• Consider berries as an alternative to tomatoes in garden salads.

• Certain ketchup and tomato sauce recipes use a combination of puréed carrots and beets. With proper seasoning it may be hard to tell the difference.

Suggestion Box continued from page 6 Q: BRING BACK NITRO COLD BREW!! Please.

A: Our Nitro Cold Brew machine has broken and cannot be repaired. We’re sorry to inform you that it will not be replaced.

“The Nitro [Brew] was never a huge seller or sales builder,” Food Services Manager Dan Hurlbut told Honest Slate; since equipment and nitrogen were quite expensive, it was deemed not worth replacing.

Q: Mentioned this before in the café, eating utensils should be utensil end down. I had to touch the eating ends when getting my fork + knife. Then I saw other people touching the eating ends of the utensils also. This is so unhygienic. Please correct this.

A: This is a mistake on our end and we apologize. The utensils should be ends down.

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• Japanese umeboshi plums offer a tangy taste and can be used in place of tomatoes in recipes.

Nightshades are key ingredients in recipes worldwide and loved by many. Those who experience digestive and/or autoimmune

symptoms when they eat nightshades are better off avoiding them. An elimination/ reintroduction plan can help uncover sensitivity. Through exploration and experimentation, it is possible to enjoy tasty foods while minimizing symptoms.

Nightshade-Free Chili Ingredients: 1 lb. ground turkey or other ground meat 1 diced onion 2 Tbsp. olive oil ½ tsp. ground cumin 2 Tbsp. chopped fresh cilantro ½ tsp. ground white pepper 1 peeled and cubed large fresh sweet potato 1 quart chicken broth 2 Tbsp. umeboshi paste (found in the foreign food section and Bulk)

Umeboshi paste is made from pickled umeboshi plums, has

a strong sweet/salty taste, and thickens the soup slightly.

Instructions: Add olive oil to a dutch oven or large saucepan. Sauté ground meat and onion until the meat is no longer pink and onions are translucent.

Add seasonings, sweet potato, and broth. Cook until the sweet potato is soft.

Stir in umeboshi paste.

August Owner Appreciation Coupons Feature Local Vendors •Aug. 2–8

FREE Ithaca Hummus (Ithaca, NY) 10 oz., all varieties FREE Dozen NY Natural & Pasture Raised Large Brown Eggs (Frankfort, NY) •Aug. 16–22 FREE Once Again Peanut Butter (Nunda, NY) 16 oz.

•Aug. 23–29 FREE RAD Soap Bar (Albany, NY) all varieties, 6 oz.

•Aug. 9–15

Offers good while supplies last. How many of these free items will you score in August?

Based on community feedback from March 2021’s* National Co-op Grocers (NCG) free products mailer, Marketing is now sponsoring a new 4-week program.

What’s the difference? Alex Mytelka reports that Owners and staff expressed a preference for local over national brands and fewer animal products. “We listened, and thanks to Grocery, Wellness, and Cheese we have 4 super awesome vendor-supported coupons ready to go, all local, and 3 are vegan-friendly.” *March yielded an average of 900 weekly coupon redemptions and a boost in the month’s Member-Owner shopper numbers.

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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Glass Recycling Until a few months ago, I was unaware of glass recycling’s potential. I did not know that industrial glassmakers in the U.S. cannot purchase as much recycled glass as they want. Like so many Americans, I had swallowed the pervasive falsehood that glass recycling is impractical. My ignorance was particularly striking since I am active in the Zero Waste movement (as co-founder of the Co-op’s Environment Committee in 2017 and Warren County’s Zero Waste Initiative in 2019). No matter how much we learn in our efforts to bring about Zero Waste, there is always room for improvement.

Glass is heavy, so trucking costs can be an obstacle; but solutions can be found, including freight trains. Even factoring in transportation, greenhouse gas savings of using recycled glass to make new glass are significant.

Advantages of glass recycling Glass is a superb recyclable with an array of benefits. Unlike paper, cardboard, and plastics, glass (like metals) can be recycled an infinite number of times without degradation of quality. In fact, using recycled glass to make new glass actually improves quality, resulting in fewer bubbles and defects. The process is easy because glass jars and bottles are pure glass, not treated with toxic additives such as phthalates, PFAS compounds, or BPA, like some plastic and metal containers.

Recycled glass also has economic and environmental advantages. Glass is made from sand (silica), soda ash, and limestone. Silica must be melted under intense heat, at least 3090ºF (the addition of soda ash lowers this melting point). Using recycled glass saves nature’s resources, reduces the need to mine and process raw materials, and lowers required amounts of fossil fuel. It also reduces air pollution from particulate matter, nitrous oxides, and sulfur oxides. Burning less fossil fuel also reduces greenhouse gas emissions.

Recycled cullet (crushed glass) can replace all raw materials used to make glass, though it generally makes up a fraction of mix. Every 10% of cullet used in the total mix reduces the glass furnace’s energy use by 3%. Six tons of cullet saves one ton of CO₂ emissions.

“Glass is the most beautiful of recycled materials. It is homegrown, infinitely recyclable, saves significant amounts of energy and allows multimillion-dollar furnace equipment to last years longer compared with using virgin materials in production.”

–Neil Seldman To recycle, glass must meet high standards.

Recycled glass must be clean and free of metals and other contaminants, so recyclers must adhere to industry requirements. Even a tiny bit of metal can ruin an entire batch of glass in a glass furnace. That would be a very costly mistake so glassmakers have strong motivation to refuse contaminated shipments.

Prior to delivery for reprocessing, glass must be sorted by color. Clear glass has the highest value, while certain colors bring minimal or no demand. At least one regional facility has optical scanners that automatically sort glass by color.

Due to flaws in U.S. recycling systems, glassmakers are unable to obtain sufficient quantities of recycled glass. You might think that you are doing your part but according to Ann Arbor Recycles, 60% of glass bottles and jars placed in single-stream recycling bins don’t actually get made into new glass.

Greenhouse gas savings of using recycled glass to make new glass are significant.

Recycling programs are eliminating glass.

Neil Seldman, co-founder of the Institute for Local Self-Reliance and director of its Waste to Wealth Initiative, reports that scores of cities have dropped glass from their recycling programs. Yet glass makes up a fifth to a quarter of total recyclables in residential collection.

August 2021

by Tracy Frisch, Environment Committee What’s behind this development? Many sorting facilities—known as materials recovery facilities (MRFs)—complain that glass, which acts as an abrasive when broken (think sandpaper), is too hard on their equipment.

MRFs also have another problem with glass—they can’t make any money with it because it’s too contaminated to meet glass industry standards.

In 2018, Honest Weight’s Environment Committee toured Sierra Processing, the MRF near the Port of Albany that sorts recyclables collected by the City of Albany and other local waste haulers. During the tour, I inquired about an impressively large multicolored pile against the back of the building. Our guide explained that it was glass used to build landfill roads; the mixed-in plastics created the colors. This glass came from glass bottles and jars that people put into their recycling bins; this pile of thoroughly contaminated, no longer recyclable glass vividly illustrated the failure of single-stream recycling. Recycling requires purity, something that single stream (which mixes all types of recyclables in one collection bin) cannot deliver.

The greenest ways to deal with glass Refillable glass bottles and jars are the best option. This form of reuse requires some transportation and washing, but much less energy than processing and melting the glass down. On the Zero Waste hierarchy, reuse is always preferred over recycling.

At Honest Weight, you can buy Meadow Brook Farms milk in deposit glass bottles and Berle Farm organic yogurt in returnable glass jars.* Rather than recycling, these farms reuse these containers over and over. continued on page 9

*Honest Weight Dairy Buyer Laura Angell adds that Hudson Falls-based Argyle packages their 5.3 oz Greek “cutie” yogurts in glass. While they don’t use a deposit system, the jars are certainly recyclable, especially here with our glass recycling bins.

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

August 2021

9

Honest Slate Glass Recycling in the U.S. by the Numbers

• Glass container & fiberglass manufacturers buy 3.2 million tons of recycled glass yearly.

• 2.4 million tons of recycled glass are made into new bottles and jars annually.

• The U.S. glass container industry employs 18,000 people.

• About 1/3 of all new glass containers contain recycled glass.

• 60% of recycled glass becomes new containers or insulation.

• About 1/3 of all glass containers in the U.S. are recycled.

Glass Recycling continued from page 8

Much more is possible. Oregon offers a model statewide refillable bottle system used by a growing number of breweries.

The next best option is a “bottle bill,” or container deposit law. Bottle bills, which we have in New York, give incentives for recycling to consumers as well as to people known as “canners” who gather up bottles and cans for the redemption fee.

Bottle bills generate a much cleaner stream of recyclable glass than curbside recycling, where glass is mixed with other recyclables and often contaminated. Most glass bottles collected under bottle bills are actually recycled.

According to the NYS Pollution Prevention Institute’s 2019 study of the impact of bottle bill expansion for the NYS DEC, “Deposit glass is less contaminated than glass collected as part of curbside, single-stream recycling programs, increasing recyclability and marketability of secondary use glass.”

September’s Book Group Selection:

Thursday • Sept. 9 • 7–9pm

Mindful of Race: Transforming Racism from the Inside Out

by Ruth King

Co-facilitated by the Membership and Anti-Racism Committees

Any questions? Email MembershipComm@honestweight.coop

• clear glass from non-deposit containers • reasonably clean of residue • free of lids • no plastic rings attached • no colored glass, dishes, cookware, metal, or plastic Another solution is glass-only bins and collection sites. Honest Weight recently partnered with Capital District Zero Waste on a new glass-only recycling pilot project (located near the Blue Rhino propane station outside the Co-op). This pilot project has been collecting clean, clear glass containers as desired by its partner, TOMRA, a global corporation known for reverse bottle bill vending machines. TOMRA has a facility in Rotterdam and a glass processing facility south of Rochester to clean recycled glass and turn it into glass cullet.

While fewer people will use such collection sites than use curbside recycling, glass collected at such sites will actually be recycled.

Some waste haulers no longer accept glass in curbside recycling because the MRFs they use (and in some cases own) do not want it. Some waste haulers, such as the local Twin Bridges, have begun offering customers a special glass-only bin.

•Join Zoom Meeting Online https://zoom.us/j/93245124472 Meeting ID: 932 4512 4472

•Facebook link to September’s book event: https://fb.me/e/2UHpJdk3c

We now have bins designated specifically to collect clear glass by the bike lockers on the side of the building, clearly marked with signage. We will accept:

Some of us live in communities with townor county-run transfer stations where residents can drop off sorted recyclables. As long as glass is free of contamination and plastic or metal caps, municipalities can find markets for it. For efficiency of transportation, however, glass brokers ask that glass be aggregated into large truckloads.

As King writes, “Racism is a heart disease, and it’s curable.” Her book brings the mindfulness and compassion of a meditation practice to shed light on how people of all races can begin to heal the dynamics of oppression. We invite you to join us in this HWFC community discussion as part of a transition to a more just and healthy society.

•To join by phone +1 929 205 6099 US (New York) Meeting ID: 932 4512 4472

How to Recycle Glass At Honest Weight

BookHouse offers copies at discount to the HWFC community (with mention of the reading group) as well as audiobook options; or contact Yevette for loaner copies at memberservices@honestweight.coop.

(See more details: page 3, column 3.)

In Germany and Switzerland, 90% of glass is recycled. We can do better in the U.S., but major improvement will require more than individual action, so let’s cooperate to change the world!

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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Board decisions The HWFC Board of Directors approved the following at the 6pm Aug. 3 Board Meeting: The following decisions were made: • The Board approved, until the next meeting of the Board of Directors, Employees who are not absent due to COVID-19 related reasons may access sick time accruals without the need to supply a doctor’s note other than for compliance with applicable laws and regulations.

• Extend until the next meeting of the Board of Directors the suspension of the one-year service requirement and the requirement for a doctor’s note for those with a personal illness to use the Leave Transfer Bank Policy with the modification that FFCRA eligible employees are not eligible for the Leave Transfer Policy.

• On-site committee meetings are suspended until the next meeting of the Board of Directors.

• On-site orientations are suspended until the next meeting of the Board of Directors.

• An amended Unpaid Personal Leave of Absence policy was approved for inclusion in the Employee Manual.

• The Employee Manual Production and Distribution language within the Employee Manual Amendment Process policy was approved for inclusion in the Employee Manual.

• Andrea Shaye was appointed to the Bylaws Panel.

To learn more about Honest Weight Food Co-op committees, visit

A Word on Birds

https://www.honestweight.coop/page/ committees-of-the-board-14.html

Have you heard about the mysterious ailment that’s killing Eastern songbirds?

According to a recent Times Union article, the U.S. Geological Survey is asking people to take down their bird feeders and disinfect birdbaths to reduce potential spread until the cause is identified.

To attend HWFC Zoom meetings, visit our website here.

Back to Masks The CDC has recommended as of early August that all persons, including those fully vaccinated for COVID-19, wear face coverings in indoor spaces throughout the Capital District. It is rare but still possible to get sick or carry and transmit the virus even if you are vaccinated.

Effective Wed. Aug. 4 all employees & Member-Owners are once again required to wear a mask while working or investing time on the clock at HWFC. Store signage will reflect management’s strongly recommendation that customers also wear face coverings as per the CDC and Albany County DOH. “Let me again thank you all for the great job you have done throughout this pandemic.

The Co-op is grateful for each of you and your willingness to continue to work and invest time through all of the challenges that the pandemic poses. Your actions continue to keep people safe and keep people fed,” CCO Rick Mausert stated in an Aug. 4 email to staff and MOs.

August 2O21 Submissions Policy for articles & contributions:

Editors & Contributors: Laura Angell Cara Benson Yevette Buddeau David Bulnes Joyce Chicoine Stephanie Conde

August 2021

Honest Slate

Erin Donahue Amy Ellis Tracy Frisch Elisa Grimm Morgaen Hansen Lynn Huntington

• Preferred maximum length is 800 words.

Don Kennison Alex Mytelka Carol Ostrow Andrea Shaye Janet Sorell Tyler Varese

• 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 Editors do not require preapproval.

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

Affected species include blue jays, robins, starlings, and grackles. While most cases are in the Southeast, outbreaks have occurred as far north as Pennsylvania.

What else can we do? Continue or start the practice of incorporating native plants that provide food, such as berries and nectar, while also attracting insects birds eat. Help save the birds!

We Owe You The Co-op has money waiting for a number of individuals whom we cannot locate.

If you or anyone you know appears on the list below, the Finance Department urges you to contact the Co-op at your earliest convenience: finance@honestweight.coop.

Hank Adams Nishi Beharry Timothy J. Cowper Stephen Dornbush Gillian Eastwood

Eva Foitzik Laurel Holden Maria Kuhsel Emily Mowel Mark Pranys

Lily Ringler Elias Saifan Kimberly Truitt Kenneth Windstein

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 ©2021 Honest Weight Food Coop; 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

August 2021

11

Honest Slate

COMMITTEE C O R N E R

Preliminary committee reports submitted for the Board of Directors’ August 3, 2021, meeting. See meeting packet for details. Full Board-approved committee reports are posted on HWFC’s website.

by Stephanie Conde Environment Committee (EC) ∙ Received edit suggestions from BOD liaison and another BOD member on Zero Waste presentation update; working to finalize and market. ∙ Exploring procurement guidelines or green procurement (systems approach to reducing materials use and associated environmental impacts over materials’ life cycle). Exploring similar manuals from other cooperatives and National Cooperative Grocers’ packaging guidelines to inform our work. ∙ Continuing utility bill analysis compared to Direct Energy (last calendar year). ∙ With Membership Committee (MC) headed fruitful Can I Recycle This? book discussion on July 8. Insights and questions should benefit Zero Waste work.

Membership Committee (MC) ∙ Orientations continue via Zoom. Some in-person orientations have been held.

Feedback to follow. ∙ Bulletin Board looks fine and within guidelines. ∙ September’s book discussion, in conjunction with Anti-Racism Committee, will be on Mindful of Race: Transforming Racism from the Inside Out by Ruth King. ∙ Discussed meeting format (in-person vs.

Zoom); advised BOD Zoom is preferred with occasional in-person sessions as needed. ∙ Discussed and reviewed Bylaws changes and updates. ∙ Were advised that CCO search continues, interviews are starting. ∙ Discussed format for Member-Owner (MO) attendance during comment period (5:30–5:45) and during remainder of MC meetings.

Elections & Nominations Committee (ENC) ∙ Discussed strategies for more effective BOD and ENC recruitment, including effective outreach during COVID and members’ thoughts on BOD service (from Oct. 2019 survey). Requested BOD advise how they can be involved in ongoing BOD nominee recruitment. ∙ Discussed restarting ENC/Voting Handbook Procedures project.

Membership Committee Seeks New Members The Membership Committee (MC) currently meets virtually every second Monday.

Do you have time, talent, and desire to be on the Membership Committee?

This committee needs MOs in good standing who can

• collaborate to promote an equitable Co-op

• follow through and complete monthly items

• attend MC and general Membership Meetings Email address below if interested in earning hours as a Membership Committee member. You can visit with the committee to ask questions or one of us can review with you what we do!

MembershipComm@honestweight.coop

Nutrition and Education Committee (NEC) ∙ Agreed meetings will continue via Zoom. ∙ Changed meeting schedule (now every 1st and 3rd Monday at 5:30pm). ∙ Submitted Meat Chart for Poultry to Meat Dept. for feedback and addition of information not available to NEC. ∙ Submitted article on benefits of fermented foods to Honest Slate.

Communications Committee (CC) ∙ Honest Slate begins 4th year of publishing. ∙ Meetings will continue via Zoom. ∙ CC now offers proofing, editing, consultation, and design for Membership events and initiatives. ∙ Copy deadline for September issue is Aug. 25. Next publishing date is Sept. 9.

Personnel Committee (PC) ∙ Employee Manual revisions continue. ∙ Advised BOD that hybrid meetings should be in the future of Co-op governance meetings (flexibility should increase participation; HWFC remains productive in virtual environment). ∙ Requested BOD approve Employee Manual changes (corrected typo; revised sections on Unpaid Personal Leave, Vacation, and Recording Work Hours) and addition of “Employee Manual Amendment Process” section.

Finance Committee (FC) ∙ Reviewed draft financial performance for 2020–21 fiscal year. Final financial results will be available after completion of annual audit.

∙ Sales were below budget for 2020–21 though many departments saw increased sales. Wellness, Bulk, and Food Service (severely impacted by COVID pandemic) had lower sales. ∙ Personnel and Owner time commitment expenses were lower for 2020–21 due to short-staffing of Co-op during pandemic. ∙ FC meetings will continue to be held in hybrid fashion (with both in-person and virtual attendance). ∙ Briefly discussed ideas for FC work plan.

Sales and Fiscal Performance (for 12 mos. ending June 30, 2021) ∙ Ordinary Income increased $306,568 to $529,015 vs. $222,447 last year ($294,490 under budgeted amount of $823,505). ∙ Net Income decreased $747,375 from $1,150,858 (last year) to $403,483 ($146,191 under budgeted $549,674). ∙ EBITDA decreased by $974,319 to $980,824 vs. $1,955,142 last year (under budgeted $1,189,187 by $208,364). ∙ Total Expenses were down $543,366 or 4.73% from $11,482,374 last year to $10,939,008 (under budgeted $11,158,648 by $219,639 or 2%). ∙ Costs of Goods were down $286,603 or 1.33% at $17,020,939 vs. $17,307,542 last year (under budgeted $17,597,790 by $576,851 or 3.3%). ∙ Overall Gross Profit was down $236,798 or 2% at $11,468,023 vs. $11,704,821 last year (under budgeted $11,982,153 by $514,130 or 4.3%). Gross Margin was 40.25% vs. 40.34% last year (under budgeted 40.51%).

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

Co-opportunities:

by Yevette Buddeau,

Membership Manager (MM)

Thanks to all who are sticking

together through these times! There sure are some ups and downs, huh? I’m ever impressed with all the ways and reasons Co-opers bring themselves to HWFC and stay involved. There is no shortage of hot topics that we can discuss, agree on, or disagree on; please always remain respectful and open to all at the Co-op and be sensitive to whether the point of view you are promoting is landing well with the person you are talking to, especially if that person is in a role that doesn’t easily allow them to remove themselves from the conversation.

Degrading and demeaning points of view about other people, choices, and views are unproductive and better left unsaid. Let’s keep working together to make the Co-op a positive and healthy place to own, work, and shop!

Summer historically offers us a lull in activity at the Co-op. We go on vacations, slow down, and enjoy the days and summer energies. Time investments at the Co-op tend to slow down a bit as well, with some of the less structured Member-Owner positions seeing fewer MOs for the July and August months. Enjoy the time and come back refreshed! We do still have some opportunities available for MOs looking to come in, and we always love to see you.

Bulk is looking for MOs on Mondays and Tuesdays at various times of day. There are shifts for both light duty and heavier duty available. Reach out to Justin. hardecker@honestweight.coop and Phil. enriquez@honestweight.coop, or call the Bulk Department at 518-482-2667, ext 259, to set up a time to come in.

The Meat and Seafood Department is looking for MOs who like meat and seafood, being on their feet, and helping customers to do time commitments as “meat minders” each

August 2021

mEMBER-oWNER Announcements Let’s keep working together to make the Co-op a positive and healthy place to own, work, and shop.

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

day of the week from 6–9pm. Meat minders will become knowledgeable about the products we sell in Meat and Seafood, answer customers’ questions, straighten and stock our shelves, and help deter theft by providing excellent customer service. Contact Mo.durr@honestweight.coop or Stephenq@honestweight.coop to sign up.

invested equals an hour in an MO’s account for all hours done on or off HWFC property.

If you need assistance with hours, or if you have extra hours that you would like to donate to the MO hours bank, contact Yevette at memberservices@honestweight.coop.

We’re happy to do what we can to accommodate our active community and make the Co-op and the Member-Owner program as successful and cooperative as possible.

Marketing is looking for one weekly MO to help the Marketing Department stock Co-op branded merchandise, upkeep shelf-level signage (local signs, Co+op Basics, etc.), and other miscellaneous projects. Ideal availability is Monday through Friday between the hours of 7am and 3pm, but we can be flexible if someone is really interested! Contact AlexM@honestweight.coop to sign up for this opportunity.

We’re very sorry to inform the community of two losses this month. Richard Clandorf was a longtime Member-Owner who had done hours in multiple departments and was engaged and involved in multiple committees.

Richard never shied away from speaking his mind and he’ll be missed by many. View his obituary here.

A couple of quick reminders for Member-Owners. Our incentivized time for MOs investing time on Co-op property ended on July 6. From July 7, 2021, forward, an hour

HWFC Supports Anti-Racism • Still interested in learning about anti-racism and what implicit bias is?

• HWFC has just the training for you!

• Member-Owners and staff have until the end of August to do the Kirwan Institute’s Implicit Bias Training for MO hours or staff pay.

We also lost a longtime staff person, John Lynch, to a bicycle accident in July. John was a bicycle safety advocate and social justice advocate, among all the other things that were commendable about his character. No obituary is available for John at this time.

Our hearts and condolences go out to all those who knew and loved John and Richard. Hug someone and enjoy the moment.

The Co-op will provide hours via MO time investments or staff paid hours to all who complete the Kirwan Institute’s Implicit Bias Training by Aug. 31, 2021. Don’t wait! The training takes a couple of hours but can lead to eye-opening thought processes that are important to leave space for.

Check out the write-up and directions here, and don’t forget to submit your completion form at the end in order to get credit for your time.

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