February 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.

FeBruary 2O21

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

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

High Attendance Marks Quarterly Membership Meeting Board, Committees Finesse Virtual Gathering, Support Rich Discussion voting results Capping a full year of major adaptation to pandemic times, Honest Weight’s Board of Directors and its committees have met the challenge of implementing a safe and accessible system to hold required meetings.

Planning, patience, and painstaking perseverance paid off at Sunday, Jan. 31’s Membership Meeting with well-orchestrated presentations and adept fielding of technical support for the 184 Member-Owners in attendance.

To facilitate participation, Board members regularly coached attendees with instructions throughout the meeting for posing questions and comments, as well as clarifying voting directions.

Thank you to the 184 Member-Owners joining us at our third remote HWFC Membership Meeting.

Please note: “non-confidential” phone or Survey Monkey data are only used for election/ voting/ vote counting and will not be “data mined” or used for any purpose in the future. ALL measures were PASSED; here are the results. Note: Our Bylaws require 2/3 of present voting members’ approval to pass.

Vote 1a: Proposed Change to Bylaws Section 461.1: (157 ballots cast) •148 approved · 7 rejected · 2 did not vote Approved by 94%

It’s not too early to think about taking a leadership role and running for the HWFC Board of Directors. The election is in April but the 2021 Board election nomination form will be released in March. Download it or find a paper version at HWFC’s Customer Service You may desk—fill out and submit! wonder...

for the Co-op. It also carries a fiduciary responsibility to protect the Co-op’s assets.

The Board does not directly control the store’s daily operations but does determine the Co-op’s management structure and hires, and supervises the store’s senior management.

What exactly does the Board do?

The Board recommends major policy decisions and objectives to the Membership for approval and facilitates long-range planning

honestslate@honestweight.coop

•148 approved · 6 rejected · 2 did not vote Approved by 95%

Be a part of the leadership team and run for the Board—email questions to the Board at BoardAdmin@honestweight. coop or the Elections and Nominations Committee at electionscomm@honestweight.coop!

Vote 2: Should we adopt the proposed changes to the Member-Owner Manual on Member-Owner Accountability? (155 ballots cast) •141 approved · 9 rejected · 5 did not vote Approved by 90% Vote 3: Should we adopt the proposed changes to the Member-Owner Manual on Member-Owner Conduct? (155 ballots cast)

Vote 4: Should we adopt the proposed changes to the Member-Owner Manual on Member-Owner Training? (156 ballots cast)

•148 approved · 6 rejected ·1 did not vote Approved by 95%

With a Q&A session allowing MOs to air many relevant queries, our Membership displayed continued commitment to participatory governance.

•151 approved · 5 rejected Approved by 97%

•142 approved · 9 rejected · 4 did not vote Approved by 92%

Vote 1b: Proposed Change to Bylaws Section 461.3 and 420.2(d): (155 ballots cast)

Vote 1c: Proposed Change to Bylaws Section 420.3(a): (156 ballots cast)

Vote 1d: Proposed Change to Bylaws Section 420.4: (156 ballots cast)

•148 approved · 5 rejected · 3 did not vote Approved by 95% –The Board of Directors Honest Weight Food Co-op

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CONTENTS Book Group Debuts!.................. 3 Pandemic Plunders Supply........ 4 Food for Thought: Got Milk?..... 5 Q&A............................................6 Wigglers Work Wonders............ 7 February Board Decisions.......... 8 Committee Corner......................9 Co-Opportunities..................... 10 https://www.honestweight.coop/

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HWFC Environment Committee: Calling All Members!

HWFC’s Environment Committee formed in 2017 to review environmental aspects of Co-op products and processes.

Our Co-op’s Mission includes promoting “ecologically sustainable ways of living” and engaging in “cooperation and respect for humanity and the earth.”

While sustainability values have long been integral to the Co-op, a dedicated manual or guide for how and why environmental decisions are made at the Co-op does not yet exist.

The Environment Committee was recently approved by the Board to begin assembling ideas for such a manual, and we invite your input.

We envision a manual along the lines

of what the Nutrition and Education Committee’s Food and Product Manual provides for the Co-op’s food policy, working with our Honest Weight community to create guidelines focused on our environmental policy.

The Environment Committee foresees this manual as providing a road map for how environmental decisions are made at the Co-op and on what basis. It could serve in part to document the Co-op’s environmental achievements made to date, in addition to guiding future actions.

We invite your input!

We look forward to hearing from those who want to work on this initiative with us and help shape the environmental actions of our Co-op.

If you would like to offer comments, make suggestions, or be involved in the development of this manual in some way, please send an email with the subject line “Environment Manual” to environmentcomm@honestweight.coop.

Honest Slate

February 2021

memBer-to-memBer

Curbside Continues

bulletin

“Yes, curbside is still thriving and will remain in place throughout the winter!” reports Alex Mytelka. “We are treating curbside as an added benefit...during the pandemic.”

board

Have you seen our “Member-to-Member” bulletin board? We want to provide a space for HWFC members (including staff, Owners, and Member-Owners) to share and coordinate information and social activities such as Co-op issues, charity events, sports, outings, tours, book groups, etc., with flyers or cards.

Do you have something you would like to share? Please do! Anything you post must be identified—signed and dated with an email or phone as contact info. All postings should be worded respectfully. This is not the place for pamphlets, business promotion, or commercial announcements. Items will remain posted for 90 days or until the event date.

The bulletin board is located in the exit hallway. If you have questions, please email the Membership Committee at Membershipcomm@honestweight.coop.

Fulfilling 25-35 weekly orders (mainly to Owners), dedicated staff and MOs remind us to plan ahead. “The program gets busy and we may not be able to shop for you the same day as you send your list,” said a team member. “So if you need a shop done on a [certain day], let us know in advance.” Also keep in mind that supply chain issues may affect product availability (see page 4).

Here’s how it works: • Prepare a detailed list of up to 25 items (8 apples = 1 item). Be specific (e.g., organic or conventional, how many ounces or pounds for Bulk/Meat/Cheese items, whether substitutions are okay, etc.)

• Email your list, member number, and the best phone number to reach you to curbside@honestweight.coop.

• A curbside team member will reach out to schedule your shop and pickup.

• Arrive close to your scheduled pickup time as no refrigeration is available.

Owners can schedule curbside pickups Monday–Friday 9:30am-3pm.

It’s Time to Reclaim Annual “Best of” Title Let’s Engage in Some Friendly Competition!

Readers, are you familiar with the annual “Best of” awards organized by Albany’s Times Union? Well, believe it or not, in last year’s contest, a grocery chain won in the category of health food store/co-op, somehow edging out Honest Weight Food Co-op!

WHAT?!

officially

outrageous

What can we do about this? Plenty! Let’s vote in droves, reclaim our rightful title, and show the Capital Region that HWFC is unquestionably the best health food store and Co-op around.

“...the battle between grocery chains and local co-ops rages on.”

–Times Union

Get ready to cast your ballot during the voting period Feb. 22–March 4. Watch for further announcements on social media.

“As the nomination tallies roll in, these... health-conscious markets are neck and neck,” the Times Union reported Jan. 29.

“Can Honest Weight reclaim the top spot?”

TU predicted a “race to watch closely.”

Let’s show our Co-op pride!

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

February 2021

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Honest Slate

Finding Solidarity and Purpose at HWFC’s Inaugural Book Group

by Susan Andrews

“The book encourages us to think of food not as expenses but investments.”

Honest Weight Food Co-op’s book group held its first meeting via Zoom on Jan. 14, 2021. January’s book selection was Grocery Story: The Promise of Food Co-ops in the Age of Grocery Giants by Jon Steinman.

Some folks may remember Steinman, who paid a visit to HWFC in April 2019 to discuss and sell his then recently released book. The book group will continue meeting virtually from 7–9 pm on the second Thursday of every odd month (March, May, July, etc.).

Prior to discussion, Membership Committee Chair Cara Benson paid tribute to longtime committed HWFC member Stephen Winters, who served as the impetus behind the book group. Stephen passed away on New Year’s Eve (see page 10). “The book group would not have happened without his guidance,” Cara stated, lauding Stephen for setting up the 20% book group discount with the Book House of Stuyvesant Plaza. He will be greatly missed by all.

Approximately 10 members attended. The everyday familiarity and history between book group participants was evident; comments, opinions, and other insights provided an engaging, thoughtful evening. An online platform is not ideal for a book group but did not hamper the discussion one bit.

And for one participant, me, it allowed for a glass of wine while listening to the conversation—which is not something I would have done in the Co-op Community Room.

The evening opened with a brief discussion around cooperative core principles, which include investment in family, neighborhood, and community. All agreed with the heartfelt sentiment of a participant who stated that our Co-op provides members with “solidarity and purpose.” The rest of the meeting served only to support that statement.

Four topics emerged as discussion developed.

1. What is a slotting fee?

A slotting fee is a one-time, lump sum payment a vendor pays to the grocer to have its product featured on store shelves and stored within the facility. The slotting fee is controversial, viewed by many as discrimi-

natory since most small businesses cannot afford it. Large-scale grocers may believe the fee protects against product failure, stating that a majority of new product introductions fail.

Slotting practices also occur in smaller grocery settings. Grocery Story cites one story of a small-scale chocolate vendor required to clean and organize shelf space displaying candy products in exchange for product placement. A store employee familiar with our stocking practices reported that HWFC does not use a pay-to-play policy; although some Co-op suppliers—in particular, bread vendors—do have specifically allotted shelf space and stock their own shelves.

“It made me more appreciative of our Food and Product Manual.”

2. What is local?

A longtime member explained that over the years—and as a result of the increase in HWFC product types—the definition has broadened to accommodate suppliers far and wide. Of note, some local suppliers repackage products grown elsewhere. For example, Tierra Farms roasts and redistributes nuts not grown locally—making the business local, but not the product.

The store actually carries two groups of local products: regular items, and those that pass on an extra 5% local discount to the customer (generated automatically at checkout).

We foster relationships with local farmers and carry local products more so than chain groceries.

3. Vendor connections How do producers reach potential retail partners? One participant described a difficult past experience in which she tried to establish a market for small-scale farm products in the Mohawk Valley. She suggested that small farmers would welcome advice; others agreed on the need for written information.

Another reported that Honest Weight receives regular vendor requests inquiring how to partner. Co-op staff are often invited to community events and symposiums (e.g., Cornell Cooperative Extension meetings) to talk about participating.

How are working relationships between the store and local vendors generated and maintained? Since the Co-op needs to secure products with varying delivery schedules and reusable packaging options (think bins for apples), communication is important. HWFC prefers electronic messaging regarding availability, price, and quantity.

Participants contrasted HWFC’s buying customs with those of grocery chains practicing strict delivery and receiving schedules.

While farmers prefer once-a-week delivery, the Co-op likes more frequent arrivals in order to offer the freshest produce on the shelves. Unlike chain stores, Honest Weight will often compromise to find what works mutually, a staff attendee reported; each department deals with suppliers differently, and all are committed to consistent, healthy relationships.

HWFC vendor payment procedures are also distinctive. Large chains issue payment 30 days after delivery. This requires farmers to float bills over the season, which is just not possible for many vendors. In contrast, the Co-op pays more frequently, and sometimes in cash. Larger chains generally offer less opportunity for negotiating. All agreed that we need to have humane relationships with our vendors and that a continued focus on fostering good relationships with the smaller guys is critical. Money spent locally stays local.

4. Considering Governance Lastly, discussion gravitated to the role of the Board and committees. Several wondered to what degree we take recommendations to heart, discussing committees’ roles and how effectively governance works. Avid discussion revealed how important these issues are to active members. continued on page 10

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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February 2021

Honest Slate

How the Pandemic Affects Our Food Supply

To start, novel coronavirus–related staff reductions have impacted every link in the supply chain. Symptomatic and sick workers aren’t available to plant, harvest, produce, ship, or sell food. The chain moves, but more slowly.

Next, while delayed planting is not uncommon, some farmers postponed planting for an unusual reason last year. The California Farm Bureau Federation reported in May 2020 that one-third of farmers hadn’t been able to plant yet due to lack of per-

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How has the coronavirus pandemic affected this normal chain of events? Oh, let us count the ways!

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Variations occur regularly. Weather can delay planting and harvesting of crops. A reduced labor force can make it harder to process the crops quickly. Fluctuations in oil and gas markets can add to the cost of shipping. Consumer demand sometimes shifts unexpectedly, resulting in delays or shortages.

Lastly, shoppers have caused the market to shift. With Americans of all ages spending more time at home, we’re also cooking more at home. We’re buying more groceries, leaving fewer items on the shelves.

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• Farmers plant, grow, and harvest crops.

• Manufacturers process and prepare crops.

• Distributors transport food to retailers.

• Retailers sell food to consumers.

fo rk r

To understand their absence, it helps to know how the supply chain works. Food supply and distribution is a complex process. For simplicity, this article will discuss four basic steps:

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Links in the Chain

Processors and manufacturers are finding that, even if they have enough product, they may lack adequate containers for packaging. Canning jar sales saw a 600% increase in August 2020 as more home cooks tried canning. This left fewer glass jars available for food producers.

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Q. Where are they?

Held up in a supply chain A. disrupted by the pandemic.

Employees well enough to work need to have protective equipment and to work farther apart, which slows production. To offset this loss of time and productivity, companies have simplified the sizes and varieties they’re offering. Canned tomatoes, for example, may still be packaged in 14-ounce but not 28-ounce cans.

Dem

What do these all have in common? No, they’re not ingredients for a 1950s-inspired casserole. Rather, they’re items that HWFC shoppers have asked about via the Suggestion Box since the pandemic started one year ago.

sonal protective equipment (PPE) for their workers. This can lead to delayed and possibly reduced harvests potentially affecting availability and food prices.

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Potato chips. Soups. Canned chicken and tuna. Cornflakes. Peanuts.

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How has the Co-op responded?

Stephen Quickenton, Operations Manager, reported that Co-op staff and shoppers have been creative and flexible. Staff are searching for substitute products that still meet our buying guidelines. Shoppers have been more willing to purchase different sizes and brands.

To illustrate, Stephen cited the Meat Department’s experience early in the pandemic. Last spring, Freebird Chicken was not selling retail-sized containers, only bulk packages; so the Co-op bought the chicken in bulk and the department packaged it on site in retail-sized containers.

by Elisa Grimm

If what you’re looking for isn’t there, you may find acceptable alternatives.

Ask Staff for recommendations!

David Aube, Grocery Buyer, tracks product availability and informs staff. Reasons for changes are broad. Global restrictions have slowed shipping of international ingredients and goods, such as spices and teas. Food distributors have placed buying limits on grocery store orders, just as grocery stores have placed buying limits on shoppers. Long-term buying contracts also have been affected. National Co+op Grocers (NCG), to which Honest Weight Food Co-op belongs, regularly negotiates buying contracts with producers. Many contracts happened to expire during the pandemic; the worldwide crisis has slowed renegotiations and thus product supply. David said he has “separate deals through brokers and sales reps,” so the Co-op has multiple sources and need not rely solely on NCG.

Processing Peanuts

Justin Hardecker, Bulk Manager, commented on the peanut supply. Most peanuts sold in HWFC’s Bulk Department are purchased from UNFI, a national natural foods distributor. Through UNFI, the Co-op orders peanuts from a North Carolina peanut processor. Justin reflected that Bulk is “always looking for options available through local distributors. This helps broaden our network so we have more options.”

He added, however, that “peanuts are a fairly cheap commodity, with relatively low profit margins, so there is little incentive for other distributors to carry them.”

While we don’t know exactly what caused the peanut delay, Justin observed that they were very fresh when they finally arrived.

If what you’re looking for isn’t there, please know that our Co-op staff have been working diligently to supply what is available and you’ll likely find an acceptable item nearby. You are always welcome to ask about what’s available and possible substitutes. You might even find a new favorite!

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

February 2021

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Honest Slate

Food for Thought : Does Milk Do a Body Good?

by Joyce Chicoine, Nutrition and Education Committee From a young age, I was taught that milk and other dairy products are an important part of a healthy diet. In the 1960s, when we learned about nutrition in school, dairy was considered one of the four major food groups. Then, in the 1980s and ’90s, bombarded with “got milk?” and “milk does a body good” advertisements, we were told that drinking milk is good for our bones and helps us grow big, strong, and muscular. Those ads may have exaggerated the benefits but milk does contain some important nutrients, such as calcium, magnesium, and vitamin D. It also contains three macronutrients: carbohydrate (lactose), protein (casein), and fat. For those who do choose to consume milk and other dairy, here are some factors to consider. This information is mainly regarding cows’ milk, but some of it also applies to milk from goats and sheep.

Milk and Macronutrients

Fat: During the low-fat diet trend that started in the 1970s, low-fat and fat-free (skim) milk became available. Recently, however, whole-fat milk seems to be making a comeback. The USDA recommends whole milk for toddlers up to age two, as they need fat for healthy growth and development.

Whole milk contains about 3.4% total fat— saturated fat, as well as polyunsaturated and monounsaturated fat. It can raise both HDL (high-density lipoprotein) cholesterol and LDL (low-density lipoprotein) cholesterol. Generally, HDL is considered “good” and LDL is considered “bad.” However, as discussed in Sept. 2020’s Honest Slate, LDL cholesterol is not so bad if the LDL particles are large and “puffy.” It’s the small, dense LDL particles that we need to worry about.

Fortunately, research seems to indicate that “the saturated fats in whole milk can change your LDL cholesterol from small dense particles into larger and less harmful ones.”

HWFC does not provide medical advice.

Please check with a health care practitioner before treating any condition. See page 8 for all policies and full disclaimer.

First of a two-part series

Cows’ milk can contain both omega-3 and omega-6 fatty acids (as well as omega-9, which is a monounsaturated fat). People who consume the standard American diet generally get more than enough omega-6 fatty acids but could benefit from more omega-3. Milk from organic grass-fed cows is naturally a bit higher in omega-3 than milk from conventionally raised, grain-fed animals.

A1 vs. A2 Casein

Carbohydrate: The carbohydrate naturally found in milk is called lactose. Some people cannot tolerate lactose because their bodies are deficient in lactase, the enzyme needed to digest it. They may experience symptoms including diarrhea, gas, and/or bloating after consuming dairy products including milk. To mitigate these symptoms and still enjoy cows’ milk, one can buy lactose-free milk (which the Co-op does not carry) or take a lactase supplement.

Dr. Gundry recommends avoiding A1 casein and consuming only dairy products containing A2. Of course, switching over to A2 milk will not help with lactose intolerance as that is a separate issue. Most cases of lactose intolerance are self-diagnosed, however, so it is possible that symptoms are incorrectly attributed to lactose when they may actually be caused by the protein. A2 milk is already being marketed in Australia, New Zealand, and California.

Protein: The protein in milk is called casein.

Some people who believe they have lactose intolerance may actually be sensitive to casein. In this instance, lactase supplements will most likely not relieve symptoms. Casein allergy symptoms may include swelling of the lips, mouth, tongue, face, or throat, or skin reactions like hives. Symptoms may even resemble hay fever, including nasal congestion, itchy eyes, runny nose, sneezing, coughing, and/or wheezing. In extreme cases, some can even experience anaphylaxis, a life-threatening allergic reaction.

A2 Dairy Product Sources

At least two types of casein exist: A1 and A2. Growing evidence shows that A1 casein is responsible for many symptoms of milk intolerance. According to Dr. Steven Gundry, A1 casein may contribute to: •Blood sugar concerns •Heart health issues •Digestive issues •Dairy product intolerance

The cow’s genetic makeup determines the type of casein in its milk. The popular blackand-white Holstein breed typically produces A1 milk. Other breeds, such as Jersey and Guernsey, are more likely to produce A2. Farmers can selectively breed cows to produce A2 casein. Also, cows are not our only source of milk. Goats, sheep, buffalo, and even humans all produce A2 casein, which could explain why some people tolerate goats’ or sheep’s milk better than cows’ milk. continued on page 6

A lesser-known reaction to casein may be experienced by some individuals who are diagnosed with autism spectrum disorders and may have problems with the chemical breakdown of casein. During digestion, a peptide called casomorphin is formed in the body of an affected person. Casomorphin is actually an opioid that is related to, and even more potent than, morphine. The result is behavioral changes such as those associated with autism, as well as a strong addiction to milk and dairy products. Glu-

ten can cause a similar reaction. That is why, according to the Autism Research Institute, some people with autism spectrum disorders do better on a gluten-free/casein-free diet.

I first learned about this over 25 years ago.

My son has an autism spectrum disorder; when we eliminated all dairy from his diet, his health and ability to function improved significantly. While not true for everyone on the autism spectrum, it is common enough that the Autism Research Institute continues to address it on its website.

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

6 Q: More dividers for Produce section.

Customer says: “It’s scary.” J A: We have changed the layout in Produce to allow traffic to flow for better social distancing. We encourage shoppers to check our Instacart or curbside options or to shop before 10am or after 7pm when we are less busy.

Q: I needed some specialty things and the worker @ cheese counter went the extra mile + helped me find everything. She was great!

A: Thank you very much! We’re always happy to hear about our helpful staff. Thank you for letting us know!

Q: Can you please stop putting bacon in so many of the soups?

A: We offer a vegan soup every day. Is there a particular soup that you would like to see without bacon?

Q: [I have an idea for] HW leaf bags = FREE ADVERTISING. Sell them, I will buy some!

A: That’s a really great idea! Thanks! We’ll look into making it a reality.

Q: Isn’t palm oil a no-no? Earth Balance peanut + coconut oil spread has it.

A: Earth Balance uses RSPO [Roundtable on Sustainable Palm Oil] member organizations to source its palm oil. You may learn more at RSPO.org.

Q: “Best ham + cheese quiche I ever had” [customer call].

A: Thanks very much for taking the time to let us know! We’re glad you liked it.

Q: Product requests: St. Dalfour apple cinnamon jelly; One Degree Sprouted Brown Rice Crisps cereal.

A: We will research how St. Dalfour apple cinnamon jelly may fit in with our jelly set. We will pick up One Degree Sprouted Brown Rice Crisps cereal. [HWFC’s Bulk Department also carries apple jelly.]

Q: Undercover Milk Chocolate Crispy Quinoa.

A: We have added Undercover Milk Chocolate Crispy Quinoa to our shelves.

Q: Please bring back Patagonia snack bars— they are great!

A: We now have them in stock.

February 2021

Honest Slate

Q&A

from the Suggestion Box

Q: Cashier Devin is amazing! So helpful and knowledgeable!

A: We absolutely agree! He adds professionalism and above and beyond customer service to every interaction he has at our Co-op!

Does Dairy Do Right by You? continued from page 5

How Animals Are Raised

Another factor that should be considered when selecting milk products is the animal’s diet and living conditions. As stated earlier, organic grass-fed is superior to grainfed because it produces milk with a higher amount of omega-3 fatty acid. It also stands to reason that an animal that roams freely in a pasture is healthier than an animal that spends almost its entire life confined. Some farmers inject their cows with recombinant bovine somatotropin (rBST), formerly known as bovine growth hormone, a “genetically engineered hormone [that increases] milk production.” Naturally, rBST leaches into the animal’s milk. It is unclear whether this is harmful to humans. Its purpose is not to improve the quality of the milk but to increase milk production and, consequently, profits. The Co-op does not carry milk products containing rBST.

Homogenization

Homogenization is the process of emulsifying fat globules in milk so that the cream does not separate and rise to the top. An alternative to homogenization is to put milk in a sealed container and simply shake it before use. Homogenized milk must be enriched to make up for nutrients lost in the process.

Pasteurization

Pasteurization (named after Louis Pasteur, the 19th-century French biologist and chemist who first discovered its principles) is the process of heating milk to kill pathogens. Pasteurization kills germs and

Q: I’m interested in Teeccino tea. You carry it currently but I would like the Maca Chocolaté. Thank you.

A: We’ll research how it may potentially fit into our selection.

Q: Top Seedz crackers. Local crackers—can we carry?

A: Thanks for the lead! We’ll look into bringing Top Seedz into our specialty foods department. prevents illnesses caused by harmful organisms. It also extends shelf life. Unfortunately, it also kills beneficial bacteria and, like homogenization, the process removes some healthy nutrients found in raw milk that must be replaced.

Dairy Products

Besides liquid milk, a variety of food products are made from milk and milk by-products. Cream and butter are simply milk fat.

Butter is cream that has been processed to the desired consistency. Ghee is butter that has been further clarified, meaning that the water and milk solids have been removed.

Cheese, yogurt, and kefir are all made from fermented milk, to which beneficial organisms and other ingredients have been added to expedite the process and enhance flavor.

Summary

I look for milk/dairy products • made with whole (full fat) milk • from humanely raised (and preferably grass-fed) animals • containing A2 casein • with no rBST (or rBGH) • pasteurized rather than raw (unless ultra-fresh from a perfectly healthy animal, and handled properly to avoid adding contaminants) Even with precautions taken and this information in mind, some people still choose to avoid animal milk because of sensitivities or allergies. Others simply prefer to eat and drink plant-based products.

Next month’s “Food for Thought” will focus on plant-based alternatives to milk and other dairy products.

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

February 2021

A Recipe for Garden Success Combine lettuce that is a little past its

prime, some eggshells and coffee grounds, throw in the peelings from a carrot or two, add a few dead leaves from a houseplant and you will have a feast. A feast for red wiggler worms. These little workers will turn that recipe and any other fruit or vegetable remains into rich fertilizer for your houseplants and gardens.

These sometimes maligned creatures offer you an easy and efficient way to create an organic fertilizer that is hard to beat. Darwin is quoted as saying, “It may be doubted whether there are many other animals which have played so important a part in the history of the world, as have these lowly organized creatures,” so give worms a chance in your gardening efforts. When you compare the cost and benefits of this fertilizer to commercial fertilizer you will see how economical this method is.

How to get started You can create your own worm hotel using ordinary storage bins or, for a modest sum, purchase a ready-made upward migration stacking bin system, which is what we have used for well over a decade for our vermiculture. “the cultivation of annelid worms (such as earthworms or bloodworms) especially for use as bait or in composting.”

With dozens of ways to create your own system, you can find lots of how-to videos on the internet. One of the more interesting methods I found was utilizing 5-gallon buckets from food establishments. These offer the added benefit of being food safe containers.

To make your own you need three buckets or bins with quarter-inch holes drilled into the bottom of the middle and upper layers.

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Honest Slate

by Lynn Huntington

Add a drain spigot used for coolers in the bottom layer to drain off excess liquid that you will dilute 10 to 1 to make a liquid plant fertilizer. Then you need one cover and you are set for equipment.

Worms will not touch junk food or fried food.

The best worms for this application are red wigglers, which are now widely available online or in bait shops. If you want to do a trial to see if you enjoy this you can start with just one bin. If it works for you then you can get your worms into a bigger home when the time is right.

come compost. As they are fed more, the worms reproduce more. I find that for the busy gardener this is a very handy self-regulating reproduction system. Note that these worms will not survive our winters so finding a spot inside is your best bet.

Setting up the bin

Some people use their vermiculture bin as a coffee table, which is a testament to this no fuss and no odor method of composting. I keep mine in the cellar on two concrete blocks, which makes it easier to feed and easier to drain the liquid.

1. Layer inside the bin

just like you would an outdoor pile. I started mine in the middle section of the bins with a layer of wet coir (coconut fiber), a cup of red wigglers that I got from a friend, and food waste that included no protein; please note that the worms won’t touch junk food or fried food and they’re not crazy about citrus so offer that in small doses.

2. I then covered the whole lot with some chopped leaves and cut-up unbleached cardboard egg cartons. A little covering of dampened burlap makes a very fine top coat but these creatures don’t seem awfully fussy, so while you want to avoid newspaper you can just leave it at the egg cartons—you just want the food waste to be covered. The bottom section of the bins I left empty, to collect liquid that will drain through the drilled holes, and the top bin was also left empty.

3. As you create more food waste you can

add it to the bin when you have time. Eventually the middle bin will become quite full.

4. You can then repeat the starting recipe in the top section of the bins.

I have often ignored my worms for long stretches and they eventually die and be-

Fertilizer vs. outdoor compost Note that I call the results of these efforts fertilizer. Compost from an outdoor pile or bin that has completely broken down is spread luxuriantly on your garden beds and into planting holes for shrubs and trees.

The composted results of vermiculture are rich in vitamins and minerals and a potent fertilizer. You can use just a cup in the soil of a heavy feeding plant like tomatoes and considerably less than that for light feeding plants.

Skip fertilizing legumes or nasturtiums with your composted scraps from the bin or the plants will provide you with beautiful foliage and no blossoms. You can be very miserly with your black gold; use too much and you risk burning the plants.

This is an easy and fun project for children to manage as well. The only job that is somewhat time-consuming is harvesting the castings, which is what the finished product is called. For this you need a bit of time and an adult but this happens only twice a year for me. I hope you get started and enjoy these fascinating creatures.

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

8

February 2021

Honest Slate

Board decisions The HWFC Board of Directors approved the following at the 6 pm Feb. 2 Board Meeting: The following decisions were affirmed: • Unanimous Written Consent Resolution for January 31, 2021 virtual Regular Membership Meeting.

• One-hour time investment credit for Member-Owners who vote via SurveyMonkey or phone voting at the Jan. 31, 2021 Regular Membership Meeting

The following decisions were made: • Member-Owners investing time on the floor or in admin from February 2nd until the next meeting of the Board of Directors are to receive oneand-a-half (1.5) hours for each hour of time invested.

• 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.

Now Showing:

• 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

BLM

MemBerOwners:

Virtual Exhibit Have you seen our newest virtual art show yet? Honest Arts has curated a powerful collection of works by talented Co-op community members.

Visit this exhibit any time of day, any day of the week.

1.5 time investment credit continues until the Mar. 2 Board meeting. We’re so glad to see everyone who is able to come in; thanks for your help. Stay safe!

See Member-Owner Opportunities, p. 10.

To donate hours to the Member-Owner hours bank, or to request a donation due to COVID-19 hardship, reach out to Yevette at memberservices@honestweight.coop.

FeBru a ry 2O21

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.

• The Anti-Racism Committee work plan was amended to include development of a 21-Day Racial Equity Challenge for HWFC. • The Honest Arts Committee 2021 work plan was approved.

• The Elections & Nominations Committee 2021 work plan was approved.

• The Anti-Harassment Policy for Employees was approved.

• The Anti-Harassment Policy for Member-Owners was approved.

WE Owe YOU

The Co-op has money waiting for a number of individuals whom we cannot locate. If you or anyone you know appears on the following list, the Finance Department urges you to contact the Co-op at your earliest convenience: finance@honestweight.coop.

Gillian Eastwood Eva Foitzik Timothy J. Cowper Maria Kuhsel Oliver Holecek

Stephen Dornbush Hank Adams Laurel Holden Mark Pranys Nishi Beharry

Lily Ringler Joseph Gietl Kimberly Truitt Elias Saifan

Statement of Purpose: Honest Slate is a platform for HWFC Membership, Staff, Management, and Gov-

Editors & Contributors: Susan Andrews David Aube David Bulnes Yevette Buddeau Joyce Chicoine Stephanie Conde Erin Donahue

Elisa Grimm Justin Hardecker Don Kennison Carol Ostrow Stephen Quickenton Janet Sorell Tyler Varese

Submissions Policy:

We welcome articles & contributions.

• Preferred maximum length is 500 words.

• Material is published at the discretion of the Honest Slate team.

• Only signed work is accepted.

• Items are edited for length, grammar, and style.

We may consider unsolicited material but encourage individuals to submit ideas first.

Letters to the Editors do not require preapproval.

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

ernance: 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 Co-op; no material appearing in Honest Slate may be reproduced in any form without the express written consent of HWFC.

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

February 2021

COMMITTEE CORNER

by Stephanie Conde Anti-Racism Committee (ARC) ∙ Subcommittees continue planning. ∙ Requested Board of Directors (BOD) approve plan for rolling out 21-day Anti-Racism Challenge for staff and Member-Owners (MOs). Plan includes measurable outcomes (pre- and post-assessment), gift cards as incentives, and essays.

Communications Committee (CC) ∙ Committees that develop manual changes, elections, and other RMM business are asked to plan, write and request collaboration on newsletter submissions in time for readers to receive advance notice so they can develop interest, attend trainings, think of questions and participate in meetings. · Submit finished articles by 25th of each month. For blurbs (short notices, boxed announcements), email info, meeting dates, etc., before the 25th of the month preceding publication. Please schedule Honest Slate interview-based article requests by the 10th of each month. Next deadlines: interview requests due Feb. 10; March copy due Feb. 25. ∙ Submit questions, ideas, and recommendations to: honestslate@honestweight.coop Environment Committee (EC) ∙ Environment/Sustainability Manual proposal unanimously approved at January BOD meeting to guide HWFC environmental sustainability efforts and possibly house past record of accomplishments. Will present to membership at January Membership Meeting (MM). Will engage other Co-op stakeholders (staff, management) in development process. ∙ Solar enrollments more than doubled recently; HWFC earned a $5,000 incentive check. ∙ Transition from Direct Energy account to variable National Grid supply became effective Nov. 4. In two subsequent monthly billing periods, HWFC saved approx. $2,150. In contact with provider of demand response services and energy efficiency technology about energy management system to mon-

9

Honest Slate

HWFC Meeting Summaries

FeBruary 2O21 itor daytime energy load. Shared generator tier status details with CCO. ∙ Paused zero waste presentation work to prepare manual proposal. Zero Waste team will reconvene in early February to consider breaking presentation into separate modules.

Elections & Nominations Committee (ENC) ∙ Reviewed BOD work plan input. Updated and resubmitted for BOD approval. ∙ Survey Monkey was previously chosen for electronic voting quickly out of necessity.

May task a subcommittee to explore electronic voting options (requested BOD guidance on whether subcommittee or separate ad-hoc should do this). ∙ Finalized assignments for Jan. 31 MM: voting instructions, electronic ballot preparation, testing; and in-person vote counting procedures considering COVID rates. ∙ Developing Nomination and Voting Manual (2017) update for review at March ENC meeting. ∙ ENC procedure handbook: Most documents are in electronic form, but more urgent tasks items have taken precedence.

Considered new approaches e.g. using videos to instruct on procedures. Will redistribute sections list and plan completion at next meeting. ∙ Lieta will step down from ENC at the end of January but agreed to be available as consultant.

Nutrition and Education Committee (NEC) ∙ Planning Seafood standards updates. Hope to meet with management soon for feedback. ∙ Prioritized finalizing Meat Chart as required by Food and Product Manual (FPM).

Hope to meet with management to finalize format to be consumer friendly and easy to update. ∙ Food for Thought article containing extensive analysis of milk will be published in Feb. Honest Slate.

Personnel Committee (PC) ∙ Revisions to Employee Manual continue.

This article provides a summary of preliminary committee reports submitted to the Board of Directors for their Feb. 2, 2021, Board meeting. See Board meeting packet for details. Full Board-approved committee reports are posted on HWFC’s website.

To find out more about Honest Weight Food Co-op committees, visit https://www.honestweight.coop/page/ committees-of-the-board-14.html.

Sales and Fiscal Performance (for 6 mos. ending Dec. 31, 2020) ∙ Ordinary Income increased $68,027 or 24% to $353,813 vs. $285,786 last year ($15,879 over budgeted amount of $337,933). ∙ Net Income increased $136,065 from $58,980 to $195,045 ($8,807 over budgeted $186,238). ∙ EBITDA decreased by $56,807 to $535,741 v. $592,548 last year (over budgeted $508,774 by $26,966). ∙ Total Expenses were down $103,644 or 2.93% from $3,540,271 to $3,436,628 (under budgeted $3,673,415 by $236,787 or 6.5%). ∙ Costs of Goods were up $283,254 or 3.4% at $8,567,244 vs. $8,283,990 last year (under budgeted $8,684,069 by $116,825 or 1.3%). ∙ Overall Gross Profit was down $71,317 or 1.2% at $5,700,715 vs. $5,772,032 last year (under budgeted $5,821,741 by $121,027 or 2.1%). Gross Margin was 40% vs. 41% last year (under budgeted 40%).

Governance Review Council (GRC) ∙ Reviewed January BOD meeting decisions. ∙ Discussed GRC’s January MM presentation. ∙ Practiced using Zoom.

Honest Arts Committee (HAC) ∙ Jurying submissions completed for virtual “Black Lives Matter” exhibit (to run through Mar. 2021). ∙ Reviewed BOD’s request for 2021 work plan clarification and submitted update for approval. ∙ Call for Art to go out in Feb. 2021 for virtual “Feast or Famine” exhibit.

Bylaws Panel (BLP) Discussed and reviewed January MM slide presentation content, format, and anticipated meeting mechanics.

continued on page 10

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

10

Honest Slate

Co-opportunities: mEMBER-oWNER

by Yevette Buddeau,

Member-Owner Coordinator (MOC) Welcome to FeBruary and lengthening daylight! Thank you so much to all who participated in Jan. 31’s Regular Membership Meeting. We greatly appreciate all who answered the call to vote via the Survey Monkey online method in order to reduce the number of paper ballots that must get counted.

Looking ahead to April’s Membership Meeting and Board elections, we’re seeking people who want to take Co-op Member-Ownership and commitment to the next level.

Are you someone who would love to serve on the Board of Directors? Do you have a great understanding of HWFC? Watch for nominations to open in March for the four seats that will be open for our Board of Directors.

For info about who is on the Board now, and monthly Board Meeting details, visit our Board of Directors page on our website.

You can also check out our workshop slides from the past two years of informative governance workshops here.

Looking for other ways to contribute to your favorite local cooperative? Our Grocery Department is looking for Member-Owner gro-

committee corner continued from page 9

Membership Committee (MC) ∙ In-person orientations remain on hold due to pandemic. Continued online sessions are going well. ∙ Reviewing bulletin board items for initialed, dated member-to-member communication. ∙ MO outreach calls continue; appreciation expressed by members who received calls. ∙ Reviewed Jan. 31 MM slide content, discussed rationale. Ran information sessions Jan. 16, 20 & 25. ∙ First Book Discussion Series held Jan. 14 about “Grocery Story” was successful. ∙ Committee unanimously agreed to support chair Cara Benson by dividing some responsibilities among members with Cathy Holmes as co-chair.

Interested in joining Honest Weight Food Co-op’s Team as an Employee?

Check out our Employment Page. cery stockers on Saturday mornings, dairy stockers for fronting and stocking Wednesdays through Saturdays, help stocking freezer items, and MOs who can help with cleaning projects. Shifts at different times of day are available; contact Georgia at Georgia.Sullivan@honestweight.coop.

We are looking for people who can help collect carts from the parking lot on weekends. Contact Katie at katie@honestweight.coop or Dan at danh@honestweight.coop. Want to help out with bagging groceries as customers finish up their shopping trip? We call this a courtesy clerk and we need MO courtesy clerks on the weekends at all times on Saturdays and after 11am on Sundays. Contact Katie at katie@honestweight.coop to help us out!

Here’s a blast from the time-investing past.

We’re currently looking for MOs who can come in and be present in the Meat Department evenings from 6–9pm—similar to the meat monitors or meat minders from the Central Avenue store. The right

Book Group continued from page 3

February 2021

Announcements Member-Owners for this position are friendly and attentive and able to do light cleaning and fronting in the Meat Department while providing friendly customer service. We’re also looking for an MO who can go to specified other stores and log prices of basic staple items carried there.

Contact Stephen at stephenq@honestweight.coop for details and to sign up for either of these opportunities.

We have a few very sad announcements to make this month. We’ve lost some wellloved Member-Owners and our hearts are heavy with the loss. Stephen Winters passed away at the beginning of January.

His presence was well known on Register 10 on Saturdays and on the Membership Committee as well as at HWFC events.

Friends are organizing an obituary and planning for a memorial gathering when gatherings can safely be held. Maria Rabizo from the Bulk Department passed away this month; she was a longtime MO beloved by many and will be missed. No obituary is available yet. We also learned of Diane Parower’s death from August 2020 and want to announce it now as we’ve just found out; no obituary is available. We all send our love and condolences to the friends and families of Stephen, Maria, and Diane.

“All in all we’re doing...amazing work as a Co-op.

The book was eye-opening and thought-provoking.”

Owner engagement has always been a challenge at HWFC, according to one longtime member who emphasized that empowerment is one of the store’s founding principles. This sets co-ops apart from other grocery players. All agreed, though, that in the grand scheme of things HWFC is doing amazing things.

group concluded that resurrecting a copy for future viewing, post-COVID, would be fun. I’m looking forward to that.

Personally, I learned a great deal about operational issues at the store, and I felt the passion and commitment of Members to Co-op principles. I feel lucky to be part of the community. I also learned one historical fact. Did you know that the Center for Independent Media produced a film about HWFC on its 30th anniversary? The book

We are acquiring loaner copies (contact memberservices@honestweight.coop) and the Book House of Stuyvesant Plaza will continue to offer a 20% discount for those who want to purchase a copy.

our next title: Local Is Our Future

by Helena Norberg-Hodge

Book Group will next meet Thursday, March 11 at 7pm.

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