July 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.

July 2O21

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

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

Honest Weight’s Anti-Racism Journey: One Year Later

by Erin Donahue In June 2020, according to the Kaiser Family Foundation, about 26 million people turned out to protest police brutality and to demand racial equity in more than 2,500 communities across the U.S., including our Capital Region. Alongside direct action all over the world (and internet), people, businesses, corporations, schools, and more declared: Black Lives Matter. Cities, including Albany, painted it on their streets and buildings. Businesses, including Honest Weight, plastered signs of support in their windows and on their social media pages.

Many made donations to nonprofits or community groups serving underresourced Black neighborhoods. These actions convey a great culture shift in the dialogue around race equity and social justice. But in this movement, we have seen many onetime or short-lived performative gestures. This movement is a constant struggle that must be met with constant resistance; it requires sustained solidarity, investment, and continued action and advocacy.

Anti-Racism Is Not a Static Action Last year, the Board of Directors of the Honest Weight Food Co-op (HWFC) affirmed a commitment of support for the Black Lives Matter protests and movements. HWFC immediately launched an initiative to educate, engage, and act in solidarity. In July 2020, the Board created the Anti-Racism Committee (ARC) chaired by MOs Kim Kaiser, a parent adviser, family advocate, and community organizer; and Dr. Jalinda Soto, an educator who engages in racial equity work and trainings.

“The work that we are engaging in is rooted in moving the [Co-op] towards becoming an anti-racist organization,” the co-chairs told

honestslate@honestweight.coop

Honest Slate. A thorough Board-approved work plan guides the committee’s strategy and keeps the group on track. As educators and activists, Jalinda and Kim say the committee is proud of its most recent major successes: rolling out both the Implicit Bias Module Series and the 21-Day Equity Challenge to staff and MOs. “We are also proud of how we have cultivated a culture where we’ve banded together through culture building exercises and open and honest conversations about racial equity.”

“We want to do better, both within our walls and beyond.”

See page 2 for details.

These conversations can be charged and challenging, especially considering how white supremacy and racism are embedded in our way of life. “We need to be actively anti-racist,” says Kim, mentioning author Ibram X. Kendi, who says that the opposite of racist is not not racist, which signifies neutrality or passiveness, but anti-racist. To be anti-racist is to be actively in opposition to racist policy, power, and practices.

)

It requires “a level of care and love,” Jalinda adds, “and we must be conscious of our biases.” According to Ohio State University’s Kirwan Institute, an implicit bias is activated involuntarily and beyond our awareness or intentional control. Implicit biases influence our understanding, decisions, actions, and reactions. “Biases exist in everyone,” explains Jalinda. Acknowledging and unlearning our internalized racism (as individuals and as a society) will help foster a culture of empathy, solidarity, and belonging. Understanding and recognizing

implicit bias is one way we can rectify and prevent harm done to historically marginalized individuals within the Co-op community. Kim and Jalinda hope to see the Co-op thrive as a comfortable, welcoming, and kind environment for all people. “Everyone has to do the work,” they say, “we are all on this journey, all of us.”

ARC created a subcommittee called Anti-Racism Journey Work with a goal to “create a more comprehensive plan for engaging the HWFC community in racial equity work.” All Co-op community members are encouraged to join us on this journey by taking HWFC’s online implicit bias training, presented by the Kirwan Institute. The two-hour course will introduce you to “insights about how the human mind operates and will [examine] the origins of implicit bias. You will also uncover some of your own biases and learn strategies for addressing them.” continued on page 2

CONTENTS Implicit Bias Training................. 2 BOD Launches Search................ 3 BBQ Snapshots.......................... 4 Fermented Foods...................... 5 Q&A........................................... 6 Greetings from a Greeter...........7 July Board Decisions.................. 8 Committee Corner..................... 9 Co-Opportunities..................... 10 https://www.honestweight.coop/

2 HWFC’s Anti-Racism Journey continued from page 1

Black Lives Are Inherently Valuable As a community, we must organize against a status quo that thrives on oppression and exploitation, and whose roots are entrenched in racism, classism, and sexism. In a recent virtual conversation with United Way CEO Peter Gannon that kicked off the organization’s 21-Day Equity Challenge, Albany author, activist, and scholar Barbara Smith examined these roots, the constant state of this struggle, and our path toward a just, equitable society for all. In their conversation, Smith reads from a friend’s article to convey the distinction between allyship, which can be performative, passive, and distant, and solidarity, which is anti-racist and shoulder-to-shoulder. Author Jamie Grant writes: “As allies, we are ‘helping’ or ‘standing up for’ someone who is ‘disadvantaged.’ In solidarity, we recognize the destructiveness of white supremacy to all of humanity. We acknowledge that our collective well-being is interwoven.”

In their 1977 statement, the Combahee River Collective, a group of Black feminist activists including Smith, made a simple

ARC Presents Implicit Bias Training Now Through August

Join us! Receive hours by taking Implicit Bias Training through the Kirwan Institute.

Why at the Co-op? “Honest Weight was founded on good intentions, and has endeavored to enact its Mission and Statements of Conscience in good faith. However, because racism and discrimination are fundamental to our country and pervade every aspect of life, there’s no reason to believe our Co-op doesn’t perpetuate racial biases. We want to do better, both within our walls and beyond.” (HWFC Board, 2020).

Why Take the Training? HWFC’s Anti-Racism Committee (ARC) is actively implementing and encouraging the growth of anti-racist learning experiences for all to engage in. Understanding and recognizing implicit bias is one way we can rectify and prevent the impact of harm done to historically marginalized individuals within the HWFC community.

Honest Slate declaration: “the lives of Black women are inherently valuable…Our liberation is a necessity not as an adjunct to somebody else’s but because of our need as human persons for autonomy.”

The group recognized that as Black women they have endured multiple simultaneous oppressions (race, class, gender, sexual orientation). The Collective examined how these oppressions compound, especially considering how identities intersect and —at these intersections—empower an individual politically. For example, Barbara Smith, who coined the term identity politics to refer to these intersecting identities, identifies as Black, female, and lesbian— she is oppressed on multiple fronts, always.

Understanding this, she says, is an important part of political consciousness.

Although disbanded in 1980, members of the Combahee River Collective committed to a lifetime of work and struggle for true freedom. “If Black women were free,” the group stated, “it would mean that everyone else would have to be free since our freedom would necessitate the destruction of all systems of oppression.”

The Kirwan Institute for the Study of Race & Ethnicity: Implicit Bias Module Series The Kirwan Institute at The Ohio State University is committed to the creation of a just and inclusive society, where all people and communities have the opportunity to succeed. This course will introduce you to insights about how the human mind operates and help you understand the origins of implicit bias. You will also uncover some of your own biases and learn strategies for addressing them.

• Who: Available to all Staff, MOs, and Owners, even if you’ve done this work before.

• When: June 21 through August 31 • Where: Do this at home or at a scheduled time on a computer at the Co-op.

• What: Credit: To get credit for completion, you must complete this Survey Monkey link once you’re done with the Module.

Completing the survey form will alert your department that you have completed the challenge and will receive appropriate compensation.

July 2021 HWFC’s Anti-Racism Committee encourages MOs, staff, and Co-op community members to participate in the 21-Day Equity Challenge to raise awareness and understanding of systemic racism and oppression through a lens of empathy and solidarity, and to build more effective social justice habits at the individual level, as well as movements at the community level. The Challenge includes daily prompts through July 21, but all 21 days are available on the Challenge webpage to be visited at any time.

To begin to uproot white supremacy and racism, “we need to first come to terms with the fact that white supremacy and racism exist and are practiced by all,” Jalinda says. “A dominant narrative is present in institutions and must be challenged.” ARC is committed to examining any policies perpetuating white supremacy, and to adapting policies, procedure, and practices to build anti-racist organizational structures. “[White supremacy] is heavily rooted in who we are…white supremacy culture is embedded in American culture,“ says Jalinda. “We all participate. None of us created this system, but we must choose: do we perpetuate it, or do we dismantle it?”

• MOs get 2-3 hours time investment credit • Staff get paid time • How: So easy! Pop into this link: Kirwan Institute Training module or click here if you need instructions.

• Takes 1-2 hours. The final thoughts section has a workbook that we don’t expect to be part of this training but you are welcome to do it on your own time.

For more information or to use an in-store computer for this training, see: • Alexis DeLaTorre alexisd@honestweight.coop • Stephanie Pidgeon (Human Resources) stephaniepidgeon@honestweight.coop • Stephen Quickenton stephenq@honestweight.coop • Yevette Buddeau memberservices@honestweight.coop Presented by the HWFC Anti-Racism Committee.

Email: AntiRacism@honestweight.coop Board Liaison: Warren Hamilton

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

July 2021

Board of Directors Launches Search Party Did someone get lost in the aisles? Not at all!

It’s just your typical co-op business at work here. You may resume your shopping after we explain.

As reported in last month’s (June 2021) issue, our CCO Rick Mausert recently announced that he is retiring this fall. How does a co-op go about “replacing” such a position? With a committee, of course; specifically, a special CCO search committee.

“We could have used [existing] staff reps, but we were curious to see who would put their hands up,” Gregor stated, underscoring the broad approach. “The Board selected 2 people who had not been involved in governance matters before (Sue Ellen from Grocery and Nick from Meat and Seafood).” Nick had been on the Collective Management Team at the Central Avenue store so the Board jumped at the chance to appoint him.

What would work best? Through discussion the Board of Directors settled on creating a committee of 9:

“The real challenge was getting MOs to serve, [so] we empowered the Membership Committee.”

· 3 Board members · 2 Member-Owners (MOs) · 2 non-management staff · 1 department manager · 1 manager (CFO)

“We needed every stakeholder...to be represented [in the search process],” Board member Gregor Wynnyczuk and ad hoc committee chair told Honest Slate. “The Board had to figure out how…to structure the committee and get representation from each stakeholder group.”

Why 9? “We wanted an odd number for voting purposes; and it needed to be on the large side due to the number of different constituents.”

The next step was selecting individuals from each category.

How were Board reps chosen?

“Those who suggested making it a committee became the Board representatives,” Gregor stated, himself nominated as chair.

“Jack was super qualified, having run search committees before at RPI and SUNY Albany.

He’s been incredibly helpful to the whole process.”

Canvassing Staff Next, staff stepped up. The easiest way to approach non-management employees was to put an open call into Honest Weight’s weekly staff newsletter. Out of about 10 nominations received (“We didn’t know if it would be 3 or 30”), the Board selected two individuals.

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Honest Slate

Now for MOs… Since the Membership Committee (MC) officially represents our Membership, it was tasked to select 2 MOs in close collaboration with its own Board liaison Mollie Lampi. Following a straw poll and discussion, MC recruited two MOs who had displayed longtime interest and active participation at Honest Weight.

The Membership Committee’s role is to handle important tasks like this. That’s why it’s so valuable to get involved in HWFC governance at the ground level.

...And managers Finally, department managers were given the same assignment. They were asked to meet as a group, discuss, and identify someone to join the team.

The Board chose our CFO, Erin Martin, to represent upper management based on the significance of her contribution to our financial success and close working relationship with the CCO. Moving Forward Now the committee’s goal is to recommend potential candidates to the Board in August. Following the committee’s recommendation of three to five candidates, the Board of Directors will conduct final interviews and make the final decision on our new top manager.

“The value that we [Board members on this committee] will bring is that we will have been involved with candidates from start to finish, so we can answer questions and provide a three-dimensional picture of candidates,” Gregor said. “We’ll have talked with each candidate at least twice before even interviewing, so we can help frame the choices.”

The CCO search group is considered an ad hoc committee, a designation for a temporary group appointed to perform a specific task.

CCO search representatives: Board of Directors: Gregor Wynnyczuk (Chair), Kim Kaiser, Jack Mahoney Member-Owners: Cathy Holmes, Carolynn Presser Employees: Nick Bauer, Sue Ellen Lewanick Department Manager: Dan Hurlbut Management: Erin Martin

BLP Proposes Changes The Bylaws Panel (BLP) will propose some changes at our next Membership Meeting regarding Bylaws 420, 442, and 471.

Here’s a chance for MOs to look over a sideby-side comparison of current/suggested language and suggest improvements before proposed changes are brought to the Board of Directors in August.

Do you see areas which need to be explained or further clarified? Please email BLP@honestweight.coop or attend one of our scheduled feedback sessions.

BLP feedback sessions

Meeting ID: 981 0188 4890 Password: 821236 Tues. July 20 • 9am Thurs. July 22 • 7pm Sat. July 24 • 5pm After these feedback sessions, the BLP will craft final language in preparation for the Oct. 25 vote.

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

MOs and Staff Gather for BBQ

July 2021

by Lynn Huntington

Honest Weight’s first post-pandemic onsite event was cause for celebration, with food and publicity aplenty attracting many.

Early morning set-up for our June 10 event.

All smiles after a delicious lunch.

Hard-working Deli staff enjoy the BBQ.

Decisions, decisions!

Holly and Lisa enjoyed lunch after their shift in Bulk.

Last minute details are discussed in the Teaching Kitchen.

Registration was a breeze thanks to these Member-Owners and staff.

July 2021

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Honest Slate

Food for Thought Fermented Foods

by Joyce Chicoine, Nutrition and Education Committee Humans all over the world have been consuming fermented foods and beverages for millennia. Fermentation is a natural process in which certain types of beneficial microorganisms chemically alter a food or drink.

People most likely consumed fermented foods and beverages without knowing it long before recorded history. At the very least, there is scientific evidence that fermentation was commonly used in the Middle East and China as early as the Neolithic period (ca. 7000 BCE).

Why It’s Good for You Fermentation offers many advantages. For example, before refrigeration was widely available, fermentation was an easy way to preserve food and drinks for later consumption. Fermented vegetables lasted long after the growing season had ended and fresh produce was no longer obtainable.

It’s also associated with several health benefits. The beneficial yeast and bacteria that create the fermentation discourage growth of harmful (pathogenic) organisms in the digestive tract, helping to restore balance.

Being out of balance can lead to a variety of autoimmune diseases, such as allergies, asthma, arthritis, and other inflammatory conditions. Fermentation also helps to break down proteins that are difficult for our bodies to digest. For example, cheese and yogurt are easier to digest than milk that has not been cultured. Fermentation can also reduce the effect of substances such as phytic acid, tannins, lectins, and oxalic acid. These plant-based substances are sometimes called “anti-nutrients” because they inhibit absorption of essential minerals by the body.

It’s Not for Everyone Some are better off avoiding fermented items. Although most organisms used in fermentation are beneficial, there might still be some harmful ones in there. People with overgrowth of harmful yeast and bacteria might be especially sensitive to these; and those sensitive to histamine should also avoid fermented foods, which can be

high in histamine. In most healthy people, this is not a problem because their bodies can produce the enzymes necessary to break down histamine. Without those enzymes, however, histamine can build up in the blood and produce an adverse reaction.

Types of fermentation include lacto-fermentation, alcohol or ethanol fermentation, and acetic fermentation.

Both lacto-fermentation and alcoholic fermentation are “anaerobic,” which means without oxygen. Acetic fermentation is with oxygen. Lacto-fermentation uses the beneficial bacteria lactobacilli, which convert starches and sugars in foods into lactic acid.

Examples of foods made this way are dairy products such as buttermilk, cheese, yogurt and kefir, and vegetable products such as sauerkraut, pickles, and kimchi. Lactobacilli are found naturally on food surfaces, so all that’s necessary for fermentation is to submerge the food in brine or whey and wait.

Alcoholic fermentation utilizes a specific kind of yeast to make breads and various types of alcohol. While it is considered anaerobic, the process produces carbon dioxide, which must be vented without letting in oxygen. Once oxygen is introduced to alcoholic fermentation, acetobacter organisms take over and start producing acetic acid and it becomes acetic fermentation. This is how vinegar and kombucha (fermented tea) are made.

Raw vs. Pasteurized For centuries people knew how to ferment foods but did not understand the role that microbes played in the process. That began to change in the mid-nineteenth century and culminated with biologist Louis Pasteur’s discovery that using high heat can kill harmful microbes in our food and prevent 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.

infections. Sadly, while pasteurizing fermented foods lengthens shelf life without altering taste, some benefits are lost. Pasteurization kills beneficial yeast and bacteria as well as the harmful ones. The process can also destroy beneficial active enzymes in food and reduce vitamin content.

The Co-op carries a wide variety of fermented foods and drinks, such as beer and sourdough bread. Fermented dairy products sold include yogurt (dairy, sheep’s milk, goat’s milk, almond milk, coconut), cheese, and kefir. Kefir is a fermented milk drink cultured with yeasts and bacteria. We also carry several flavors of kombucha, which is essentially fermented tea.

Fermented vegetables include sauerkraut, pickles, kimchi,* and miso, a paste made from soybeans and (often) a grain product such as barley or rice malt. “Hatcho miso” is made from only soy. High-protein tempeh,* also made from soybeans, has more texture and flavor than tofu, is higher in fiber, and can be cooked solo or in recipes.

Traditionally, Indian chutney (a condiment made from a variety of fruits, vegetables, herbs, and spices) is fermented in order to preserve it. With modern manufacturing practices, however, today chutney is often not fermented and has added processed sugars.

Ways to Eat It Some fermented foods (bread, alcohol, yogurt, cheese, pickles, and sauerkraut) are so ubiquitous that most people already have a favorite way of eating or drinking them, but what about less common options?

Sweet or tangy, kimchi (vegetables like napa cabbage, radish, cucumber, and mustard leaf) originated in Korea and is usually a side dish. Miso is a traditional Japanese paste made from soybeans. Often used as a soup base, it can also be added to salad dressing, vegetables, sauces, and marinade for chicken or fish. continued on page 6 *in the refrigerated section

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

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July 2021

Honest Slate Suggestion Box

Q&A

Q: Allow people to donate a cell/s from a 4 pack or 6 pack of seedlings to donate to a local community garden (new gardeners?).

A: We donate plants all the time at this time of year. Please speak with our outreach coordinator about your cool idea. Amy will be happy to speak with you.

Q: Tessa was awesome! Really turned my night around; her personality was great and she opened up her register just to get me through the line without the wait!

A: Thank you for taking the time to write.

We agree! Tessa is terrific!

Q: Planned Parenthood should not be an option to donate to.

A: Feel free to skip the donation for May until the end of June. On July first we’ll be donating to 5 new charities. YWCA, Victoria Acres Equine, Victory Gardens, Chatham Recreation Project, and Sponsor a Scholar will be up next.

Q: Vegan hamburger and hot dog buns. ♥ A: Unfortunately, Vermont Bread has gone out of business. We carry Rudi’s whole wheat hot dog buns on our shelves. Nino’s vegan rolls are used in our deli.

Q: Every dept. was so short on staff: meat, cheese, bulk, 2 cashiers with people in long lines.

A: We’re very popular these days and departments are very busy. We apologize for your experience.

Q: Cilantro makes things taste gross to 20% of us. Can we make less food with cilantro?

Thanks.

A: We add cilantro to dishes that traditionally include this herb. We do make many popular items that contain no cilantro.

Q: Where do I throw away the aluminum container that my sandwich came in today? Please put a trash can that I can use to throw it away. Thanks!!

A: Those can go in our comingled recycling as long as there is no food residue left on them.

Q: Conventional avocados were selling 2 for $3 and they were rotten!! What up?

A: We’re sorry about your unpleasant experience. We can refund your purchase with a receipt at this time. We do cull them on a daily basis.

Q: Thank you for stocking the soba noodles and helping me pack my lunch! J A: You’re welcome! They are a part of this season’s rotation.

Q: Why do we sell Simply Organic spices (more expensive) when people should be told about bulk spices for less money?

A: We encourage people to shop bulk always and we love our bulk spice aisle very much. Packaged spices are a great option for some people and we have no plans to stop selling them.

Q: Maybe have a hand sanitizer foam stand in Deli Dept.?

A: We place hand sanitizer pump bottles in various places on the counters in the deli to preserve floor space. A foam dispenser stand would impede flow in that busy area.

Q: Ed is a great cashier. Thanks, Ed! A: We really appreciate Ed being here so much! He brings a lot of laughter to our days.

HWFC differs from other stores in many ways.

Q: Why do we have to write down PLU# because other stores don’t have to?

A: The Co-op is different from other stores in many ways. We carry over 1,000 bulk items, each with a unique PLU. Q: Why does the hot food bar have black pepper in everything? Isn’t black pepper not good for you?

A: Black pepper is a standard ingredient in many dishes and in fact has many health benefits. We do offer many without black pepper. Please be sure to read the ingredients.

Q: Why don’t they have a sign up about the Clean 15 and dirty dozen?

A: We have advertised information about the Clean 15 and dirty dozen and we have info on our website.

Q: Why do you sell Field Day Apple Cider Vinegar without “the mother.” NOT GOOD! A: We recommend trying Bragg apple cider vinegar with the mother.

Q: Why do you sell Field Day Organic Light + Classic Coconut Milk with guar gum? NOT GOOD! A: Guar gum is allowed per our Food and Product Manual.

Q: Why aren’t the blueberries supplied from local farms?

A: We expect to receive NJ conventional blueberries in mid-June. Truly local blueberries typically become available in mid-July.

Q: Why don’t we sell HWFC large-size water bottles?

A: We sell a 20 oz. HWFC branded H2O bottle. We will look into larger sizes. Please check out our unbranded H2O bottles in large sizes.

food for thought continued from page 5 Tempeh, from soybeans with a more solid texture, is often eaten in place of meat.

Chutney is traditionally served with Indian curry as a condiment. It can also be mixed with cream cheese for a tasty dip, spread on sandwiches or meat, or served as a dipping sauce. The possibilities are endless.

How to Make Your Own Fermenting foods yourself is fairly simple with some time and patience. Here’s a quick overview of how to make kimchi at home.

Select and cut up vegetables. Add kosher salt, massage in, cover with filtered water, and add a weight on top. Let stand for 1–2 hours, then rinse. Mix desired seasonings into a smooth paste.

While wearing gloves, massage paste into the vegetables. Pack into glass jars, leaving a one-inch space at top before putting on the lid. Let the jars stand for 1–5 days.

For more detailed instructions, go to Emily Han’s recipe on thekitchn.com.

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

July 2021

Honest Slate

MO Steps Up as Customer Greeter At June’s BBQ, a group of friends and I found space outdoors at a communal table, where I sat down next to* a fellow Member-Owner (MO) and introduced myself to Anne B., who joined Honest Weight about 3 years ago.

Finding common ground is one of the chief pleasures of making new acquaintances. I soon learned that Anne’s dad worked in my hometown, we both enjoy tai chi, and (of course) we share a love of Honest Weight.

Now retired after 25 years as a state employee, Anne signs in weekly to greet customers every Thursday.

What prompted her to become an Owner? “I stopped and read the bulletin board about becoming an MO,” she recalled, adding that earning a discount appealed to her.

A clinical RN by trade, Anne served with the (NYS) Commission on Quality of Care for the Mentally Disabled and in the Department of Social Services, whose functions were later transferred to the NYS Department of Health. Throughout her career she worked in several hospital and home care settings including St. Peter’s, Albany Medical Center, and local nursing homes.

Two things struck me about Anne’s connection to HWFC: her own demonstrated commitment and staff’s ability to accommodate her needs.

“My first involvement at the Co-op was as a courtesy clerk,” she explained. “When I go to a chain store I always bag my own groceries and self-checkout, so I had the skills.

I’m fussy about bagging my own groceries!”

After a fall fractured her wrist and required surgery, Anne could no longer bag or lift heavy objects. Rather than opt out of MO involvement, she asked Front End staff what other tasks were possible. It was suggested that she continue first as a customer counter (during the pandemic), and then as a greeter. *after establishing mutual comfort with proximity

by Carol Ostrow

Greeting customers is a task supervised by Member Manager Yevette Buddeau, who reports that many MOs previously serving as greeters did not switch to being counters, mostly because many stayed away for the first months of the pandemic. The temporary counting role was shared by staff, MOs and the security guard.

Over time, she was able to adjust her time investment task—not just due to the pandemic but also because personal health issues required creative thinking.

It was then that the pandemic hit. Aside from that hazard alone, Anne found herself at additional risk as a result of health factors, so she chose to leave until vaccinations became available.

Mostly standing for her weekly shift to greet customers, Anne relies on a walker that she can also sit in. Despite her own physical limitations, she scouts entering customers to see what they might need— primarily helping to get them carts, quite often for people carrying babies or lifting toddlers into the cart seat (“if the cart rolls away, I help with that”).

Anne often retrieves carts that end up outside and helps keep them in order. She reports a high level of collaboration among staff and MOs tending to Front End needs; regardless of basic responsibilities, people regularly pitch in as needed, she said.

“Others help even if it’s not their job because we are a co-op, and we take our responsibility seriously.”

“This story is not so much about me but about the Co-op and its willingness to accommodate people with disabilities.”

She also looks forward to the regularity of seeing familiar faces when she comes in each Thursday, noting friendships with people in Produce and Plants.

Has proximity to departments near Anne’s station made a difference? If her home plant collection is any indication, most definitely! “I accumulated most of my plants

7 from Honest Weight,” she said. “I [even] had to buy a new table for my living room to accommodate them all!”

In harmony with the current season, Anne’s doorstep shows off hanging red, white, and blue flora “so my whole house front is multicolored” with plants from the Co-op: red geraniums, blue blossoms (“like tiny forgetme-nots on a vine”), and more.

Born in Albany, Anne lived for a time in Rockland County, as well as in Syracuse. Now in Glenmont for 40 years, she says, “I like this area. I have everything I need.” Retail needs and amenities can all be found nearby. As a bonus, the land directly across the street from her home remains undeveloped.

A fan of the arts, she has volunteered at the National Museum of Dance in Saratoga Springs, where she performed a function quite similar to her Co-op time investment as “kind of a greeter in its gift shop. I enjoy that sort of job in hospitality where you can let visitors meet a friendly face,” she declared.

A classical music fan, she took ballet and piano lessons growing up and enjoys concerts at SPAC, Tanglewood, and Jacob’s Pillow (in Becket, MA). Her sole housemates being a pair of purebred Siamese littermates (“with cattitude”), Anne strives to remain socially active since retiring. A former colleague who is also an MO recently told her about a local group called Bethlehem Neighbors, providing opportunities for those 50 and older to live a full, independent life. When we spoke, she had just signed up for an event.

When she first experienced medical issues, Anne recalled, “I thought I’d lose my MO spot [but] Morgaen suggested that I stay on as a greeter. So I called (Front End manager) Katie to get an okay, and it evolved from there.”

How do shoppers respond to her presence?

Many, she said, are plugged in to devices or “are on the phone trying to get their shopping list together.” But others benefit from the connection. “A man who I ended up chatting with for quite a while...had just broken up with his fiancé and was quite upset, 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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July 2021

Honest Slate *The following item, approved on a monthly basis since August 2020, was NOT approved for continuation:

Board decisions The HWFC Board of Directors approved the following at the 6pm July 6 Board Meeting: The following decision was affirmed: • The Charge to the CCO Search Committee was approved.

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 doctors 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.

• The proposal to create an HWFC Ombuds Panel ad hoc Committee was approved.

Member-Owners investing time on the floor or in admin are to receive one-and-a-half (1.5) hours for each hour of time invested.

ATTN:

MemberOwners:

At July’s meeting, the Board did not vote to renew the 1.5 times MO hours. All MO hours done on Co-op property up until end of business on July 6 will still be credited as 1.5x, as they have been since August 2020.

Starting on July 7, MOs will not receive 1.5x for each hour invested. Instead, they will earn one hour in their bank for every hour they invest.

MOs can contact Yevette if they have questions or if they need a donation from the MO hours bank.

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

See MO Opportunities, page 10.

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

• The Reporting Personnel Issues policy in the Employee Manual was edited.

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

To attend HWFC Zoom meetings, visit our website here.

s July 2O21 Submissions Policy for articles & contributions: • Preferred maximum length is 800 words.

Editors & Contributors: Yevette Buddeau

Elisa Grimm

Carol Ostrow

David Bulnes

Morgaen Hansen

Saul Rigberg

Joyce Chicoine

Cindee Herrick

Janet Sorell

Stephanie Conde

Lynn Huntington

Tyler Varese

Erin Donahue

Don Kennison

• 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 individuals to submit ideas first. Letters to the Editors do not require preapproval.

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

Sign Up for an Albany Murals Walking Tour!

Staff & Member-Owner Appreciation Event Wed. July 14 • 6pm

Enjoy a private walking tour of Albany’s Capital Walls murals with other HWFC staff and Member-Owners hosted by the Albany Barn!

This 90-minute walking tour will include 16 murals located in downtown Albany.

Attendance is limited and based on firstcome, first-served. To RSVP please email Amy Ellis at amy@honestweight.coop.

You will receive an email confirming your attendance with more details.

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

July 2021

COMMITTEE CO RNER

by Stephanie Conde Preliminary committee reports submitted for the Board of Directors’ July 6, 2021, meeting. See meeting packet for details. Full Board-approved committee reports are posted on HWFC’s website.

Anti-Racism Committee (ARC) ∙Discussed rollout of Kirwan Institute Implicit Bias Training (KIIBT) to MOs and staff, collaboration with Membership and Marketing on messaging, and creating post-completion survey to track participation. Discussed Capital Region 21-Day Racial Equity Challenge (CR21DREC); affirmed our support. Rolled out KIIBT and CR21DREC info to HWFC community via Honest Slate July newsletter, HWFC website, and social media (week of June 14). ∙ Discussed ways to support and expand Statement of Conscience: “We support, embrace, and celebrate the diversity of our community.”

Environment Committee (EC) ∙ Met with UAlbany Director of Sustainability Mary Ellen Mallia to explore possibility of HWFC adopting Assoc. for Advancement of Sustainability in Higher Education’s (AASHE) 5-point framework, which tracks indicators/metrics over time, employs continual improvement incentives, facilitates information sharing, and fosters more diverse campus sustainability. Exploring how other co-ops direct sustainability efforts. ∙ Edited Zero Waste presentation first module; will review before sharing. ∙ Awaiting response from Bullrock on Community Solar after sending reminder; permitting process 6 months behind schedule. ∙ Utility Bill Analysis shows promising results once solar farm is online (expect 10% off variable rate). ∙ Recycling: EC member volunteered at June 12 e-waste event; clear glass recycling under way; may need point person at HWFC. ∙ Can I Recycle This? July 8 book discussion co-hosted by MC and EC. Membership Committee (MC) ∙ Discussed Member complaint about not being able to attend remainder of MC meeting after comment section, including procedures that can be used for openness in future.

Honest Slate ∙ Cathy and Lisa will serve as MC co-chairs. ∙ Online orientations continue using Zoom.

In-person sessions with Alan will resume. ∙ MO Outreach was helpful during pandemic. Discussed future outreach. ∙ Updated Bulletin Board using posted guidelines. ∙ Cathy appointed to provide periodic updates to Bylaws Panel. ∙ Discussed next book discussion group Can I Recycle This? to be facilitated July 8 by Cara and EC. Date has been communicated to Membership and posted at locations in HWFC store. ∙ Bylaws Panel changes will routinely be reviewed and feedback reported to MC. Personnel Committee (PC) ∙ Will resume twice-monthly meetings until further notice to accommodate current workload. ∙ Continues revising Employee Manual.

Elections and Nominations Committee (ENC) ∙ Discussed engaging (MOs) to increase awareness of and encourage participation in governance. Discussed challenges: other membership communications; importance of MO material appearing visually different than standard Marketing material. ∙ Nominating and Voting Guide update approved by BOD, available on website. ∙ Working to complete ENC/Voting Handbook, develop plan to recruit BOD members, and recruit more ENC members. Considering rotating ENC chair and conducting workshop to target completion of specific work; co-chairs will present proposal. ∙ Striving to be more cognizant of racial inequity and foster discussions supporting anti-racism and inclusiveness. Considering United Way’s 21-Day Equity Challenge to become directly involved in actions to better understand community impact of inequity and racism.

Nutrition and Education Committee (NEC) ∙ Began discussion with Tom Gillespie to find acceptable venue to fulfill Food and Product Manual (FPM) requirement for product labeling regarding genetically modified organisms (GMOs). ∙ Prioritizing completion of Meat Chart, which requires considerable research. ∙ Requested BOD allow resumption of FPM tabling (outdoors during summer).

9 Communications Committee (CC) ∙ Honest Slate is following news about committee tasks, reporting on committee selection, and tracking other important developments. ∙ Copy deadline for August issue is July 25.

Next publishing date is Aug. 5.

Honest Arts Committee (HAC) ∙ Received only one entry for “My Country/ Our Country: What Do You See?” show. Online link for submissions still doesn’t work; haven’t been successful getting it corrected. Requested BOD facilitate repair of online submission link. ∙ HAC interested in “farm to table” theme for mural in teaching kitchen or community room. Exploring websites of local muralists; will choose 3 to submit proposals.

Governance Review Council (GRC) ∙ Discussed concerns that HWFC Ombuds Panel (HOP) draft may conflict with Bylaws and not address issues it hopes to resolve.

Bylaws Panel (BLP) ∙ Implemented glide path to bring 3 discrete sets of proposed amendments to Membership at Oct. MM. Held 3 feedback sessions in June on proposed rewrite of Section 471.

Planned July feedback sessions on proposed amendments to Section 420 (Board Responsibilities) and Section 464 (PC). Submitted proposed amendments to BOD. ∙ Proposed amendments to composition of PC are attempt to resolve conflict between 460.2 (which says MOs may serve on committees) and 464.3 (which requires 2 HR personnel to serve on committee if required by job description even if not MOs).

Solution suggested: continue job description requirement of HR personnel fully participating in committee’s discussions but as non-voting advisers rather than voting committee members. Would consider other ways to resolve conflict. ∙ Proposing minor tweaks to other parts of Section 464 to identify connection between Employee Manual and HWFC foundational values and to emphasize importance of PC. ∙ Requested BOD, GRC, MC, PC, and Management review proposed amendments and provide feedback, particularly regarding BLP approach to resolving conflict between Sections 460.2 and 464.3. 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

Co-opportunities:

mEMBER-oWNER Announcements

by Yevette Buddeau,

Guess what time of year it is! Time for a reminder that all Member-Owners who do hours in the building or on Co-op property must wear closed-toe shoes. This is mentioned on page 17 of the Member-Owner Manual, which lives on the website for convenient access. You may also pick up a paper copy of any of our foundational manuals at the Co-op’s customer service desk.

Hooray for safe toes!

ed departments for new Owners tend to be Wellness and Bulk. We currently have openings in both! Wellness is looking for MOs to come in weekly on Saturday mornings, or Saturday or Sunday evenings. Contact kevin@honestweight.coop to sign up.

Thanks to all the MOs who have participated in keeping the Co-op running, always safe, and fun during this intense period of history. We still have an active hours bank for MOs and we can help out if the recent changes to COVID rules and employment expectations are hindering MOs from their full involvement. MOs may reach out to Yevette at memberservices@honestweight. coop to discuss donations to and from the MO hours bank.

Bulk needs MOs for medium and heavy lifting stocking on Mondays and Tuesdays, and bagging on Mondays and Tuesdays from noon onward. Stockers fill bins on the Bulk sales floor; baggers weigh and label small bulk product portions in the back room to be sold individually. Contact

Keep coming in and joining in the activities and discussions about community; together, we’re what’s needed! A couple of great opportunities for learning and community can be found on our website under Equity and Anti-Racism. The HWFC Anti-Racism Committee has prepared an implicit bias training for all to participate in. It’s a really great training and you can take it until Aug. 31, 2021. Staff receive paid time and MOs receive time-investment hours for the training. Find it here. After completing it, getting your hours is super easy! Submit the hours form questionnaire on the training page on the website and we’ll add the hours into the system for you.

The second shared learning opportunity is the 21-Day Equity Challenge administered by the Capital District United Way. It’s already under way, but there’s still time to sign up and get extremely valuable information from the rest of the challenge. No hours are offered to staff or MOs for the 21Day Equity Challenge.

Have you been waiting for a chance to do something really cool in the store for your hours? All the departments are awesome and have great rapport with the MOs doing time investment, but the most request-

July 2021

Honest Slate

Membership Manager (MM)

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

Check out our Employment Page.

Customer Greeter

JustinHardecker@honestweight.coop and sign up for some of these fun shifts.

Did you take the mask survey that was sent to active MOs and staff recently?

It was great to have a chance to add our feedback to the process as the mask guidance changed, and our desire to listen and to serve the needs of our community is a reason I hear often for why people choose to engage with HWFC and the cooperative movement. Check out the results here.

The news is that vaccinated staff and MOs now have the option to wear a mask while at the Co-op, both while shopping and while on the clock. Unvaccinated individuals must still wear a mask. HWFC will not be asking for proof of vaccination.

Happy July to all!

See you at the Co-op!

continued from page 7 so I [helped].” Similarly, a disabled customer reached out about parking in a handicapped spot so Anne could assist her with getting into her car.

“What I like best about the Co-op’s selection is its high-quality stuff. A lot is organic, unusual, or imported,” she stated, adding that she favors specialty snacks, cheeses, and Tazo tea. Would she shop elsewhere for this variety? “I’ve never been to [a competitor]; the parking is ridiculous, plus it’s more expensive, especially prepared foods.

I wouldn’t shop there!”

“It’s all about quality stuff...treating yourself royally,” she said, noting her favorite products: French jam, peanut butter, a miscellany of cheeses, and farm-fresh eggs.

“I feel a loyalty to Honest Weight, especially as an MO.” Yevette Buddeau—our go-to person for greeters and parking lot attendants—reports that we are “definitely ready...for more greeters to come in...Anne came in more than many and was a trooper!”

COMMITTEE C O R N E R continued from page 9

Sales and Fiscal Performance (for 10 mos. ending Apr. 30, 2021) ∙ Ordinary Income decreased $3,730 or 1% to $384,974 vs. $388,703 last year ($228,497 or 37% under budgeted amount of $613,471). ∙ Net Income increased $175,370 from $54,123 (last year) to $229,493 ($134,597 under budgeted $364,090). ∙ EBITDA decreased by $209,502 to $707,057 vs. $916,559 last year (under budgeted $898,206 by $191,149). ∙ Total Expenses were down $203,590 or 2.19% from $9,288,270 last year to $9,084,680 (under budgeted $9,227,512 by $142,823 or 1.55%). ∙ Costs of Goods were down $96,795 or 0.68% at $14,200,897 vs. $14,297,692 last year (under budgeted $14,510,632 by $309,735 or 2.13%). ∙ Overall Gross Profit was down $207,320 or 2.4% at $9,469,653 vs. $9,676,974 last year (under budgeted $9,840,983 by $371,330 or 3.77%). Gross Margin was 40.01% vs.

40.4% last year (under budgeted 40.4%).

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