Fifty years—WOW! For 50 years, Honest Weight Food Co-op has been much more than a grocery store. It’s been a community anchor—built, shaped, and sustained by the people who shop its aisles, attend meetings, and invest their time. In an era of volatile retail change and continued expansion of the Food Industrial Complex in our region—including the recent arrival of Costco—it’s natural for Member-Owners to feel uncertainty and concern.
In these times, it’s important to keep grounded in what Honest Weight has always been: not simply a conventional grocer competing on scale and profit, but a Member-owned cooperative rooted in purpose, participation, mission, and community.
Honest Weight’s history is defined not by competition, but by its rich evolution. For half a century, it has grown with its Member-Owners and adapted to shifting food systems, economic pressures, and cultural change, all while remaining anchored in its mission.
Unlike traditional grocery chains, Honest Weight is a collective, every Owner a stakeholder in both aim and achievement. In a retail landscape increasingly shaped by indus-
Published monthly by the Communications Committee to promote transparency, report without bias, and sustain community.
trialized corporate control, this remains our defining distinction. The Co-op exists not to extract value from a community, but to create and foster value from within.
This matters now more than ever. As large retailers bulldoze our region, it can be tempting to interpret this as a threat. But Honest Weight’s story has never been about yielding to others. It’s been about staying rooted in our values. And that’s no different today.
At the core of the Co-op is the Member-Owner structure. Unlike shoppers in mainstream stores, MOs participate in governance and help shape long-term direction.
This structure is not symbolic; it is functional. It ensures that decisions are informed not only by market forces, but by the lived experiences of everyone who makes up the Coop. While larger retailers may have greater purchasing power or efficiency, they lack this level of community engagement.
It is easy to underestimate this model when comparing prices or store size. But it is precisely this structure that empowers the Co-op’s resilience. Honest Weight is not dependent on outside shareholders or remote executives. It is guided by collective participation of our shared responsibility.
Another core strength of Honest Weight is its commitment to education and wellness. Food here is understood not only as a product, but as a pathway to health, knowledge, and connection.
Through classes, workshops, and community programs, the Co-op extends its impact beyond the store. These offerings help participants build skills, explore nutrition, and better understand food systems, creating shared learning and mutual support rarely found in today’s retail environment.
Outreach with local schools and community organizations introduces younger generations to healthy eating, sustainability, and cooperative principles. These efforts are central to the Co-op’s mission and reflect a long-term investment in community well-being, not short-term returns. Education and engagement require trust, consistency, and enduring commitment—and are areas where scale-based competitors cannot compete.
HWFC need not mirror its competitors to succeed.
The arrival of large retailers such as Costco or expansion of regional grocers such as Healthy Living Market raise valid concerns. But these changes are not existential: Honest Weight does not need to mirror its competitors to succeed. In fact, it thrives when we lean into what makes us different.
Creativity—not competition—has always been the Co-op’s strongest strategy. Rather than focusing outward on comparison, Honest Weight’s strength lies within what we do best: local sourcing, Member-Owner engagement, education, and a values-based shopping experience.
2 Honest Slate July 2026
Fifty Years a 50Co-op A Traveler Returns
50
continued from page 1
Competing directly on price and scale would mean abandoning what makes the Co-op unique. Cooperatives are not designed for that; they’re designed for mission and community. This is our true resilience.
Honest Weight’s uniqueness is not a limitation: it is our strength. It allows us to respond to change—not through imitation, but innovation. The presence of new and expanding retailers is simply a reminder that the food landscape is dynamic. Within that landscape, Honest Weight remains grounded in our Member-owned mission that has now endured for five decades.
We value innovation over imitation. The strength of Honest Weight has never been about outpacing others. It has been about staying true to ourselves. The question is not how we compare to competitors, but how deeply we invest in what makes us distinct. We’re the unicorn. Every time an MO shops, attends a class, invests time, or participates in governance, they strengthen our model of people over profit.
Creativity can crush competition. As we look ahead, we should focus not on competition, but on what we are building together. By continuing to invest in the Coop’s mission, programs, and community relationships, we ensure that Honest Weight does not merely endure—but continues to flourish as it has for 50 years and counting.
“It takes a whole culture to do this.”
At HWFC’s June 21, 2026 RMM, CLM Peter Waldmann presented graphics highlighting Honest Weight’s strengths over potential competition in multiple areas—from our seasoned staff and passionate chefs to deep community involvement, fair trade, self-ownership, and prioritizing local vendors. Our profits benefit staff and community, not conventional investment groups.
by Robin D. Schatz
with Fresh Appreciation for Honest Weight
Traveling always awakens my senses: the warmth of a foreign sun; smells from new vegetation and cuisine; sounds and cadences of unfamiliar birdsong and language.
And, of course, new tastes.
In the case of Sicily, where I recently celebrated a major anniversary, the milkiness of fresh burrata lingers on my tongue. I can still taste the sweet acidity of fresh Sicilian tomato, the richness of my morning cappuccino, the crisp minerality of local wine, and the sweet creaminess of gelato and granita. (And it’s totally proper to eat almond granita for breakfast—with a brioche.)
That heightened sensory awareness still lingered when I returned to my usual haunts in Upstate New York. The colors seemed brighter, the sky a little bluer, the mountains a little greener. Spring had still been coming into its own when I left; now, everything was lush and blooming.
A few days after our return, we made the 50-minute drive to Honest Weight. I saw the Co-op afresh, like another foreign land. But this one felt welcoming and familiar. It was populated with Member-Owners busily restocking shelves and fresh produce; smiling faces, some of whom I recognized, greeted me at every turn. Whatever our backgrounds, we all spoke the same language—of devotion to a mission to bring healthy food to all. After traveling around an island that prizes fresh, farm-to-table food, I was glad to come back to a place with the same priorities.
After walking through fields impossibly alive with pink and yellow wildflowers in the volcanic soil near Mount Etna, and eating so much delicious and nutritious farmfresh food, I couldn’t wait to get home and plant my own garden. The Co-op Plant Department didn’t disappoint. I was too late to start seeds for most of my crops, but there were plenty of robust organic seedlings from Miller’s Crossing farm to choose from.
After eating so many flavorful tomatoes on our trip, I was happy to choose from a dozen or more organic varieties right here. I also sought out unfamiliar varieties of pepper plants that promised crunch and, in some cases, heat. Alas, I couldn’t buy an olive tree to plant, but I could find many kinds of eggplants to grow—the main ingredient in the ubiquitous Sicilian caponata, a rich stew of tomatoes, eggplant, olives, and onions for a hint of sweetness, served at room temperature.
And while I can’t grow fennel fast enough to satisfy my immediate cravings for a Sicilian fennel and orange salad, I know the Co-op can provide me with what I need in the Produce Department. The cheese in Sicily was remarkable in every market and grocery store, often made from sheep’s milk and studded with peppercorns or pistachios. The Co-op isn’t too shabby when it comes to its cheese selection either.
As someone who is gluten intolerant, I was grateful that restaurants and bakeries in Sicily were sensitive to the needs of those who avoid gluten. We even found a restaurant run by a couple who were both celiac. They had the best gluten-free pizza I’ve ever tasted.
But when it came to gluten-free breads and baked goods, most of them were spongy and highly processed. In an elegant restaurant we had chosen for our anniversary dinner, I was handed a plate with a microwaved white roll encased in plastic wrap. Disappointing, to say the least. I couldn’t wait to get the excellent gluten-free breads, baked goods, and Grab ‘n Go meals offered at Honest Weight.
Of course, it’s not fair to compare real life to vacations—which don’t involve a lot of laundry, paying bills, or calorie counting. Real life doesn’t involve nearly as much café sitting or staring at beautiful scenery.
But coming back home also reminds me that I live in a beautiful place, the Catskill Mountains, and am grateful for all that I do have. Honest Weight is at the top of the list.
July 2026 Honest Slate
Honest Weight Teams with TagBack to Recycle Responsibly
by Diana Duffy
Are you an Honest Weight shopper who keeps a used supply of twist ties and bread bag clips just in case you can put them to a better use someday? Or, maybe you are simply determined to avoid putting this stuff in the trash.
Food and produce closures are everywhere. But these ubiquitous “thingies” found on packaged items from broccoli to bread don’t have to end up in a landfill, thanks to TagBack™. You can drop yours at TagBack bins located inside Honest Weight.
TagBack lets shoppers return used food closures in designated drop boxes to be recycled and repurposed. Honest Weight has been a part of the TagBack program for just over a year. Ours is one of 18 state locations, which includes one other New York co-op (can you guess which?),* and nearly 300 participating stores nationwide, from Atlanta to Alaska.
Bedford Industries, a company that started making bread bag tags back in the 1960s, launched TagBack in late 2019. Based in Minnesota, Bedford’s own engineers designed proprietary technologies to separate food closure materials from the plastic in its ElastiTags and reuse them in twist ties. Bedford’s process allows the company to repurpose some of that material in its PolyScape™ recycled plastic lumber, and other portions are sold to recyclers.
Not all tags and ties can get upcycled; Bedford disposes unusable tags at its discretion. When asked about contamination in TagBack’s drop boxes, Katie Larson, VP of Sales & Marketing for Bedford Industries, noted that “ineligible materials that Bedford can’t sell or recycle are responsibly disposed” by Bedford.
Bedford reports diverting 255,180 lbs. of material from landfills across the country since TagBack began. That’s roughly 19 tons per year. It takes heaps of these small things to make a ton. But the good news is that everyone can contribute. TagBack lets anyone return an array of food closures to be repurposed, even those not made by Bedford.
and the other is by the checkout as you exit. You can find a list of all other participating store locations, including pet stores, on the TagBack website.
Individuals can also participate in TagBack by sending twist ties and closures directly to Bedford Industries. Shipping labels and other information, as well as images and videos showing how TagBack works, can be found at www.Tagback.com.
*Ithaca’s GreenStar Co-op
Honest Weight has 2 TagBack bins inside the store. One is in the Produce Department near the bananas, Twist ties & tabs need not languish in landfills!
Book Club Meets Thursday, July 16 • 6–7:30pm in the Community Room
Our July book is Replenishing the Earth: Spiritual Values for Healing Ourselves and the World by Wangari Maathai, Nobel Peace Prize laureate and founder of Kenya’s Green Belt Movement.
This book is an impassioned call to heal the wounds of our planet and ourselves through the tenets of our spiritual traditions. It is so easy in our modern world to feel disconnected from the physical earth. Despite dire warnings and escalating concern over the state of our planet, many people feel out of touch with the natural world. Nobel laureate Wangari Maathai has spent decades working
with the Green Belt Movement to help women in rural Kenya plant and sustain millions of trees. With their hands in the dirt, these women often find themselves empowered and “at home” in a way they never did before. Maathai wants to impart that feeling to everyone, and believes that the key lies in traditional spiritual values: love for the environment, self-betterment, gratitude and respect, and a commitment to service.
While educated in the Christian tradition, Maathai draws inspiration from many faiths, celebrating the Jewish mandate tikkun olam (“repair the world”) and renewing the Japanese term mottainai (“don’t waste”). Through reded-
ication to these values, she believes, we might finally bring about healing for ourselves and the earth.
I encourage you to get the book from Book House of Stuyvesant Plaza, if you can. Please note it has moved to a new location in the Plaza (in the old Eastern Mountain Sports spot in the back corner). As always, Member Services will have loaners available.
Join us! There will be snacks, conversation, and connection.
—Cara Benson
Honest Slate HWFC Makes Local Headlines with TU Article
Honest Weight Food Co-op earns top spot in Capital Region readers’ poll
by Shannon Fromma, Times Union Staff Writer, May 3, 2026. Reprinted with permission.
Honest Weight Food Co-op started with a simple idea: chip in together, buy in bulk and make food more accessible. Fifty years later, what began as a basement buying club between 20 friends in Albany has grown into an 18,000-square-foot community-owned grocery, serving thousands of members and customers across the Capital Region with wholesome foods, specialty items and health products.
That dedication hasn’t gone unnoticed. In the 2026 Times Union Best of the Capital Region readers’ poll, the co-op was voted Best Health Food Store/Co-op. We checked in with Marketing Manager Erika Lopez to see how, after a half-century, the independent co-op continues to grow, evolve and support the community through healthy foods, events and programs that bring people together.
Q: HWFC has now been part of the Capital Region for 50 years. What do you think has allowed the Co-op to remain such an important part of the community for so long?
A: Honest Weight’s humble, yet ambitious origins as a bulk buying club date back to January 1976 when a group of about 20 friends and neighbors pooled their funds to increase their purchasing power, splitting 50-pound bags of high-quality dried goods. Today, we maintain our focus on offering an expansive bulk selection and have added many local, organic, vegan and gluten-free products throughout our store. Our commitment to offering a wide array of foods and products that very often are grown or made in our region, strengthens our local economy, keeping more of our shoppers’ dollars circulating in the Northeast to the benefit of small farms, vendors, and the environment
Crispy Zucchini & Quinoa Fritters (V, GF)
Zucchini season has arrived and gluten-free fritters are a tasty and nutritious way to use them. Quinoa is available in HW’s Bulk section. It’s a complete protein, high in fiber, and rich in minerals. Be sure to thoroughly rinse in a fine-mesh colander to remove saponins, the bitter compound that surrounds the seed. Makes 15.
Ingredients
1 c cooked quinoa (day-old quinoa works well as it’s drier, yielding a crispier fritter)
2 c grated zucchini (when water is removed, amount will be slightly less than a cup)
1 c grated carrot
¾ c gluten-free panko
2 Tbsp thinly sliced scallions
¼ c finely chopped parsley
Zest of 1 lemon
4 eggs
2.5 oz grated cheddar cheese
¼ tsp cayenne
Coarse salt to draw moisture from zucchini
Salt and pepper to taste
Avocado oil for frying
Directions
Grate zucchini, place in colander, salt liberally, and massage.
· Let sit for at least 10'.
· Squeeze zucchini with hands, then wring out in a clean dish towel to be as dry as possible.
· Place squeezed zucchini, grated carrots, cooked quinoa, gluten-free panko, scallions, lemon zest, and parsley in a large bowl.
· In a separate small bowl, beat eggs with cayenne, salt, & pepper. Add to zucchini mixture; sprinkle in cheddar cheese, mixing thoroughly to distribute evenly.
· Heat a large, heavy-bottom skillet (preferably cast iron or stainless steel) over medium high heat. Cover bottom of pan liberally with avocado oil.
· When oil begins to shimmer, use a ¼ cup measure to scoop mixture into pan. Flatten each fritter gently with the back of a spatula.
· Cook until the fritter is nicely browned, approximately 3'. Flip and cook another 2' until cooked through and crispy.
—Nina Martinson
more broadly. These values have been at the heart of Honest Weight for the last five decades, and they will help ensure our continued success into the future.
Q: Voters once again named Honest Weight Food Co-op the region’s best health food store or co-op. What does that recognition mean to you and your members?
A: Our Members and staff are honored to be recognized as such an important part of the community. We work hard to create a welcoming environment where people feel they belong, with products and offerings that reflect our shared values of healthy living and service to our community, and it feels great to know that our efforts are appreciated by those we serve. Thank you to all who voted for us!
Q: Co-ops operate differently than traditional grocery stores. How does the member-owned model shape the way Honest Weight does business?
A: HWFC is owned by our community, and our Member-Owners are an essential part of meeting our triple-bottom line: people, planet, and profit. Our democratic decision-making process empowers Member-Owners, giving them a true voice in how the company is run, what products we will and will not sell, and how we invest our profits through community donations and outreach, and how we reinvest back into the store. By focusing on the needs of the people who shop, work, and invest their time at Honest Weight, we can align our business decisions with a value proposition that goes beyond simply turning a profit.
Q: As HWFC looks ahead, what are your goals for the next chapter of the Co-op?
A: Honest Weight is in an incredibly exciting period of growth. In our 50th year, many people are reflecting on the past and those who worked hard to get us to where we are today, while also looking forward and thinking about ways to attract the next generation of co-op member-owners who will keep us around for the next 50 years. As we grow, however, a few things will remain the same: our commitment to providing the community with affordable, high-quality natural foods and products for healthy living, and to promote more equitable, participatory and ecologically sustainable business practices through democratic ownership and decision-making processes.
Q & A Q & A SUGGESTION BOX
Suggestion Box answers are provided by our Honest Weight managers and departments.
Q: Excellent customer service from Drew, Sean, and Molly—including Senior Discount suggestions from Molly—at checkout. Each is a credit to your Co-op. Please reward accordingly.
A: Thank you! We always appreciate kudos.
Q: Thank you writers and editors of Honest Slate for consistent excellence in reporting. I am a 32-plus-year Member. ♥
A: It is a pleasure and a privilege.
Q: When will Cado ice cream be in stock?
A: Several varieties are in stock now.
Q: Frozen tallow fries. Thanks!
A: Thank you! Brand-new item in stock in the freezer aisle.
Q: Black bread, please include for inclusivity and because it makes a delicious Reuben.
A: We will work with local channels to see what we can find. We do have Mestemacher’s pumpernickel.
Q: Rudi’s whole wheat bread please.
A: It is available in the freezer aisle.
Q: Please do not put meat in the hot bar rice. Please revert to the former salad bar items.
A: Our prepared foods p rogram focuses on scratch-made, globally inspired dishes and in some cases that includes meat in preparations to create authentic flavor profiles. We work hard to provide a wide variety of options for many dietary preferences. Re: the salad bar, we have recently updated several offerings.
Q: No more blueberry lemonade at 3pm on Sunday. L
A: We appreciate the love for the blueberry lemonade. Our beverage items are made from scratch each day. Availability can vary based on demand. We work hard to forecast production but there are times when popular items sell through faster than expected. It’s always great when guests connect with an item.
Q: Why don’t you have a kids’ area?
A: This is something we had at the Central Avenue location. We do not have the space to offer that here.
Q: Refinish café table tops.
A: We are doing this a few at a time.
Q: Please have the tare tech explain that jars cannot go through self checkout.
A: We have a sign at the tare station and plans for a sign for the self checkout area. Thank you for your suggestion.
Q: Smaller bags/potting soil for those old and riding the bus.
A: They’re in the store near the potted plants.
Q: How about a soft ice cream machine?
A: Great idea, but would this go into Deli, which is maxed out for space. We are considering ice cream socials.
Q: Ice cream tastings, please.
A: There will be ice cream happy hours (along with pizza tastings) as soon as we build out the new chill/freeze/bread department. July 1 was the official start.
Q: A laser light show when the produce mist comes on would be a fun feature!
A: HW Produce Dept. man ager responds: I agree! I just need to find a place for a disco ball!
Q: How about a bright color cup for the fancy drinks? So cashiers know which coffee, etc.
A: Thanks for the thought. Each beverage should have a PLU sticker for scanning that represents the cost of the drink.
A Little pinch, p lease...
Q: The kitchen really needs to use less salt. Today’s chickpea and potato was so good, but it’s too salty. Every day at least one or two dishes are oversalted. Less salt please!
A: Thank you for your feedback. We apologize that you felt we have dishes oversalted daily. We will continue to taste the food to make seasoning decisions before sending it out to the happy guests.
Q: The Culinary Department is amazinggg! The food always smells, looks, and tastes soo good. ♥ TY Dan, Ashley, Bea, Eddie, and everyone else!
A: Thank you for the kind words. This team is a pleasure to work with and do an amazing job all around. They care, are honest, and are always hardworking.
Q: Please bring Fog City mac salad in the Deli. Thank you! ♥
Q: Could we please not carry the fruit in plastic clamshells in Produce? Please help stop the use of single-use plastics.
A: Unfortunately, this is the only way fruit is sold and transported in our country by national suppliers. There will be more locally sourced fruit packaged in fiber baskets throughout the summer.
Q: Can you leave tops on some celery?
A: You’re seeing the celery essentially as it arrives, already topped. We shave off barely a millimeter. Local celery from Pleasant Valley Farm is intact.
Q: Small coffee cups.
A: We offer 12-ounce and 16-ounce coffee sizes. We have no plans to go smaller than that. Thank you for the suggestions.
A: Thank you for the suggestion. Fog City will make a return sometime, but not in the near future.
Q: Why does the truffle say “for two”? How judgy. I’m not sharing! J
A: Ohhhh. Good call. We meant to say “buy” two. They are small!!! Eat and enjoy!
Q: So happy to see cardboard boxes for the cookie dozens!
A: Thank you. We will be having boxes for our cookies and donuts as well as window bags for pastries.
Q: The Arethusa Farm ice cream has carrageenan in it.
A: We are aware. That’s why it was not reordered. It’s not a banned ingredient, just a “strive to avoid” item.
In response to product requests, Grocery buyers are now sourcing: Stonewall Kitchen’s Tangerine Marmalade • Rummo gf spaghetti and elbows • IQ Bars • Annie’s Graham Sandwiches (birthday cake flavor) • Field Day/Wild Harvest paper products.
Honest Slate 6
Board Decisions
At the June 9, 2026, HWFC Board of Directors meeting, the Board:
•Recommended forwarding proposed FY2027 budget to Membership for voting at June 21, 2026’s RMM.
• Adjourned the meeting at 7:10 pm.
At the July 7, 2026, HWFC Board of Directors meeting, the Board:
•Approved June 2, 2026’s Board of Directors Meeting minutes as presented.
•Approved June 9, 2026’s Board of Directors Meeting minutes as presented.
•Approved April 26, 2026’s Regular Member ship Meeting minutes as presented.
•Affirmed decision made June 17, 2026 to post the Board of Directors Administrative Assistant position, initiate hiring process.
•Approved the Elections and Nomination Committee 2026-27 work plan as presented.
•Approved updated HWFC Banking Resolution as presented.
•Appointed Joseph Casan and Jammella Anderson as team liaisons to the Personnel Committee.
•Approved revised Board of Directors Administrative Assistant job description as presented.
•Approved revised Board of Directors Board Administrator job description as presented.
•Decided in Executive Session to approve the Honest Slate publishing contract as revised during discussion.
•Decided in Executive Session to post the Board of Directors Board Administrator job description, initiate hiring process.
• Adjourned the meeting at 10:03 pm.
June rmm highlights
Longtime vendor and former employee Joan Dembinski read HWFC’s Mission Statement at June 21, 2026’s Membership Meeting, recalling how her first experience at the store “checked all the the boxes...I’m blessed and honored to be here.” Joan cited baklava, gf biscotti, linzer cookies, and financiers among her specialties.
CLM Peter Waldmann welcomed new hires and expressed kudos to Produce for its beautiful reset yielding a cooler, fresher display. “Produce really defines our value image in the front of the store.” He also announced 2 new positions: an IT technical manager and a back door receiving supervisor; and gave a shout-out to Bulk workers, who “do the heavy lifting and are always happy about it.”
Reiterating the overarcing goal to invest back in the business, Peter mentioned personnel,
Q & A Q & A
continued from page 5
Q: There is a move to ban bromate from flours. Is HWFC flour free from bromate?
A: Any organic flour is bromate free in order to be USDA organic certified. Check the label. King Arthur and Bob’s Red Mill are bromate free.
Q: More native plants and noncultivar natives for the pollinators, please !!!
A: We are doing our best. Miller’s Crossing farm offers some of what you’re looking for.
july 2O26
Editors & Contributors
Stephanie Conde
Michael Degnan
Diana Duffy
Eva Glassman
Elisa Grimm
Lynn Huntington
Don Kennison
Nina Martinson
Carol Ostrow
Karen Roth
Robin Schatz
Janet Sorell
honestslate@honestweight.coop
Contact with questions, comments, ideas.
Submissions Policy
• Maximum article length is ~800 words.
• Material is published at the discretion of the Honest Slate team.
• Only signed work is accepted. Items are edited for length, grammar, & style.
• We may consider unsolicited material but encourage submitting ideas first.
• Letters to the Editor do not require preapproval.
July 2026
building upkeep, and technology. This year, management provided unprecedented access to budget preparation and approval with many information sessions and discussions with staff, managers, and Member-Owners.
Over the last 4 years sales have increased 25%, notably in fresh departments. Over 50% of all sales are now in Produce, Culinary, & Specialty.
A request was made to highlight products from BIPOC and woman-owned businesses. Could HWFC publicize different groups’ contributions with monthly displays featuring local artisans or growers?
A brand-new Owner who had just completed orientation stated that they already felt welcome. “I’m looking forward to meeting a lot of you.”
Q: Please, please stop selling the locally non-native lupine that is deadly for New Karner butterflies.
A: Our Plant Manager reports that we have a customer base for this plant.
· The assertion of deadliness is partly incorrect.
· Lupines inhibit monarch butterfly population only if allowed to crowd out the preferred milkweed plant.
· No research shows deadliness to the monarch.
· Karner blue butterfly larvae feed only on the wild lupine plant.
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.
Preliminary committee reports submitted to the Board of Directors (BOD) for its July 7, 2026, meeting. See Board Meeting packet for details. Approved reports are posted on HWFC’s website.
Environment Committee (EC)
· May host another Zero Waste film screening as last two screenings were very successful. May show The Plastic Detox in fall 2026, will work with Education Coordinator. Compiling a plastics report for review by cochairs and BOD. An MO suggested placing Food Service note in catering menu letting customers request plastic–free packaging; liaison suggested including in BOD report.
Sustainability Manual. Began reviewing previously-assembled documents and will move project forward.
Utility/Energy/Community Solar. Electric Utility Data: From Jan. to May 2026, total utility year-to-date cost was $72,864, up 3.5%. Total KWh usage was down 5.1%, Peak demand was down 6.4%, and solar credit value was up 6%. Energy supply costs were up 21% from 9¢ to 11¢ per KWh. Going forward Capital Region prices for the rest of 2026 are in line with last year. $3,836 in total 2026 solar savings; MO Brad Leach contacted Finance Committee to discuss second offering of Community Solar to MOs and unaffiliated customers.
Refrigerants. EC member will write Honest Slate article on refrigerants and climate gasses and solutions. Members who’ve been compiling research will meet monthly with key management.
Personnel Committee (PC)
· Request Personnel Committee Workbook.
· Candidates for Staff position on PC are Sarah Rosenthal, Education Specialist, and Jamie, Associate in Cheese & Specialty. Voting was June 15-26.
Sub-committee moving to increase Blackowned business visibility at HWFC.
Honest Slate
Discussed adding anti-racism to Mission Statement. Input from BOD, governance groups, and Member-Owners invited.
· Editing visiting guest guidelines.
· Paul and Mary Liz Stewart to discuss Underground Railroad Education Center (Fall 2026). Tam will meet with each committee.
Held Listening Table Sat., June 13 & 18. People were open and honest; it was a real pleasure to listen with respect to folks while they talked about what their lives would be like if racism didn’t exist. Next Listening Table is Tues., July 28, 12:15-1:15pm.
Discussed training using the United to End Racism model.
· Black Business Month: Discussed in-store showing/discussion of PBS’ “Boss.” Request BOD permission to show in Community Room Aug. 2 or 9 from 1:30–4:30pm.
Discussing hosting panel of local Black entrepreneurs followed by a Q&A session on 4th day of Kwanzaa, Dec. 29.
White Affinity Group
3rd Thursdays • 6:30–7:45pm via Zoom Works on eliminating racism and white supremacy. Share thoughts, feelings, successes, and mistakes in a warm, friendly, nonjudgmental atmosphere.
Contact Tam for the Zoom link at Listeningpartnerships@gmail.com.
Diversity, Equity & Inclusion Committee (DEIC)
Previewed and discussed training videos offered by HR Manager MJ Naughton.
· Discussed SLRPC work request.
· Discussed 2026-27 budget.
Researched, evaluated, discussed possible training for ourselves.
Discussed DEIC presentation at June RMM.
Nutrition & Education Committee (NEC)
· Welcomed BOD liaison Manisha Rane-Fondacaro.
Marketing Manager Erika Lopez presented ways to access FPM on website. Discussed changes and options.
· Discussed procedure for prospective NEC members. MOs may attend meetings and express why they wish to join NEC.
Scheduled tabling for July 14.
Discussed 2026-27 work plan.
Highlighted need for shoppers’ easy access to both FPM and the form for reporting out-of-compliance items.
· Continued to discuss FPM Section 7 changes.
Elections & Nominations Committee (ENC)
· Completed prep for June 21 RMM. ENC’s tasks, timelines, and resources were confirmed through June 22 vote count.
Reviewed proposed 2026-27 ENC work plan. Analyzed actual hours used vs. budgeted hours for previous year; recommend 570 hours for upcoming year. Reviewed previous aspirational goals; noted progress on vote counting for all methods. Implemented BOD election improvements from 2025. Requested BOD approve 2026-27 work plan.
Discussed Strategic and Long-Range Planning Committee (SLRPC) request for ENC to assess alignment of SLRPC’s current actions/ responsibilities relative to future planning of HWFC and its Mission and Statements of Conscience.
Discussed publicity request from BOD. How should committees request publicity/ graphics support for ENC? Is there a preferred process?
Governance Review Council (GRC)
Approved corrected GRC May minutes. Reported on June 2 BOD meeting.
· Confirmed prep for June 2026 RMM, reviewed document compilation project; confirmed decision to send letter to BOD, CLM and Finance about budget development process; tabled discussion of changes in FPM; referred concerns about definition of “supervisor” in context of service on BOD to Bylaws Panel for their consideration.
Several governance groups have expressed concern about prolonged email issues.
Bylaws Panel (BLP)
· Brett alerted BLP that requests were sent from GRC. BLP members didn’t receive the requests because BLP group email doesn’t work. Brett was able to forward email as a GRC member; Cathy reached out to Cindee with GRC who then sent second request. A preliminary discussion ensued with full discussion occurring at July BLP meeting.
· Discussed BLP member roles as BLP appointees vs roles as MOs of HWFC.
Requests BOD address BLP group email not functioning and work with appropriate staff to ensure that all group emails for governance groups are fully functional. This is a critical need since nearly all communication is virtual.
continued on page 8
8 Honest Slate
memBer-owner
Greetings Honest Weight Community, In June we held 3 orientations to welcome 21 new Owners, bringing our current Ownership to 12,000 as of June 30, 2026.
At the Annual Membership Meeting on June 21, 2026, our Member-Owners elected to adopt the Fiscal Year 2027 budget!
Much behind-the-scenes work goes into putting meetings together; it is a true cooperative effort between the Board, Board Administrator, Member Services, Elections and Nominations Committee (ENC), and MOs investing time with the Membership Committee that evening and following day (checking folks in, tracking folks during the meeting, and collecting in-person Membership votes). The big finale is the vote count, coordinated by the ENC but requiring GRC and Board representatives to observe. A shining example of cooperation!
Thanks for all you do to support this community and thanks for reading Honest Slate! Karen and Valerie, Your Member Services Team Bakery
Seeking Member-Owners for weekly shifts on Tuesdays from 6-9am to help the opening baker clean and restock the bakery case, package items for sale, tray up items and set the bakery up for the next day. Email: MeaghanM@honestweight.coop
Bulk
Seeking MOs to help sanitize department: Cleaning bins, cooler, and other equipment. Shifts are open for 6pm till closing, Tuesdays, Thursdays, Saturdays, & Sundays. Email: Phil.Enriquez@honestweight.coop, then call 518.482.2667 x 259
Cheese and Specialty Foods
Seeking Weekly Member-Owners to help stock specialty & eggs, prep the olive bar, wrap cheese, and support customer service & deliveries. There will be minimal cheese cutting needs. We need folks on:
-
Wednesday (10 or 11am–2pm )
Friday (10am–2pm · 12–4pm)
Saturday (all day)
Sunday (9am–12pm)
Email: ShelbyTaylor@honestweight.coop
Chill, Frozen, and Bread
Seeking Weekly Member-Owners who want a chill break from the heat, pay attention to detail, and like to make things look neat for Refrigerated, Freezer, and Bread Stocking. We need:
1 person both Monday and Tuesday (8–11am or 9am–12pm)
2 people Wednesday (12–3pm and 3– 6pm)
1 person both Friday & Saturday (9am –12pm)
2 people on Sunday (8–11am)
Email: ChristianSchider@honestweight.coop
Culinary: Front of House
Seeking MOs to support our deli and café team with packing and labeling prepared foods, light food prep, and sandwich and salad making for Grab n’ Go. Shifts are Wednesday morning, Saturday morning, and Sunday afternoon. Email: Food.Services.Managers@honestweight.coop
Empire State Plaza (Food Court)
Seeking Member-Owners for fixed weekly commitments at Empire State Plaza Cafe. Lots of tourists and NYS employees order food here: perfect for personable people who also want to enjoy the Empire State Plaza during the summer! Afternoon shifts are available during the weekdays. Email: JesseFrayne@honestweight.coop
Front End
Seeking one or two MOs who love a good deep clean! Front End is high traffic, and we need some help deep cleaning, either early mornings (7–10am) or evenings (7–10pm) to deep clean behind registers and around cash wraps. We have all the tools, just need you to make it happen.
Seeking Member-Owners to invest time as a Weekly Cashier. Running a register is fast paced and 100% customer facing, and we have so much fun in the Front End. Lots of shifts available including weekdays, week-
ends, daytime and evening. Email: MorgaenHansen@honestweight.coop
Meat Department
Provide customer service and wrap meat & fish. Experience Preferred! There is major need for evening shifts, 4–7pm or 5–8 pm! Openings every day of the week. Email: DylanGuerrette@honestweight.coop
Produce Department
Seeking MOs to assist with cleaning, packaging, labeling, & stocking. Shifts available: Monday: 5–8am · 12–3pm · 4–7pm
Tuesday: 3–6pm
Thursday: 8–11am · 4–7pm
Friday: 6–9am · 4–7pm
Saturday: 1–4pm
Sunday: 12–3pm · 3–6pm
Email:
BrendanKelly@honestweight.coop
COMMITTEE CORNER
continued from page 7
Membership Committee (MC)
· Membership Manager will email a draft Hybrid RMM Interest survey to the MC, and later to the SLRP, for their feedback.
· Planning for hybrid meetings; researched and reported on potential RMM venues.
· Finalizing work plan
· Continuing Membership Manual edits.
· Requests that Board address interest in hybrid meetings and 50th Anniversary Potluck.
Communications Committee (CC)
Reviewed July’s Honest Slate, assigned articles, and planned August’s issue.
· Food and Product Manual (FPM) editing is underway. CC is working closely with NEC to improve overall readability.
Irene Kim resigned from CC.
Honest Slate seeks new writers, including MOs interested in attending and reporting on Book Club &or governance meetings. MOs are encouraged to spread the word. August copy is due July 23 to print August 7.
