Coop News ~ February 2017
Febrruary 2017 Newsletter for the Arena Market and Cafe
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February 2017
Our Co-op on the Coast

Arena Market and Cafe / Coastal Organics Cooperative
 

A Message from Your General Manager


 Hi Everyone!
            I’ve been getting some much needed time out on the market floor lately, and it’s been really great seeing so many of you regularly supporting your co-op! That is so very important! The co-op is here specifically to serve the local community. We love feedback! Please use the suggestion box! If you love something, tell us! If you need something, tell us! I check the box daily. We brought in 5 requested items last week alone. Your co-op is dynamic- it changes with your needs.

Speaking of which, here are some changes coming down the pipe really soon! Starting Feb 16th, fresh squeezed organic orange juice will be back in stock in the deli case. We’ll be expanding our meat selection to include some more organic and grass-fed meats. We’ve had them requested in the past, but the actual consumption wasn’t enough to keep them in stock before they expired. I think there is enough demand now, and we’re gonna do it again! I’m working with the kitchen to bring you more consistent hot lunch items, and we’re exploring some new recipes for the deli case. We’ll be moving the salad bar to the area near the soups and deli case as well. If you have any requests we’re excited to hear them!

Also, I’d like to thank the many members that have been coming in and prepaying into their store credit accounts. It helps so much during a tight year. We could certainly use more activity in this area, to help us keep up till the season picks up, and to fund some of the improvements and repairs that we are constantly in need of.

Here’s how it works: Each member of the co-op has a prepaid credit account that they can purchase credit for and use for shopping when they come to the co-op. This is especially useful in this area, where the weather can knock out our credit card communications. So many people are used to paying with credit and debit cards, that when we need to take cash and check only, shopping gets difficult. Parents with children often put funds on their accounts so their kids can shop, and the parents have the peace of mind knowing that most of their options at the co-op are healthful, and without unnecessary preservatives, artificial flavors, or colors! All of our cashiers can help you put funds on your member account, just let them know that you’d like to prepay credit onto your account. If you have any questions, just ask!

Thanks again, to all of you, for your continued support for all these years. We’re stoked to be  here for you.
 
Sincerely,
Mike Sakellaridis
General Manager

 


From the President

One of the co-op principles involves education. So, here’s a glimpse into our store sales since we opened in May 2009. Our community support continues to grow but at a slower rate recently. 

Using our point-of-sale cash register system, we can track sales activity and we can prepare charts that show our daily sales for each year.

The first green chart shows daily sales since May 2009. Generally, we keep growing with some hills and valleys. 

Note that the deepest valleys all happen during the winter months from December to February. The bigger valleys match the worst winter weather! With fewer shoppers in winter, the co-op needs to carefully manage our cash flow.

The next chart compares store sales between years. Obviously, our first couple of years were much lower than the past few years. Fortunately, 2016 closely tracks the summer of 2015 but appears to be rebounding in winter like 2014.

Looking back at our daily sales activity helps us manage the store better. We look at our product mix, our inventory levels, and our cash flow.

If you have questions about these analyses, we welcome comments, suggestions and questions by email or the suggestion box.

Cheers

Rick

 


New Product Recipe of the Month


Use the new Chosen Foods Avocado Oil Mayo to bring a taste of Provence, Italy into your home this week with this Creamy Provencal Chicken.  Sweet sun-dried tomatoes, artichoke hearts, and spinach create a delicious, well-rounded flavor that compliments browned chicken breasts.  A creamy sauce made with our Chosen Foods Mayonnaise coats your favorite gluten-free pasta and fills your belly with the comfort of Italy.

Yields:  4 servings

Ingredients

2 hormone free chicken breasts

coconut or Avocado oil for sautéing

1 medium onion, chopped

14 oz. artichoke hearts, drained & halved

4 cloves garlic, minced

¼ c. sweet white wine

½ c. chicken broth or stock

¼ c. chopped sun-dried tomatoes

2 tsp. herbs de provence

1 tsp. sea salt

½ tsp. black pepper

8 oz. heavy cream

¼ c. Avocado Oil Mayonnaise

1 tbsp. tapioca starch

2 c. spinach

9 oz. cooked gluten-free fettucine or spaghetti

Optional for garnish: chopped parsley
 

Directions

Cut the chicken breasts in half through the center width-wise (similar to butterflying but continue to cut all the way through).  Coat lightly with sea salt and black pepper.

Heat a large sauté pan (10” minimum diameter is recommended) over medium-high heat. Grease lightly with Chosen Foods Avocado Oil.  Cook the chicken breasts in batches, browning on both sides.  Once browned, transfer to a plate and cover with foil.

Add the chopped onion to the hot pan (add more avocado oil if it appears dry).  Cook until translucent, about 3 minutes.  Add the artichoke hearts and continue to cook until browned, about 10 minutes.  Add the minced garlic and cook until fragrant, about 1 minute.  Deglaze the pan with the white wine, scraping the browned bits from the bottom of the pan.  Add the broth and bring the liquid to a simmer.  Add the sun-dried tomatoes, herb de provence, sea salt, and black pepper.  Simmer for 5 minutes, or until the liquid has reduced slightly.

In a separate bowl, whisk together the heavy cream, mayonnaise, and tapioca starch until smooth.  Pour into the pan and stir.  Add the spinach and the chicken breasts.  Cook until the spinach is wilted and the sauce has thickened slightly, about 3-5 minutes.  Serve over cooked pasta with chopped parsley, as desired.

Co-op Wish List

As you know, we are always working on new things here at your co-op. We are starting a "wish list" to let our members know our ongoing needs and upcoming projects.  This month we are wishing for:

1) a slab made of either glass, plastic, stone or marble.

2) volunteers to help prep bathroom for painting (day 1)

3) volunteers to help paint the bathroom (day 2)
 

Honey Sticks are Back!

Your Feedback Helps Make Our Co-op Great!

Hello to all members, I am dedicated to helping our coop look, function, and provide for all the best it can. Please feel free to let me know if you have ideas, desires, and positive feedback about our store. The coop is our store here in Point Arena. It is a great place to pick up a quick meal, have a cup of tea and meet with a friend and best of all grocery shop. I want to be able to get what ever I need here in Point Arena and want all members to be able to do the same. Please let your needs be know to Mike, place a note in the suggestion box and ask how to place a special order if you are looking for items we don't usually carry.

I am interested in working with Mike on some store beautification projects in the spring. I will be setting up projects to be done at varying times for example painting the coop bathroom. I am looking for any members that maybe interested in helping. Let me know if you have time and energy to volunteer. We will be considering other projects and looking for any and all interested volunteers. You can contact me by email gntwyatt@ yahoo.com.

Our newsletter welcomes all members to contribute anyone wanting to write articles or share community information please let me know.

Thanks
Ginny Wyatt, Board Member

Another New Arrival! 

Chosen Avocado Oil Mayo, made with pure avocado oil and is high in Omega 9. Cage free eggs and a touch of honey create a traditional, creamy mayo flavor with clean ingredients. Looking for a new mayo? It's at your co-op! 

Board of Directors

Rick Beach
Ginny Wyatt
Jacquiline Strock
Phil Clark

183 Main Street
Point Arena
707-882-3663
(882-FOOD)

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