August 2019 Newsletter for the Arena Market and Cafe
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August 2019
Our Co-op on the Coast

Arena Market and Cafe / Coastal Organics Cooperative
 

A Message from the Manager

Thanks to everyone that came out and supported our booth at the 4th of July fireworks event at the cove. We had a blast doing it and it was pretty successful despite a few hitches. We’re now getting into back-to-school mode. As we enter the last few weeks of summer vacation we’re beginning to plan for the upcoming school year. We’re stocking the shelves with nutritious grab-and-go items, juice boxes, single-serving snacks, and preparing lots of yummy hot food specials to satisfy lunchtime or after school hunger. If you or your child spend enough time in the co-op throughout the week it may be worth setting up a pre-paid charge account with us.

As a member of the co-op you’re already set up for a charge account. You can easily activate it by paying onto your account. Once funds are added to your co-op membership account, family members can purchase goods without having to carry around cash. Our daily lunch menu always includes: deli sandwiches, paninis, bagels, pizza by the slice, hot soup, salad bar, pre-made deli salads & fresh baked goods. So as the days begin to get busier and shorter, remember that we’re here to try and make life a little easier.

Natalie Cortese
General Manager


Co-op Principle #6: Cooperation Among Cooperatives

Arena Market and Cafe has over 700 members from the community as part of our cooperative. The seven cooperative principles guide us as how to best serve the community with participation, democratic control, education, and economic benefits.

Cooperation among cooperatives is a bit different in a city setting like ours than in a rural or farming setting. Agricultural co-ops often provide the means of shared ownership of resources to help farmers producing crops and livestock for their communities.

REI, the sporting goods company that specializes in outdoor activities, may be the best well known co-op. If you shop there, you become a member and annually you will receive a patronage refund based on how much you spent.

Ace Hardware is another co-op. Members are owners of Ace stores and their co-op provides purchasing power of the group to individual stores of all shapes and sizes.

Again, co-ops operate differently than shareholder corporations. Members make decisions, not shareholders with the most investment. Benefits return to members through cooperative purchasing agreements, choices of what to offer, and engagement in the community it serves.

Know of any other local co-ops? Drop us a note in the suggestion box. Especially if they can supply goods to Arena Market and Cafe.

Cheers
RIck, Treasurer
Coastal Organics Cooperative, Inc.
dba Arena Market and Cafe

 



Supplier Spotlight: Pelican Bread

By Margaret Grace
 
James McKenna, the owner of Pelican Bread, has been baking for our local community for just over three years. He started his passion for bread baking many years ago while working on a farm and learning how to preserve food. When he left the farm he needed a job, which he found in the restaurant industry, mainly working in fine dining as a chef for more than seven years. Fortunately, he was baking all the house bread at the last restaurant he worked for when he was ready to leave. At that point he decided to take a bold move and start his own business, but first he visited many bakeries and met with other professionals in the industry in order to learn all that he could. 
 
Pelican Bread is a great example of a company that truly supports the vision of providing food that is locally grown and locally made. James sources grain from the Mendocino Grain Project and Community Grains in California. He buys his main flour mix from Central Milling California, which he uses for his California Wheat bread. All other grains are bought whole and then he mills them onsite, which is why his bread is so fresh and delicious! By supporting the local economy and small-scale agriculture, James is able to create a higher-quality product. He can buy heirloom and ancient grains as well as varieties that aren’t available from industrial operations. All his grains are organic, though not certified. James notes another important benefit coming from all this devotion to quality and local: “It just tastes better!”
 
The co-op is the only wholesale buyer who purchases specialty loaves such as the Rye and Spelt. James’s favorite way to eat his bread is by making kimchi grilled cheese sandwiches with the Wildbrine kimchi from the co-op. He also recommends some bread and hummus for any go-to snack. If you haven’t already, stop by the co-op today and get some for yourself!  
 


New Products


The Jackfruit Company, BBQ Jackfruit  ~ 10 OZ. $5.95  



The Green Slice plant based meats & cheeses
 ~ $4.99-$5.99  (more info at greenslicefoods.com)


Felicia gluten free pastas:
Felicia Green Pea Rotini 
~ 8 OZ. $4.95
Tortiglioni ~ 8 OZ $2.99
Buckwheat Spaghetti ~ 8 OZ. $4.95   



Di Stefano Burrata Cheese
~ 8 OZ. $7.69 (requested)


Follow Your Heart Dairy-free Sour Cream
~ 16 OZ. $6.99 (requested)

Purity sparkling water in mandarin, grapefruit, watermelon ~ 12 OZ. $1.39-$1.59


Manitoba Harvest Hemp Bar
~ 1.59 OZ. $2.49


Big Tree Coconut sugar 16 OZ. $5.99 (requested)


Sale Items

 


Luke’s Kale Chips
~ 5 OZ. $3.79 (.70 off)




Rebbl Maca Elixer
  ~ 12 OZ. $3.99 (.90 off)


 
Stornetta English Peas ~ only $1.49/LB (while supplies last)

 


Upcoming Events

8/2 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

8/15 ~ Third Thursday Poetry & Jazz
7:30-10:30pm, Thursday. Featuring SF Poet Susie Terence. See more information about Susie below.

8/22 ~ Monthly Board Meeting
11am, Tuesday. Monthly board meeting at the RCMS Staff Room in Point Arena.

9/6 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!
 


Annual Member Meeting: September 11

Co-op members, please mark your calendar for our annual meeting on Wednesday, September 11, at 6:30 pm at the Veterans Memorial Building. This is your opportunity to hear reports about how the co-op is doing, ask questions, and discuss ways in which we can all work together to keep improving our co-op. There is also one vacant board seat, which we would like to fill.

To vote at member meetings, you must be a member of record, which means you have paid at least $50 for equity in the co-op and be a resident of California. If you are unsure of your status, you can ask the cashiers at the co-op. We will also have a list of members at the meeting. 

The board will send more detailed information as the date draws closer. 

 



Dairy-free Ranch Dressing         

by Terry Hope Romano (from Show up for Salad)

1/2 cup raw, hulled sunflower seeds

1/2 cup unsweetened plain almond milk, cashew milk or your favorite nut-free vegan milk

1 tablespoon fresh lemon juice

1 tablespoon white wine vinegar

1 fat garlic clove, chopped

1 teaspoon dried onion flakes or 1/2 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 tablespoons grape seed oil or mild olive oil

Water, as needed

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped fresh dill

1. Place the sunflower seeds in a medium bowl and add enough cool water to cover. Soak for at least 1 hour, and up to overnight (at room temperature).

2. Drain the sunflower seeds, discarding the liquid. Transfer them to a blender, adding the vegan milk, lemon juice, vinegar, garlic, onion flakes or onion powder, salt and pepper. Puree until as smooth and creamy as possible, 2 to 3 minutes, stopping to scrape down the sides of the blender jar several times, as needed.

3. With the motor running, drizzle in the oil a little at a time, processing until the mixture is smooth and emulsified. It will be fairly thick; if you want it thinner, pulse in a tablespoon of water at a time until it reaches your desired consistency. Add the parsley and dill; pulse once or twice to incorporate.

4. The dressing is ready to use, or you can transfer it to an airtight container and refrigerate for up to 2 or 3 days.

 


Three New Wines
by Dan Wormhaudt

Biokult Rosé Secco. Just in time for summer, a 100% Pinot Noir sparkling wine from Austria. Made with organic grapes. 20g/l residual sugar, about the same as a dry champagne. Medium-to-full body, intense cherry and floral aromas, cherry and strawberry fruit flavors and a buttercream finish. Aged entirely in stainless steel to retain its fruit character.

2017 Domaine de Cristia Côtes du Rhône. A classic Côtes du Rhône. 100% Grenache grapes grown by a small producer in the Châteauneuf-du-Pape AOC. Vineyards are certified organic and sustainable practices are used throughout the wine-making process. Garnet color, red berry fruit and spice aromas, raspberry/strawberry flavors. Low acidity, medium body and tannins.

2017 Honoro Vera Monastrell (Mourvèdre). 100% organic Monastrell (Mourvèdre) grapes. Mourvèdre is an important component of French red wines from the Rhône Valley and is the principal variety (by law, at least 50%) in the wines of Bandol in Provence. The Honoro Vera is from Spain, where Mourvèdre originated, and has characteristic herbal notes and lush red berry fruit. Medium body and tannins.

 

Third Thursday Poetry Brings SF Poet Susie Terence to the Co-op


On Thursday, August 15, at 7:30pm The Third Thursday Poetry & Jazz Reading Series will feature San Francisco poet Susie Terence. The reading will take place at the Arena Market and Cafe with live improv jazz and an open mic.
 
Susie Terence has won several awards for her writing, and her poetry has been published in more than a dozen magazines and anthologies. She has presented her work in bookstores, libraries, colleges, and theaters around the country, performing oral theatrical interpretations of her poetry, dramatic monologues, and fiction. She has been awarded more than 50 grants to lead poetry and performing arts workshops in San Francisco schools and has served as San Francisco Area Coordinator of California Poets in the Schools for more than 25 years.
 
Susie received her MA in Inter-Disciplinary Arts and an MFA in Creative Writing from San Francisco State University. She has served as a writer and performing artist in residence in five states and throughout Northern California as well as Poet in Residence at the De Young and Legion of Honor Museums in San Francisco.
 
Her poetry, fiction, plays, and monologues deal primarily with individuals in disenfranchised communities and are both wry and searing. Her recently completed novel is set in her hometown of Tucson, Arizona and explores deportation and gentrification in a much-loved barrio neighborhood. She leads poetry workshops on topics including labor history, social justice and environmental issues, family oral history, Chinese immigration in California, women’s history, geology, baseball history, Lorca and Neruda, and world folktales. Susie has also been a puppeteer and worked on the Tohono O’odham Reservation in Southern Arizona to train tribal workers in theater and puppetry skills. 

Third Thursday Poetry & Jazz is supported by The Third Thursday Poetry Group, many anonymous donors, and Poets & Writers, Inc. through a grant it has received from The James Irvine Foundation.


 

Volunteer at Your Co-op

Contribute to our newsletter:  Send your stories, recipes, anecdotes to us and become part of this monthly publication.  And don't forget, there are many other things you can do for your co-op, so please become a volunteer.  To get involved, please email info@arenaorganics.org

 



New Members

Welcome to all our new members! If you know someone that’s not a member invite them in. Thanks for being a part of our co-op!


 

Board of Directors

Molly Morgan, President
Rick Beach, CFO & Treasurer
Rhonda Rumrey, Secretary
Margaret Grace
Dan Lewis
Natalie Cortese, General Manager

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

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