June 2020 Newsletter for the Arena Market and Cafe
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June 2020
News from Your Co-op on the Coast

Arena Market and Cafe / Coastal Organics Cooperative
 

Manager's Report

Hi all –

It’s been a while since our last email and we have a lot to tell you about!

For the last few weeks, the Board and management team have been in deep conversation about strategic planning for the co-op. I start today’s letter with this point because I want you to know that, as protests erupt around the country, the co-op is committed to doing our absolute best to serve the full Point Arena community and to work for a better, safer, more equitable world. We have a lot of thinking and working to do on this, and I look forward to collaborating with all of you in this effort. Expect more updates in the coming months.

As for the store, as of Monday, June 1st we have shifted our opening hours back to Monday through Saturday and back to 7 am. As more people head back to work, we want to be open to serve y’all. We will continue to prioritize seniors and immune-compromised folks from 8-10 am. We are still offering free curbside orders and delivery. We are not planning on re-opening the café seating area yet; we will let you know when that changes.

We also have some important financial updates. We expect our Paycheck Protection Program loan to be 100% forgiven as we have kept our staff fully engaged.

We encouraged staff to use our existing sick leave policy for staying home when feeling ill or caring for children out of school or elderly family members. We also paid everyone hazard pay since their jobs have been more stressful and required extra effort to keep the store sanitized. So, our employees got steady wages for serving the community during this challenging time.

We also received a major Economic Injury Disaster Loan to help us recover from the extra costs and losses of revenue during the COVID disaster. This one is not forgivable but is a low-interest long-term loan for working capital. These funds give us breathing room to recover and plan for a better future. The board will be working closely to decide how exactly to spend these funds and we will update you all as we move forward. We owe a major thank you to our Treasurer, Rick, who has spent countless hours over the past few months to help us understand and receive these loans that represent a major opportunity for the co-op.  

Lastly, The co-op is working hard to source more and more of our products locally. We are committed to buying all of our greens (salad, kale, arugula, etc.) from farmers along the Mendocino coast between May and November. We are now selling lamb and beef from Richardson Ranch. Look for more updates on local products in the coming month! We also want to support our local farmers’ market, which has resumed on Fridays in the General Store parking lot from 3 pm to 8 pm. If you spend $25 at the farmers’ market, you’ll get a dollar off of anything in the co-op!  

Stay safe,
Lee Farmer, General Manager

 


New Items



Nancy's Cultured Cream Cheese
8 OZ - $3.29  
 


Chosen Foods - Avocado Oil Mayonnaise
 12 OZ - $10.89




Let's Do Organic - Heavy Coconut Cream
13.5 OZ - $5.98



Miyoko's Oat Milk Cultured Butter
12 OZ - $6.39



Kevita - Mojito Probiotic Tonic
15.2 OZ - $4.19  (customer request)




Lauren Chenel - Orange Blossom Goat Cheese
5.4 OZ - $5.29 (customer request)

 


Sale Items


Nature's Path Love Crunch Granola - Chocolate & Red Berry 11 OZ. - $5.89 (.61 off)
 



Nature's Nectar - Cocoa Rice Stix 4.4 OZ - $5.79 (.70 off)

 


Fruitables - Crunchy Cat Treat Salmon and Cranberry 2.5 OZ - $3.49 ($1.00 off)




Tinkyada - Brown Rice Spirals 12 OZ - $4.19 ($1.20 off)

 


Miyoko's - Cream Cheese 8 OZ - $5.49 (.90 off)

 


Santa Cruz - Lemonades 32 OZ - $2.79 ($1.10 off)

 


Back to Nature - Stoneground & Crispy Wheat Crackers 6 OZ - $3.59 ($1.37 off)
 


Upcoming Events

6/5 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

6/24 ~ Monthly Board Meeting
5PM Wednesday, Monthly Board Meeting at the RCMS Staff Room in Point Arena.

7/3 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!


 

You asked for a larger variety of meat and cheeses, and we are working on it! We are focusing on supporting local producers - as of this week we are carrying a few items from Richardson Ranch! Local, grass fed and finished beef and lamb without hormones or antibiotics. Let us know what you are liking and what else you’re craving!



BBQ 5-Spice
Tempeh Mushroom Tacos

By Isa Chandra Moskowitz May 8, 2020 
Serves 2  

Tempeh and mushrooms get all sticky and charred, burnt ends and everything, in an easy to throw together sauce that is smoky, sweet (but not too) and a little spicy. Some slaw to cool it down and lend some fresh crunch, some sliced avocado for creaminess and because avocado on everything always. Now you’ve got yourself a taco Tuesday on a Friday because you don’t know what day it is!

Recipe Notes

  • I marinate the tempeh for up to an hour (but not longer than that) but if you’ve got 15 minutes, no problem, it will still be yummy, just a little less soaked through.
  • This marinade it soooo good for a million things. Try it on baked tofu or even veggies like cauliflower or brussels.

Ingredients

For the tempeh marinade:

  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon sriracha
  • 1 tablespoons sesame oil
  • 1 tablespoon canola oil (plus additional for cooking)
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon 5-spice

For cooking:

  • 8 oz cremini mushrooms, sliced thin (about 1/8 inch thick, not paper thin)
  • 1 8 oz package tempeh, diced

For slaw:

  • 4 cups thin sliced red cabbage (tough core removed)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon agave
  • Small glug olive oil
  • 1/4 cup finely chopped cilantro
  • Pinch salt

To assemble:

  • Sliced avocado
  • 6 8-inch tortillas warmed up
     

Directions

1 – Vigorously mix all tempeh marinade ingredients in a mixing bowl. Add the tempeh and toss to coat. Let marinade 15 minutes to an hour. 

2 – Mix all the slaw ingredients together and taste for seasoning. Let wilt. 

3 – Preheat a large skillet over medium heat. When good and hot, cook mushrooms in canola oil until moisture is released and they’ve browned a bit, about 7 minutes. 

4 – Add the tempeh, reserving some marinade. Cook for about 10 minutes, flipping often, until caramelized on the edges.Add more marinade as needed. 

5 – Heat tortillas your preferred way and assemble. Slaw on bottom, then tempeh, then tuck in sliced avocado. Sprinkle avo with a little lime juice and salt if you like. Serve asap!

 

 

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 who’s not a member invite them in. Thanks for being a part of our co-op!


 

5% off purchases for co-op members every day, plus an additional 5% off for all members on the First Friday of every month!

Board of Directors

Molly Morgan, President
Rick Beach, CFO & Treasurer
Rhonda Rumrey, Secretary
Margaret Grace
Dan Lewis
James Gallager
Lee Farmer, General Manager

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

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