October 2019 Newsletter for the Arena Market and Cafe
Arena Market & Cafe logo
Friend of Facebook

October 2019
Our Co-op on the Coast

Arena Market and Cafe / Coastal Organics Cooperative

"I can smell autumn dancing in the breeze. The sweet chill of pumpkin, and crisp sunburnt leaves.

 ~Ann Drake


Hiring Opportunities

Arena Market and Cafe is expanding its leadership team. Please spread the word and help us recruit people who can continue our decade of service to the community.

Our current General Manager, Natalie Cortese, has requested a reduction in workload for personal reasons, but we hope to retain her expertise and passion for the co-op on a part-time basis. The Board of Directors sees this as an opportunity to bring in additional talent and implement a team management approach for the store. We feel this will not only create more resiliency and resources in management, it will also be more in harmony with the business structure of a co-op.

We are hiring one or more people to collaboratively manage our natural food market and cafe, approximately 20 staff members, cafe/deli food production, the store and facility, and finances. Experience in food retail and working with related technology is strongly desired. Passion for serving our community with natural food is required. More information is available at at www.arenamarketandcafe.org, including the job description, qualifications, and objectives for the leadership team.

We are also hiring a kitchen person to prepare and expand our offerings of prepared foods, soups, salads organic salad bar, sandwiches, pizza, breakfast sandwiches, baked goods, and more. 707-882-3663

What Happens to My Suggestions?

The co-op gets suggestions all the time. Most come by talking with staff, especially our GM, Natalie. Some come from emails or notes in our suggestion box. Sometimes we get fairly complete proposals.
What happens to them all?
Why are some suggestions declined?
Adding new products is often easy, but not always
Adding a new product from an existing supplier is easy — we just call or add it to the order form. However, sometimes a product requested by one person isn’t appealing to enough other customers. Several new suggested products have ended up in the compost. So far we haven’t found a better way to know ahead of time if a product will sell before it expires! However, customers can usually make a special order to get these items even if they’re not popular enough to stock on the shelves.
Adding a new product from a new supplier is more complicated and often presents delivery challenges to our remote location on the coast. If it’s a local supplier, they may have difficulty offering the co-op wholesale pricing or being able to fill our order quantities. Getting to a deal that works for everyone may be difficult and time-consuming for what seems like a simple suggestion.
Process changes can be difficult, but are sometimes worth it
Adding a new service or prepared food item requires the staff to modify their workflow. That can be easy when it’s something like a variant of a special coffee or a different panini sandwich. But when it requires new training or hiring additional staff, then that takes away time from their other duties and we need to calculate whether the additional sales will cover the cost for the extra training. Will we make enough to justify adding something new? Will the staff be able to add the additional task without compromising their current work schedule? Often times, it takes a bit of effort to get to Yes, but we appreciate the opportunity to grow and serve the community interests.
Equipment changes often require special funding
Adding new equipment for a product or service may also be a challenge. Occasionally, a co-op member offers to fund the purchase, which is how we upgraded our espresso machine and replaced our stove/oven. Deciding to add a pizza warmer was easy because we knew demand was high and we expected it to pay for itself quickly. It may be hard to figure out where to put new offerings that fit into the flow of our modest-sized store!
Keep helping us with your suggestions
The co-op wants to serve the community better even when implementing new ideas may be difficult. Suggestions have helped us expand our food options, such as gluten-free, vegetarian, vegan, and non-GMO offerings. So please keep your ideas coming, and give us the chance to work things out. And if you want to know why a suggestion wasn’t implemented, please ask! It’s important for co-op members and shoppers to understand the complexity and challenges of running the store.

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

New Products

Living Intentions Popcorn
~ 4 OZ. $4.99

Bobs Red Mill high protein pancake mix ~ 14 OZ. $8.49

Nairn’s Oat grahams & crackers ~ $4.49-$5.09

Emmy’s raw lemon ginger macaroons
~ 6 OZ $7.49

Iwon caramelized onion protein puffs
~ 5 OZ. $4.99

Sale Items


Real Foods sesame rice thins
~ 5.3 OZ. $2.49 (.90 off)

Bulk Organic White Quinoa ~ $2.89/LB. ($1.70 off)

Local Hive honey ~ 16 OZ $8.98 ($1.00 off)

Sesmark savory thins terriyaki
~ 3.2 OZ $2.89 ($1.00 off)


Upcoming Events

10/4 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

10/17 ~ Third Thursday Poetry & Jazz
7:30-10:30pm, Thursday. Featuring Ukiah Poet Roberta Werdinger. See more information about Dan below.

10/22 ~ Monthly Board Meeting
3pm, Tuesday. Monthly board meeting at the RCMS Staff Room in Point Arena.

11/1 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

“Autumn is the season to find contentment at home by paying attention to what we already have.”


Pumpkin Cornbread        
Isa Chandra 

Serves 8 to 10
Total time: 1 hour
Active time: 20 minutes

Plain old cornbread…sure, people love it. But pumpkin cornbread is next-level awesome, with its beautiful orange hue, moist crumb, and hint of spice. Put it out in batches so that greedy people don’t snag three pieces at once. Spread on some apple butter and your heart will feel like fluttering autumn leaves. 


  • 1 cup unsweetened almond milk (or your favorite nondairy milk)
  • 1 tablespoon apple cider vinegar
  • 1 cup pumpkin puree (homemade or from a can—but not pumpkin pie filling)
  • 1⁄2 cup pure maple syrup
  • 1⁄4 cup refined coconut oil, melted
  • 1 1⁄4 cups cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1⁄2 teaspoon salt


Preheat the oven to 350°F. Lightly grease a 8-inch square baking pan.

Measure the almond milk into a liquid measuring cup and add the apple cider vinegar. Set aside to curdle.

In a large mixing bowl, mix the pumpkin puree, maple syrup and coconut oil. Mix in the almond milk and beat until well incorporated.

Sift in the cornmeal, flour, baking powder, pumpkin pie spice, and salt. Stir just until combined.

Transfer the batter to your prepared baking pan. Bake until the top is golden and firm to the touch, 30 to 35 minutes. Let cool slightly before slicing.

Third Thursday Poetry Brings Ukiah Poet Roberta Werdinger to the Co-op

On Thursday, October 17, at 7:30pm The Third Thursday Poetry & Jazz Reading Series will feature Ukiah poet Roberta Werdinger. The reading will take place at the Arena Market and Cafe and include live improv jazz and an open mic.
A poet, priestess, dancer, editor, and essayist, Roberta Werdinger was born and raised in suburban Chicago. Her father survived two concentration camps and lost numerous close relatives before emigrating to the US in 1948. Werdinger spent her junior year of high school in a remote location in the Negev desert. Walking the desert's vast and empty spaces kindled a love of the natural world and out-of-the-way places.
Drawn to interdisciplinary approaches and seeking to engage body and mind in her intellectual pursuits, Werdinger earned her B.A. from Sonoma State University and an M.A. in English and Creative Writing from San Francisco State University. Early poems of hers were published in the University's literary magazine, Transfer, as well as in the Bay Area-based journal Yellow Silk.
In 1988, upon the death of her partner of ten years, Werdinger relocated to a cabin in Rancho Navarro, Anderson Valley for a year and began studying Zen Buddhism.
In 2006 she relocated to the Ukiah Valley area to pursue the path of writing. From 2009 to 2016, she hosted the radio show "Maps & Legends" on KZYX, a show that delved into rock and roll's rich history and amazingly diverse present. Since 2010, she has served as a freelance writer and publicist for several area nonprofits. Her writing includes essays for the Redwood Coast Review and poetry for the online journal Leaping Clear.  She is also a member of Northern California Book Reviewers, reading for poetry and creative nonfiction. 

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.


"Autumn shows us how beautiful it is to let things go."



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

Follow us on Facebook & Instagram



“I’m so glad I live in a world where there are Octobers.”

- L.M. Montgomery

Copyright © 2019 Arena Market & Cafe / Coastal Organics Cooperative, Inc., All rights reserved.