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

Arena Market and Cafe / Coastal Organics Cooperative

Manager's Report

Dear Community,

I hope you all are staying safe, wherever you are. 

As the fires burn all around the state and the threat of power shut-offs increases, I wanted to remind you that the co-op now has a generator that can power the entire store in case the electricity goes out. That means we will be able to provide clean water, ice, wi-fi, as well as all our regular food and beverage products. We are also starting to stock up on some other emergency needs – batteries, lighters, small first aid kits, etc. 

We owe a huge thank-you to everyone who donated to the co-op for the purchase of this generator and to all of our generous volunteers, especially our board members Dan Lewis and James Gallagher who spent many hours getting the generator installed. 

As you probably saw in our previous email, we are conducting a survey to collect feedback from the community before our upcoming annual meeting on September 10. Those who complete the survey will be entered into a raffle to win a $50 gift certificate to the co-op. You can find the survey by clicking here.

Lastly, we are now carrying Oz Farm’s organic apple juice in our frozen section – check it out!

Stay well,

Lee Farmer, General Manager


Co-op Annual Member Meeting
September 10, 6pm

This year Coastal Organics Cooperative, Inc. will hold its annual member meeting via Zoom due to the group gathering restrictions that the county has mandated for Covid-19. As per our by-laws, the meeting will be held on Thursday, September 10, at 6 pm. Invitation details for the Zoom meeting will be sent next week.

The annual meeting is the opportunity for members to learn about the current state of the co-op and comment on our plans for the future of Arena Market and Cafe. Rick Beach, Treasurer, and Lee Farmer, General Manager, will make brief presentations and answer any questions you may have. 

In addition, this year we are excited to be conducting a strategic planning process! On August 28 we sent out a community survey to guide and inform the board in this endeavor, and so far the response has been excellent! We will share the results of the survey and other stakeholder conversations at the meeting. The deadline for survey responses is September 5

We are looking for at least one new board member by the end of the year. There has never been a better time to participate in your co-op at the board level! After 11+ years of operation, Arena Market and Cafe is more financially stable than it has been in years, and we are excited about our community involvement and initiatives for the future. If you are interested, you can find a description of responsibilities for the Board of Directors and the officers here. If you’d like to explore the possibility more before the meeting, please contact:

Anyone is welcome to attend this meeting, but only co-op members can vote on issues, such as election of board members.

Everyone must register in advance to attend the meeting. An email invitation will be sent to our list no later than September 5. If you are not on our email list and wish to attend, please contact


New Items

Oatly Oatgurt Black Cherry 5.3 OZ $2.49


Numi Golden Turmeric Tonic 12 CT $8.59


Late July Korean BBQ Chips 5 OZ $3.96

88 Acres Protein Bars 1.6 OZ $3.49 


Suzies Almond Butter Cookies 5.29 OZ $4.89



Applegate Natural Turkey Bacon 8 OZ $6.09



So Delicious Oat Milk Smores Ice Cream PT $8.79


Lenny & Larry's Complete Cookies 2 OZ $2.69 

Sale Items


Cascadian Farms Raisin Bran Cereal 12 OZ $4.49 ($2.00 off)


Cascadian Farms Multigrain Squares 12 OZ $4.49 ($2.00 off)



Milkadamia Unsweetened Nut Milk 32 OZ $5.09 (1.41 off)


Rapunzel Organic Non-GMO Cornstarch 8 OZ $4.98 ($.71 off)


Field Roast Non-Dairy Chao Slices 7 OZ $6.09 ($.90 off)


Frankfurters Meat-Free Hot Dogs 6 CT $7.39 (1.10 off)

Upcoming Events

9/4 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

9/10 ~ Co-op Annual Member Meeting
6pm, via zoom. See article.

9/16 ~ Monthly Board Meeting
5PM Tuesday, Monthly Board Meeting via Zoom. Email for a link.

9/17 ~ Virtual Third Thursday Poetry
7PM Thursday via Zoom. Featuring SF Poet Michael Warr. Email to sign up to read or receive a link. 

10/2 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

Enjoy Art & Support
Your Co-op

Olena, aka Lena Bullamore, has put splashes of color on the north wall of the Arena Market & Cafe. And mounted on the south wall are spontaneous, joyous affirmations of life. You can take one down for $2 to $8 and it’s yours! What’s more, all the proceeds go to the co-op. Most of them can be sent as postcards with your own message on the back. What a fun way to stay connected with people! Sending a surprise greeting through the mail is sure to bring a smile and lift spirits. Also, there is a small box on the newspaper shelf with inspirational sayings and exclamations. Help yourself to one.

The next time you go into the co-op be sure to take a moment and look to the left and to the right... and maybe go home with a treasure!



Nourish Bowl with Homemade No-cook Miso Gravy

Vegan, gluten-free, oil-free, refined sugar-free, nut-free
Yield: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min 


For the Nourish Bowl:

  • 3 cups (750 mL) water
  • 1 cup (200 g) mung beans, soaked overnight (optional, or sub for more lentils)
  • 1 cup (200 g) brown lentils, soaked overnight (soaking optional, but recommended) 
  • 1 cup (175 g) dry quinoa
  • 1 head broccoli, broken into bite-sized pieces
  • 3 cloves garlic, thinly sliced
  • 1/2 Tbsp (8 g) onion powder
  • 1 tsp (5 g)  garlic powder
  • black pepper to taste
  • 2 carrots, shredded
  • 2 beets, shredded

For the Miso Gravy:

  • 3 Tbsp (45 mL) miso paste
  • 1/4 cup + 2 Tbsp (90 mL) water
  • 2 Tbsp (15 g) nutritional yeast
  • 1 Tbsp (15 mL) soy sauce (substitute with tamari if gluten free)
  • 1/2 tsp rice vinegar
  • 3 Tbsp (45 mL) tahini (sesame seed butter)*
  • black pepper to taste


  1. Preheat oven to 350F (175C).
  2. In a medium-sized pot on high heat, bring water, mung beans and lentils to a boil, then partially cover and reduce to a simmer for 15 minutes.
  3. While this is simmering, toss the broccoli, sliced garlic, onion powder, garlic powder and pepper to coat and spread onto a cookie sheet. Place in the oven to cook for ~15 minutes until lightly crispy and bright green in colour, stirring once after ~10 minutes to ensure the broccoli is cooked evenly.
  4. Add quinoa to the pot with the legumes and bring to a boil, then reduce to a simmer while partially covered for an additional 15 minutes.
  5. While the quinoa/legume mixture is simmering, and while the broccoli is cooking in the oven, shred the carrots and beets and set aside. Then prepare the miso gravy by placing all ingredients in a blender on high until well combined.
  6. When the quinoa/legumes have soaked all the water, taste test to ensure it is al dente. If not, add more water.
  7. When both this and the broccoli is cooked, put together your dragon bowl! Add the quinoa/legume base to a bowl, top with the roasted broccoli, then add the shredded root vegetables and drizzle on the miso gravy. Nom, nom, nom away!
  8. Notes:  If you'd like your miso gravy to be thicker, simply add more tahini, or less water.

Print this recipe:  

See this recipe made on YouTube:


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


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

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