Co-op News ~ March 2021
March 2021 Newsletter for the Arena Market and Cafe
Arena Market & Cafe logo

March 2021
News from Your Co-op on the Coast

Arena Market and Cafe / Coastal Organics Cooperative

Manager's Report

Dear Community,

The co-op reopened on Sunday, February 28, after a week-long closure to install new refrigeration equipment and remodel our cafe. The new equipment replaces our ancient produce case and noisy deli case. We expanded the cafe area to make it a more inviting environment and a more functional space for events. While closed, we also resurfaced the floor, replaced lighting, and painted the walls.

New produce case, fully stocked; Jenny stocks the new deli case

I am truly humbled by the teamwork and all of the support we received to make this past week possible. It really takes a village, y’all! Let me tell you about my heroes from last week:

Pro Glover (lead contractor) and Malka Hoffman (lead designer) are a dream team. These two have so much respect for each other and passion for helping make the co-op into the best community space it can be. I love watching them talk through design details and learning from each other. Pro's team rocked out all of the paintwork as well.

Malka and Pro

Bill Golly, Andy, and Russ. We truly could not have made this all happen without these three. They worked for days to break down the old equipment and get the new equipment in place and functional. 
Co-op volunteers moving in the new produce case units after delivery by Myers Restaurant Supply in Santa Rosa.

Alex (aka "sunshine") and team: This team worked overtime to grind down the many layers of paint that had accumulated on the floor, all the while with smiles on their faces. They even shared some of their home-bottled wine with us! 

Floor grinding and sweeping prior to resurfacing

All the co-op staff! Some cooked up delicious meals for the crew. Others worked on the renovation – painting walls, scraping windows, moving products, and more. The staff picked up all sorts of oddball jobs and worked long, unusual hours. 

Rufus prepares yummy food for the volunteers and staff

Ismael "Mayo" Rodriguez: Who knew clean windows could completely change a building? I guess Mayo does! This was a last-minute project that made a massive impact. 

Chris and Frank working on windows

James Gallager and Natalie Meyer: These two came in at 5:30 in the morning, before a full day of work on the farm, to put the stain on the concrete floor. We would not have finished on time without them! 

Even more volunteers who moved all of the product in and out of the store: Olivia, Izzy, Margaret, Abby, Holden, and Ginny. I hope I haven’t missed anyone!

Jeff Hansen and Laura Cover: thank you for letting us store some of our equipment in your parking lot for the week!

New Refrigeration Equipment
Our investment in the new refrigeration equipment was made possible with funding from our COVID-19 disaster loan and strong sales last year. The produce case has about the same display space but operates much cooler and more efficiently. Our beautiful organic produce will stay fresh much longer! (We also hope our electric bill goes down.) The new deli case has been relocated next to the produce and is much quieter. Both units are cooled by a remote compressor outside in the alley behind the store. Thanks to Myers Restaurant Equipment for the good deal and especially the folks from North Coast Refrigeration who have been our local contractors for all of our refrigeration needs.

Co-op Members Stocked Up!
Our shoppers helped reduce inventory of perishable items prior to the closure. We offered a 10% discount on all produce, deli, dairy, and meat items to get them off the shelves before their expiry dates. Nearly 50% of sales took advantage that discount! And co-op members increased their proportion of sales to almost 70%. 

Future Plans for Cafe
Over the next few weeks we will be focusing our attention on the cafe area. We will be building out a few pieces of furniture/shelving, adding beautiful carpentry details, and re-arranging the space to better suit our needs. Can't wait to show you all! 

Lee Farmer
General Manager


New Items

Rishi Chaga Chai Concentrate, 32 OZ. $6.29       


Bolthouse Carrot Juice, 32 OZ. $8.49


Bob's Red Mill Creamy Brown Rice Hot Cereal, 26 OZ. $ 6.29


Paesana Vodka Tomato Sauce, 25 OZ $10.99


Miyoko’s Plant-Based Cultured Vegan Pepper Jack, 8 OZ. $6.69 


GT's Limited Edition Sacred Life Kombucha,16 OZ $4.19


Hope Garlic Dip, 8 OZ $6.19


Kite Hill Almond Milk Raspberry Yogurt, 5.3 OZ $2.49


Cascadian Farm Fruit & Nut Granola, 13.5 OZ $6.69


Applegate Farms Honey Maple Sliced Turkey, 7 OZ $7.49


Sale Items

Quantum Raspberry Zinc Lozenges, 18 CT. $4.25 ($2.00 off)



Forager Unsweetened Vanilla Cashew Yogurt, 24 OZ. $6.59 ($.50 off)


Rise Chocolate Almond Bar, 2.1 OZ. $2.69 ($.80 off)


Koia Vanilla Protein Drink, 12 OZ. $4.79 ($.60 off)


Barnana Plantain Chips, 5 OZ. $3.98 ($1.41 off)


Califia Better Half, 16.9 OZ. $3.89 ($.60 off)




Upcoming Events

3/5  ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

3/17 ~ Monthly Board Meeting
5PM Wednesday, Monthly Board Meeting via Zoom. Email for a link.

3/18 ~ Virtual Third Thursday Poetry
7PM Thursday via Zoom. Featuring Alameda poet Paul Corman-
Roberts. Email to sign up to read or receive a link.

4/2 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!



Potato Chili Bake

This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, flavors with herbs, sauce and great with Spaghetti or other pasta.  22 Gm of Protein. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta

Course: Main Course; Cuisine: Italian, Vegan; Servings: 3;  Calories: 488kcal


  • 1 tbs Olive Oil, or water for oil free
  • 1 Red Onion, chopped small
  • 4 cloves Garlic, minced
  • 2 Carrot, chopped small
  • 1 Green Chilli, cut small
  • 2 tsp Ground Cumin
  • 1 tsp Ground Cinnamon
  • 1 tsp Paprika
  • 2 tsp Oregano
  • 2 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbs Tomato Puree
  • 1 tin Chopped Tomatoes
  • 1 cup/240ml Vegetable Stock
  • 1 tin Cannellini Beans, drained & rinsed
  • 1 tin Red Kidney Beans, drained & rinsed
  • 1 tin Black Eye Beans
  • 3 Maris Piper Potato, peeled & sliced in to very thin discs
  • 1 Courgette, sliced into thin discs
  • 3 Tomatoes, sliced thin
  • Handful Vegan Cheese, grated (optional)


Place a large saucepan over a medium heat and add the oil. 

When the pan is hot add the onion, garlic, carrot & chill. Sweat this mixture for 3-4 minutes. Add the cumin, cinnamon, paprika, oregano & seasoning to the pan and cook for a couple more minutes. 

Next to the pan add the tomato puree, tomatoes & stock, bring the liquid to a simmer then add the beans. 

Let the chilli bubble away for 20 minutes, meanwhile pre heat your oven to 180 degrees C.

After 20 minutes of cooking the chilli, turn the heat off. Transfer the chilli to a baking dish.

Carefully lay the potato, courgette & tomatoes on top of the chilli, alternating between the three & over lapping each slice. 

Once you’ve topped the chilli, put it into the oven for 25-30 minutes or until golden and crisp on top.

Let the bake stand for 10 minutes before serving with greens.




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
Dan Lewis
James Gallager
Lee Farmer, General Manager

185 Main Street
Point Arena

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Copyright © 2021 Arena Market & Cafe / Coastal Organics Cooperative, Inc., All rights reserved.

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