Co-op News ~ July 2019
July 2019 Newsletter for the Arena Market and Cafe
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July 2019
Our Co-op on the Coast

Arena Market and Cafe / Coastal Organics Cooperative

A Message from the Manager

Summer is finally here! And what better way to kick off the new season than with hot pizza by the slice! We’re excited to now be featuring pizza on our daily menu. It’s the perfect lunch or midday snack to enjoy with some seasonal stone fruit or greens from the salad bar, especially on those days when it’s just too hot to cook at home. Some of our toppings include Hawaiian, mixed veggie, pesto with tomato and fresh mozzarella, and more, including vegan and gluten-free options. 

When we’re not in the kitchen making pizzas we’re planning our Independence Day booth for the fireworks celebration at the cove on Saturday, July 6. We’re excited to take part in the festivities for the second year in a row. We’ve been putting together healthy, whole food for feel-good snacks. We’ll have organic goodies that will please even the pickiest taste buds, from dried mango to savory seasoned nuts, sweet and juicy ready-to-eat watermelon, cold drinks, ice cream bars, popsicles, and frozen chocolate-covered bananas! So make sure to stop by, say hi, and ask us what we’re planning for parade day on Sunday, July 7. Hope to see you all celebrating this weekend. Happy Fourth!

Natalie Cortese
General Manager

Co-op Principle #5: Education, Training, and Information

When our co-op started 10 years ago, a common desire was to educate members about sustainable and healthy food choices. 

Living on the coast means that transportation can be at risk, and this limitation to food security prompted a flurry of concern about local suppliers. Co-op members were also quite active in promoting non-GMO issues. Over time, this emphasis has expanded to include various food alternatives for gluten-free, vegetarian, and vegan diets. The co-op strives to be a consistent supplier for members wanting these specialty ingredients in our market and prepared foods in our deli department. The board and staff want to expand our offerings of food samples, recipes, and demonstrations in the future. 

A new issue related to self-sufficiency along the coast comes from recent alerts from our electricity supplier, PG&E, to prepare for power outages. While we are familiar with outages during winter storms, now they anticipate summer outages to avoid sparking a wildfire by selectively turning off power lines subject to wind damage.

The co-op has a backup plan for power outages so that the market and cafe can remain open for our community. The cash registers and member database can continue to operate during an outage, and the store can process electronic payments even if we are cut off from the Internet. The amount of refrigeration is limited by our generator capacity, but the staff is experimenting with running the kitchen as well as providing hot water for coffee and tea even if PG&E turns off the power.

Again, cooperatives serve members with education, training, and information about things that affect our lives. We welcome help with these efforts. If you are interested in these food security issues, please contact Natalie, our GM, and offer to help expand our information and education efforts.

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


Supplier Spotlight: Lisa's Luscious Kitchen

By Rhonda Rumrey
Arena Market and Cafe offers a great selection of jams, chutneys, and oils from Lisa’s Luscious Kitchen, which we have carried since the store opened. Owner Lisa Joakimides runs her shop right down the street from the co-op. During harvest season, Lisa visits her farmer friends to buy ripe, flavorful fruit, which she gets at its peak to make her delicious jams and other goods, adding little sugar so the fruit is what one tastes. She buys from small farmers who care for the earth and use organic and/or sustainable methods so that her products nourish people while the farmers feed the earth.
And feeding people is what Lisa is all about. She wanted a profession that enabled her to be of service and worth to humanity, and as she loves food, it is no surprise that she started Lisa’s Luscious Kitchen. A chef for 40 years, Lisa was trained at the California Culinary Academy and worked in San Francisco restaurants. Her early experience taught her to work with impeccable, fresh produce and without mass production. While she has been urged to expand her business, Lisa prefers working on her own, maintaining the quality of her products and ensuring there is little or no waste. She does, however, offer gift boxes, and the holiday season is a busy time when she ships them to places as far away as Canada, England, France, and Afghanistan.
Lisa moved here in 2007 because she wanted “a real community and a natural setting surrounded by beauty.” She gets great satisfaction from making “real food,” cooking for people, and supporting small family farms through her personal relationship with her suppliers. She also volunteers many hours in the community as a member of the Arena Theater board, working tirelessly for the Point Arena Merchants Association, and promoting local businesses and services.
The co-op is proud to carry these delicious products from such a unique, local, and sustainable supplier.

New Products

El Burrito Soy Chorizo ~ 12 OZ. $4.79

Sam Mills Gluten-Free Corn Spaghetti ~ 16 OZ. $1.99

Sweet Earth Breakfast Sandwich ~ $5.89 2 PK

Hillary’s Hemp & Greens Veggie Burger, $3.59 2 PK

Yumearth Sour Twist ~ 2 OZ. $2.49

Boochcraft High Alcohol Kombucha Lemon Maple Thyme ~ $3.89 12 OZ. single $14.99 4/12 OZ 

Sale Items


Garden Of Eatin’ Grain-Free Cassava Chips ~ $3.69 5 OZ. ($1.20 off)

Organic Watermelon ~ $69/LB

Miyoko’s Plant Based Double Cream Chive ~ $8.49 6.5 OZ ($2.00 off)

Kevita Probiotic Drinks ~ $2.79 15.2 OZ ($.90 off)


Upcoming Events

7/5 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!

7/6 ~ Point Arena Street Fair and Fireworks
4-11 pm, Saturday. Enjoy healthy, delicious snacks at the co-op’s booth at the Point Arena Cove!

7/7 ~ Point Arena Independence Day Parade
12 noon, Sunday. The co-op will have a booth serving up more delicious, healthy snacks in the former general store parking lot. 

7/16 ~ Monthly Board Meeting
3pm, Tuesday. Monthly board meeting at the RCMS Staff Room in Point Arena.

7/18 ~ Third Thursday Poetry & Jazz
7:30-10:30pm, Thursday. Featuring Mendocino Poet Micah Sanger. See more information about Micah below.

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

Prepare for Power Outages this Summer

Recent alerts from PG&E caution us that they may shut off power to prevent wildfires. Their website provides information on emergency preparedness (

They also suggest creating an emergency preparedness kit with a week’s supply of food and water, some small equipment, and health and personal supplies. (

The co-op can help — for example, we will increase our inventory of non-perishable food and water. If you think of things that we should add, such as batteries, please use the suggestion box or talk with Natalie, our GM.

If the power goes out in town, know that the co-op has a backup generator to run our cash registers and even take electronic payments (credit and debit cards). We will add a plan to provide charging stations for mobile phones and tablets. 

And if things work out, we hope you can still get coffee or tea while you wait for your phone to charge! It’s one more benefit of having a co-op dedicated to supporting the community in Point Arena.


Matcha Soba with Spicy Tofu Nuggets

Created by Chef Chloe Coscarelli for Chloe Flavor

I love creamy pastas like fettuccine Alfredo, but I also love the spices and flavors of Asian cuisine. I decided to meld my two loves into one creamy and comforting yet bold and spicy dish that revolves around my greatest love of all—matcha!


8 to 10 ounces soba noodles

Creamy Matcha Sauce 

1 tablespoon vegetable oil

1 small onion, chopped

3 garlic cloves, minced

½ cup raw cashews (see Tip, page 11)

1 cup water

2 teaspoons pure maple syrup

1 teaspoon lemon juice

1½ teaspoons sea salt

1 teaspoon matcha green tea powder

Tofu Nuggets 

2 tablespoons vegetable oil

1 (16-ounce) package extra-firm tofu, pressed and cut into ¼-inch cubes

2 tablespoons tamari

2 tablespoons pure maple syrup

1 tablespoon sriracha


Thinly sliced scallions; white or black sesame seeds

**MAKE IT GLUTEN-FREE: Use gluten-free soba noodles and gluten-free tamari.


  • Bring a large pot of heavily salted water to a boil over high heat. Add the noodles and cook according to the package directions. Drain and rinse with cold water. Return the noodles to the pot, off the heat. 
  • Make the matcha sauce: In a large nonstick skillet, heat the oil over medium-high heat. When it shimmers, add the onion and cook for 5 to 7 minutes, until softened. 
  • Add the garlic and cook for about 1 minute more, until fragrant. 
  • Transfer the mixture to a blender, reserving skillet for later use. Add the cashews, water, maple syrup, lemon juice, salt, and matcha. Blend on high speed for about 2 minutes, until very smooth. 
  • Meanwhile, make the tofu: In reserved skillet, heat the oil over medium-high heat. When it shimmers, add the tofu and cook for about 3 minutes on each side, until golden all over. 
  • Add the tamari, maple syrup, and sriracha, reduce the heat to medium, and cook for about 5 minutes, until the tofu is evenly coated and the sauce has thickened. 

5 minute prep time; 45 minutes total time.
Makes 4 servings; 567 calories per serving.


Third Thursday Poetry Brings Mendocino Poet Micah Sanger to the Co-op

On Thursday, July 18, at 7:30pm the Third Thursday Poetry & Jazz Reading Series will feature Mendocino poet Micah Sanger. The reading will take place at the Arena Market and with live improv jazz and an open mic.
Sanger spent his first six years in rural Wisconsin, and then his family moved to France and travelled throughout Europe, experiencing some of the world’s finest expressions of religious and secular art — mind-opening experiences for a boy.
His college studies took place in South Carolina and California, progressing from literature and writing to engineering, architecture, and finally art studio. He later settled in New Mexico and favored a contemplative life over the gallery art scene, which inspired a rich new way of looking at his world. He turned to writing and painting about these discoveries and created an educational art website (
In 2013 Sanger began writing and illustrating a book to express the ideas on his website but from a more emotional point of view. His illustrated book, Tō•bé and the River Is, was published in 2016. It is a whimsical fairytale full of living metaphor. The book has won two Global eBook Awards (one for illustrations), the New Apple Book Award, the Ben Franklin Award, and the Nautilus Book Award (his book website is
Sanger is now living in Mendocino, California and enjoying walks on the cliffs overlooking the ocean, writing, and painting. Recently he has been putting together an exhibit of his paintings to be shown in museums and other venues across the country. 

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


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

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