November 2019 Newsletter for the Arena Market and Cafe
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November 2019
Our Co-op on the Coast

Arena Market and Cafe / Coastal Organics Cooperative
 

 

 


 


The Co-op and the PG&E Shutoff

 
Although the PG&E shutoff wreaked havoc with many people’s lives, here on the coast we were at least fortunate that the fires were far away and we were in no danger.
 
The co-op staff and board members had been preparing for loss of electricity for the last couple of months, ensuring that our backup generator worked and emergency procedures were in place. In the last month Bill Golly has cleaned up the back storage area and ensured that one backup freezer was fully functional. A few hours before the electricity was turned off, all the meat stock was moved.
 
Once the shutoff happened, electronic communications among our staff were spotty, delayed, and sometimes nonexistent. To compound the situation, our GM and her entire family were too sick to leave the house. All this made it difficult to coordinate the work schedule and who/what was needed. Nonetheless the staff and some volunteers self-organized as a team. People helped spread the work via phone and Facebook (when they were functional) that the generator could not power all our refrigerators and encouraged folks to come in to buy perishables. (We are required by law to remove these products from our shelves once our refrigeration rises above 40 degrees for more than 4 hours.) Others called the local radio stations so they could spread the word that the co-op was open.
 
The market staff who were able to get to work kept the store open every day during daylight hours, mostly from around 8 am to 4 pm. We are very grateful to Martin, Chris, Rosario, Frank, Sara, Tristan, Victoria, Bill, and Ginny for working so well together to identify essential tasks and taking care of our customers as best they could. The stove and oven, which use propane, were operational without electricity, and Rufus came in for two days so that hot food was available for breakfast. These staff members are committed to making a difficult situation a little easier for everyone in our community.
 
The co-op sold out of bottled water and matches. Items we didn’t have, but were requested, included candles and pet food. We are interested in hearing from members and shoppers what other items they would have liked to be able to obtain at the co-op. We’ll maintain a list and stock up on these for future emergency outages if we can. In the end we sold quite a lot but lost at least a quarter of our perishable food (produce, dairy, etc.).
 
We are still compiling the information so that we know the financial impact of the electricity shutdown. We’re also researching possible recompense for our losses from PG&E and other sources. We gained valuable experience so that we can be even better prepared for the next outage. Our current generator is capable of supporting the point-of-sale system, the lights, and one refrigerator, but we are investigating greater backup capacity so that more refrigerators can remain functional.
 


Supplier Spotlight:  Oz Farm 

 
By Margaret Grace
 
Oz Farm has been providing local organic produce to the co-op ever since we opened ten years ago. After Oz changed ownership back in 2015, the new crew was enthusiastic about selling produce at the co-op as part of the farm’s efforts to distribute more local organic goodness to our community. During an interview with James Gallagher, the farm manager, he said that his favorite thing about being a supplier to the co-op is that it’s the only place in town to get local organic produce, and he loves having the produce from Oz featured there. James said, "I like seeing the product we grow go towards local people shopping at the co-op. The energy we put into growing food is going directly to feeding our community.” 
 
As passionate Earth advocates and farmers, the Oz staff feels it’s important to eat local organic fruits and vegetables. James believes that “In order for us to continue living in this place we need to find a sustainable way of feeding ourselves. The best solutions we’ve found so far are growing organic food in small local areas and creating a resilient sustainable food system.”  Oz is grateful that the co-op is also committed to this goal.
 
The growing season is winding down and farmer's markets will be dormant until next spring, but you can still enjoy seasonal produce by shopping at the co-op. Right now Oz is featuring fingerling potatoes with the varietal name “Leratte.” These potatoes are considered a real delicacy for their tenderness and flavor; they’re held in high esteem by chefs around the world. You can also find red Kuri Kuri kabocha winter squash. It is dark orange with succulent flesh and soft supple skin like the delicata. Chef Christopher Berger recommends slow cooking this one in an inch of water so you can eat the skin. It also makes highly nutritious baby food! If you are hosting for the holidays be sure to get a quart of fresh heirloom apple juice. It’s delicious all by itself or you can add a little kick to it when making party cocktails!
 
At the end of the interview, James added that, “Oz looks forward to continuing to provide the co-op with our fresh organic produce while sharing the bounty of our land with the community!”
 
 


 


Upcoming Events

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

11/12 ~ Monthly Board Meeting
3pm, Tuesday. Monthly board meeting at the RCMS Staff Room in Point Arena.

11/21 ~ Third Thursday Poetry & Jazz
7:30-10:30pm, Thursday. Featuring Mendocino Poet Devreaux Baker. See article below for more info.

12/6 ~ Member Appreciation Day!
Members save even more when they shop on the first Friday of the month!
 



Order your Thanksgiving Turkey at the Co-op

The co-op will again take orders for Thanksgiving turkeys. Ask for details at the register to order in time for your holiday meal.


Paleo Pumpkin Pie        
I

This Paleo Pumpkin Pie is creamy and delicious with a perfectly golden and flaky crust. It's gluten-free, dairy-free and refined sugar-free. This recipe makes one pumpkin pie, but feel free to double the ingredients and make two.

   Pie Crust

  • 1 1/4 cup almond flour
  • 1/2 cup cassava flour
  • 1/4 tsp sea salt
  • 5 tbsp cold butter, or organic palm shortening for dairy-free
  • 1 large egg, beaten
  • 2 tbsp cold water

Pumpkin Pie Filling

  • 15 oz organic pumpkin puree
  • 1/2 cup full fat coconut milk
  • 3 large eggs
  • 1 tbsp pumpkin pie spice
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt 

 

To make the crust, stir together the flours and salt in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture. Add the egg and one tablespoon of water and using your hands, knead the ingredients together until a ball of dough forms. If the mixture is too dry and crumbly, add the second tablespoon of water.

Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour. Preheat your oven to 350 degrees fahrenheit. Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough into a 9-inch pie pan. Use a fork to piece a few holes in the bottom of the dough. Pre-cook the crust for 15 minutes. Remove from the oven and set aside.

In a large mixing bowl combine all the pumpkin pie filling ingredients. Using a hand mixer on medium speed, blend all ingredients together for one minute. Pour the filling mixture into the pre-cooked pie crust and place back in the oven for 50-60 minutes. To keep a lighter crust edge, place a pie crust shield over your pie halfway through. When a toothpick comes out clean one inch from the edge, your pie is done. Remove the pie from the oven, cool at room temperature for 30 minutes, then refrigerate for 2 hours to firm up.

 

 


Third Thursday Poetry Brings Mendocino Poet Devreaux Baker to the Co-op


On Thursday, November 21, at 7:30pm The Third Thursday Poetry & Jazz Reading Series will feature Mendocino poet Devreaux Baker. The reading will take place at the Arena Market and Cafe and include live improv jazz and an open mic.
 
Devreaux Baker received the PEN Oakland/Josephine Miles Poetry Award in 2011, the Hawaii Council on Humanities International Poetry Award in 2012, and the Women’s Global Leadership Poetry Award. She is a 2014 recipient of the Nuclear Age Peace Foundation Poetry Prize, a 2016 Poets in Mexico Award, and a 2017 recipient of the Outermost National Poetry Prize. 

She has also received fellowships to the MacDowell Colony, Hawthornden Castle, and the Helene Wurlitzer Foundation. Devreaux has taught poetry in the schools and produced The Voyagers Radio Program of original student writing for public radio. She has led writing workshops in the United States, France, and Mexico.  Her books of poetry include Light at the Edge, Beyond the Circumstance of Sight, Red Willow People, out of the bones of earth, and the just-released Hungry Ghosts.

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 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
707-882-3663
(882-FOOD)

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