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by Emily Buehler, WSM Contributing Writer
I'm always impressed when home bread bakers tell me they bake every week. I make the excuse that I'm baking bread at work, and it's hard to go home and do it again. But the truth might be I'm lazy: there's much less incentive to go home and bake when I can take Weaver Street Market bread home with me. A lot of those home bakers are in tiny towns, in the middle of nowhere. They don't have a local artisan bakery; they've got to make their own bread, or live without it. What is it that makes WSM bread so similar to homemade bread, and different than the mass-produced loaves traditionally found in grocery stores? More
Book Drive
Bread Science:
Book Signing

"Landscape of Bread"
Terra Madre:
Farmers in Italy
a better world heading
MLK, Jr. Day Donation
Sustainable Ag Classes
Link to Panzanella's Home Page
January Wine Dinner
New Art in Panzanella February Wine Dinner
Weekly Produce Specials
Weekly Meat Specials
WSM Rustic & Country Bread
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on the table
Works of Art continued
The answer is found in both the flavor of the bread and in its looks. By doing much of the process by hand, and taking the time needed for proper dough development, our bakers create loaves that are works of art and full of intricate flavor.

The word "artisan" refers to handmade bread, but it has come to be used for loaves that have hands touch them at some point during the process, even if machines do most of the work. Sometimes I suspect that "artisan" is even used for machine-made loaves that are not baked in square-bottom pans, giving the impression that they were shaped by hand. Believe it or not, there are actually baguette-shaping machines and roll-machines!

Here at WSM, we do use giant mixers to mix the dough. The main drawback to mixers is that they beat more air (and oxygen) into the dough than traditional hand-kneading does. This oxygen causes the yeast to perform respiration instead of fermentation, and respiration produces less flavor molecules. Not to worry: we start each batch of dough by mixing a preferment (flour, water, yeast/starter) the day before, and these preferments add a great deal of flavor to the dough. After mixing, we let the dough rise for several hours before baking, giving the yeast more time to produce flavor molecules.

Most of our loaves are shaped by hand, and they are carefully cut as they enter the oven. On a hot day, when the dough is rising fast, the baker might cut the loaves a little less; on a slow day, if the loaves needs to go into the oven before they have risen to full height, the baker can cut them a little more deeply. These cuts ensure that the loaves burst open properly in the oven, resulting in the beautiful shapes and colors that adorn our bread.

There is no way to fake good bread. Large-scale bread companies can make it more "efficiently," pumping it full of air to make it rise faster and adding vinegar to replace the lost flavor. They have no need to worry about monitoring the dough at the oven, because temperature and humidity are carefully regulated and machines shape the dough exactly the same every day. Their dough rises predictably, producing a predictable loaf. It is the motel landscape of the bread world.

At WSM, we're not perfect. We occasionally produce a Dali-ciabatta, crumpled in the oven, or a Munch-baguette, ripping open in the wrong place. But we strive to make most of our loaves Raphaels and Monets. And this is artwork you can eat!
Weekly Produce Specials
Organic
Yellow Onions
3 lb bags
2/$6.00
super low price
Fresh Florida
Strawberries
1 lb pkg
2/$6.00
Fresh Florida
Temple Oranges
79¢ lb

Weekly Meat & Seafood Specials
Meyer All Natural
Rump Roast
$3.99 lb save $1.00 lb
Allison's Farms All Natural
Chicken Leg Quarters
$1.29 lb super low price
New item!
Spicy Red Pepper/Pecan Char
$10.99 lb
WSM Rustic & Country Bread
Did you know that WSM's Rustic and Country Breads are made from the same dough? The Country Bread proofs an extra night in the retarder (a combination cooler and humidor) and that extra time allows it to develop a distinctly different flavor.

It has been said that time is the most important ingredient in the making of high quality bread; and these two doughs are a great example of the flavor flexibility that using sourdough starter and time allow. The dough is one of the first ones mixed at 4 am every morning in order to give the Rustic time to proof and be baked later that day. This gives the Rustic a deliciously complex taste—it's a sourdough that's not sour. The Country is put in the retarder soon after it is mixed to continue proofing slowly for another 24 hours as it develops its classic sourdough taste.

Both breads are dense and chewy with a sweet, golden crust. The Country's crust has the telltale bubbles of a sourdough, while Rustic's crust is smooth. There's always samples out at the Bread counters in both stores—go ahead and try them both to compare for your self!

neighborhood center
Book Drive
At Weaver Street Market!
Carrboro, Sunday, January 14, 2-5 pm
The Orange County Literacy Council
in cooperation with the Triangle United Way, will be collecting new and gently used books in the first two weeks of January. Bring your books to Weaver Street Market Carrboro to place in their bins. The books will be distributed free to agencies throughout Orange County. Last year's drive was a great success, gathering thousands of books from 17 sites as well as from groups and individuals. Triangle United Way has named it the "signature project" in Orange County for the Martin Luther King, Jr. Day of Service that United Way sponsors.
"Bread Science" Book Signing
Emily Buehler, a Weaver Street Market bread baker for almost five years, has written and published the complete how-to guide to bread baking. Bread Science: the Chemistry and Craft of Making Bread, covers both the practical aspects of making bread, such as shaping a baguette and scoring loaves as they enter the oven, and the science behind the dough.

Emily will be giving a talk on bread, signing her new book and sampling WSM Breads - Country and Rustic at Market Street Books in Southern Village on Thursday, January 25 at 7 pm.
"The Landscape of Bread"
Photography by Rachel Elliott
Open Eye Café
100 East Main Street, Carrboro
Now through January 31, 2007
Artist's Reception: Friday, January 12th, 6:00-9:00 pm, hors d'oeuvres & wine

Rachel Elliott was inspired to photograph Weaver Street Market Bread while she was photographing her husband, Seth, as he worked in the WSM Bread Bakery. She thought the bread was so esthetically beautiful that she took a few black and white shots. After developing the shots at the ArtsCenter, she decided to return to the Bread Bakery and take more photos. She felt the black and white format added an interesting dimension to the images, so she continued to film in black and white. Occasionally, Seth would bring home an unusual loaf, but for the most part, the photos were shot on location in the Bread Bakery and developed at the ArtsCenter with no digital enhancement.
Terra Madre: Farmers in Italy
In October at Slow Food International's 2006 Terra Madre, twenty-one of our local farmers, chefs, educators and agriculture professionals joined 6,000 delegates from 150 nations in Turin, Italy to work together to find solutions to the challenges they face. Please join us on Sunday, January 21 from 4:00-6:00 pm at the Carrboro Century Center's Century Hall to hear our Triangle delegates share their stories.

Come sip "il bicerin" - the tasty Torino-style hot chocolate made with milk from Chapel Hill Creamery, see pictures from the trip and ask our panel of delegates about their experience. There will also be time to find out more information about Slow Food, our local convivium and sustainable food production in our area. For more information about this event, please contact Daryl Walker at (919)967-3716 or dfwalker99@hotmail.com, or visit our website.

Afterwards, join the group at the Panzanella for dinner. Call 929-6626 to reserve a seat at the community tables. Regular menu available. We look forward to seeing you!

On the Street
Martin Luther King, Jr. Day, 5% Donation
Monday, January 15
Weaver Street Market will be donating 5% of store sales at both locations


Each year Weaver Street Market donates 5% of store sales to the MLK Scholarship Fund which awards scholarships to deserving Chapel Hill-Carrboro high school students. Since 1993, they have awarded over 50 scholarships to students from a variety of racial, ethnic and religious backgrounds who exhibit community leadership.

Our goal is 5 scholarhips this year, which should translate into a $2,500 donation. So shop at WSM on MLK, JR. Day, and help us contribute scholarships!
Sustainable Farming Program at Central Carolina Community College
Spring 2007
Call 919-542-6495 ext 223 to register


Growing Organic Vegetables - This course will present the fundamentals of organic vegetable growing and offer hands-on training in the most important skills involved. Tuesday, 1/23/07 to 3/13/07, 6 to 9 pm, Doug Jones $56.25

Wild Edible and Medicinal Plants - Field Study - The focus of this field study will be locating, identifying, approaching, collecting and marketing edible and medicinal plants. Thursday, 2 to 5 pm, 1/18/07 to 3/15/07. Will Endres $56.25

Sustainable Building - Central Carolina Community College is now offering a Certificate Program in Construction Carpentry with Emphasis on Green Building (environmentally friendly, low energy use building techniques). Classes start January 24, 2007

Carpentry, Electrical and Plumbing - Students will learn the fundamentals for basic house construction or remodeling work from experienced builder, teacher and farmer Kevin Meehan. Tuesday, 1/16/07 to 4/3/07, 7-9 pm, Kevin Meehan, $56.25

Intro to Biofuels - The science and technology of converting diesel engines to using alternative fuels, and the history of why this technology is not already common knowledge. 1/22/07 to 4/16/07, 6:00 -9:00 pm Rachel Burton $61.25

Straight Vegetable Oil - Learn about how to convert a diesel engine to run on clean, renewable vegetable oil instead of expensive, highly toxic petroleum products. 1/23/07 to 2/27/07, 6:00-9:00 pm Johnny Frye $56.25

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January Wine Dinner

Wines of the Rhône Valley
January 15, 2007
7:00 pm - 9:30 pm

Join us Monday, January 15 for a tasting tour of France's Rhône Valley. The Rhône Valley has two very distinct sub regions, the Northern and the Southern Rhône. The northern region produces the most prestigious and most complex Syrah and Viognier in the world from the towns of Condrieu, Cornas and Côte Rôtie. Head south and you'll find spicy, peppery reds from Gigondas and Vacqeyras, and aromatic, elegant whites and reds from Châteauneuf-du-Pape. The Rhône is a diverse, exciting wine producing region, with the most well known wines produced being Côtes-du-Rhône. This term can be used for wines produced in the entire Rhône region and range widely in quality and style. Each of the smaller towns and designations has very distinct styles and terroir, so each wine has a different personality from the next. Join us for this tasting tour of the Rhône valley and see what this diverse region has to offer.

The cost of this event is $40 per person; space is limited, so reserve early. Please pay in advance and pick up a ticket for this tasting at either Panzanella or the customer service desk at Weaver Street Market in Carrboro.

New Art Show

Now up in the Gallery:
New works by Jenifer Padilla
January 9 - March 12

Artist's Reception: Monday, January 29, 5:30 - 7:30 pm

Padilla draws from her dynamic surroundings and steadied observations to elicit, at once, movement and delicacy in her still-life paintings. Padilla's paintings are informed by her craftsmanship in a variety of other media: "I use my photography, sketches, Xerox, and 8mm film for reference in the making of my paintings," says Padilla. With this approach, Padilla's paintings transcend the still-life medium.

Recently, Padilla moved her studio to Archer Graphics in Carrboro, North Carolina where she shares space with four other artists. The large glass bay doors of the old auto repair shop allow light to flood her studio. Padilla stands at her easel centered on the oil-stained concrete once inhabited by craftsmen of a different sort. The previous life of the space, the abundance of natural light and vintage character of the Mid-Century Modern building have all inspired Padilla to employ new color and line in her work.

Previously, Padilla was a member of the Antfarm, a cooperative studio in downtown Raleigh, North Carolina. The 4,000-square-foot space, (former home to the Raleigh Washboard Factory) its rustic, urban surroundings and Padilla's collective experiences all greatly influenced her work. "The Antfarm and my new space all give me a chance to experiment and explore the limits of my paintings and process," Padilla says.

"My work is directly influenced by my surroundings, my travel experiences and by food—especially the delicate shapes, textures and colors of fruit, the mark of graffiti and tag art, the shapes and lines created by cityscapes, mass transit and the trains that pass by."

Most recently, Padilla traveled to Barcelona where she studied with world-renowned Spanish artists Tom Carr and Carmen Miguel. Of her journey, Padilla exclaims, "Barcelona was the most artistic and inspiring city I have ever been too. I was amazed and inspired by all the incredible graffiti, museums, public art, architecture, mass transit, oceans, design, city planning, performance art and landscape."

A native of Chapel Hill, Padilla is a graduate of North Carolina State University College of Design and has studied at the California College of Arts and Crafts in San Francisco, Scuola Internazionale di Grafica in Venice, Italy and La Llotja Escola d'Art in Barcelona, Spain.

February Wine Dinner

Wines of South Africa
Monday, February 19
7pm- 9:30 pm

Join us for our first ever South African wine dinner. Don't know much about this interesting wine growing region? Then now is your chance. South Africa ranks as the world's seventh largest wine producer. In 1652 wine was pressed for the first time from grapes grown on South Africa's cape. Its wine history dates back over 300 years but its reputation for making good, solid wines is fairly new. During the 1980s anti-apartheid sanctions excluded Cape wines from most foreign markets. South African wine paid a dear price, but as sanctions were lifted in the early 1990s the industry found itself more competitive at the bottom end of the market than at the top. Denied the rigors and rewards of international competition for so long, the Cape wine industry is now springing to catch up with "new world" excellence, innovation and aggressive marketing. You can expect an interesting mix of old-world AND new world styles in these unique wines from South Africa's famous Cape. We welcome Olivier Lotterie from Vineyard Brands Imports to guide us on a tasting tour of this exciting wine producing region.

The cost of this event is $40 per person; space is limited, so reserve early. Please pay in advance and pick up a ticket for this tasting at either Panzanella or the customer service desk at Weaver Street Market in Carrboro.