WSM Bans Trans Fats!: The Beet, Weaver Street's E-Newsletter

Link to Weaver Street Market's Home Page

WSM Bans Trans Fats
and High Fuctose Corn Syrup!
by Ruffin Slater, WSM General Manager
Weaver Street Market proudly announces that we have eliminated all products with trans fats or high fructose corn syrup from our shelves. Previously, more than 99% of our products were free of these ingredients. The final group of products that we eliminated includes Orangina drinks, Balance bars, certain Arnold breads, and some Tofutti products. We have asked manufacturers to reformulate these products, or have replaced them with alternative brands. More

2nd Friday Art Walk
Hillsborough Events

MLK 5% Donation
Wine Raffle Winners

Free Dessert Coupon
January Wine Dinner
Artist's Reception

Weekly Produce Specials
Weekly Meat Specials

Embrace the Mousse



WSM Bans Trans Fats! continued
Trans Fats - We have eliminated food with trans fats since there is substantial evidence that trans fats are unhealthy. Research from the Institute of Medicine has shown that trans fats are associated directly with heart disease. Trans fats are linked to increased levels of "bad" cholesterol (LDL) and reduced "good" cholesterol (HDL), as well as increased coronary heart disease, Type 2 diabetes and insulin resistance, and gall stones. The Institute finds that there is no safe amount of trans fats in the diet. Trans fats are the result of the addition of hydrogen to vegetable oil, an industrial process used to make a perfectly good liquid vegetable oil into an unhealthy solid oil. Manufacturers use hydrogenation to provide longer shelf-life, longer fry-life for cooking oils and flavor stability, as well as provide a certain kind of texture or "mouth feel." The problem with hydrogenation is that it creates lethal trans fats. [It is only the trans fats created by the partial hydrogenation of vegetable oils that are of concern, not the very small amount of naturally-occurring trans fats found in pomegranates, cabbage, peas, meat, and milk.] Weaver Street Market's Head Merchandiser, Claudia Tolan, says artificial trans fats offer no nutritional value to the diet. "They're a bad substitute for good quality fats that the body needs to be healthy. Delicious, natural alternatives to foods that contain trans fats are readily available." High Fructose Corn Syrup - Researchers have linked high fructose corn syrup to obesity, especially in children, and to a wide range of health disorders. They contend that high fructose corn syrup has no nutritional value, does not satisfy hunger, and may prompt the body to crave more sweets. Other researchers indicate that it is the total amount of sugar, rather than high fructose corn syrup itself, that is the problem. Although overall sugar intakes should be controlled, high fructose corn syrup is singled out because of environmental and societal concerns in addition to health concerns. High fructose corn syrup has become popular as a sweetener in products such as soft drinks, condiments, and baked goods mostly because it is less expensive than other sweeteners. The low cost, and consequent overuse, is a result of a system of subsidies that keep the price of corn artificially low to the benefit of large food manufacturers. According to a New York Times article by Michael Pollan, the subsidy-driven production of 80 million acres of corn is doing serious and lasting damage to our environment. "Modern corn hybrids are the greediest of plants," writes Pollan, "demanding more nitrogen fertilizer than any other crop. Corn requires more pesticide than any other food crop. Runoff from these chemicals finds its way into the groundwater and, in the Midwestern Corn Belt, into the Mississippi River, which carries it to the Gulf of Mexico, where it has already killed off marine life in a 12,000-square-mile area." "To produce the chemicals we apply to our cornfields takes vast amounts of oil and natural gas. (Nitrogen fertilizer is made from natural gas, pesticides from oil.) America's corn crop might look like a sustainable, solar-powered system for producing food, but it is actually a huge, inefficient, polluting machine that guzzles fossil fuel—a half a gallon of it for every bushel." Moreover, HFCS is likely to be derived from genetically-modified corn, yet another consumer health and ecological concern. You can now shop at Weaver Street Market and be assured that you will find our shelves stocked with yummy foods without trans fats and high fructose corn syrup.

Weekly Produce Specials


	Organic Fuji Apples	5 lb bags 2 for $6.00	super low price
	Organic Bosc Pears	3 lb. bags $3.99 each
	Organic Broccoli	$1.99 lb	save 70¢ lb

Weekly Meat & Seafood Specials

	Alisons' Farms, All Natural Whole Chickens	$1.69 lb	Local! save 50¢ lb.
	Niman Ranch, Boneless Country-Style Pork Ribs	$3.99 lb	All Natural save $1.00 lb
	Fresh, Farm-raised Rainbow Trout	$7.99 lb	save $2.00 lb
Read more about other Weaver Street Market Specials.


Embrace the Mousse

By Elizabeth Friend, Contributing WriterLight, airy, delicate, and decadent. These are the words that come to mind when enjoying a sweet creamy mousse—if you aren't too busy moaning "Mmmmm!" This velvety delight first arrived in America from France during the 1890s and was widely regarded as a hallmark of sophistication. Lacking electric refrigeration to set the mixture of eggs, cream and gelatin, homemakers of the day were advised, "An ice cave is a necessity for the proper concoction of these dishes." (Cassell's New Universal Cookery Book, 1894.) The modern miracle of refrigeration has long since supplanted the ice cave, but the popularity of mousse continues unchecked. We thought we'd join the mousse fan club and grant the fab confection a place of honor in Weaver Street Market's pastry case. Throughout the month of January you can choose from silky layers of rich chocolate and hazelnut, or a mellifluous combination of raspberry, mango and passionfruit served in elegant edible chocolate cups. Although the basic recipe has remained unchanged for the past century, we've found a way to improve upon the classic by concocting a gelatin-free fruit mousse using the seaweed derivative agar instead of gelatin. Whichever your preference, there's no excuse: embrace the mousse!



2nd Friday Art Walk

Friday, January 11 6:00 - 9:00pm This is a perfect opportunity for those of you who enjoy art, entertainment and live music! This community gathering event will be taking place in Carrboro and Chapel Hill on Friday evening. Enjoy a wine and food tasting at Weaver Street Market in Southern Village from 5:00 - 7:00 pm. Admission is free to everyone.
Additional information may be viewed here.

Hillsborough Events

There's lots to do in Hillsborough! Hillsborough Farmers' Market - 1st & 3rd Saturdays, 10 am - noon, now through March. Suntrust Parking Lot. January 8 - The Arts Council 2nd tuesday of Every Month, TUESDAY 7 PM, All who are interested in the Arts Council and its programs, who want to know more about the arts in Hillsborough, or who have suggestions for future Arts Council programs and events are welcome to attend meetings. For more information contact us at (919) 643-2500 or info@hillsboroughartscouncil.org. 102 West King Street January 20 - The first of three parlor concerts, 4 PM, 3rd Sunday of the month. Ira Wiggins, Director of Jazz Studies at North Carolina Central, will perform at Burnside (201 South Cameron Street). Dr. Wiggins is a highly respected saxophone/flutist, with 15 albums to his credit as a sideman and soloist. He has shared the stage with Jimmy Heath, Grady Tate, Frank Foster, James Moody, Fred Wesley and others. For the first year, Parlor Concert ticket sales will be online in addition to being sold at the Visitor's Center. January 25 - The Council Presents - AIN'T WE GOT FUN: A MUSICALE at the Masonic Lodge, FRIDAY 8 PM, A musical review of the late 1800s and early 1900s, pre-vaudeville era, sometimes known as the "Opulent Period." It was a time of high-stepping cakewalks, Ragtime, and impressionism. Last year's show was sold-out, so get tickets early. Tickets are available online, and will also be available at the Visitor's Center.

Martin Luther King, Jr. Day 5% Donation

Monday, January 21
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!

Raffle Winners

Weaver Street Market donated a bottle of Beaulieu Vineyards Cabernet Sauvignon Reserve "George de Latour" to raffle off at each store. This bottling from Beaulieu Vineyards showcases their best fruit, harvested mostly from the original BV vineyards planted in Napa Valley. This Cabernet is one of the US's most collected, and can easily be aged up to 20 years, just waiting for that special event. It has complex flavors of dark cherry, black currant, licorice, black pepper and a touch of vanilla. It is full-bodied and dry, with a well- balanced texture and acidity. A classic Napa Valley Cabernet. One of the US's most collected wines!

Rowena Heath won from the Carrboro Store and Margie Dubnansky won for the Southern Village Store.


Free Dessert Coupon

During January, we've got a sweet offer for Weaver Street Market Owners: print the coupon below to receive a complimentary dessert from the decadent Panzanella Dessert Menu with the purchase of any dinner entrée. The coupon is valid Sunday through Thursday evenings, from January 8 - 31, 2008. Your owner number may only be used on one coupon, once per day, but you can take advantage of the offer as many evenings as you wish within the above time limits.
Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch).
Sign up for Panzanella's Enewsletter here.
Print coupon here.

January Wine Dinner

Wines of France's Languedoc Region January 14, 2008, 7:00 pm-9:30 pm The history of viticulture in the wilderness of France's Languedoc dates back to the 5th century B.C. The early Greeks were the first to plant vines here, making the vineyard land in this region some of the oldest in France. This southern region of France and its temperate climate make it a fantastic environment in which to grow grapes. This region produces more wine than any other region in France. Indeed quantity does not always coincide with quality and for the early years of the last century this region was well known for its cheap, innocuous wines. With that said, the last thirty years has brought a new generation of winemakers to the region and they have seized upon the potential of this land for great wines made from old vineyards in ancient riverbeds, and have redoubled their efforts to produce artisanal wines that clearly express a sense of place. So join us for a tasting tour of one of France's least known, but very exciting regions. Enjoy delicious dishes created to complement these wines prepared by Panzanella Chef, Chris Capron. The cost of this event is $45 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

"The Conversation" New Paintings by Steven Silverleaf Now - February 4, 2008 Public Reception: January 21, 2008, 5:30 - 7:30 pm Steven Silverleaf was born in 1954 and grew up between New York City, Athens, Greece and Chapel Hill, North Carolina. He attended the University of Wisconsin at Milwaukee during the 1970s, where he studied painting and drawing. He was active in the local art, poetry and experimental theater scene in Milwaukee. In the mid-1980s he returned to North Carolina, living in the mountains and on the coast before becoming a leading figure in the Raleigh-Durham-Chapel Hill art community. He has taught privately and led intensive workshops on life drawing and painting at the Durham Arts Council, Durham Technical Community College, and the Carrboro ArtsCenter, among others. Silverleaf now maintains a studio in Chapel Hill, NC.
View more of Steven's work here.