A Very Special Cup of Coffee By Cat Moleski, Features Editor Okay, be honest, you’d probably pay a lot of money for that first cup of coffee in the morning to get you up and going. Well, so would a lot of people, making coffee the second most valuable commodity in the world - next to oil. But since it is also a crop, Mother Nature frequently has a say in how much and what quality of coffee gets to market. Then there’s a whole bunch of roasters and cuppers that sift and sort the results and give you the word on what’s the best coffee and where to get it. All of this can leave your head spinning...time for a coffee break! While you’re sipping your favorite brew, read on to find out about a very special farmer who’s bringing you a very special cup of coffee.  More...

Jazz Brunch Stop the Violence    Fundraiser Wine Show & Sale Southern Village    Farmers' Market

Board Election Results

On the Menu

Weekly Produce Specials Two New Managers!

Vegan Chocolate Cake

---

A Very Special Cup of Coffee  (continued)

This year in Nicaragua, in the Department of Esteli, one farmer will benefit from the perfect growing season, years of experience as a coffee grower, and his labor of love. His name is Trinidad Padilla, a coffee farmer from northern Nicaragua and his reward was the amazing price that he received for his crop. As one of more than 450 entrants in this years Cup of Excellence competition, Sr. Padilla placed third, the highest ranking placement for a grower of organic and fair trade coffee. This is an amazing accomplishment for a farmer with only 7 1/2 acres of coffee and limited production. His coffee was judged by an International Jury of 24 members and received the highly- coveted Presidential Award, scoring 90.9 points. This is the third year that Cup of Excellence Competition was held in Nicaragua, but it is the first time that Trinidad Padilla has received $5.20 per pound for his fabulous coffee. At a time when coffee markets are at 70 cents per pound of green coffee, the price paid for this small lot of coffee will benefit Sr. Padilla for years to come. “We are proud to have won 3rd place in the Cup of Excellence because we know our coffee is high quality. With the result of the purchase, we will invest in the maintenance of our coffee farm and to continue to improve the quality of our coffee.” - Sr. Trinidad Padilla, Cooperativa Laureano Flores

Read more about the competition.

Two New Managers in the Carrboro Store!

We are pleased to announce that we have a new Grocery Manager and a new Bread Bakery Manager - both positions were filled by WSM employees. This week, meet Shawn Porter, the new Grocery Manager. Next week, meet Brian Cook, the new Bread Bakery Manager. This November will mark Shawn’s eighth year with Weaver Street Market and the beginning of his new position as Grocery Manager. This change in management comes about at the same time that Weaver Street Market is doing a little restructuring of the management system in the grocery and operations departments. “Shawn will be like a Field General, managing the flow of product, staffing and customer service,” commented James Watts, WSM Store Manager. James envisions the Grocery Department as “go-to” people who will collaborate with other departments to solve problems. In this way, “Shawn’s new position is an enhancement of the skills and values he provided as Assistant Grocery Manager.” In the spring, Weaver Street Market will add a merchandiser to help with product selection and monthly sale specials. For Shawn, his new position will be all about “insuring presentation is top level; that things are looking good and completely stocked.” He cares a lot about what he’s doing here and you can see it in the way he hustles on the floor and the earnest attention he gives to every request. It’s been rewarding for him to watch the grocery department grow over the last eight years and it’s been great for us to watch Shawn and his family grow with Weaver Street Market. When he first started here his oldest daughter had just been born. Now he has four children: Maggie, Ray, Joe and Molly.

Interested in working at WSM? Our job openings are always posted on the website.

Weekly Produce Specials
	Organic Mixed Winter Squash	$.99/lb.	Super Price!
	Organic D’anjou Pears	$.99/lb.	Save $.50!
	Organic Hass Avocadoes	2/$3.00	Save $.49 ea
	Red Seedless Grapes	$1.59/lb.	Super Price!
	Fancy York/Rome Apples	$.99/lb.	From PA
	Yukon Gold Potatoes	$.79/lb.	Delicious!
	Wisconsin Organic Apple Cider	$4.99	(1/2 Gallon)
	Wonderful Pomegranates	2/$3.00	Yum!
Stock up on other Weaver Street Market Specials.

Try this Recipe: Vegan Chocolate Cake
This chocolate cake is perhaps the best chocolate cake EVER - it's a favorite among vegans, vegetarians and non-vegetarians alike. Try a piece with a cup of coffee for a spectacular finish to an early fall dinner. The recipe may seem somewhat unusual due to a few of the ingredients - brewed coffee, vinegar, and sucanat. But trust us, it's scrumptious. And what's sucanat, you may ask? It's a substitute for sugar - it's organically grown, freshly squeezed sugar cane juice, evaporated by a special Swiss process (SUgar CAne NATural). In its natural state, it is highly nutritious because the molasses is not removed.
Ingredients 3 Cups All-Purpose Flour 3/4 Cup Cocoa Powder, sifted 1/2 Tb Baking Soda 1/2 Tsp Salt 2 Cups Sucanat	1 Cup Canola Oil 2 Cups Brewed Coffee 2 tsp Vanilla 1/4 Cup Vinegar
Bringing it all together: Preheat your oven to 300 degrees. 1.) Combine dry ingredients at slow speed in a food processor. 2.) Combine oil, coffee and vanilla. 3.) Add wet ingredients to the dry at slow speed. 4.) Add vinegar to the mixture until just combined. 5.) Pour into pans that have been sprayed, lined with parchment, and sprayed again. 6.) Bake at 300 degrees for about 45 minutes.
Try other Weaver Street recipes.

---

Jazz Brunch

Sundays on the lawn are a time to relax, listen to good music and eat fabulous food. Purchase fresh hot breakfast fare and tasty baked goods at the Market and enjoy Johnathon Byrd and Dromedary, playing original and traditional country and bluegrass, on Sunday, October 17 from 11-1.

Find out about all of the Weaver Street Market Events here.

Stop the Violence Fundraiser - Saturday, October 16

Two great community organizations have joined together to raise awareness and funds to end family violence. The Orange County Rape Crisis Center and the Family Violence Prevention Center present the Tim Stambaugh Band and a Flaming Hoop Performance by Julia Hartsell, from 4-6 pm on Saturday October 16. While you're enjoying these wonderful performances, please show your support for these organizations by stopping by their information table and making a donation.

Find out about all of the Weaver Street Market Events here.

Wine Show and Sale

Sale: Carrboro and Southern Village Friday, October 8 through Sunday, October 24 The sale features a selection of favorite and fine wines from around the world at discounts up to 40% off regular price! 10% regular case discount applies on top of the sale price! Wine Show: This Saturday at Southern Village The Southern Village Wine Show will be held on Saturday, October 16 from 4 to 6 pm. Come taste over 25 wines that are on sale at up to 40% off! Enjoy live music. Raffle for a case of wine and fabulous door prizes! A complete list of sale wines is available at both WSM locations or you can view a PDF file.

Find out about all of the Weaver Street Market Events here.

The Southern Village Farmers' Market ...

... runs through the end of October Don't forget to check out the Farmers' Market at Southern Village every Thursday from 3:30 to 6:30 pm. Cooler weather crops are coming in ... greens, peppers, winter squash, pumpkins ... Cathy Jones' purple okra ...

Find out about all of the Weaver Street Market Events here.

---

Board of Directors Election Results

This year’s election for the Weaver Street Market Board of Directors was one of the biggest, and closest, ever. We are very pleased to announce the re-election of Michael Sligh to the consumer-owner seat and Jacob Myers to the worker-owner seat on the Board. Michael will begin his third term this January. He is currently out of the country with his work for the ETC group (Action Group on Erosion, Technology and Concentration). ETC group is dedicated to the conservation and sustainable advancement of cultural and ecological diversity and human rights. We’re excited to have him continue his valuable service to the board. Jacob has worked at Weaver Street for 4 1/2 years. He is currently a Specialist in the Coffee Bar and Bakery Service areas. Jacob is looking forward to the challenge of representing his fellow employees on the Board. And, if you see Jacob in the store today, be sure to wish him a Happy Birthday. Thanks to all of the owners who voted and especially those who chose to dedicate their time and run for the Board. We hope to see you next year!

Read more about our structure.

---

On the Menu

By Zack Robertshaw Grocery Department, Board Member and professionally trained chef Hey Beet readers. I’ve got a t-shirt that says “life’s short, eat dessert first.” It’s from an ice cream parlor in Austin, Texas but that’s not important right now. What is important though, are how good some of the new desserts are this week. We have the outstanding tiramisu, a favorite with our customers. What I like best about it is its lack of gratuitous sweetness. The ladyfingers are soaked in a coffee- espresso mixture with a splash of dark rum. Then they’re layered in-between a mixture of whipped mascarpone cheese and sabayon and topped with grated chocolate and cocoa powder. The bitterness of the cocoa gives a nice contrast to the sweetness of the filling. New to the menu are three selections. The panna cotta is back for a return engagement. Panna cotta is an eggless custard, sort of like a firmer pudding. Our chefs flavor it with vanilla bean and lemon zest, giving it a light flavor. It’s being served with plum slices, which are caramelized in butter and sugar and topped with a Chianti- reduction, flavored with a splash of balsamic vinegar. For a warm ending to your meal, you might want the apple-rosemary croustade. The chefs roll out tart dough and fill it with apples, rosemary, a little sugar and some butter. It is served with a side of butter pecan ice cream. Very simple and very good. The big gun on the menu however is what Chef Peter is calling the chocolate lava cake. The cakes are baked in individual sizes with a surprise inside: rich chocolate cake on the outside and even richer chocolate “lava” on the inside. It’s the chocolate wipeout that a lot of us (re: me) look for after a great meal. For a break from the chocolate, it’s served with a side of house-made black currant ice cream to lighten the mood. Any of these are to be enjoyed with coffee or, in the case of the lava cake, an espresso would cut right through the sweetness. If you’re not able to get to Panzanella as often as you’d like to try all of these, follow the motto: “Eat dessert first.” Have a couple or three first and then see if you still want dinner. Well, that’s about it from the pantry. Stay sweet and we’ll see you for lunch, brunch or dinner.

Visit Panzanella's website to view all of the menus (lunch, dinner and Sunday brunch).