Grab a Sandwich: The Beet, WSM's E-Newsletter

Link to Weaver Street Market's Home Page

After Hours this Thursday!
Jazz & More! Brunch
NC Wine Tour Highlights

Grab a Sandwich
By Emily Buehler, Bread Bakery
I've been described as "often eluded by the obvious," and I'll admit, it's true. For years I heard TV commercials sing about "button-fly jeans" and wondered what they were. I'd been riding a bike around Chapel Hill for about ten months when I realized that "Hey! When I change gears with my shifter, the chain moves around!" And so it fits that when I started working at the bakery, I was surprised and delighted to find out that most bread has square bottoms because it is baked in pans. I kid you not. After a few hours of learning to shape rounds and baguettes, rolling through the sourdough and struggling through the French, it was time for "pan bread." The other bakers pulled out what we call "straps," three, four, or five pans all welded together in a row, counting to get exactly the right number. (After an early morning of work, this simple math could become extremely complicated.) More...

Take the SmartCommute Challenge
WSM Call for Candidates
NC Wine Tastings
WCOM Yard Sale

Totally Local Dinner Tomorrow!

Weekly Produce Specials
Recipe: Very Veggie Sandwich

New Faces at Southern Village
Cheese Please!



Grab a Sandwich (continued)

The chunks of dough were rolled into logs and dropped into pans to proof. Later that day, when they came out of the oven, they were turned out onto racks, and voìla! Square bottoms! Who would have guessed? What's the purpose of baking bread in pans? Most of our bread is baked right on the floor of the oven, where it gets direct heat radiating out of the stone. Why put a pan in the way? Well, for starters, there's that lovely square shape, perfect for sandwiches containing sliced meat and cheese, both of which also come in square shapes. More importantly, however, the pan provides support throughout proofing and baking for doughs that are too soft to support themselves once they fill up with gas. This may be because of extra moisture in the dough or the presence of sugars and fats. I was especially delighted when we started making challah in pans. There's no practical reason to do this, it just seemed kind of cool to take something so curvy and flow-y and contain it in a square. I always pretend that the challah pan loaves are challah mimes, contorting themselves against the air to form right angles for the amusement of the other challah—"Look, mommy, he's trapped in a box!" Our pan breads get center stage this time of year because it's back-to-school time, and school means school lunches packed with square-shaped sandwiches. When I was a kid, I regularly saw an ad for "butter top" wheat bread. The gimmick was that, just before baking, the loaf was sliced down the middle and melted butter was poured in. This was shown in golden hues on the television screen, while I drooled nearby. I always dreamed that my mother would buy this bread, and it would somehow still have melted butter all over it. No matter how many times I was disappointed by the dried-out factory-made butter top bread, I kept hoping. None of our pan breads have melted butter poured in just before baking, but they are still more moist and delicious than factory-made bread. And they are all on sale through the month of September. Button up your jeans and come try some today.

Weekly Produce Specials

	Organic Grateful Harvest Salads & Salad Dressings	Buy one Get one	Mix & Match
	Organic Ruby Red Grapefruit	4/$5.00	low price
	Organic Gala Apples	$1.49/lb.	save $1.00/lb

	Mountain Peaches	$1.19/lb.	going fast
	CA Strawberries	1 lb. pk, 2/$6.00
Read more about other Weaver Street Market Specials.

Recipe: Very Veggie Sandwich

Here's a delicious very veggie sandwich from the "Fit for Life" Cookbook by Harvey and Marilyn Diamond

2 slices whole grain bread lightly toasted, top with
2-3 thick slices of tomato
3-4 lengthwise slices of cucumber
several slices of avocado
lettuce or sprouts
Mayonnaise or mustard to taste

Try not to eat more than one a day!

New Faces at Southern Village

By Marilyn Butler, SV Store Manager
The last 6 months or so have been like musical chairs around Weaver Street Market in Southern Village. Many people have done a double-take recently in our Produce department when they see Steve Carter, the new Produce manager. You may remember Steve as the assistant Produce manager in the Carrboro store for several years ending in 2002. Steve's love of produce brought him back, and we're thrilled to have him join Kate Slattery, Olga Sanchez, and Walt Davis in the department. He replaces Dave Jernigan, who moved to Larry's Beans, a coffee business in Raleigh.

John Peters is brand new to Weaver Street. He comes to us most recently from Earthfare, and before that, his own grocery and deli in Boone. John is the new Packaged/Customer Service manager; look for him in the aisles and at the register. John will join Kerry Langhorne, Kris Brannan, Kevin Tice, Sharif Zubaer, Diane Borgman, Paige Newcomb, and Sally Carson in the department.

Zack Robertshaw is now managing the Center Island at Southern Village. He came to us originally to cover for long-time staffer Catherine Manone's leave from the Packaged/Customer Service department. He had been the assistant manager in the Grocery department in Carrboro, and when Catherine returned from leave, she and Zack continued the job switch. Zack holds the distinction of being the only employee who has worked as staff in all 3 business units; before the Carrboro job, he was the kitchen manager at Panzanella.

Another long-time employee, Windy Willer, took the newly created job of Training and Development manager, opening up a job in the Center Island, and we decided to put Zack's culinary training to use there. So, look for Windy and Catherine, now the assistant manager in the Grocery department, in Carrboro; we hope to see them both visiting in Southern Village, too.

You'll see Elizabeth Friend, known for her customer service as well as her dramatic hats, behind the cheese case in Carrboro now (sans hat). An opening there presented Elizabeth with the opportunity to increase the depth of her knowledge about cheese and to learn another aspect of the business. The chance to pursue a teaching degree took another veteran Center Islander, Hannah Carson.

Replacing Elizabeth and Hannah is admittedly difficult, but our 2 new folks are great. One is a 2nd generation Weaver Street employee, Sofia Simons, daughter of a former Weaver Street produce employee from 13 years back. She and Geoff Gilson, with a broad food background centered in England, join with Joey South, Brian Sartor, Andrew Johnson, Will Aumiller, Stephanie Ruban and Zack in the Center Island.

Cheese Please!

Look for these two new cheese offerings in our Specialty Department:

Salvatore Corso Bufala Mozzarella is amazing—fans of fresh mozz, you will love it. Air freighted to us stright from Italy and recommended by our own Claudia Tolan. $12.99 for a 9 oz package.

Albert's organics has long been known and trusted to provide the best in organic foods. Now they have a fresh goat's milk cheese. Mild and creamy, good for sandwiches, salads, pizza, or just smearing on flatbread, and certified organic. $5.49 for 4oz. package.

After Hours this Thursday from 6-8 pm

After Hours has grown to be one of the "best of the best" nights in Carrboro. It's old-fashioned fun with free music by local bands and the chance to relax on a blanket and picnic with your family on fresh grilled food by local charities. Kids of all ages can dance the night away or catch-up with friends.

Weaver Street Market loves to see people enjoying our lawn and connecting with their community. To keep this event a safe and fun place, we ask that you only bring friendly, well-behaved dogs on leashes and please clean up after them. We want the children who attend our event to have a safe and happy time too, so we ask that they not be allowed to climb the trees or the Crepe Myrtles. Lastly, please enjoy the fountain from its perimeter. Thank you for your help in making this event safe and fun for everyone.

September 1 - Armand & Bluesology - house rockin' music
September 8 - The Hushpuppies - old time music (last After Hours)

After Hours & the ALE Regulations

We know how much fun it is to sit on the lawn and drink some beers, but unfortunately North Carolina law forbids Weaver Street Market from selling six packs for consumption outside. You can buy beer by the glass outside at the tasting table, singles, or half-gallon Growlers from Carolina Brewery, but please—be kind to our cashiers and don't buy a six pack to take outside.

WCOM, your Community Radio Station, Cooking at After Hours this Week

Here's your chance to help your community radio station! This Thursday is WCOM night at WSM- they'll be serving up the victuals and receiving the proceeds from the event. They need volunteers to help with the food service:

2 volunteers for setup, from 4:30 to 6
2 volunteers to cook, 5:00- 7:30
2 volunteers to serve, 5:30- 8:00
2 volunteers for cleanup, 6:30- 8:30

If you can help, please come by the station at 201 North Greensboro Street and sign up, and check with us at the event in case we're short handed. See you there...

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

Jazz & More! Brunch, 2005. Sundays from 11am until 1pm

Our popular Sunday music series is in full swing! Bring a chair or a blanket to enjoy an eclectic mix of music and feast on fresh breakfast fare from our hot bar and pastry case - eggs, pancakes, home fries, muffins, croissants, and loads of fresh, hot coffee!

September 4 - Mosadi Music - hip hop soul
September 11 - Pete's Whiskers - music of the British Isles

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

North Carolina Wine Tour Highlights

By Cat Moleski, Features Editor
Bleary-eyed, my friends and I arrive at WSM a little after 6:30 on Friday morning for the first North Carolina Wine Tour. We are running late, but the bus is later so we're okay. Hot coffee and fresh croissants, provided by WSM, make a divine breakfast. A couple hours of driving through green hills under clear skies and we arrive at our first winery, Raffaldini Vineyards, only to have our chartered bus stymied by their narrow gate. Luckily our intrepid bus driver, John Lee, backs us down an almost invisible drive and gets us headed straight through the gate and up to the winery.

Raffaldini captivates everyone with its spacious deck, great snacks, their lovable kitty, Bella, and their fabulous Italian style wines. There is lots of time to ask questions and sit on the deck before we pile onto the bus and head to Stony Knoll. We almost tip into their pond on the narrow road out, but once again, John deftly maneuvers the bus around tree and stone back to the main road.

Hooray, the bus makes it through the gate at Stony Knoll Vineyards, where Van Coe, one of the owners greets us. Van leads us on a walk through the vineyard where we squish the ripening grapes directly into our mouths and dream of future bottles of wine. Stony Knoll Vineyards is set on what was previously a tobacco farm that has been in the Coe family since 1890. In the tasting room, Van and his crew guide us through a full flight of wines. We're all pretty hungry now so there's no dawdling when it's time to leave for RagApple Lassie Vineyards where we'll get to eat lunch.

RagApple Lassie was built to the scale of a 6'5" farmer, (Frank's tall, so's the building) and there is plenty of room for parking and lunch for forty plus people. Sandwiches of ham, turkey, Giacomo's salami, and cheese complement the wines of the vineyard. After lunch, Linda King, their wine-maker, wows us all with her winemaking history and we learn some things about making wine as well.

Between visits to the wineries Peg Conway, WSM's Wine Buyer, quizzes us on what we've seen and heard and hands out bottles of wine to the winners. The ride is relaxing and comfortable and there is lots of room on the bus to spread out if we want.

At our last stop of the day, Hanover Park Vineyard, we sit sipping French style wines under the oaks outside the century old farmhouse while owners Michael and Amy Helton tell the romantic tale of their honeymoon to France and the dream of owning a winery that was conceived there. They are also quick to point out how much hard work goes into making wine.

On the ride back to Carrboro, people are quiet and snoozy, except for Peg and our Marketing Director, Linda Fullwood, who cackle loudly the whole way home. With lots of bottles purchased from all the wineries safely stowed in the compartment beneath the bus, I'm sure most people, as I am, are looking forward to many nights of North Carolina wines and memories of the great day we had. Stay tuned for the next wine tour!

Take the Smart Commute Challenge

One less car today!
From now until September 30, the Triangle Transit Authority is sponsoring a SmartCommute program with prizes and green wristbands. Visit their website and pledge to leave your car at home and either telecommute, walk, ride the bus, carpool, or bike to work just once between now and the end of September. Not only will you be helping our environment, you'll get a cool green wrist band to wear and be entered in a drawing to win prizes like a laptop, vacation, ipod mini and more!

Make your pledge here and enter to win.

Weaver Street Market Call for Candidates

Board elections, as always, take place in October, but now's the time to start thinking if you're interested in running for a consumer-owner seat on Weaver Street Market's Board of Directors. One of the benefits of being a WSM owner is participating in governing the store, by voicing your views on ownership issues and electing members to the Board of Directors. You also may serve on the Board yourself.

Any owner in good standing for one year is eligible to be a Board member, and is encouraged to consider nominating him/herself or another owner.

Candidate application packets may be picked up at the customer service desk in the Carrboro store or from a manager at Southern Village. These packets include background information, details of the election process, and how to learn more about the Board and its processes. Candidates for elected positions on the Board will acquaint themselves with board governance policies and procedures prior to application by at least one of the following actions: reviewing the current Board policy notebook, discussing his/her candidacy with a Board member, attending a WSM Policy Governance training, or attending a board meeting. Such preparation prior to applying will help a prospective candidate to decide whether serving on the Board is a commitment he/she wishes to make. Candidates are expected to present applications in the established form by the published date; no write-in candidates are allowed.

You are encouraged to participate! Consider nominating yourself, or simply vote for a candidate in October. Exercising your rights as an owner is critical to WSM remaining a successful and vital part of the community.

Applications are due September 12, by 9 pm.

NC Wine Tastings

Throughout the month of August, as part of our Celebration of Local Food & Wine, we added extra wine tasting opportunities for you to sample North Carolina wines and we hope you've had fun tasting and getting to know the bounty of NC Wines. You have one last chance to taste some local wine.

Carrboro:
On Wednesday August 31 from 5-7pm, we welcome Bill Bailey, owner of Desi's Dew Meadery & Winery in Rougemont, NC. These Desi's Dew Meads will be on sale August 28-Sept 3.
Wildflower Sparkling Mead, on sale $13.49
Tupelo Jubilee Mead, on sale $13.49
Royal Table's Own Sweet Mead, on sale $10.79
Desi & Jack's Blackberry Mead, on sale $10.79

WCOM Yard Sale

Super-gigantic 452 family yard sale at the station, 201 N Greensboro Street, on Saturday, September 17, all day long!

This is your chance to clean out your attic and help WCOM, your community radio station at the same time, at the biggest yard sale this town has ever seen! Here's how it will work: Bring your saleable donations to the station on Friday evening, September 16, between 5-9 PM or Saturday morning before 9 AM. Please price your items (masking tape and a sharpie work well) to sell. We'll start selling at 8 AM and keep selling until it's all gone, or until we're down to a thrift-shop/dump-load!

This sale has the potential to really help us—we have the best location for a sale, our timing is superb, and if we get GOOD donations from you it will be a huge moneymaker. Volunteers are needed—please sign up at the station. More information is forthcoming. Please write stationmanager@communityradio.coop if you have questions.

Check out WCOM here.


Totally Local Dinner Tomorrow!

Every summer Panzanella sharpens our focus on local abundance with a menu created to showcase the fabulous products grown or produced within 250 miles of Carrboro. So what's so important about LOCAL? Enjoying what's freshest right here right now means great taste and better nutrition. But you are also helping to support a local business, farming, that needs your support. North Carolina is losing hundreds of farms every year and that means we are bringing in more food from out of state that has been in transit how long and how much fuel did it burn to get it here? Shouldn't we be enjoying the goodness that can grow in our farmers' fields, putting money back into our community? It's all about becoming a more self sufficient community that preserves the natural rural countryside around us and appreciating the ability our farmers have to bring these foods to our table. This dinner not only supports local farmers and producers by using their products for this menu but a portion of the profits go directly to the Sustainable Farming Program at Central Carolina Community College in Pittsboro. So come out and celebrate our summer harvest on Wednesday August 31 at the Totally Local Dinner at Panzanella Restaurant in Carrboro. They will be serving up a delicious menu that is thousands of miles fresher and just around the corner. Dinner is served from 5:30-9:00 pm. Call for reservations for parties of six or more, 929-6626.
Visit Panzanella's website to view all menus (lunch, dinner and Sunday brunch). Learn more about the Sustainable Farming Program here.