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I'm just tired of morons trying to pick it up and ebay it as collectible for more than I am selling it at the shop.. Matt Taylor-Gross.

But Blackinton isn’t a vegan anymore—far from it.. “One day, I decided I was done with this vegan thing,” says the chef, laughing.“I really wanted to start eating meat again, but to feel good about it, I needed to know how to do the deed myself.” Before opening Hogstone’s in 2013, Blackinton learned how to hunt and raise animals for food, mastering best practices for slaughtering and butchering that he now relies on almost daily.. Jordana Rothman,.

Restaurant Editor, admits that “a lot of people talk about this notion of farm to table.” But this isn’t a gimmick—for her, “Jay Blackinton is taking it to its most ambitious extreme.”.Blackinton sources most of his food from the island, and most of that from the restaurant’s proprietary farm.To describe his food philosophy, he cites “this idea that right here, right now, what’s happening—we can build a meal from this.” Nilou Motamed,.

’s Editor in Chief, sums it up nicely: “If it doesn’t grow in Orcas Island, Jay’s not interested in it.”.All this makes for food that is fresh, dynamic and meaningful—and based around a deeply rooted sense of place.

For Rothman, it’s clear that Blackington tries to “honor every single ingredient, whether it was a pig that he was slaughtering for.

or if it was a leaf of.It was really us keeping that culture alive in our kitchens and in our home.. Who did the cooking in your home?.

Both of my parents shared it, because my father was a really good cook and had worked in restaurants.When we were growing up, he made his living working for the Navy Yard, but he often had restaurant jobs, and he had concessions at a local bar where he would do food on the weekends.

He usually cooked for holidays and on Sundays, because my mother played the piano at church.Day-to-day cooking was usually my mother until when I was about 11 or 12.