ontrak_autumn_2017_new

Stock
Stock
Stock
STOCK
CLOCKWISE FROM TOP LEFT Stock chef and owner
Christopher Blanco. Lamb belly udon with spicy Asian greens,
a Skylight Farms soft egg and edible flours from the Hub; the
dish was part of a Stock pop-up series focused on lamb. A
duck ramen special made with local duck egg and Ralph's
Greenhouse curly green kale, both of which were purchased
through the Food Hub.
Christopher Blanco, chef and owner of Seattle’s Stock, says
that although he loves farmers markets, he’s found the Hub to
be a superior way “to get the best stuff at reasonable prices for
a time-strapped chef/business owner.” Among his favorite items:
the pasture-raised eggs from farms like Skylight and Caruso and
year-round access to Bow Hill's cold-pressed blueberry juice, ideal
for Stock’s wildly popular mimosas.
Blanco also commends the variety and quality of greens and lettuces
available in the late spring and early summer. He explained,
“Due to our restaurant's theme and aims, our customers expect
different aspects of their plate will change throughout the year.
… It's important for the sustainability of using small farms that
their products are recognized as superior to what big agriculture
offers, because when it comes down to it, we humans rarely make
decisions and value judgment based solely on morality. Variety
and quality are what will keep them coming back.”
Blanco’s favorite part about PSFH is the ease and simplicity of
it. “I also love the farm tours, both as a fascination and an affirmation
of the cycle of hard work that goes into producing a plate,” he
said. “Both sides of the equation—cooks and farmers—are working
hard to support one another. It's a simple, clear kind of symbiosis
that feels good to be a part of. “
Blanco sees a two-pronged argument for supporting local
farmers. “On the moral side of it,” he said, “it's a very tangible way
to reduce waste, excess and environmental impacts of producing
food. These farmers aren't trying to make an easy buck; they are
passionately pursuing a different kind of food system by taking an
active role. When I talk to them, I can tell they care very deeply
about the food they produce, and the way they produce it.”