Welcoming Amanda to the ObisOne family! She's a wildly talented Food Science graduate from, you guessed it, Virginia Tech! Once she wraps her head around the coolness and health benefits of organic black garlic, she'll augment the technical arm of ObisOne.com in production, safety and R&D. She's in for a fun ride, and we're tickled to have her work with us.
Posted on 9/8/2016 at 4:29:26 AM
Cancer Prevention, Diabetes, Aging, Cholesterol and Heart Health. Pretty powerful words to us all. See what MSN has to say about the benefits of www.ObisOne.com black garlic. We take it a step further, ours is certified organic- because you matter.
www.ObisOne.com Organic Black Garlic
Posted on 8/19/2016 at 2:08:00 AM
Celebrating our new Virginia location! Free shipping on online orders over $69 through August 31, 2016
Posted on 8/4/2016 at 1:52:47 AM
Our family has been truly blessed during our migration to Blacksburg, VA after 55 years in Pennsville, NJ. Anything that could or should have gone wrong just didn't. We sold our beloved farm, purged then moved our personal/business belongings, dogs and memories (13 trips in all) 400 miles to Virginia Tech country, where Lisa and I met in the 1980's.
What's more, our new home and about 40 acres simply found and captured us. We all love wildlife, so living in the Jefferson National Forest is a natural fit. I believe that most people are great, but there's an unmistakable aura of kindness and mutual respect here. I'm still trying to delete "you guys" from my vernacular and replace it with "y'all" once in a while, yet I still tend to mess u...Read more
Posted on 7/26/2016 at 3:47:00 AM
Osso bucco is a great cold weather dish, but 90 degree weather and my family's renunciation of veal led to a favorable and quite less expensive alternative. Pork shanks are both readily available and about $2/lb, so why not spin this classic with a long, deep smoke over whiskey soaked oak cubes? What happened was a delightful combo of rich flavor and aroma.
Our XL Big Green Egg is the go-to for such a project. It was set up with the plate setter, drip tray filled halfway up with apple juice and lump charcoal for base energy. Prep couldn't have been simpler and the shanks were simply rolled in Obis One's Rib and Roast rub- nothing else. The oak cubes were added intermittently during the 5 hour smoke at 225F, but I have to say that I beli...Read more
Posted on 6/22/2015 at 8:02:00 AM
Organic garlic scapes and lobster have something in common. About one hundred years ago, lobster was purportedly so abundant and non-mainstream they were used primarily for fertilizer or feeding prisoners. How times have changed.
We all know the popularity and price of lobster these days, but did you know almost 7 of 10 lobsters are paper or soft-shell lobsters, which still is a much harder sell at the market? So much so that a group in New England are promoting it as a different product altogether in an attempt to sell this majority harvest that presently has a very wasteful track record.
Garlic scapes, on the other hand, until very recently have mostly been left to flower or cut and left in the field. Why cut this bulbil from the plant...Read more
Posted on 6/20/2015 at 12:13:00 PM
It's a little different here. Sometimes, things are markable, most times they fail, but once in a while they are remarkable like 4.5# of prime venison loin that were "leftover" from a major event. So, what to do?
Pat is kind of a nomad, self-trained cook that does what's in his heart. Here is just one minor example: His spin on an ingredient usually reserved for the best restaurants and adult palates who will pay for such an experience, and rightfully so, follows. His outlook is decidedly different, as his intention to "Get 4 out of 5 for health and help young diners explore their emerging palates" works.
Prime Venison Cheesesteak for Kids
Posted on 6/2/2015 at 12:36:00 PM