Blog posts tagged 'Olive':


Crowd Cow's 2018 Tech Impact Award - Seattle Business Magazine (Acceptance Speech)

September 25th, 2018 by Joe Heitzeberg • Read 6,727 times • 1 min read

The Tech Impact Awards recognize companies in Washington state that are using technology to have a significant impact on business, industry or society. This year, 17 companies out of over 100 entries were selected as finalists, and Crowd Cow took home an award in the Consumer/Retail category. Here is the full text of my acceptance speech. Crowd Cow started three-and-a-half years ago when a friend came to the office one day saying "I'm so...

Read »


Preserving Traditional Soy Sauce Production on Shodoshima

April 13th, 2018 by Joe Heitzeberg • Read 4,882 times • less than one min read

It shouldn't be too suprising to learn that in Japan, soy sauce is used with beef. Afterall, soy sauce is an integral, foundational component of "Washoku," or traditional Japanese cuisine. If you find yourself in Japan's smallest province of Kagawa and venture the 1.5 hour ferry ride to the tiny cow-shaped island of Shodoshima, you will find olive tree groves, artisinal olive oil producers and a handful of Olive-fed Wagyu cattle producers....

Read »


Olive Wagyu: Bold Umami Flavor and Healthy Fats

March 28th, 2018 by Joe Heitzeberg • Read 18,739 times • 1 min read

If you’re a true steakophile, you might have heard of Kobe beef. But even if you’re extremely in the know when it comes to exquisite steak, you’ve probably never heard of Olive Wagyu. It’s a small-batch variety of steak produced only in the far reaches of Japan’s Kagawa Prefecture, and raised on a diet of caramelized pressed olives. It takes the insane marbling of Japanese beef, delivers even higher-than-normal levels of healthy...

Read »


The Story Behind Olive Wagyu

March 5th, 2018 by Joe Heitzeberg • Read 93,687 times • 2 min read

What is this “Wagyu” we’re talking about? Let me break it down for you. There are four breeds of “Wagyu” -- Japanese cattle, that is -- that are indigenous to Japan. One of them, Kuroge Washu, is genetically predisposed to high levels of marbling. It’s really hard to get authentic Wagyu 100% from the Kuroge Washu breed directly from Japan. But we didn’t just source authentic Wagyu from this Pacific Rim nation. We sniffed out the rarest of...

Read »


We believe in creating a meaningful connection between you and the food you eat. Taste, transparency and convenience shouldn’t be mutually exclusive. This has been our founding belief since we started in 2015, and it continues to be the force that drives us.
300,000+ happy customers
3000 tons of styrofoam saved with our fully compostable insulation
Over 2 million boxes shipped