The farm had it’s beginnings in 1906 as recorded in Person County Deed book 12, page 297, when Lucy Obie, the daughter of Carolyn Overby (a formerly enslaved woman), purchased 5 acres of land for $50. Lucy’s son, John Thomas Obie, would eventually marry and move to Big Four, West Virginia where he worked in coal mines for twenty-five cents a day. He was able to save enough money to purchase additional land, thus enlarging the farm upon his return to North Carolina. Over the course of years, the farm would expand to include more than 100 acres and would eventually be passed down from John Obie and Nannie P. Obie to be managed by son Bernard C. Obie with his wife, Chestina T. Obie.
In the mid-1980s, C. Bernard Obie, a fourth generation direct descendant of Lucy Obie and eldest son of Bernard and Chestina, decided to walk away from a successful corporate position in Topeka, Kansas and return to his childhood home to reclaim the dormant farmland that had been the primary source of financial sustainability for the family for nearly 100 years.
The purpose, according to Bernard, was to preserve the farm and educate the next/future generations of the Obie family on the value of being good stewards of the land.
Today, Lucy’s Phratry Farm, LLC, dba Abanitu Organics, is a sustainable, organic produce operation serving regional as well as statewide clients.
C. Bernard Obie with Daughters
“What a great privilege and honor to farm the land tended by one’s ancestors! Abanitu Organics is the latest expression of love for the land by my family ― five consecutive generations of farmers tending the same farmstead in northern Person County, North Carolina.
As I walk the roads and trails of Abanitu, images from my childhood are constant – memories of family and occasions and events revolving around life on the farm with its trials and triumphs etched into the very fabric of the place. Especially now, as I eat plums, apples, pecans from trees planted long ago by grandparents, there is a deep respect for their industry and forsightedness. Because of their perseverance and sacrifice, we can proudly stand, plant, eat and share with others a legacy as rich as the soils of Abanitu.
In addition, I want to acknowledge and thank my mentor and teacher, Shekhem Ur Shekhem Ra Un Nefer Amen as well as the Ausar Auset Society for the decades of spiritual teachings that has helped to prepare me mentally, physically and spiritually for this wonderful work. With their nurturing and guidance, Abanitu and I continue to grow more divinely powerful in our service to the Almighty.
We give thanks….”
C. Bernard Obie (Steward)
Great Grandma Lucy Obie
John Thomas Obie (Papa John)
Bernard C. Obie with Nannie P. Obie (Other Mama)
Bernard C. Obie & Chestina T. Obie
Organic farming is not new; it used to be the way all food was grown ― using natural methods and recycling organic materials for fertile soils and healthy crops.
These methods continued for thousands of years until the late 1800’s, when newly developed chemical companies began to win converts to the chemical approach with the promise of an easier, more profitable method.
Today, many farmers and consumers realize that the chemical approach merely borrowed against future wellbeing, leaving a poisoned food system that is nearly empty of nutrition and virtue, and cannot be sustained.
Testimonials
Our reputation is built on satisfied clients and stunning landscapes.
The collards are tender, delicious and easy to cook. They are ready to eat within 10-15 minutes. Just add the washed and prepared leaves to boiling water. Stir so all leaves are exposed to the the boiling water, add 1/2 half teaspoon of baking soda to the pot with the boiling collards and water, stir, and continue boiling for approximately 10 minutes. Season to taste with olive oil or bacon drippings, and sprinkle of red pepper flakes and a pinch of sugar (if desired).
Registered Nurse
Barry Obie brought us 7 pounds of the best collard greens we have ever tasted over the weekend. We are fans for life and look forward to visiting your organic facility in Roxboro soon. Please keep us on you mailing list.
Professor (retired)
