Food & Beer Stories
Indigenous people once shared a deep bond with the Plains bison. To revive that connection, a Cheyenne River Sioux community leader is leading by example and teaching his knowledge to others.
Harmonizing with invisible organisms, and other Japanese brewing wisdom.
In Western Apacheria, a tradition of cooking in the ground endures.
Melinda Daniels is huddled under the shelter of her purple tent waiting for the rain to start, which only seems odd when you consider the context: she’s in the middle of a farm on a blindingly sunny day.
In the last 20 years, the expansion of salmon farming in open-net pens has led to the loss of half the wild salmon population in Norway. On average, 200,000 farmed fish escape from open-net pens and many of them swim up rivers in Norway and breed with wild stocks, contributing to species decline. According to…
The promise of regenerative organic agriculture. “The problem is that we’re all taught to farm up,” David Oien says, leading me into a field of low-growing plants that I will later learn to recognize as lentils. I try to think of what alternative there might be to farming upward. Outward? As I puzzle over this,…
A conversation with regenerative agriculture pioneer Charles Massy
When you sit down to write an eye-catching essay about seafood, your first instinct is to go with one of the sleek and sexy creatures that have historically captured the human imagination. Salmon battling 20-knot currents to reach their spawning grounds at the headwaters of the world’s mightiest rivers. Bluefin tuna charging faster than thoroughbred…
On Saturday, at Natural Products Expo West, the Regenerative Organic Alliance unveiled our new certification. Here is an excerpt from my speech and make sure to watch our video. In 2012, we started Patagonia Provisions, a food company focused on products sourced in innovative ways that benefit and regenerate the planet. And the more we learn about food,…
Looking back on the USDA meeting in Jacksonville, I am left with anger, grief and a sense of urgency that we keep moving forward. The meeting of the National Organic Standards Board (NOSB) was an historical turning point for the National Organic Program (NOP). It was a watershed moment. “All of the organic philosophy is…
Si el presente status-quo de erosión de suelos, contaminación por carbono y calentamiento planetario continúa, estamos ante tan solo 60 cosechas más antes que podamos dejar de cultivar el 95% de los alimentos de los que dependemos los humanos para vivir. Al mismo tiempo, la manera de prevenir esta calamidad está al alcance de la…
Working closely with Rodale Institute, Dr. Bronner’s and other key allies, we created Regenerative Organic Certification to establish a new, high bar for regenerative organic agriculture. The certification is the result of a lively and cooperative effort among a coalition of change-makers, brands, farmers, ranchers, nonprofits and scientists, all with a clear goal: to pave…
https://vimeo.com/195015181/8ac09bbe3a In recent years, we’ve seen a boom in production and sales of organic foods worldwide. The global organic food market is expected to grow by 16 percent between 2015 and 2020, a faster rate than conventionally-grown foods. This seems like good news—but in truth, organic farming makes up just a tiny fraction of the global…
I’d like to introduce Patagonia’s friends and customers to the work of GreenWave, if you don’t already know it. GreenWave and its 3D ocean farming program have received much attention lately from the national press, including The New Yorker, CNN and NPR. Bren Smith, founder and executive director of GreenWave, gave a TED talk that…
Today, we’re pleased to share our latest short film, Unbroken Ground, directed by Chris Malloy (180° South) and presented by Patagonia Provisions. It stems from the belief that our food can and should be a part of the solution to the environmental crisis—grown, harvested and produced in ways that restore our land, water and wildlife.…
The life of a beekeeper in Hawaiʻi. Photos by Anna Riedel His hands were unlike other farmers. Not calloused, hard, cracked and stiff, but broad, flexible and quick. He seemed not to mind the thick white suit we were both wearing or the suffocating screen helmet. I felt like I was going to melt away.…
There’s alotta milk in a latte. Fact is, coffee bars in the U.S. serve more milk than they do coffee. So in my quest to understand what all goes into my coffee, I ended up taking in a fair amount about milk. If so much milk is going onto coffee, shouldn’t the quality of the…
