Food Stories

Eric Bissell
Food Closer to Home

A couple of weeks ago, we had nice conversation about organic garlic, grown in China and purchased here in the USA. Although the garlic was indeed flavorful, the distance it traveled to reach my plate left a bad taste in my mouth. Fortunately, the wild blackberries around Reno are ripe.  It seems fitting not only…

3 minuti di lettura
Give the Fish Phone a Call for Sustainable Seafood

You might not be organic, sustainable, fair trade, or free range, but you try to make sure your shopping is. When it comes to fish, you know it’s a healthy choice, but are also aware of the impact of industrial fishing practices. Perhaps you’re even aware of Blue Ocean Institute’s unique Guide to Ocean-Friendly Seafood.…

1 minuti di lettura
Why Can’t It Just Be ‘Milk’? An Organic Conversation

Wholesome. It’s one of the first words that comes to mind when someone says “milk.” What about milk isn’t wholesome? It is a basic product of mammalian life that–when delivered from mother to offspring–is unassailably pure. It is so fundamental and unadulterated that its nature and constitution are seldom questioned. Which is why it caught…

localcrew
4 minuti di lettura
Save the Planet, Drink Beer

These beer cozies are made from reclaimed Patagonia wetsuits. They fit bottles and cans, and are perfect for post-session rehydration situations. Get yours today and start saving the planet immediately.

1 minuti di lettura
Why the Conventional Agriculture Industry Is Afraid of Organic Gardening

The industry in question is the agroindustrial genetically manipulated monocrop chemicalification conglomerate. It’s a mouthful, which is why folks in this business like to refer to themselves as representatives of “conventional agriculture,” companies like Monsanto, Dow AgroSciences and DuPont Crop Protection. Let’s leave aside for a moment the fact that our friends in the agroindustrial…

Patagonia
3 minuti di lettura
Simple Pleasures at Good Times Farm

  A blister formed on the palm of my hand, between my forefinger and my thumb. I always thought I had tough hands. I mean, I’m supposed to be a professional rock climber and my hands are supposed to be like leather right? But not this part, not at all. This part’s soft and tender,…

Sonnie Trotter
2 minuti di lettura
So It Begins (with a Margarita Recipe)

At my margarita deck party here on the Solstice, of which I remember little, Tommy C had told Scotty D that this one obscure crag had three good routes, each a number grade apart. Scotty thinks he might have remembered that they went left to right, easy to hard. Our friend Ammon later told Scotty…

Kelly Cordes
5 minuti di lettura
Stories From the Gulf: Where Oil and Seafood Mix

This summer, Patagonia teamed up with non-profit environmental and social justice group, Louisiana Bucket Brigade (LABB), to assist with a project massive in scale and ambition: to track the full impact of the greatest ecological disaster in American history, the Deepwater Horizon oil spill of Spring 2010. The impacts of this disaster extend well beyond…

Jim Little
5 minuti di lettura
Meeting the Ethically-Raised Cows Who Provide Milk to Intelligentsia Coffee

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…

4 minuti di lettura
Dylan Tomine’s Recap of the 2011 Vancouver Seafood Summit

Patagonia Fly Fishing Ambassador, Dylan Tomine, brings us today’s post – an update on the current state of the seafood industry as seen from a seat at the 9th Annual Seafood Summit in Vancouver. He attended this year’s Seafood Summit, along with Yvon Chouinard, who provided the gathering’s keynote address. Here are Dylan’s observations from…

Dylan Tomine
3 minuti di lettura
Brittany Griffith’s Recipe for Her Secret-Weapon Spicy Peanut Noodle Thing

“Remember that spicy, peanuty sesame noodle thing you make? We want that again!” requested Sue this past spring. Sue had allowed me to stay in her house in Yosemite West for no less than 37 weeks over the course of a decade, and although it had been a few years since I had cooked for…

Brittany Griffith
6 minuti di lettura
Brittany Griffith on Climbing, Catering, Community and Quinoa in Algeria

When JT and I were in the desert of Algeria, our Touareg guides, after preparing an elaborate four-course meal for the two of us, would prepare their own and then eat it from a single big bowl. They’d sit on the ground, in a tight little circle, each with their own spoon, sometimes no spoon…

Brittany Griffith
4 minuti di lettura
Brittany Griffith’s Recipe for Exploding Freezer Beer Pasta

We leave for Sicily tomorrow and I have to admit that despite new-route potential on 300-meter-tall Mediterranean seaside cliffs, I’m almost as excited to eat and drink wine. I read in the Lonely Planet guide that, “Most Sicilian dishes fall into the category of cucina povera (cooking of the poor), featuring cheap and plentiful ingredients.”…

Brittany Griffith
5 minuti di lettura
Tortilla Español

Here’s a recipe that every dirtbag should learn to make; it’s exotic sounding, yet relatively simple to make from basic, easy-to-find ingredients. Also, since it requires nothing much more than a fry pan, spatula, bowl, and plate, this one can be made in your van or campsite. I first became familiar with the ubiquitous Spanish…

Brittany Griffith
5 minuti di lettura
If GMOs Are Safe, Why Not Label Them?

When Yvon Chouinard, founder of Patagonia, began writing about GMOs in the early 2000s, he started by asking a reasonable question: “What does a clothing company know about genetic engineering?” The answer, he said: “Not enough.” And neither does anyone else. In the proliferation of GMOs, Yvon saw a serious threat to wildness and biodiversity.…

Rose Marcario, CEO
3 minuti di lettura
Introducing “Unbroken Ground:” A Word from Stephen Jones

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.…

Stephen Jones
7 minuti di lettura
GreenWave’s 3D Ocean Farming Program

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…

Vincent Stanley
4 minuti di lettura
Regenerative Organics: Drawing a Line in the Soil

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 agriculture…

Rose Marcario, CEO
6 minuti di lettura
Welcome to the B Corp Community, Stonyfield!

We’re happy to welcome Stonyfield to the B Corp community. When Patagonia was young we felt kinship mostly with companies in the outdoor industry and our friends who worked there. Two companies we admired in the then unfamiliar territory of food included Ben & Jerry’s and Stonyfield, which grew out of an organic farming school…

Vincent Stanley
4 minuti di lettura
Join Us: The Journey to Regenerative Organic Certification

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…

Rose Marcario, CEO
4 minuti di lettura
El jardín al fin del mundo

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…

Javier Soler
6 minuti di lettura
Organic Standards Stem from the Soil

For almost 20 years since the “organic” certification first passed, there has been a debate surrounding growing methods. Some foods are grown in soil, and others are grown hydroponically in large buildings and under lights. There is a reason for both growing methods, but it is important that they be labeled differently. Since the 1920s…

Rose Marcario, CEO
2 minuti di lettura
Timber to Tideline: Hama Hama Oysters

“For us, the tide is the boss,” says Adam James of Hama Hama Oysters, a fifth-generation, family-run shellfish farm on Washington’s Puget Sound. “In late August and September, we’ll be out there on the beach harvesting at 3 or 4 a.m., and when the sun finally comes up you can’t help but pause. It reminds…

Malcolm Johnson
4 minuti di lettura
The Night They Drove Organic Down

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…

Dave Chapman
20 minuti di lettura
Workwear Video Series: Farmer and Agronomist Heather Darby

As the seventh generation of her family to farm the same land, working from sunup to sundown comes naturally to Heather Darby. The fourth profile in our Workwear series takes a look at the perpetual motion required to be both a research agronomist at the University of Vermont and the backbone of a 200-year-old, certified…

Patagonia
1 minuti di lettura
Regenerative Organic Certification Unveiled

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,…

Rose Marcario, CEO
3 minuti di lettura
Net to Table: Su Salmon Co.

Mike Wood’s last name is a wholly appropriate coincidence of birth. He’s got a fetish for the stuff. When building his off-the-grid log home masterpiece on the banks of Alaska’s Susitna River, he’d range out into the surrounding boreal forest, select each perfect tree, hug it at the chest in solemn ceremony and then gleefully…

Ryan Peterson
3 minuti di lettura
The Freedom to Live Off the Land

When I was a kid, the Connecticut River was my Yukon. I spent many days working alongside the river or canoeing its islands and backwaters in search of crabs, snapper, blues, ducks and alewives—amazing silvery fish that brave the depths of the Atlantic to feed and grow and then return to these meandering brooks to…

Mike Wood
7 minuti di lettura
The Organism that Might Just Save the Planet

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…

Paul Greenberg
5 minuti di lettura
The Garden at the End of the World: Regenerative Agriculture Pioneers in the Chacabuco Valley

If the present status-quo of soil loss, carbon pollution and planetary warming continue, we’re looking at just 60 more harvests before we can no longer grow 95 percent of the food we humans rely upon to live. At the same time, the way to prevent this calamity is at hand: regenerative organic agriculture. This is…

Javier Soler
6 minuti di lettura
A Blueprint for Cooling the Earth

A conversation with regenerative agriculture pioneer Charles Massy

Brad Wieners
11 minuti di lettura
Why Regenerative Organic Agriculture Is All About Farming Down

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,…

Liz Carlisle
10 minuti di lettura
What’s a Fish Foodie to Do?

Sustainable Solutions from a Seattle Seafood Chef

Langdon Cook
6 minuti di lettura
Standing Up Against Industrial Fish Farming at a Unique Australian Beachbreak

Standing Up Against Industrial Fish Farming That Would Forever Alter A Unique Australian Beachbreak The day we arrived on King Island we drove out to Martha Lavinia Beach, where we stood in the dunes and watched waves running down the beach—long left-handers breaking so fast they were almost impossible to surf. However, Martha Lavinia wasn’t…

Sean Doherty
6 minuti di lettura
Iceland, Open-Net Fish Farms, and the Final Frontier for Wild Atlantic Salmon

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…

Mădălina Preda
9 minuti di lettura
Don’t Till On Me

A soil junkie explains no-till practices for regenerative agriculture.

Andrew O’Reilly
7 minuti di lettura
A Painful Conversation with Skier and Hot Sauce Maker Carston Oliver

As seen in the November 2019 Journal. For the recipe behind Carston’s Spicy Magic Sauce, scroll to the end of the story. Although my tongue felt as if it might melt, Carston Oliver assured me I was not, in fact, going to die. “That’s just the capsaicin,” he told me, as he calmly ordered some…

Sakeus Bankson
7 minuti di lettura
Liberation on the Land

A Conversation with Leah Penniman, Author of Farming While Black.

Jeff McElroy
6 minuti di lettura
From the Ground Up

For this climber, good food is activism.

Kate Rutherford
5 minuti di lettura
A Farm Grows In the Jungle

The path to more fruitful farming.

Birgit Cameron
4 minuti di lettura
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