Food Stories

Eric Bissell
Food Closer to Home
Food Closer to Home
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 min de lecture
Give the Fish Phone a Call for Sustainable Seafood
Give the Fish Phone a Call for Sustainable Seafood
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 min de lecture
Why Can’t It Just Be ‘Milk’? An Organic Conversation
Why Can’t It Just Be ‘Milk’? An Organic Conversation
Why Can’t It Just Be ‘Milk’? An Organic Conversation
localcrew

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…

4 min de lecture
Save the Planet, Drink Beer
Save the Planet, Drink Beer
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 min de lecture
Why the Conventional Agriculture Industry Is Afraid of Organic Gardening
Why the Conventional Agriculture Industry Is Afraid of Organic Gardening
Why the Conventional Agriculture Industry Is Afraid of Organic Gardening
Patagonia

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…

3 min de lecture
Simple Pleasures at Good Times Farm
Simple Pleasures at Good Times Farm
Simple Pleasures at Good Times Farm
Sonnie Trotter

  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,…

2 min de lecture
So It Begins (with a Margarita Recipe)
So It Begins (with a Margarita Recipe)
So It Begins (with a Margarita Recipe)
Kelly Cordes

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…

5 min de lecture
Stories From the Gulf: Where Oil and Seafood Mix
Stories From the Gulf: Where Oil and Seafood Mix
Stories From the Gulf: Where Oil and Seafood Mix
Jim Little

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…

5 min de lecture
Meeting the Ethically-Raised Cows Who Provide Milk to Intelligentsia Coffee
Meeting the Ethically-Raised Cows Who Provide Milk to Intelligentsia Coffee
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 min de lecture
Dylan Tomine’s Recap of the 2011 Vancouver Seafood Summit
Dylan Tomine’s Recap of the 2011 Vancouver Seafood Summit
Dylan Tomine’s Recap of the 2011 Vancouver Seafood Summit
Dylan Tomine

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…

3 min de lecture
Brittany Griffith's Recipe for Her Secret-Weapon Spicy Peanut Noodle Thing
Brittany Griffith's Recipe for Her Secret-Weapon Spicy Peanut Noodle Thing
Brittany Griffith's Recipe for Her Secret-Weapon Spicy Peanut Noodle Thing
Brittany Griffith

“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…

6 min de lecture
Brittany Griffith on Climbing, Catering, Community and Quinoa in Algeria
Brittany Griffith on Climbing, Catering, Community and Quinoa in Algeria
Brittany Griffith on Climbing, Catering, Community and Quinoa in Algeria
Brittany Griffith

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…

4 min de lecture
Brittany Griffith’s Recipe for Exploding Freezer Beer Pasta
Brittany Griffith’s Recipe for Exploding Freezer Beer Pasta
Brittany Griffith’s Recipe for Exploding Freezer Beer Pasta
Brittany Griffith

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.”…

5 min de lecture
Tortilla Español
Tortilla Español
Tortilla Español
Brittany Griffith

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…

5 min de lecture
If GMOs Are Safe, Why Not Label Them?
If GMOs Are Safe, Why Not Label Them?
If GMOs Are Safe, Why Not Label Them?
Rose Marcario

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.…

3 min de lecture
Introducing “Unbroken Ground:” A Word from Stephen Jones
Artwork: Peter McBride
Introducing “Unbroken Ground:” A Word from Stephen Jones
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.…

7 min de lecture
GreenWave’s 3D Ocean Farming Program
Photo: Ron Gautreau
GreenWave’s 3D Ocean Farming Program
Vincent Stanley

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…

4 min de lecture
Regenerative Organics: Drawing a Line in the Soil
Illustration: Lake Buckley
Regenerative Organics: Drawing a Line in the Soil
Rose Marcario

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…

6 min de lecture
Welcome to the B Corp Community, Stonyfield!
Photo courtesy of Stonyfield
Welcome to the B Corp Community, Stonyfield!
Vincent Stanley

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…

4 min de lecture
Join Us: The Journey to Regenerative Organic Certification
Photo courtesy of KAMUT
Join Us: The Journey to Regenerative Organic Certification
Rose Marcario

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…

4 min de lecture
El jardín al fin del mundo
El jardín al fin del mundo
El jardín al fin del mundo
Javier Soler

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…

6 min de lecture
Organic Standards Stem from the Soil
Organic Standards Stem from the Soil
Organic Standards Stem from the Soil
Rose Marcario

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…

2 min de lecture
Timber to Tideline: Hama Hama Oysters
Photo: Garrett Grove
Timber to Tideline: Hama Hama Oysters
Malcolm Johnson

“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…

4 min de lecture
The Night They Drove Organic Down
The Night They Drove Organic Down
The Night They Drove Organic Down
Dave Chapman

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…

20 min de lecture
Workwear Video Series: Farmer and Agronomist Heather Darby
Dr. Heather Darby harvests corn by hand at Borderview Research Farm. Alburgh, Vermont. Photo: Colin McCarthy
Workwear Video Series: Farmer and Agronomist Heather Darby
Patagonia

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…

1 min de lecture
Regenerative Organic Certification Unveiled
Apricot Lane Farms is a certified organic and biodynamic farm that grows and nourishes a wide variety of fruits, vegetables and animals. Moorpark, California. Photo: Keri Oberly
Regenerative Organic Certification Unveiled
Rose Marcario

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,…

3 min de lecture
Net to Table: Su Salmon Co.
Mike Wood is the co-founder of Su Salmon Co. and the volunteer president of the Susitna River Coalition. Photo: Travis Rummel
Net to Table: Su Salmon Co.
Ryan Peterson

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…

3 min de lecture
The Freedom to Live Off the Land
The Freedom to Live Off the Land
The Freedom to Live Off the Land
Mike Wood

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…

7 min de lecture
The Organism that Might Just Save the Planet
The Organism that Might Just Save the Planet
The Organism that Might Just Save the Planet
Paul Greenberg

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…

5 min de lecture
The Garden at the End of the World: Regenerative Agriculture Pioneers in the Chacabuco Valley
The Garden at the End of the World: Regenerative Agriculture Pioneers in the Chacabuco Valley
The Garden at the End of the World: Regenerative Agriculture Pioneers in the Chacabuco Valley
Javier Soler

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…

6 min de lecture
A Blueprint for Cooling the Earth
A Blueprint for Cooling the Earth
A Blueprint for Cooling the Earth
Brad Wieners

A conversation with regenerative agriculture pioneer Charles Massy

11 min de lecture
Why Regenerative Organic Agriculture Is All About Farming Down
Why Regenerative Organic Agriculture Is All About Farming Down
Why Regenerative Organic Agriculture Is All About Farming Down
Liz Carlisle

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,…

10 min de lecture
What’s a Fish Foodie to Do?
What’s a Fish Foodie to Do?
What’s a Fish Foodie to Do?
Langdon Cook

Sustainable Solutions from a Seattle Seafood Chef

6 min de lecture
Standing Up Against Industrial Fish Farming at a Unique Australian Beachbreak
Standing Up Against Industrial Fish Farming at a Unique Australian Beachbreak
Standing Up Against Industrial Fish Farming at a Unique Australian Beachbreak
Sean Doherty

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…

6 min de lecture
Iceland, Open-Net Fish Farms, and the Final Frontier for Wild Atlantic Salmon
Iceland, Open-Net Fish Farms, and the Final Frontier for Wild Atlantic Salmon
Iceland, Open-Net Fish Farms, and the Final Frontier for Wild Atlantic Salmon
Mădălina Preda

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…

9 min de lecture
Don’t Till On Me
Don’t Till On Me
Don’t Till On Me
Andrew O’Reilly

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

7 min de lecture
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