Provisions Stories
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…
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.…
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…
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…
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…
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…
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…
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,…
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…
A conversation with regenerative agriculture pioneer Charles Massy
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,…
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…
Soluciones sustentables de un chef de frutos del mar de Seattle
Melinda Daniels se acurruca bajo la protección de su carpa morada esperando que comience a llover, lo que solo llama la atención cuando se considera el contexto: se encuentra en medio de una granja bajo el intenso resplandor del sol y un cielo despejado.
In Western Apacheria, a tradition of cooking in the ground endures.
Harmonizing with invisible organisms, and other Japanese brewing wisdom.
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.
“Non-GMO Project Verified” pops up on food labels everywhere. Here’s what it means.
How an ancient practice can restore soil health.
Tin Fish Date Night is not only an opportunity to connect over a unique activity, it’s also a full meal.
Changing perceptions is hard. Changing people’s spending habits is even harder—particularly when it comes to a product as popular and personal as beer.
Anchovies are rich in protein, omega-3s and iron; canned anchovies are as packed with nutrition as they are with flavor.
Foods high in omega-3s also happen to be delicious. Rich, flavorful fatty fish rank at the top of the list, but omega-3 foods include plants, too.
Made for the trail, this recipe uses Patagonia Provisions® mackerel, mussels, sardines or anchovies, along with sharp cheddar cheese and jalapeños on toast.
This dish is inspired by one of Yvon Chouinard’s recipes and uses our Lemon Herb Mussels. It’s best when tomatoes and basil are in season.
We use responsibly sourced ingredients. The more we dig into the world of food, the more we discover that some of the best ways are the old ways.
We’re committed to using wheat grown with regenerative organic practices that build topsoil and restore biodiversity.
How a small but mighty fish can be a great addition to your diet.
Crackers with the right toppings make great food for the trail, since they’re small, light and packable.
Linguiça sausage adds spiciness to this hearty one-pot stew of beans, potatoes, and Patagonia Provisions® Smoked Mussels.
Cultivated off the coasts of Chile, Portugal and Spain, our mussels can naturally improve the quality of the water around them as they grow.
A simple recipe made with fusilli pasta and wild sardines cooked in tomato sauce. The breadcrumbs toasted in olive oil add crunch and additional flavor.
The sauce for our Spicy Anchovy Sandwiches is made both tangy and spicy by mixing the anchovy brine with pomegranate molasses, garlic and chili flakes.
Simple ingredients like parsley, lemon, garlic and toasted breadcrumbs make our White Anchovy Linguine recipe easy yet full of flavor.
The favored sauce of Argentina and Uruguay, chimichurri was popularized by hardworking gauchos who needed a flavor boost for their staple food, grilled meat.
