The Cleanest Line

Food

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Filleting the catch of the day. Photo: Dave McCoy

The Freedom to Live Off the Land

By Mike Wood   |   Jun 7, 2018 June 7, 2018

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… Read More

Photo courtesy of Stonyfield

Welcome Stonyfield!

By Vincent Stanley   |   Apr 7, 2017 April 7, 2017

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 &… Read More

Photo: Garrett Grove

Timber to Tideline: Hama Hama Oysters

By Malcolm Johnson   |   Oct 17, 2017 October 17, 2017

“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… Read More

Dr. Heather Darby harvests corn by hand at Borderview Research Farm. Alburgh, Vermont. Photo: Colin McCarthy

Farmer and Agronomist: Heather Darby

By Patagonia   |   Feb 8, 2018 February 8, 2018

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… Read More

Artwork: Peter McBride

On the (Unbroken) Road

By Stephen Jones   |   Aug 5, 2016 August 5, 2016

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… Read More

Barreling rights at King Island’s unspoiled Martha Lavinia Beach. The construction of a largescale fish 
 arm just offshore would immediately degrade this intact ecosystem—and likely impact the perfect peaks of Martha’s. Photo: Ted Grambeau

Worth Protecting

By Sean Doherty   |   Jun 28, 2019 June 28, 2019

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… Read More

Located in a stunning, glacially-forged valley in southwest Iceland, the Laxá in Kjós is considered one of the best small salmon streams in the world. The wild Atlantic salmon, sea trout and views, however, are anything but diminutive. Photo: Oskar Sveinsson

The Final Frontier for Wild Atlantic Salmon

By Madalina Preda   |   Sep 4, 2019 September 4, 2019

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… Read More

Fifth-generation Nebraskan farmer Del Ficke converted his operation to no till in 1986. A year later, every farm within 10 miles followed suit. Courtesy Del Ficke

Don’t Till on Me

By Andrew O’Reilly   |   Oct 17, 2019 October 17, 2019

Del Ficke is a soil junkie. “It’s like a drug the first time you feel real good soil,” he says. “You get it in your hands and can feel how good it is. You can smell it and taste it. You just want to take a big old hit of… Read More

Safety first. Theatrics aside, Carston always wears goggles when bottling the spicier of his sauces—wisdom gained after accidentally squirting some in his eye. Photo: Mary McIntyre

Hurts So Good

By Sakeus Bankson   |   Nov 14, 2019 November 14, 2019

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,”… Read More

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