The tradition and culture of food have always been important to us at Patagonia. On our many travels, the meals—cedar-planked salmon with First Nations friends in BC, tsampa in yak-hair tents in Tibet, asado and chimichurri with Patagonian gauchos —become a vital part of the experience. What we eat does more than just fill our stomachs and nourish our bodies; good food lifts our spirits and helps us understand the world a little better.
Fruit + Almond Bars
Our Organic Fruit + Almond Bars, are made with just that—organic, non-GMO fruit, almonds, chia seeds, fruit juice, and nothing else.See Product
Delicious Wild Sockeye Salmon, lightly smoked in two flavors, original and lemon pepper.See Product
More than 35 years ago, in the mountains of Nepal, Yvon Chouinard’s Sherpa friends introduced him to tsampa.See Product
We’re starting Patagonia Provisions with wild sockeye harvested from the specific migration routes of abundant, self-sustaining populations.
Can Patagonia’s New Food Line Revolutionize the Salmon Industry?, March 2015 Patagonia's unusual purchase: 80,000 pounds of wild Sockeye salmon.