We've been passionate about food for a long time.
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.
Wild Sockeye Salmon
Delicious Wild Sockeye Salmon, lightly smoked in two flavors, original and lemon pepper.See Product
We’re starting Patagonia Provisions with wild sockeye harvested from the specific migration routes of abundant, self-sustaining populations.
Fast Company US, March 2014 Since Rose Marcario joined Patagonia six years ago, the badass-by-nature company has tripled its profits. And no, it hasn't sold its soul.
A FastCompany interview with Rose Marcario about the culture of Patagonia, which includes curiosity, self-examination and innovation.