Responsible Fishing: A Mackerel Story
Mighty Mussels
In pristine waters off the southern tip of Portugal, our partners raise mussels on underwater ropes, strung like necklaces between buoys. The thickly clustered shells form habitat for other ocean creatures, boosting biodiversity. As filter feeders, the mussels also improve the water quality around them as they grow. They do all this with a minimal carbon footprint, while producing savory, protein-packed morsels for us to enjoy.
Why is a clothing company making food?
Industrial agriculture depletes soil, poisons water and threatens the outdoor places we love. Protecting the earth, and our future on it, means we need to find a better way. So we make foods that restore the planet instead of destroying it. As our founder Yvon Chouinard says, "People buy a jacket every few years, but they eat several times a day. If we're going to save our home planet, it starts with food."
How could these be better? Honestly there aren't better canned mussels on the planet. I've had all the ones I can source from Europe and the US. These are the best and cannot be improved upon. Straight from the can with toothpicks and make sure to drink the liquor because it is majestic. —Atlanta, Georgia
Good for you, good for the planet. Kernza fusili is hearty and tasty. We ordered several boxes and tried the first with Yvon Chouinard's blue cheese sauce plus a tiny bit of grass-fed sausage; delicious. This laudable venture by Patagonia is supporting a move toward what regenerative agriculture could look and taste like on our battered continent.—JoAndy
I tin I’m in love! So tasty and nutritious... Forget about salty anchovies in mystery oil... These are really more like fresh sardines in a zesty lemon olive oil. I'm converting people daily to the value of the tin. —Tin Convert, Florida
Holiday Cooking
Having people over is fun. Getting stuck in the kitchen is not. We aim for big flavor payoffs in a short amount of time.
Eating Is Activism
